Cabbage Soup Recipe

Cabbage soup is as diverse a soup as a vegetable. There isn’t one way to make it but all the way will taste just good if we have our favorite ingredients.

Cabbage would be part of the super food craze if it weren’t around us for so many years. It’s full of vitamins, nutrients with literally no carbs that would thicken us at the belly. Some years ago, before the internet was a thing, there was a slimming cabbage soup diet. It resurfaces on the social networks every now and again but otherwise cabbage soups are not part of our everyday life.

If someone was so lucky or unlucky to be exposed to the greatness of French movie culture during their young age then cabbage soup would surely be a familiar thing due to famous French comedian Luis de Funnes and his Cabbage soup movie.

Also, people with Russian, German or any European roots shouldn’t find cabbages floating in water utterly out of place on the dinner table. Russians especially like cabbage since its their national dish but who knows which came first, the national pride or the cabbage soup.

We won’t lack of cabbage dishes when we roll closer to the Atlantic either. Germans love fermented cabbage, called sauerkraut which is not only used as a side dish but as a main ingredient in various recipes.

We have already featured a Cabbage stew recipe some time back which uses fermented cabbage but with little changes sauerkraut makes a splendid soup as well. Paprika, sour cream and a bit of smoked pork are capable of magical things.

Probably this is the reason most vegetable, including cabbage soup call for some sort of stock which is understandable in a way. It’s cheaper and quicker than making everything from scratch but a total disrespect to the greatness of our gastronomical development.

It’s like making homemade crepes from ready-made crepe flour or using steak seasoning. What kind of chef who has any respect, they stand for would publicly do that?

We are much better than that, anyway. Making delicious dishes without artificial ingredients was possible for centuries before us with great success and that is exactly, we are doing now too.

Cabbage soup as every soup needs some essential ingredients that will create the main character of it, like the carrot-celery-onion trinity called mirepoix in France. We can also use roux which is a fat cooked flour thickening agent, used in soups but we are making a keto, low-carb soup and skip on any unnecessarily carbs here.

Instead, we use plenty of mirepoix to provide a bit of thickness to the soup. Even if it’s a cabbage soup, it would be quite boring without some additional vegetables, herbs and spices so we shouldn’t be thinking twice what to put in there.

Cabbage soup is basically a vegetable soup with plenty of cabbage in there as well. Except of course if we make cabbage soup from sauerkraut. In that case, additional vegetables should be applied sparingly.

When we get the main character of the soup, we further shepherd the soup’s flavors into different directions with various spices and herbs. Paprika would not only give the dish some exciting color but let us peak into a different world of flavors, too.

With a bit of sour cream, we could turn our soup into a something tamer experience that creates smoothness across the various flavors and brings harmony into it. Where we previously introduced vivid harsh power there, we find flow and peace.

Ingredients:

• 1 Onion (diced)
• 1 Carrot (diced)
• 1 stalk Celery (diced)
• 1 teaspoon Salt
• ½ cup / 150ml Cooking oil
• 2 Tomato (diced)
• 1 clove Garlic
• 1 teaspoon Paprika
• 1 Chicken carcass (optional)
• 2 lb / 1kg Cabbage (diced)
• 1lb / 400g Carrot (sliced)
• 1.8L Water

How to make Cabbage soup:

1. Dice up one carrot, onion and one stalk of celery that will be the mirepoix base of the soup.
2. Pour the oil into a pot then add the diced up vegetables with the salt in then saute on high heat until it gets a translucent / glassy look for about 2-5 minutes.
3. Turn the heat down and cook on low to medium heat until the onion starts to caramelize for about 15 – 20 minutes.
4. Add the tomato, garlic and paprika and cook it until the garlic gets fragrant for about 2 -5 minutes.
5. If we are to use meat or bones in the soup this is the time to place them into the pot otherwise just skip this step. Add a cup of water, put the lid on then after bringing it to a boil cook it on low heat for about 20 minutes.
6. Add the diced up cabbage and sliced carrot.
7. Fill the pot up until the vegetables are almost submerged then Place the lid on then bring the water to boil.
8. Cook it for about 10 – 15 minutes on low heat or until the desired vegetable texture is achieved. When carrots are done cabbages are done too.
9. If there is a chance let it sit and cool for a half an hour that allows the flavors to come together and truly shine.

Enjoy!

There are more to cabbage than just cooking it in hot water with herbs.  Try them out all:

• Sauerkraut and Pork Recipe
• Stuffed Cabbage Roll Recipes
• Keto Cabbage Lasagna
• Cabbage Stew
• Egg Roll Bowl Recipe

Pin now, Enjoy later!