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SideChef
Recipes
American
Vegetarian Cabbage Soup

14 INGREDIENTS • 6 STEPS • 1HR

Vegetarian Cabbage Soup

Recipe

3.7

3 ratings
I was recently listening to a Milk Street podcast and heard Sara Moulten mention that she never thickens soups with flour, preferring instead to purée a portion of the soup. If you have an immersion blender, this will be easy. Otherwise, you could ladle a few cups of soup into a food processor or blender. I love this idea, especially if gluten intolerance is a concern.
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I was recently listening to a Milk Street podcast and heard Sara Moulten mention that she never thickens soups with flour, preferring instead to purée a portion of the soup. If you have an immersion blender, this will be easy. Otherwise, you could ladle a few cups of soup into a food processor or blender. I love this idea, especially if gluten intolerance is a concern.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

1HR

Total Time

$4.80

Cost Per Serving

Ingredients

Servings
6
us / metric
Green Cabbage
12 cups
Green Cabbage, shredded
Olive Oil
4 Tbsp
Olive Oil
Onion
2 cups
Onions, diced
All-Purpose Flour
1/2 cup
All-Purpose Flour
Water
10 cups
Water
or homemade vegetable stock
Carrot
2 cups
Carrots, diced
Potato
2 cups
Potatoes, diced
Kosher Salt
2 tsp
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Caraway Seeds
2 tsp
Caraway Seeds, crushed
White Balsamic Vinegar
4 Tbsp
White Balsamic Vinegar
Granulated Sugar
1 tsp
Granulated Sugar
Heavy Cream
1 cup
Heavy Cream
Fresh Dill
4 Tbsp
Fresh Dill, finely chopped

Nutrition Per Serving

VIEW ALL
Calories
395
Fat
23.1 g
Protein
5.6 g
Carbs
43.2 g
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
Place Green Cabbage (12 cups) in a large bowl. Bring enough water to a boil — I fill a tea kettle, but you could always fill a large sauce pan — to submerge the cabbage in the bowl. Pour the water over the cabbage; let sit one minute or longer; drain.
step 1 Place Green Cabbage (12 cups) in a large bowl. Bring enough water to a boil — I fill a tea kettle, but you could always fill a large sauce pan — to submerge the cabbage in the bowl. Pour the water over the cabbage; let sit one minute or longer; drain.
step 2
Meanwhile, in a large pot, heat the Olive Oil (4 Tbsp) over high heat until it shimmers. Add the Onions (2 cups) immediately turn the heat down to medium or low, and cook, stirring, until they are soft, about 15 minutes.
step 2 Meanwhile, in a large pot, heat the Olive Oil (4 Tbsp) over high heat until it shimmers. Add the Onions (2 cups) immediately turn the heat down to medium or low, and cook, stirring, until they are soft, about 15 minutes.
step 3
Sprinkle with All-Purpose Flour (1/2 cup) and stir. Add the Water (10 cups) stirring rapidly with a wire whisk.
step 3 Sprinkle with All-Purpose Flour (1/2 cup) and stir. Add the Water (10 cups) stirring rapidly with a wire whisk.
step 4
When the mixture simmers, add the cabbage, Carrots (2 cups), Potatoes (2 cups), Kosher Salt (2 tsp), Freshly Ground Black Pepper (to taste), Caraway Seeds (2 tsp), White Balsamic Vinegar (4 Tbsp) and Granulated Sugar (1 tsp). Simmer, stirring every so often, for about about 30 minutes.
step 4 When the mixture simmers, add the cabbage, Carrots (2 cups), Potatoes (2 cups), Kosher Salt (2 tsp), Freshly Ground Black Pepper (to taste), Caraway Seeds (2 tsp), White Balsamic Vinegar (4 Tbsp) and Granulated Sugar (1 tsp). Simmer, stirring every so often, for about about 30 minutes.
step 5
Stir in the Heavy Cream (1 cup) and simmer 5 minutes. Add the Fresh Dill (4 Tbsp) to the pot. Taste and adjust as needed with more salt and pepper to taste.
step 5 Stir in the Heavy Cream (1 cup) and simmer 5 minutes. Add the Fresh Dill (4 Tbsp) to the pot. Taste and adjust as needed with more salt and pepper to taste.
step 6
Serve, adding more chopped dill to each bowl if desired.
step 6 Serve, adding more chopped dill to each bowl if desired.

Tags

American
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Potatoes
Vegetables
Soups & Stews
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