Rustic Cabbage Soup
"You're gonna love this!! This will warm you up in no time. It's great for any time, though, not just in the winter. I like to serve a loaf of extra-sour rye bread, uncut and we just pull pieces off and butter it. Talk about rustic! You can use beef broth, chicken, or vegetable broth or a combo of all. I don't recommened water, but if you do use it, I'd go a little heavy on the seasonings. MMMMMMMMMMM!"
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 14.79 ml extra virgin olive oil
- 0.25 ml salt
- pepper, to taste
- 226.79 g potato, skin on, cut into 1/4-inch pieces (I like the red skinned ones.)
- 4 garlic cloves, chopped
- 1 large yellow onion, thinly sliced
- 1182.95 ml stock, can use broth (your choice)
- 354.88 ml white beans (precooked or canned)
- 1 medium sized cabbage, cored and sliced into 1/4-inch 1/4 inch ribbons
- pass a good quality olive oil, for drizzling and
- parmesan cheese
directions
- Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
- Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
- Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
- Add the stock and the beans and bring the pot to simmer.
- Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
- Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
- Taste and see if you need more salt.*.
- Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.
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Reviews
-
I loved this soups flavor and versatility. Used yukon gold potatoes because they are tender and hold their shape. Didnt get a good brown color on the potatoes so I added a little bit of butter. Had a leek that needed to be used so I added that to the onion, garlic, and cabbage. Added a can of northern beans and used about 3 cups of chicken broth and 2 cups of vegetable broth. Also stirred in about a cup of white wine. The cabbage was sweet and tender and loved the beans with the potatoes. I think I might add a can of petite diced tomatoes to the leftovers tomorrow. Bite sized chicken pieces would be nice in this soup too. This will be another one of my favorite soups! Made and reviewed for KC"S Going Green For March Tag Game. -
wonderful soup! I made this to include in a take-home pack for my DS and it was thoroughly enjoyed, I used homemade stock and also added in some dry smoked sausage meat and 3 teaspoons dried chili flakes for heat, thanks for a winner Fluff! -
Very simple and satisfying. I normally love love lots of garlic, but I found the garlic a little overwhelming and will only use two cloves next time. Thanks for sharing the recipe. -
Great basic recipe! I must say that I use this as "place to start" with a cabbage soup. I love the versatility. If you are not a "veggie", you can use this for a basis for a cabage and ham, kielbsa, etc., etc. However, I do give it deserved credit on it's own, though diced carrots need a place in here somewhere. Otherwise, all bases are covered. Thanks for sharing! -
Loved it! I used defatted turkey stock for this. For the white beans, I chise navy beans. I didn't bother with the olive oil drizzle, but did sprinkle with parmesan cheese. This is perfect just as written, but this also has so many possibilities...... I think adding ham and/or tomatoes wouls work well. Thanx for a lovely soup. I'll make this again and next time make sure that I have the rye bread to dip!
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RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
