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SideChef
Recipes
American
Vegetarian Cabbage Soup
Recipe

14 INGREDIENTS • 6 STEPS • 1HR

Vegetarian Cabbage Soup

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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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/
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.
1HR
Total Time
$4.80
Cost Per Serving
Ingredients
Servings
6
US / Metric
Green Cabbage
12 cups
Green Cabbage, shredded
Olive Oil
1/4 cup
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
1/2 Tbsp
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Caraway Seeds
1/2 Tbsp
Caraway Seeds, crushed
White Balsamic Vinegar
1/4 cup
White Balsamic Vinegar
Granulated Sugar
1 tsp
Granulated Sugar
Heavy Cream
1 cup
Heavy Cream
Fresh Dill
1/4 cup
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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Vegetarian Cabbage Soup
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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 InstructionsHide images
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 (1/4 cup) 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 (1/4 cup) 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 (1/2 Tbsp), Freshly Ground Black Pepper (to taste), Caraway Seeds (1/2 Tbsp), White Balsamic Vinegar (1/4 cup) 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 (1/2 Tbsp), Freshly Ground Black Pepper (to taste), Caraway Seeds (1/2 Tbsp), White Balsamic Vinegar (1/4 cup) 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 (1/4 cup) 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 (1/4 cup) 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
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American
Shellfish-Free
Vegetarian
Halloween
Soup
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