This one-pot cabbage soup delivers a brothy, deeply flavored meal that's satisfying and ready in under an hour. This recipe pushes back against cabbage soup's austere reputation in the US, using thoughtful technique and layered seasoning to show just how satisfying and flavorful a cabbage-based soup can be. But rather than taking the porky route to flavor, this soup leans on spices, citrus, and coconut milk for a meal-worthy soup that's hearty without being overly heavy. Plus, it's a one-pot dinner that cooks in about 30 minutes, so it works exceptionally well for weeknight cooking.
8 ounces; 227 g
peeled and thinly sliced, 8 ounces; 227 g total
minced
peeled and finely chopped
cut into 3/4-inch pieces, about 2 pounds; 907 g
see notes
rinsed and drained
cut into 1-inch florets, from 1 medium head
use half as much by volume or the same weight
shaken well before use
for serving
for serving
In a large Dutch oven, heat oil over medium-high until shimmering. Add onion and carrots. Cook, stirring occasionally, until softened, 3 to 5 minutes.
Stir in garlic, ginger, cumin, pepper, turmeric, and smoked paprika, and cook until fragrant, about 1 minute.
Add cabbage and cook, stirring often, until cabbage turns bright green, about 2 minutes.
Stir in broth, chickpeas, diced tomatoes, cauliflower, and salt. Bring mixture to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until cabbage and cauliflower are tender, 25 to 30 minutes.
Stir in coconut milk and return to a simmer. Cook, stirring occasionally, until warmed through, about 2 minutes.
Divide soup among serving bowls and top with cilantro. Serve with lime wedges.