Description
A simple, comforting cabbage soup featuring just five main ingredients and a quick 45-minute prep time. This easy recipe uses butter and onions to build flavor, with flour to thicken the broth, and a choice of chicken or vegetable bouillon for a savory base. Perfect for a light, wholesome meal that serves six.
Ingredients
Scale
Soup Base
- 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)
Vegetables & Broth
- 1 medium head green cabbage, cored and roughly chopped
- 8 cups water
- 3 tablespoons Better Than Bouillon (chicken or vegetable for vegan option)
Seasonings
- Kosher salt to taste
- Black pepper to taste
Instructions
- Sauté the Onions: In a large pot, melt the butter over medium-low heat. Add the chopped onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. This step builds a flavorful base for the soup.
- Add the Flour: Stir in the flour and cook it for about 2 minutes to remove the raw flour taste and start thickening the soup. Stir constantly to prevent burning.
- Add Liquid and Cabbage: Pour in the 8 cups of water, then add the Better Than Bouillon. Stir well to combine. Add the chopped cabbage to the pot and increase the heat to medium. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, cover the pot and reduce heat to medium-low. Let it simmer gently until the cabbage is tender, approximately 20 minutes. This slow simmer allows the flavors to meld beautifully.
- Season and Serve: Taste the soup and season with kosher salt and black pepper as needed. Stir well and serve hot.
Notes
- To make this soup vegan, substitute salted butter with a plant-based butter and use vegetable bouillon instead of chicken.
- Using gluten-free flour makes this recipe suitable for those avoiding gluten.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For added protein, consider stirring in cooked beans or lentils after simmering.
