Description
This comforting Cabbage and Potato Soup is a hearty and flavorful dish featuring tender cabbage, red potatoes, and a creamy, thickened broth infused with caraway seeds, Dijon mustard, and Worcestershire sauce. Perfect for chilly days, it offers a satisfying blend of textures and tastes, garnished with fresh parsley for a bright finish.
Ingredients
Scale
Base 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 inch to 3/4 inch cubes
- 6 cups chicken broth or vegetable broth
Thickening and Flavoring
- 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 (optional, such as Tabasco, to taste)
- Salt and freshly ground black pepper to taste
Garnish
- Chopped fresh parsley (optional)
Instructions
- Heat Fat and Sauté Onion: Combine butter and canola oil in a Dutch oven or heavy soup pot over medium-high heat. Once the butter has melted, add the chopped onion. Reduce heat to medium-low and cook for 6-7 minutes until the onion softens but does not brown.
- Add and Wilt Cabbage: Stir in the coarsely chopped cabbage and cook for an additional 2-3 minutes until the cabbage wilts and softens slightly.
- Add Potatoes and Coat: Add the cubed red potatoes to the pot and stir well to coat them with the butter and oil mixture.
- Add Broth and Simmer: Pour in the chicken or vegetable broth and bring the mixture to a boil. Then reduce heat to medium-low and let it simmer uncovered for 12-15 minutes until the potatoes are tender and can be easily pierced with a fork.
- Make Flour Slurry: Turn off the heat. In a heat-proof bowl, whisk the flour with 1/2 cup of the hot cooking liquid until smooth. Gradually add additional cooking liquid if needed to avoid lumps. Slowly whisk in the half-and-half to form a creamy slurry.
- Thicken Soup: Pour the flour and half-and-half mixture back into the soup along with the caraway seeds. Return the pot to a simmer over medium-low heat and cook for 5-6 minutes, stirring occasionally, until the soup thickens. The soup will continue to thicken as it cools.
- Season and Finish: Stir in the Dijon mustard, Worcestershire sauce, and hot sauce. Season with salt and freshly ground black pepper to taste. Optionally, sprinkle with chopped fresh parsley before serving.
Notes
- Substitutions: You can substitute green cabbage with savoy cabbage or kale for a different texture and taste.
- Use Bagged Coleslaw Mix: To save preparation time, use pre-shredded coleslaw mix instead of chopping cabbage yourself.
- Potatoes Prep: Cube potatoes ahead of time and keep them submerged in water in the refrigerator to prevent browning. Drain before adding to soup.
- Make Ahead: This soup reheats well. Cool completely, refrigerate in the pot or airtight container, and reheat gently on the stovetop over low to medium-low heat until warm.
- Freezing Tips: Freeze in portioned containers. When thawed, soup texture may change slightly, with potatoes becoming grainy and dairy separating slightly. Reheat slowly and stir gently to restore consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 301 kcal
- Sugar: 10 g
- Sodium: 1048 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.02 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 33 mg
