Cream of Cabbage Soup
Experience the ultimate comfort food with this velvety Cream of Cabbage Soup—an irresistible blend of wholesome green cabbage, aromatic onions, rich garlic, and a touch of nutmeg for subtle warmth. This easy, one-pot recipe combines simple ingredients like chicken or vegetable stock, heavy cream, and a hint of butter to create a luscious, creamy texture that's perfect for chilly evenings. Pureed to silky perfection and garnished with fresh parsley and a drizzle of olive oil, this soup is both elegant and deeply satisfying. Ready in just 45 minutes, it's a hearty, flavorful option for weeknight dinners or a cozy lunch, beautifully paired with crusty bread or crackers.
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) Green cabbage
- 3 tablespoons Unsalted butter
- 1 medium (finely chopped) Yellow onion
- 2 cloves (minced) Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 leaf Bay leaf
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional) Nutmeg
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 teaspoon (optional, for drizzling) Olive oil
Instructions
Remove the outer leaves of the cabbage, then cut it into quarters and remove the core. Chop the cabbage into thin strips or small pieces.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5-6 minutes, or until it becomes soft and translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring to avoid burning.
Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 1 minute to cook out the raw flour taste.
Gradually add the chicken or vegetable stock, stirring well to combine and avoid lumps. Bring the mixture to a gentle simmer.
Add the chopped cabbage and the bay leaf to the pot. Stir to combine, then cover the pot and let it simmer for 15-20 minutes, or until the cabbage is tender.
Remove the bay leaf from the soup. Use an immersion blender to puree the soup until it's smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return it to the pot.
Stir in the heavy cream and season with salt, black pepper, and nutmeg if using. Simmer over low heat for another 3-5 minutes to heat through, but do not bring to a boil.
Taste and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with chopped fresh parsley. Drizzle with a little olive oil for added richness if desired.
Serve immediately with crusty bread or crackers on the side for a cozy meal.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 6059 mg | 263% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 35.9 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2045 mg | 44% | |
*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.
