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This old-school cabbage stew warms souls and bodies on chilly days. It's super easy to throw together and has deep comforting flavors that everyone at home will love.
I whip this soup up every winter since my grandma taught me the trick. Every slurp takes me right back to her cozy kitchen on lazy Sunday afternoons.
Cozy Ingredients
- Twenty grams unsalted butter: perfect for getting those veggies sweating
- Three cranks of pepper mill: adds a touch of boldness
- Three pinches fine salt: really lifts all the flavors
- One liter veggie broth: brings it all together
- Two onions: can't go wrong for building all that flavor
- One hundred grams smoked pork: smokiness you just want more of
- One hundred grams charlotte potatoes: makes it creamy and slightly thick
- Two green cabbages: the tasty, hearty base for it all
Easy Step-by-Step
- Finish and Serve:
- While things are simmering, crisp up the last bit of bacon in a pan (no oil needed). Lay them on a paper towel when they're brown so you ditch extra grease. Dish up your piping hot soup and top with those bacon bits.
- Main Cooking:
- Drop in potato cubes and half the bacon. Let it go for about 10 minutes, stirring once in a while. Sprinkle on the salt and pepper, pour in that broth and simmer gently for another 10 minutes till everything's soft.
- Start Cooking:
- Let the butter melt in a big pot on medium heat. Chuck in your chopped onions, let them sweat until they're see-through but not brown. Add your thinly sliced cabbage and cook gently, stirring here and there till it softens up.
- Prep First:
- Chop those onions super fine. Cut both cabbages in half, ditch the core, and slice the leaves as thin as you can. Peel and cube your spuds. Slice up the smoked pork into little bacon bits.
Cabbage is the real winner in this dish. Give it some time to soak in the broth and it goes sweet in a way that's honestly cool. Whenever it's cooking, the whole house smells like a hug and you know dinner's going to be awesome.
Storing and Prepping Ahead
Pop leftovers in a sealed container in the fridge. It's all good for three to four days. The flavor actually goes up the longer it sits. Stir it now and then on gentle heat to rewarm. Soup too thick after chilling? Just pour in a splash of broth or hot water to get the texture right again.
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Fun Variations
Make it your own—go rustic and toss in some carrots or celery with the onions at the start. If you want it more filling, try chucking in white beans or lentils for the last 20 minutes on the stove. Need it veggie? Swap bacon for sautéed mushrooms and use veggie broth instead.
Best Things to Serve With
Grab some crispy garlic croutons for a nice crunch. Thick country bread, just barely toasted, is amazing for mopping up what's left in the bowl. Want to turn it into a whole meal? Throw a simple salad dressed with olive oil and cider vinegar on the side.
Pro Tips
Cut veggies pretty small so they cook evenly and are nice to eat. For bigger taste, let the onions get a bit of color before tossing in your cabbage. Stir gently while it cooks so your cabbage stays nice and chunky instead of turning into mush.
Frequently Asked Questions
- → How do I prepare cabbage for this soup?
Cut the cabbage in half, take out the core, and slice it thin for a quicker cook and more enjoyable bite.
- → Can I replace smoked bacon with something else?
Yes, swap it with bacon or skip it for a veggie version. Add herbs or spices to enhance the flavor.
- → What kind of potatoes should I use?
Charlotte potatoes work great because they hold up well after cooking.
- → Can I make this soup ahead of time?
Definitely, you can prepare it in advance and reheat it. The flavors actually get better after sitting for a while.
- → How can I make the soup creamier?
Blend part of it before serving for a thicker, smoother texture.