Description
A simple and comforting cabbage soup made with just five main ingredients. This easy recipe features sautéed onions, a touch of flour to thicken, fresh green cabbage, and flavorful broth, perfect for a light and wholesome meal in under an hour.
Ingredients
Scale
Soup 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, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
- Add the flour: Sprinkle the flour over the softened onions and stir continuously for about 2 minutes. This step helps cook out the raw flour taste and begins to thicken the soup base.
- Simmer the soup: Pour in the water and stir in the Better Than Bouillon. Add the chopped cabbage and increase the heat to medium. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer until the cabbage is tender, roughly 20 minutes.
- Season and serve: Taste the soup and adjust the seasoning with kosher salt and black pepper as needed. Serve hot for a delicious, light meal.
Notes
- For a vegan version, use dairy-free butter and vegetable bouillon.
- Gluten-free flour can easily replace all purpose flour to make this soup gluten-free.
- This soup pairs well with crusty bread or a light salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust the amount of broth or water to achieve your preferred soup consistency.
