Best Cabbage Soup
Print Recipe
0 from 0 votes

Best Cabbage Soup

Savoy cabbage or green cabbage both work in the soup. Red cabbage… not so much, it has a sharper bite and the color will get funky, and napa cabbage is a bit too tender to stand up to the cooking time without getting flabby.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: Cabbage Soup
Servings: 4
Calories: 205kcal
Author: Molly Watson

Ingredients

  • 1 Savoy cabbage or 1 small green cabbage or 1/2 not-small green cabbage
  • 1 small yellow onion
  • 1 tablespoon butter or oil of your choice
  • 1/2 teaspoon salt plus more to taste
  • 1 carrot
  • 2 russet potatoes
  • 6 cups vegetable broth or chicken broth
  • Freshly ground black pepper to taste
  • Optional garnishes:
  • 2 Sprigs parsley leaves chopped
  • Sour cream or Greek yogurt
  • Aleppo pepper or red chili flakes
  • 1 Sprig fresh thyme leaves chopped

Instructions

  • Remove and discard any damaged exterior leaves from the cabbage. Cut the head in half, cut out and discard the core, and cut the cabbage into shreds. Set aside.
  • Trim the onion, halve it lengthwise, and peel. Place cut-side down on a cutting board and cut into thin half-moon slices.
  • Melt the butter in a large pot over medium-high heat. Add the onion and the salt. Cook, stirring occasionally, until the onions are wilted and softened, 3 to 5 minutes.
  • Add the cabbage, stir to combine, and cook, stirring occasionally, until the cabbage wilts and reduces in volume by about half, 5 to 10 minutes.
  • While the cabbage cooks, peel and chop the carrot; peel and chop the potatoes.
  • Add the carrot, potatoes, and broth. Bring to a boil before reducing the heat to maintain a steady simmer. Cook until the vegetables are completely tender, 15 to 20 minutes.
  • Add salt and pepper to taste and serve hot, with garnishes of your choice (or not!).

Notes

Variations:

Make it meaty—if you’re looking for how to make sausage and cabbage soup, it’s easy; cut 1 or 2 sausages (Kielbasa is a good choice) into1/2-inch slices and cook along with the onion.
Make it meaty 2—add 1 to 2 cups of shredded or chopped cooked chicken, pork or beef along with the carrots and potatoes so the flavors blend.
Tomato time—add 1 can (14 ounces) chopped tomatoes along with the broth.
Beety borscht—borscht is just Russian for soup, but we tend to think of it as necessarily involving beets. Add 2 or 3 roasted, peeled, and chopped or grated beets along with the carrots and potatoes for a brilliantly fuschia and beautiful bowl.
Beyond potato—any root vegetable can take the place of the some or all of the potatoes; try turnips, rutabagas, or sweet potatoes.
Make it green—add several handfuls of chopped cooking greens such as kale or chard along about halfway through the potato cooking time.

Nutrition

Calories: 205kcal | Carbohydrates: 41g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 1805mg | Potassium: 1050mg | Fiber: 9g | Sugar: 10g | Vitamin A: 113.6% | Vitamin C: 96.3% | Calcium: 10.4% | Iron: 10.7%