Cabbage-and-Something Soup, Three Ways - Cook With Brenda Gantt (2024)

• July 12, 2023
• 11:30 am

This light and flavorful soup comes in three different variations, each providing a unique twist to the traditional cabbage soup. These variations offer a delightful departure from the heavier cabbage soups typically found. Choose from the original version or explore the versions with potatoes and caraway or mushrooms and ginger for exciting flavor combinations.

Servings: 4

Preparation Time: 40 minutes

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter
• 1 large onion, sliced
• 1 small head cabbage, just over a pound, preferably Savoy, cored and shredded
• 10 sprigs fresh thyme
• Salt and freshly ground black pepper
• 6 cups beef, chicken, or vegetable stock (or water)
• 3 Golden Delicious or other good apples, peeled and cubed, for garnish

INSTRUCTIONS:

1. In a large, deep pot over medium-high heat, combine the olive oil and 1 tablespoon of butter.
2. When the butter melts, add the sliced onion and shredded cabbage to the pot. Cook, stirring occasionally, until the onions and cabbage wilt and begin to brown, approximately 3 minutes.
3. Add 8 sprigs of thyme to the pot and continue cooking for a few more minutes. Sprinkle with salt and pepper.
4. Pour the stock into the pot and reduce the heat to medium. Stir occasionally as the soup heats.
5. In a skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Once the foam subsides, add the cubed apple pieces. Cook, stirring occasionally, until the apples brown and become tender, approximately 10 minutes.
6. Strip the leaves from the remaining thyme sprigs and sprinkle them over the apples. Add a bit of salt.
7. Taste the soup and adjust the seasoning as needed. Remove the thyme sprigs.
8. Serve the soup hot, garnished with the sautéed apple pieces.

VARIATIONS:

• Cabbage Soup with Potatoes and Caraway: Substitute 2 thick slices of diced bacon for the olive oil (optional). Add 1 tablespoon lightly crushed caraway seeds along with the bay leaf. Include 2 medium potatoes, peeled and cut into 1/2-inch dice. Omit the apples. In Step 1, cook the bacon (if using), then the onions and cabbage in its fat, or use the olive oil as directed. Add the potatoes with the stock and cook until they are very tender. Proceed with the rest of the recipe.
• Cabbage Soup with Mushrooms and Ginger: Substitute dark sesame oil for the olive oil. Use peanut or another neutral oil (such as grapeseed or corn) instead of butter. Replace the thyme with 2 tablespoons minced fresh ginger. Instead of apples, use 2 cups sliced shiitake mushroom caps (discard stems or reserve for stock) or button mushrooms. In Step 1, use 2 tablespoons of peanut oil for cooking the onion and cabbage. Add the ginger when you would add the thyme. Sauté the mushrooms in the remaining oils for garnish.

TIPS:

Here are some tips to help you prepare Cabbage-and-Something Soup:

• Choose the right cabbage: Use a small head of cabbage, preferably Savoy cabbage, for its tender leaves and slightly sweet flavor. The Savoy variety works well in this soup, but you can also use regular green cabbage if it’s more readily available.
• Slice the cabbage thinly: Shred the cabbage into thin slices to ensure it cooks evenly and becomes tender in the soup. This will help prevent any overly crunchy or tough pieces of cabbage.
• Sauté the onions and cabbage properly: When sautéing the onions and cabbage, cook them until they wilt and begin to brown slightly. This will enhance their flavors and add depth to the soup.
• Experiment with different garnishes: The original recipe suggests using cubed apples as a garnish, but don’t be afraid to get creative. Consider topping the soup with croutons, fresh herbs like parsley or dill, a dollop of sour cream or yogurt, or even some grated cheese for added richness.
• Adjust the seasoning: Taste the soup before serving and adjust the seasoning with salt and pepper as needed. Seasoning is essential to bring out the flavors of the cabbage and other ingredients in the soup.
• Explore the variations: Don’t hesitate to try the variations mentioned in the recipe. Each one offers a unique twist and flavor profile. The addition of potatoes and caraway or mushrooms and ginger can bring a whole new dimension to the soup.
• Serve the soup hot: This soup is best enjoyed when served hot. Make sure to heat it thoroughly before serving to fully appreciate the flavors and warmth.

Remember, cooking is an opportunity to experiment and make the recipe your own. Feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy the light and flavorful Cabbage-and-Something Soup in any of its delicious variations!

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.