Vegetarian Cabbage Soup

Name: Vegetarian Cabbage Soup
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: American
Ingredients: 12 cup Cabbage (12 cups shredded cabbage*); ¼ cup Olive Oil (1/4 cup olive oil); 2 cup Yellow Onion (2 to 3 cups finely diced onions — up to 3); ½ cup All-Purpose Flour (1/2 cup flour, see notes above); 10 cup Vegetable Stock (10 cups homemade vegetable stock or water, see notes); 2 cup Carrot (2 cups finely diced carrots); 2 cup White Potatoes (2 to 3 cups finely diced potatoes — up to 3); 2 tsp Kosher Salt (2 teaspoons kosher salt, plus more to taste); 0 pieces Black Pepper (freshly ground black pepper to taste); 2 tsp Caraway seeds (2 teaspoons whole caraway seeds, crushed or pulverized); ¼ cup White Balsamic Vinegar (1/4 cup white balsamic vinegar); 1 tsp Granulated Sugar (1 teaspoon sugar); 1 cup Heavy Cream (1 cup heavy cream); ¼ cup Dill (1/4 cup finely chopped fresh dill (or more or less to taste))

Vegetarian Cabbage Soup - Soup (American)

90 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Egg Free

Ingredients

For 6 servings

Cabbage12 cup · 12 cups shredded cabbage*
Olive Oil¼ cup · 1/4 cup olive oil
Yellow Onion2 cup · 2 to 3 cups finely diced onions — up to 3
All-Purpose Flour½ cup · 1/2 cup flour, see notes above
Vegetable Stock10 cup · 10 cups homemade vegetable stock or water, see notes
Carrot2 cup · 2 cups finely diced carrots
White Potatoes2 cup · 2 to 3 cups finely diced potatoes — up to 3
Kosher Salt2 tsp · 2 teaspoons kosher salt, plus more to taste
Black Pepper0 pieces · freshly ground black pepper to taste
Caraway seeds2 tsp · 2 teaspoons whole caraway seeds, crushed or pulverized
White Balsamic Vinegar¼ cup · 1/4 cup white balsamic vinegar
Granulated Sugar1 tsp · 1 teaspoon sugar
Heavy Cream1 cup · 1 cup heavy cream
Dill¼ cup · 1/4 cup finely chopped fresh dill (or more or less to taste)

Make it mine in the app

Steps

1Place cabbage in a large bowl. Bring enough water to a boil — I fill a tea kettle, but you could always fill a large sauce pan — to submerge the cabbage in the bowl. Pour the water over the cabbage; let sit one minute or longer; drain.
2Meanwhile, in a large pot, heat the oil over high heat until it shimmers. Add the onions, immediately turn the heat down to medium or low, and cook, stirring, until they are soft, about 15 minutes. Sprinkle with flour and stir. (Note: If you do not wish to add the flour, see the notes above for an alternative method for thickening the soup.) Add the broth or water, stirring rapidly with a wire whisk. When the mixture simmers, add the cabbage, carrots, potatoes, salt, pepper, caraway seeds, vinegar and sugar.
3Simmer, stirring every so often, for about about 30 minutes. Stir in the cream and simmer five minutes. Add the chopped dill to the pot. Taste and adjust as needed with more salt and pepper to taste. I typically add 1 to 2 teaspoons more salt, but I am a salt lover, so adjust as needed. Serve, adding more chopped dill to each bowl if desired.