Cabbage Soup
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This soup is rustic, delicious, and satisfying. It also comes together in much less time than many other soups. Feel free to try other meats, seasonings, and stocks for different flavor combinations. I used a Napa Cabbage for this recipe, which is a little more tender and sweet, but your basic green cabbage would also work good.
Cabbage Soup
Category
Soups
Persons
16
Serving Size
1 bowl
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
- 1 pound of kielbasa or smoked sausage, sliced
- 2 Tbsp oil
- 3 Tbsp flour
- 1 yellow onion, chopped
- 2-3 medium carrots, sliced
- 1-2 stalks of celery, sliced
- 3 cloves of garlic, minced
- 2 quarts of stock or broth
- 1 head of cabbage chopped into 1” pieces
- 3-4 potatoes, cut into bite sized pieces
- 1 Tbsp Italian Seasoning
- 1-2 bay leaf
- Salt and pepper to taste
- Garnish with: dill, basil, and/or parsley and a dollop of sour cream
Instructions
- Heat your stock pot and add the oil; cook the sausage until browned.
- Removed the sausage with a slotted spoon and add the flour. Stir together and cook the flour takes on some tan to brown color – we’re going after another level of flavor with the roux, not necessarily to thicken the soup.
- Add the onion, carrots, & celery to the roux; cook until soft. Add the garlic & cabbage and cook until the cabbage is wilted.
- Add the stock, potatoes, Italian seasoning, bay leaf, 1 tsp salt and ½ tsp black pepper.
- Bring to a boil, and then down to a simmer. Simmer for 20-30 minutes until the potatoes and cabbage are done.
- Taste and adjust for seasonings.
- Add the sour cream and stir until evenly mixed.
- Ladle into bowls, garnish, and serve with some crusty bread.