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Cabbage and Potato Soup

Karina Kari
This creamy Cabbage and Potato Soup combines tender cabbage and red potatoes in a rich, flavorful broth.
Lightly thickened with half-and-half and flour, it’s subtly spiced with Dijon mustard, Worcestershire sauce, and a hint of caraway.
Fiber-rich, nutritious, and easy to prepare, it’s perfect for cozy weeknight meals or meal prep.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish, Side Dish, Soup
Cuisine American, Comfort Food
Servings 6

Equipment

  • 1 Wusthof Chef Knife
  • 1 cutting board
  • 1 Dutch Oven or Heavy Soup Pot
  • 1 Glass Mixing Bowl (heat-proof)
  • 1 Soup Ladle

Ingredients
  

  • 2 tablespoons butter salted or unsalted
  • 2 tablespoons canola oil
  • 1 large onion chopped (about 3 cups)
  • ½ medium head green cabbage coarsely chopped (6 cups)
  • 1 ½ pounds red potatoes cut into 1/2–3/4 inch cubes
  • 6 cups chicken broth or vegetable broth
  • 5 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 1 teaspoon caraway seed optional
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce or to taste
  • ½ teaspoon hot sauce optional, to taste
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley optional, for garnish

Instructions
 

  • Prepare the Ingredients: Start by gathering all your ingredients and equipment.
    Wash the green cabbage thoroughly, then remove the core and chop it into coarse, bite-sized pieces.
    Wash the red potatoes and cut them into uniform 1/2–3/4 inch cubes to ensure even cooking.
    Chop the onion finely so it cooks evenly and releases its natural sweetness.
    Measure out the butter, oil, flour, and half-and-half, and set the optional seasonings like caraway seed, Dijon mustard, Worcestershire sauce, and hot sauce nearby.
    Having everything ready makes the cooking process smooth and stress-free.
  • Heat the Fat Mixture: Place your Dutch oven or heavy soup pot on medium-high heat and add 2 tablespoons of butter and 2 tablespoons of canola oil.
    Allow the butter to melt completely and combine with the oil.
    The combination of butter and oil prevents the butter from burning while imparting a rich flavor.
    The pot should be hot but not smoking.
    Swirl the mixture gently to coat the bottom evenly.
  • Sauté the Onion: Add the chopped onion to the melted butter and oil.
    Reduce the heat to medium-low and cook the onion slowly for 6–7 minutes.
    Stir occasionally to ensure even cooking.
    The goal is for the onion to soften and become fragrant without browning.
    Properly cooked onion creates a sweet, savory foundation for the soup and enhances the overall depth of flavor.
  • Wilt the Cabbage: Add the coarsely chopped cabbage to the pot with the softened onion.
    Stir it well to combine with the fat and onions.
    Cook the cabbage for 2–3 minutes until it begins to wilt slightly.
    This step allows the cabbage to soften and release some of its natural sweetness while retaining a slight crunch.
    Wilting at this stage ensures the cabbage absorbs the flavors of the onion and butter mixture.
  • Incorporate the Potatoes: Add the cubed red potatoes to the pot.
    Stir them carefully so each piece is coated with the butter-onion-cabbage mixture.
    Coating the potatoes in fat before adding liquid helps them develop a richer flavor and prevents them from sticking together.
    This step also ensures that the potatoes absorb some of the aromatic base before simmering in broth.
  • Add the Broth and Simmer: Pour 6 cups of chicken or vegetable broth into the pot, ensuring the vegetables are fully submerged.
    Increase the heat to bring the liquid to a boil.
    Once boiling, reduce the heat to medium-low and let it simmer, uncovered, for 12–15 minutes.
    Stir occasionally to prevent sticking and monitor the potatoes for tenderness.
    The potatoes should be fork-tender but not falling apart.
    This simmering step melds all the flavors together beautifully.
  • Prepare the Thickening Mixture: While the soup is simmering, place 5 tablespoons of all-purpose flour in a heat-proof mixing bowl.
    Add 1/2 cup of the hot cooking liquid from the pot and whisk vigorously to create a smooth slurry, ensuring there are no lumps.
    Gradually add small amounts of additional cooking liquid until the mixture has a pourable, creamy consistency.
    Slowly whisk in 2 cups of half-and-half.
    This careful mixing prevents curdling and ensures your soup achieves a rich, velvety texture.
  • Combine and Thicken Soup: Turn the heat back on to medium-low.
    Slowly pour the flour and half-and-half mixture into the soup while stirring continuously.
    Stir in 1 teaspoon of caraway seed, if using.
    Continue to cook for 5–6 minutes, stirring occasionally, until the soup thickens slightly.
    Keep in mind that the soup will continue to thicken as it stands.
    The creamy mixture transforms the broth into a luscious, smooth base that clings to every vegetable piece.
  • Season and Enhance Flavor: Add 2 tablespoons of Dijon mustard, 1 tablespoon of Worcestershire sauce, and 1/2 teaspoon of hot sauce (if desired) to the pot.
    Taste and adjust with salt and freshly ground black pepper to your preference.
    Stir well to incorporate the seasonings evenly.
    This step adds layers of tangy, savory, and slightly spicy notes that elevate the soup from simple to extraordinary.
  • Garnish and Serve: Once the soup has reached the desired consistency and flavor, remove it from heat.
    Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
    Serve immediately while warm, accompanied by crusty bread if desired.
    The finished soup is creamy, hearty, and comforting, perfect for a cozy lunch or dinner.

Notes

  • Cabbage Varieties: While green cabbage works perfectly, Savoy cabbage or even kale can be used for a slightly different texture and flavor. Adjust cooking time for tougher greens to ensure tenderness.
  • Potato Prep: Cubing potatoes ahead of time and immersing them in water prevents discoloration. Drain thoroughly before adding to the soup.
  • Slurry Care: When making the flour and half-and-half mixture, whisk slowly and gradually to avoid lumps. A smooth slurry ensures a creamy, velvety soup.
  • Flavor Adjustments: Dijon mustard and Worcestershire sauce add subtle depth, but feel free to tweak the quantities to suit your taste. A splash of hot sauce can provide a gentle heat if desired.
  • Meal Prep-Friendly: This soup holds well in the refrigerator and can be gently reheated without losing texture or flavor.
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