Cabbage Soup
Published Oct. 26, 2023
- Total Time
- About 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 1large yellow onion, chopped
- 2medium carrots, diced (1½ cups)
- 2 to 3ribs celery, diced (1½ cups)
- 4large garlic cloves, minced (2 tablespoons)
- 1teaspoon Italian seasoning
- Crushed red pepper, to taste
- Kosher salt (such as Diamond Kosher) and black pepper
- 1large Yukon gold potato, diced (about 8 ounces)
- 1tablespoon tomato paste
- 4cups vegetable broth
- 1(14-ounce) can diced tomatoes
- 6cups chopped green cabbage (from 1 small cabbage)
- 1teaspoon red wine vinegar
- ¼cup chopped fresh parsley, plus more for serving
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Preparation
- Step 1
In a large pot or Dutch oven, heat the oil over medium. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp. Add the garlic, Italian seasoning, crushed red pepper, 1 teaspoon salt (or 1½ teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper; cook until the garlic is fragrant, 1 minute.
- Step 2
Add the potatoes and tomato paste and cook, stirring often, until the paste is fully incorporated and begins to brown on the bottom of the pot, 2 to 3 minutes. Pour in the broth and diced tomatoes (with their juices) and bring to a simmer over medium-high heat. Stir in the cabbage, lower the heat and simmer, partially covered and stirring occasionally, until the potatoes are fork tender, 20 to 25 minutes.
- Step 3
Off the heat, add the vinegar and parsley. Taste and add more salt and pepper, if necessary. Serve hot, topped with more parsley. The soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).
- To freeze soup, cool to room temperature in the pot, then transfer to an airtight container. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth if necessary.
Private Notes
Comments
Italian seasoning has no room in Eastern European cabbage soup. Use fresh dill instead.
Cabbage soup is a reason to look forward to fall and winter. Instead of the Italian seasoning I add brown sugar, caraway seed and apple cider vinegar to taste. A plop of sour cream when serving doesn't hurt. Time to go out and buy me a head of cabbage.
The soup needed more liquid but ran out of veggies stock so added a couple of cups of white wine. Delicious! Also added a can of white beans. Will definitely make again.
I swapped regular potato for sweet potato and added spicy chicken sausage. Was delicious!
I’d also like the nutritional information
The recipe says to simmer partially cover for 25 minutes until potatoes are tender. I screwed up last night and simmered the soup for about an hour with a tight top dutch oven. Interesting results. I was worried that the soup would boil down or burn. It didn't because the lid kept the water in. I found the flavor much more intense than when I make it according to the directions! Be careful of your red pepper if you try this. It seems to pack more of a punch.
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