Caboches in Potage Cabbage Soup
Warm, comforting, and steeped in history, Caboches in Potage Cabbage Soup is a delightful nod to medieval cuisine that’s as nourishing as it is flavorful. This rustic soup features tender green cabbage, sweet leeks, and onion simmered to perfection in a rich vegetable stock, then spiced with hints of ground ginger and mace for a subtly warming finish. A quick sauté in olive oil enhances the natural sweetness of the vegetables, while a garnish of fresh parsley adds a burst of vibrant color and freshness. Ready in under an hour, this hearty and wholesome soup is perfect for a cozy dinner or as a light lunch when paired with crusty bread. With its simple preparation and blend of earthy flavors, this cabbage soup is both an everyday comfort and a culinary link to the past.
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Recipe Information
Ingredients
- 1 head green cabbage
- 2 large leeks
- 1 large onion
- 6 cups vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground mace
- 2 tablespoons fresh parsley
Instructions
Remove the tough outer leaves of the cabbage. Rinse the cabbage thoroughly, then quarter it and remove the core. Thinly slice the quarters and set aside.
Trim the leeks, discarding the tough green leaves. Slice the white and light green parts into thin rounds. Rinse under cold water to remove any grit, and drain well.
Peel and finely chop the onion.
In a large pot, heat the olive oil over medium heat. Add the onion and leeks, and sauté for 5-7 minutes until softened but not browned.
Stir in the sliced cabbage and cook for 5 minutes, stirring occasionally, until the cabbage begins to soften and wilt.
Pour in the vegetable stock, and bring the mixture to a gentle boil.
Reduce heat to low and simmer uncovered for 25-30 minutes, or until the vegetables are tender.
Season the soup with salt, black pepper, ground ginger, and ground mace. Adjust seasonings to taste as needed.
Ladle the soup into bowls and garnish each serving with a sprinkling of fresh parsley.
Serve hot with crusty bread or your choice of side for a satisfying meal.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 24.1 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1615 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
