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RECIPE
14 INGREDIENTS6 STEPS1HR

Vegetarian Cabbage Soup

3.7
3 Ratings

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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.
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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.
1HR
Total Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
12 cups
Green Cabbage , shredded
1/4 cup
2 cups
Onions , diced
10 cups
Water
or homemade vegetable stock
2 cups
Carrots , diced
2 cups
Potatoes , diced
1/2 Tbsp
to taste
Freshly Ground Black Pepper
1/2 Tbsp
Caraway Seeds , crushed
1/4 cup
White Balsamic Vinegar
1 cup
Heavy Cream
1/4 cup
Fresh Dill , finely chopped

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Nutrition Per Serving

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CALORIES
395
FAT
23.1 g
PROTEIN
5.6 g
CARBS
43.2 g

Cooking Instructions

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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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Nutrition Per Serving
Calories
395
% Daily Value*
Fat
23.1 g
30%
Saturated Fat
10.7 g
53%
Trans Fat
0.0 g
--
Cholesterol
52.4 mg
17%
Carbohydrates
43.2 g
16%
Fiber
8.4 g
30%
Sugars
12.2 g
--
Protein
5.6 g
11%
Sodium
948.1 mg
41%
Vitamin D
--
--
Calcium
199.5 mg
15%
Iron
1.9 mg
11%
Potassium
600.0 mg
13%
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