Description
A hearty and comforting Cabbage and Potato Soup featuring tender cabbage, red potatoes, and a creamy broth enriched with half-and-half, Dijon mustard, and aromatic spices. Perfect for a warming meal any day of the week.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter (salted or unsalted)
- 2 tablespoons canola oil
- 1 large onion, chopped (approximately 3 cups)
- 1/2 medium head green cabbage, coarsely chopped (6 cups)
- 1 1/2 pounds red potatoes, cut into 1/2 to 3/4 inch cubes
- 6 cups chicken broth or vegetable broth
Thickening and Flavorings
- 5 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 teaspoon caraway seed (optional but recommended)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce (or to taste)
- 1/2 teaspoon hot sauce (such as Tabasco, optional and to taste)
- Salt and freshly ground black pepper (to taste)
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat fats: Combine the butter and canola oil in a Dutch oven or heavy soup pot over medium-high heat and melt.
- Sauté onions: Add chopped onions, reduce heat to medium-low, and cook for 6-7 minutes until softened but not browned.
- Cook cabbage: Stir in the chopped cabbage and cook for 2-3 minutes until wilted.
- Add potatoes: Toss in the cubed red potatoes, stirring well to coat them with the butter and oil.
- Add broth and simmer: Pour in the chicken or vegetable broth, bring to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes until the potatoes are fork-tender.
- Make slurry: Turn off heat. In a heat-proof bowl, whisk the flour with 1/2 cup of the hot cooking liquid to make a smooth slurry. Add more liquid if needed. Then slowly whisk in the half-and-half.
- Thicken soup: Pour the slurry mixture back into the pot along with caraway seeds. Stir well and return to a simmer. Cook for 5-6 minutes until thickened (the soup will thicken more as it cools).
- Add seasonings: Stir in Dijon mustard, Worcestershire sauce, hot sauce (if using), and salt and black pepper to taste.
- Garnish and serve: Sprinkle chopped fresh parsley on top if desired and serve the soup hot.
Notes
- Substitutions: Savoy cabbage or kale can be used in place of green cabbage.
- Time-saving tip: Use bagged coleslaw mix instead of chopping cabbage.
- Potato prep: Cube potatoes ahead and store submerged in water in the refrigerator to prevent browning.
- Make-ahead: Soup reheats well. Cool completely and refrigerate in a sealed container. Reheat gently on stovetop over low to medium-low heat.
- Freezing: Freeze in desired portion sizes. Thaw and reheat gently on stovetop to restore consistency. Potato texture may become grainy, and dairy-based soups may separate but can be remedied by slow reheating.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 301
- Sugar: 10g
- Sodium: 1048mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.02g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 33mg
