Description
A simple and comforting cabbage soup recipe made with just 5 main ingredients. This easy-to-make soup features tender cabbage cooked in a flavorful broth thickened slightly with flour, perfect for a light and wholesome meal.
Ingredients
Scale
Soup Base
- 2 tablespoons salted butter (or dairy-free butter for vegan option)
- 1 medium onion, chopped
- 1 tablespoon all-purpose flour (or gluten-free flour)
Vegetables and Broth
- 1 medium head green cabbage, cored and roughly chopped
- 8 cups water
- 3 tablespoons Better Than Bouillon (Chicken or Vegetable for vegan)
Seasoning
- 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 becomes soft but not browned, about 5 minutes.
- Add and cook the flour: Sprinkle the flour into the pot with the onions and stir continuously for about 2 minutes. This cooks out the raw flour taste and helps slightly thicken the soup later.
- Combine ingredients and simmer: Pour in the water and stir in the Better Than Bouillon. Add the 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 the pot and let the soup simmer until the vegetables are tender, about 20 minutes.
- Season and serve: Taste the soup and adjust with kosher salt and black pepper as needed. Serve the soup hot for a comforting meal.
Notes
- For a vegan version, use dairy-free butter and vegetable Better Than Bouillon.
- You can substitute gluten-free flour to make the soup gluten-free.
- Adjust seasoning according to preference; adding herbs like thyme or parsley can enhance flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
