Vegetarian Cabbage Soup

1:00:00

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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Ingredients
- Serves 6 +
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12 cup shredded Green Cabbage
1/4 cup Olive Oil
2 cup diced Onion
10 cup Water
2 teaspoon Kosher Salt
to taste Freshly Ground Black Pepper
2 teaspoon crushed Caraway Seeds
1/4 cup White Balsamic Vinegar
1 teaspoon Granulated Sugar
1 cup Heavy Cream
Directions HIDE IMAGES
STEP 1
Place Green Cabbage (12 cup) 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 Onion (2 cup) 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 cup) stirring rapidly with a wire whisk.
STEP 4
When the mixture simmers, add the cabbage, Carrot (2 cup), Potato (2 cup), Kosher Salt (2 teaspoon), Freshly Ground Black Pepper (to taste), Caraway Seeds (2 teaspoon), White Balsamic Vinegar (1/4 cup) and Granulated Sugar (1 teaspoon). 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 6
Serve, adding more chopped dill to each bowl if desired.
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