French Cabbage Soup from Door County Wi
Warm and rustic, this French Cabbage Soup from Door County, WI is a comforting bowl of goodness that blends hearty flavors and simple ingredients. Caramelized onions, minced garlic, and shredded green cabbage form the aromatic base, while carrots and russet potatoes add wholesome texture. Simmered in a savory vegetable broth with a touch of optional white wine, this soup is seasoned with thyme and a fragrant bay leaf for classic French-inspired depth. Ready in just an hour, this easy-to-make recipe is perfect for a cozy weekday dinner or a light yet satisfying lunch. Serve with crusty bread for the ultimate pairing, and don’t forget a sprinkle of fresh parsley to bring vibrant color and herbaceous freshness to the dish. Healthy, satisfying, and bursting with flavor, this cabbage soup is a must-try for fans of hearty slow-simmered comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 3 cloves garlic cloves, minced
- 1 medium head green cabbage, shredded
- 2 medium carrots, diced
- 2 medium russet potatoes, peeled and diced
- 8 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 whole bay leaf
- 0.5 cups white wine (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until they are golden and caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the shredded cabbage, diced carrots, and diced potatoes to the pot. Stir well to combine.
Pour in the vegetable broth and white wine (if using). Add the thyme leaves and bay leaf.
Season with salt and black pepper. Bring the soup to a boil over medium-high heat.
Reduce the heat to low and let the soup simmer for 30-35 minutes, or until the vegetables are tender.
Remove the bay leaf from the pot. Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with crusty bread if desired.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 6846 mg | 298% | |
| Total Carbohydrate | 488.3 g | 178% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 80.3 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 932 mg | 72% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 8157 mg | 174% | |
*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.
