Simple Cabbage Soup

Simple Cabbage Soup

Details

Cooked in homemade vegetable stock and flavored with dijon, apple-cider vinegar and tomatoes, this cabbage soup is healthy and simple to make.
  • Serves: 4 to 6
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 35,552
  • Success: 100%

Steps

Step 1: Preparing Your Mise en Place

• 1/2 onion
• 1 to 2 garlic cloves
• 1 large carrot
• 7 cups vegetable stock
• 1/4 tsp chilli flakes (or to taste)
• 6 cups cabbage
• 1 cup canned whole tomatoes (seeded)

Method

To prepare your mise en place, slice the onion into small dice and emince the garlic. Peel the carrot and cut into medium-dice. Remove the core from the cabbage and cut into chunks about 3/4" -inch x 1 1/2 "-inch. Remove the seeds from the whole tomatoes and roughly chop. Gather the chili flakes and set everything aside.

Place the stock into a large pot and warm to heat through. While the stock is warming, begin cooking the soup.

Step 2: Starting the Soup

• 1 tbsp extra-virgin olive oil
• 2 tsp sea salt, (to taste)
• 1/4 tsp freshly ground black pepper

Method

To make the soup, heat a large, heavy-bottomed pot over medium heat. Once hot, add the oil, onions, carrots and a pinch of salt. Let the onions and carrot sweat until they soften but do not brown. You may need to lower the heat. Add the chili flakes and garlic and cook for about 1 minute, making sure the garlic doesn’t brown.

Add the cabbage and a pinch of salt and let sweat for approximately 10 minutes, stirring from time to time until softened. Once done, add the stock, tomatoes, salt and pepper and bring to a simmer.

Step 3: Adding the Bouquet Garni

• 5 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard

Method

As the soup comes to a simmer, gather the herbs and seasonings. Add them to the soup and let simmer for about 15 minutes or so to infuse.

Step 4: Finishing the Soup

• 2 tbsp Italian parsley
• extra-virgin olive oil (optional)

Method

To finish the soup, check the carrots and simmer for another 10 minutes or so until cooked through and tender.

Roughly chop the parsley. Taste the soup for seasoning, adding more salt, pepper or apple cider vinegar as desired.

Ladle into bowls and serve.

26 Comments

  • Linda C
    Linda C
    This is a keeper. All those flavors work really well together. I can't think of a thing I'd change.
  • Christina P
    Christina P
    Simple and light, yet very flavorful. All of the ingredients work well together.
  • Else T
    Else T
    I made this and found it delicious. I think this is a great way to eat vegetables - and I discovered I can add bits of left over meat to make a great one dish meal. Else T.
  • Melissa A
    Melissa A
    This was so delicious! The only thing I changed was that I used turkey bacon. So Good!!!
  • Jan B
    Jan B
    I am not a fan of tomato chunks, so I will mash or puree' them before I put them in. I love tomato flavor, it's a texture thing. I've started making it now! Smells great so far! Can't wait til it's done!
  • Steve C
    Steve C
    My moms coming up this week from NC. Havent seen her in a year. Shes 86 and all with it. Taught me so much in cooking over the years. I was looking for something that will be light and easy for her to digest. I can almost taste it by looking at the ingredients and all your comments. This is going to be great, making it exactly as written except, I too am not fond of the texture of chunky tomatos and mash or puree as Jan has suggested. Thanks all! Steve
  • Marlene S
    Marlene S
    I made it without the bacon and a vegetable stock, a little more apple cider vinegar and it is a keeper. especially since my csa loaded me with cabbage.
  • Charlena P
    Charlena P
    I have some red cabbage that I am not quite sure what do with. I was wondering if I could used it in place of green cabbage in this recipe?
  • Dawn T Rouxbe Staff
    Dawn T
    Sure you could use red cabbage instead of white cabbage. There are not rules. It may change the color slightly - just kidding, of course it will totally change the color! Sorry, I am feeling particularly funny today (well at least to myself). But yes, you can use purple cabbage. You may also want to search "cabbage" on Rouxbe (top right of any page) and there you will find a few more recipe ideas, including one for Borscht. Cheers!
  • Patti F
    Patti F
    This was the easiest soup I have ever made. And it was quick. The day before I spent the day in the kitchen making stock. With that already made it was a breeze to make this. Thanks for sharing this recipe. It will be a repeat appearance in my house!
  • Dawn T Rouxbe Staff
    Dawn T
    Glad that you liked the soup Patti—that's the great thing about cooking, once you put in the work (ie, making the stock the day before) it all seems easy and/or quick after that. Keep up the good work!
  • Amanda C
    Amanda C
    I'm sure this much better fresh, but can you freeze the leftovers?
  • Ken R Rouxbe Staff
    Ken R
    You bet, Amanda - soups like these tend to freeze very well. Be sure to label it so you know what it is and when you froze it. Cheers!
  • Betti I
    Betti I
    I have Pancetta, but no bacon. Can I substitute that?
  • Ken R Rouxbe Staff
    Ken R
    You bet... or you omit it altogether if you wish. Cheers.
  • Betti I
    Betti I
    Thanks, I made the soup with the pancetta and added some potatoes, it was great.
  • Ken R Rouxbe Staff
    Ken R
    Great work! I'm so glad you enjoyed it.
  • Kevin O
    Kevin O
    Hi, I know someone mentioned having red cabbage and it was stated that it could be substituted. I'm wondering what variety was in mind when listed as an ingredient. The tight leaved white variety? A green cabbage like a savoy? Could you use other leafy greens like spring greens or kale? Thanks
  • Dawn T Rouxbe Staff
    Dawn T
    For this particular recipe, the "tight leaved white variety" was used, but certainly you could try making the soup with other types of cabbages and/or leafy greens. Of course if you use something like kale, you will no longer be making a "cabbage soup" but that's okay :-) Cheers!
  • Joann L
    Joann L
    I'm a vegan so I like to white beans to my soup for the extra protein value. Maybe a light (really light ) splash of liquid smoke.
  • Dawn T Rouxbe Staff
    Dawn T
    Good idea Joann, I shall try that next time. This is the perfect time of year for this kind of meal and the additional beans and touch of smokiness, would likely make it that much more filling and comforting. Cheers!
  • Laura C
    Laura C
    This soup is simple and flavorful... an unexpected result with a vegetable with a reputation for having a bland profile. I am glad that I found it! Will add some vegetarian sausage and garbanzos to make it more substantial.
  • Dawn T Rouxbe Staff
    Dawn T
    I always think of this soup as someone you invite to the party, thinking that they are very nice, but they never say much, but then all of a sudden, once the party starts, they become the life of the party :-) Does that make sense? Anyway, I like the idea of adding a bit more substance to it with the vegan sausage and chickpeas. Yum!
  • Molly B
    Molly B
    Cold outside and I have leftover cabbage and kale - perfect way to spend my morning off. This soup is delicious. I had to make some substitutions - didn't have all the ingredients and it still turned out wonderful. Can't wait to make it again.
  • Ken R Rouxbe Staff
    Ken R
    Enjoy the soup! I love a bowl of soup on a cold, windy day. ~Ken
  • Dawn T Rouxbe Staff
    Dawn T
    I was inspired by your comment Molly, so I went ahead and made a big pot of this soup as well. Thanks for the reminder :-)

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