Total Time
40mins
Prep 10 mins
Cook 30 mins

A cabbage soup recipe in response to message board. A variation on this is to thicken the soup with 2 tbsp flour mixed with 1/4 water and add 1 tbsp carraway seeds and 2 tbsp butter.

Ingredients Nutrition

Directions

  1. Melt the butter in a large saucepan and cook the cabbage and onion in it at a low heat until cabbage is limp (should not get browned).
  2. Add broth, salt, pepper and cover and simmer 15-20 minutes.
  3. The sour cream or cheddar is an optional topping to be added after serving.
Most Helpful

I made this today, with modifications: Added in a little coconut oil(solid not fluid) in place some of the butter. Instead of flour, I used a tablespoon of ground chia. Caraway seeds and 1/4 cup fresh chopped fennel were added. Added in some cubed, left-over ham to compensate for low sodium broth used.(No additional salt was needed) I also used a great deal more cabbage than the 2 cups. The soup came out very rich and creamy. If you don't like creamy, omit the chia. This is really a fantastic base recipe for so so many veggie based soups. Enjoy!

Laedy C. December 07, 2015

This was incredibly easy and delicious. I added 3 cloves of minced garlic and 1T caraway seeds. Rather than chopping the onion, I cut it in half and thinly sliced it. The soup was wonderful both with and without a dollop of sour cream.

trishanorman09 September 06, 2009