Cabbage Soup

Cabbage Soup is the quintessential one-pot comfort dish that transforms humble vegetables into a deeply satisfying meal. In under an hour, you’ll have a fragrant pot of smoky, hearty broth that’s perfect for chilly evenings. Ready your favorite Dutch oven—this is about to become a staple in your winter recipe rotation.

Cabbage Soup Ingredients:

• 1 small green cabbage (about 1¼ lb / 600 g), cored and cut into 1-inch ribbons
• 1 yellow onion, finely chopped
• 1 large leek, white and light-green parts sliced and rinsed
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and cut into ½-inch cubes
• 5 oz / 150 g smoked bacon lardons or thick-cut bacon, diced
• 2 cloves garlic, minced
• 6 cups / 1.5 L low-sodium chicken or vegetable stock
• 2 small thyme sprigs (or ½ tsp dried thyme)
• 1 bay leaf
• ¼ tsp freshly ground black pepper, plus more to taste
• 1 tbsp duck fat or unsalted butter (optional, if pot is dry)
• Fine sea salt, to taste
• Optional: 1 tbsp white wine vinegar or a squeeze of lemon juice for brightness
• Optional garnish: chopped flat-leaf parsley or chives

Instructions:

1. Prepare the vegetables. Rinse the cabbage, carrots, potatoes, and leek thoroughly. Cut the cabbage into 1-inch ribbons, dice the carrots and potatoes, and slice the leek. Keep each vegetable in its own bowl for quick assembly.
2. Render the bacon. Set a heavy soup pot or Dutch oven over medium heat. Add the diced bacon and cook for 5–6 minutes, stirring often, until the fat renders and the bacon turns light golden. Using a slotted spoon, transfer the bacon to a plate, leaving the rendered fat in the pot. If the bottom looks dry, melt in 1 tablespoon of duck fat or butter.
3. Sauté the aromatics. Add the chopped onion and sliced leek to the hot fat. Stir to coat, then cook for about 4 minutes until the vegetables look translucent. Add the minced garlic and sauté for 30 seconds, just until its aroma blooms—avoid browning.
4. Begin building flavor. Stir in the diced carrots and potato cubes. Cook for 2 minutes, allowing the edges to soften slightly and absorb the bacon drippings.
5. Combine the main ingredients. Return the browned bacon to the pot. Add the cabbage ribbons, pouring them over the vegetables. Immediately stir in the stock, bay leaf, thyme sprigs, and freshly ground black pepper. Press the cabbage down so everything is submerged.
6. Simmer. Increase the heat and bring the mixture to a gentle boil. Once bubbling, reduce to low, cover with a tight-fitting lid, and simmer for 30 minutes. Stir twice during the simmer to prevent sticking and ensure even cooking.
7. Finish the soup. Remove the lid, taste the broth, and adjust with fine sea salt and additional pepper as needed. For a touch of brightness, add 1 tablespoon white wine vinegar or a squeeze of fresh lemon juice and stir well.
8. Serve. Discard the bay leaf and thyme sprigs. Ladle the hot Cabbage Soup into warm bowls and garnish with chopped parsley or chives. Serve immediately with crusty bread or toasted rye for a complete meal.

FAQ: Cabbage Soup

Q: Can I make Cabbage Soup vegetarian?
A: Absolutely. Omit the bacon and start by sweating the onion and leek in 2 tablespoons of olive oil. Use vegetable stock and add a pinch of smoked paprika for a subtle smoky note.

Q: How well does this soup freeze?
A: Very well—Cabbage Soup keeps in the freezer for up to 3 months. Let the soup cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently over low heat.

Q: My soup seems thin. How can I thicken it?
A: Use an immersion blender to purée about one-third of the soup directly in the pot, then stir. This adds body while still leaving plenty of texture.

Conclusion:

When it comes to wholesome, budget-friendly meals, few dishes rival the flavor-packed goodness of this classic Cabbage Soup. Make a batch today and savor effortless comfort all week long.

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1 small green cabbage (about 1¼ lb / 600 g), cored and cut into 1-inch ribbons on www.healthline.com.