Description
This Simple Cabbage Soup is a comforting and easy-to-make dish that requires only five main ingredients. With a creamy base created by flour and butter, and the fresh flavor of green cabbage simmered to tenderness, it’s perfect for a light but satisfying meal. Whether you want a warm bowl on a chilly day or a healthy, veggie-packed option, this recipe comes together quickly and is customizable for vegan preferences.
Ingredients
Scale
Main Ingredients
- 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)
- 1 medium head green cabbage, cored and roughly chopped
- 8 cups water
- 3 tablespoons Better Than Bouillon (Chicken or Vegetable to make it vegan)
- 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 while stirring until the onion is soft but not browned, about 5 minutes.
- Add the flour: Stir in the flour and cook for about 2 minutes, ensuring the flour is well incorporated and cooked out to avoid a raw taste.
- Add liquids and cabbage: Pour in the water and stir in the Better Than Bouillon. Add the chopped cabbage to the pot, then increase heat to medium and bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot with a lid and reduce heat to medium-low. Let the soup simmer until the cabbage and vegetables are tender, approximately 20 minutes.
- Season and serve: Taste the soup and adjust with kosher salt and black pepper as needed. Serve hot and enjoy your comforting cabbage soup.
Notes
- For a vegan version, use dairy-free butter and vegetable bouillon.
- Gluten-free flour can be used instead of all-purpose flour to make the recipe gluten-free.
- If you prefer a smoother texture, you can blend the soup after cooking.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- Adding garlic or herbs like thyme can enhance the flavor if desired.
