Cabbage Soup, 3 Ways

Makes 4 servings

Time: about 45 minutes

This North European staple can always be improved by using Savoy cabbage in place of tight green head cabbage. For a thicker, more substantial soup, see the second variation.

1 small head green, Savoy, or Napa cabbage, about 1-1/2 lbs

4 T (1/2 stick) butter or 3 T extra-virgin oil

1 large onion, sliced

Salt & freshly ground black pepper to taste

2 T brown sugar

� t ground allspice

5 C chicken, beef, or vegetable stock, or water, preferably warmed

Freshly squeezed lemon juice or white wine or rice vinegar to taste

  1. Core and shred the cabbage.  Place the butter or oil in a large,
  deep saucepan or casserole and turn the heat to medium.  When the
  butter melts or the oil is hot, add the cabbage, onion, slat, and pepper..
  Cook, stirring, until both the onion and cabbage are tender but not
  brown---turn the heat down a little if necessary---at least 20 minutes.
  2. Stir in the sugar and allspice and cook, stirring, for 1 minute.  Add
  the stock or water and cook, stirring occasionally, for about 15 minutes..
  (You may prepare the soup in advance up to this point.  Cover,
  refrigerate for up to 2 days, and reheat before proceeding.)
  3. Add a T or two of lemon juice, then taste and adjust seasoning.  Serve

Cabbage Soup, Asian-Style

Use Napa cabbage if possible. Cook the cabbage and onion in peanut or other oil over medium-high heat; let the vegetables brown a bit as they become tender. In step 2, add 1 T peeled and minced fresh ginger in place of the sugar and allspice. Add 2 T soy sauce with the stock or water. Finish as above, using a squeeze of freshly squeezed lime juice in place of lemon juice at the end.

Cabbage Soup w/Potatoes & Tomatoes

In step 1, add 2 medium-to-large waxy potatoes, peeled and cut into small cubes, along with the cabbage. Substitute scallions for the onion if possible; reserve some for garnish. Just before adding the stock or water in step 2, stir in 2 or 3 ripe tomatoes, cored, peeled, seeded, and roughly chopped, or about 1-1/2 C canned plum tomatoes, with their liquid, along with 1 t fresh thyme leaves or � t dried thyme. Simmer, stirring occasionally, until the potatoes are tender and the tomatoes have fallen apart, about 30 minutes. Omit the sugar and allspice and adjust seasoning as above. Garnish with remaining scallion, and serve.

Cookbook: How to Cook Everything

Typed by: Susan

Contributed by: Edit

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