Rustic Cabbage Soup
You're gonna love this!! This will warm you up in no time. It's great for any time, though, not just in the winter. I like to serve a loaf of extra-sour rye bread, uncut and we just pull pieces off and butter it. Talk about rustic! You can use beef broth, chicken, or vegetable broth or a combo of all. I don't recommened water, but if you do use it, I'd go a little heavy on the seasonings. MMMMMMMMMMM!
- Ready In:
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
- pepper, to taste
- 1⁄2 lb potato, skin on, cut into 1/4-inch pieces (I like the red skinned ones.)
- 4 garlic cloves, chopped
- 1⁄2 large yellow onion, thinly sliced
- 5 cups stock, can use broth (your choice)
- 1 1⁄2 cups white beans (precooked or canned)
- 1⁄2 medium sized cabbage, cored and sliced into 1/4-inch 1/4 inch ribbons
- pass a good quality olive oil, for drizzling and
- parmesan cheese
- Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
- Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
- Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
- Add the stock and the beans and bring the pot to simmer.
- Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
- Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
- Taste and see if you need more salt.*.
- Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.
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Great basic recipe! I must say that I use this as "place to start" with a cabbage soup. I love the versatility. If you are not a "veggie", you can use this for a basis for a cabage and ham, kielbsa, etc., etc. However, I do give it deserved credit on it's own, though diced carrots need a place in here somewhere. Otherwise, all bases are covered. Thanks for sharing!
I loved this soups flavor and versatility. Used yukon gold potatoes because they are tender and hold their shape. Didnt get a good brown color on the potatoes so I added a little bit of butter. Had a leek that needed to be used so I added that to the onion, garlic, and cabbage. Added a can of northern beans and used about 3 cups of chicken broth and 2 cups of vegetable broth. Also stirred in about a cup of white wine. The cabbage was sweet and tender and loved the beans with the potatoes. I think I might add a can of petite diced tomatoes to the leftovers tomorrow. Bite sized chicken pieces would be nice in this soup too. This will be another one of my favorite soups! Made and reviewed for KC"S Going Green For March Tag Game.