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Best Cabbage Soup
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 teaspoon butter
- 1/2 teaspoon coriander seeds
or 1/4 teaspoon ground coriander
- 1/2 teaspoon fennel seeds
or 1/4 teaspoon ground fennel
- 1/4 teaspoon cumin seeds
or 1/8 teaspoon ground cumin
- 1 medium onion
chopped, about 1 1/4 cups
- 4 to 5 cups
packed, 1/4-inch wide sliced green cabbage, from about 1 small cabbage or 1/2 large cabbage
- 1/2 teaspoon to 1 teaspoon salt
more or less depending on the saltiness of your stock
- 1 15-ounce can whole peeled tomatoes
- 4 cups chicken stock
- Freshly ground black pepper
Directions
- 1
Grind the spices (if using whole spices): If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.
- 2
Sauté the onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
- 3
Add the cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
- 4
Add the stock, simmer till done: Add the chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked, breaking up tomatoes that are still whole.
- 5
Serve: Sprinkle with freshly ground black pepper to serve.
Best Cabbage Soup
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About this Recipe
Searching for a deeply comforting and easy meal to warm you from the inside out? This Best Cabbage Soup recipe is your answer, delivering nourishing flavors perfect for cold winter days in under an hour.
What sets this cabbage soup apart is its beautiful simplicity, elevated by a thoughtful blend of aromatic whole spices—coriander, fennel, and cumin. These seeds, gently bloomed in olive oil and butter, infuse the broth with a complex warmth that transforms humble green cabbage and tomatoes into something truly special. It's a testament to how a handful of ingredients, when treated right, can create extraordinary depth and comfort.
Prepare for a hearty bowl brimming with tender, sweet green cabbage and soft onions, all swimming in a savory, aromatic broth brightened by whole peeled tomatoes. Each spoonful offers a comforting, earthy richness with subtle hints of spice that linger pleasantly on the palate. This soup is designed to be effortlessly nourishing, a perfect antidote to chilly weather, and surprisingly substantial for such a straightforward dish.
You can easily adapt this soup to your pantry. If whole spice seeds aren't on hand, simply use half the amount of their ground counterparts (1/4 teaspoon ground coriander, 1/4 teaspoon ground fennel, 1/8 teaspoon ground cumin). For a vegetarian version, substitute the chicken stock with your favorite vegetable stock. Remember to adjust the salt level according to the saltiness of your chosen stock.
This easy cabbage soup is an ideal weeknight dinner or a comforting lunch, especially welcome on those crisp, cold days. Serve it with a crusty piece of bread for soaking up every last drop of the flavorful broth.