Description
This Simple Cabbage Soup recipe is a hearty and comforting dish made with just five main ingredients. It features tender cabbage simmered in a flavorful broth enriched with sautéed onions and a touch of butter. Perfect for a light lunch or an easy dinner, this soup is quick to prepare and can be made vegan by using dairy-free butter and vegetable bouillon.
Ingredients
Scale
Main Ingredients
- 2 tablespoons salted butter (or dairy-free butter to make it vegan)
- 1 medium onion, chopped
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 1 medium head green cabbage, cored and roughly chopped
- 8 cups water
- 3 tablespoons Better Than Bouillon (Chicken or Vegetable to make it vegan)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Sauté the Onion: In a large pot, melt the butter over medium-low heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes.
- Add the Flour: Sprinkle the flour over the softened onions and stir continuously for about 2 minutes to cook out the raw flavor of the flour, forming a light roux.
- Simmer the Soup: Pour in the water and stir in the Better Than Bouillon. Add the roughly chopped cabbage to the pot and increase the heat to medium. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let simmer until the cabbage is tender, approximately 20 minutes.
- Season the Soup: Taste the soup and adjust the seasoning with kosher salt and black pepper as needed. Serve hot for a delicious and warming meal.
Notes
- To make the soup vegan, use dairy-free butter and vegetable-based Better Than Bouillon.
- If gluten-free is required, substitute all-purpose flour with gluten-free flour.
- For a thicker soup, let it simmer uncovered for an additional 5-10 minutes to reduce the liquid.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Feel free to add herbs like thyme or bay leaves during simmering for extra flavor.
