Cabbage and Potato Soup

Picture a steaming bowl of cabbage and potato soup, its aroma filling your kitchen with warmth and comfort.

This simple and satisfying dish is an international favorite, effortlessly coming together with just a handful of ingredients.

As the hearty vegetables simmer, they transform into a cozy, flavorful meal that feels like a hug in a bowl.

Embrace the inviting simplicity of this soup and let’s bring it to life in your kitchen.

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 chef’s knife
• 1 wooden spoon
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups cabbage, chopped
• 3 medium potatoes, peeled and diced
• 2 carrots, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Cabbage and Potato Soup, follow this timeline:

1. Reading and Preparation (5 minutes)
   • Begin by reading through the entire recipe and gathering all necessary ingredients and equipment.
2. Initial Prep Work (15 minutes)
   • Chop the onion, mince the garlic, chop the cabbage, peel and dice the potatoes, and slice the carrots.
3. Cooking Process (45 minutes)
   • 0:00 – 5:00: Heat olive oil in the pot over medium heat.
   • 5:00 – 10:00: Sauté the chopped onion and garlic until translucent.
   • 10:00 – 15:00: Pour in the vegetable broth and bring to a boil.
   • 15:00 – 50:00: Add cabbage, potatoes, carrots, salt, black pepper, thyme, and bay leaf. Reduce heat to low and simmer for 30-35 minutes.
4. Finishing Touches (10 minutes)
   • 50:00 – 55:00: Remove the bay leaf and discard. Adjust seasoning if necessary, and stir in the fresh parsley.
   • 55:00 – 60:00: Allow the soup to rest for 10 minutes before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until translucent.

Pour in vegetable broth and bring to a boil.

Add chopped cabbage, potatoes, and carrots to the pot.

Season with salt, black pepper, thyme, and add the bay leaf.

Reduce heat to low and simmer for 30-35 minutes until vegetables are tender.

Remove the bay leaf and discard.

Adjust seasoning if necessary and stir in fresh parsley.

Let the soup rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
• Grated Cheese: Sprinkle some grated Parmesan or cheddar cheese on top for added richness.
• Green Salad: Pair with a fresh green salad to complement the hearty soup.
• Sour Cream: Add a dollop of sour cream or Greek yogurt for a creamy finish.
• Grilled Sausage: Include slices of grilled sausage for a more filling and protein-rich meal.

Storage

To store cabbage and potato soup, let it cool completely.

Then transfer it to airtight containers.

Refrigerate for up to 3 days.

Alternatively, freeze for up to 3 months.

Freezing

To freeze cabbage and potato soup, let it cool completely.

Then, transfer to airtight containers or freezer bags.

Label with date.

Freeze for up to three months for best quality.

Reheating

To reheat Cabbage and Potato Soup, gently warm it on the stove over medium-low heat.

Stir occasionally.

Alternatively, microwave on medium power, covered, in intervals.

Stir between each to guarantee even heating.

Final Thoughts

Cabbage and Potato Soup is a comforting and nutritious dish that can be enjoyed year-round.

Its simplicity and versatility make it an ideal option for both weekday dinners and special occasions.

The blend of tender vegetables, aromatic herbs, and a savory broth creates a satisfying meal that’s both hearty and healthy.

Whether you enjoy it as a standalone dish or pair it with a side of crusty bread, this soup is sure to please.

Remember to experiment with additional ingredients like sausage or beans for added texture and flavor.

Enjoy the warmth and comfort of this delightful soup with family and friends.

Frequently Asked Questions

Can I Use Chicken Broth Instead of Vegetable Broth?

You can absolutely substitute chicken broth for vegetable broth. It’ll add a richer, savory depth to your dish. Be mindful of seasoning; adjust salt levels since chicken broth often contains more sodium than its vegetable counterpart.

Is the Soup Suitable for a Vegan Diet?

Yes, the soup’s vegan-friendly when you use vegetable broth. Confirm all ingredients have no animal-derived products. For an umami boost, consider adding nutritional yeast or a splash of soy sauce to enhance depth.

How Can I Add More Protein to the Soup?

You can boost protein by incorporating chickpeas or lentils for a plant-based option. Alternatively, add diced tofu or tempeh for a meat-free protein punch. Each adds texture and complements the soup’s flavors beautifully.

What Type of Potatoes Work Best for This Recipe?

You’d want to use waxy potatoes like Yukon Gold or red potatoes. They maintain structure during simmering, providing a creamy texture without disintegrating. Their subtle flavor pairs harmoniously with cabbage, enhancing the soup’s overall depth.

Can I Make This Soup in a Slow Cooker?

Yes, you can use a slow cooker. Sauté onions and garlic first, then transfer them with other ingredients to the slow cooker. Cook on low for 6-8 hours. This method melds flavors beautifully, enhancing depth and richness.

Cabbage and Potato Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Soup

Cuisine International

Servings 4 servings

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Chef's knife
• 1 Wooden spoon
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium onion chopped
• 2 clove garlic minced
• 4 cup vegetable broth
• 4 cup cabbage chopped
• 3 medium potatoes peeled and diced
• 2 carrots sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup fresh parsley chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and garlic, sauté until translucent.
• Pour in vegetable broth and bring to a boil.
• Add chopped cabbage, potatoes, and carrots to the pot.
• Season with salt, black pepper, thyme, and add the bay leaf.
• Reduce heat to low and simmer for 30-35 minutes until vegetables are tender.
• Remove the bay leaf and discard.
• Adjust seasoning if necessary and stir in fresh parsley.
• Let the soup rest for 10 minutes before serving.

Notes

To enhance the flavor, consider adding a splash of vinegar or a squeeze of lemon juice before serving. If you prefer a creamier texture, you can blend a portion of the soup and mix it back in. Additionally, this soup can be easily adapted into a hearty meal by adding cooked sausage or beans.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.