Vegetable Soup with Cabbage - Potato and Cabbage Soup Recipe - Meatless Cabbage

Cabbage and Potato Soup
Cabbage and Potato Soup. J.McGavin
    40 mins

Cabbage goes well with caraway, potatoes and leeks in this broth-based cabbage soup.

Browning the potatoes a little before adding the rest of the ingredients adds a nice flavor to the soup, and it can be served meatless or vegetarian as well as with leftovers such and corned beef. This soup makes an excellent first course when the entrée is a bit heavier.

Serves 4 as a first course or 2 as a main dish.

What You'll Need

  • 1 T. oil
  • 12 oz. (one large) potato, peeled and diced
  • 1/2 - 1 c. leek, cleaned and chopped (1/2 of a large leek)
  • 1 - 2 clove(s) garlic, minced
  • 3 c. broth (vegetable broth for vegetarians)
  • 1/8 tsp. dried marjoram (pinch)
  • 1/8 tsp. caraway seeds, slightly crushed
  • 8 oz. (1/4 head) cabbage, sliced in thin ribbons
  • Ground black pepper to taste
  • Salt to taste
  • ***Additions - All Optional***
  • 1 c. cooked white beans, rinsed and drained
  • 1 c. leftover meat, such as chopped corned beef or deli meat
  • Olive oil to drizzle over soup
  • Grated Parmesan cheese for garnish
  • Chopped parsley for garnish

How to Make It

Heat the oil in a pan. Add potatoes which are cut into 1/4 inch cubes. Brown for 5 minutes or so, stirring so they do not stick to the pan too much.

Add chopped leek and garlic and sauté for 2 more minutes.

Add broth, marjoram and caraway to pan, stirring to loosen any browned bits. Simmer until potatoes are done, about 10 minutes.

Note: At this point, if you are not ready to serve the soup, you can let it sit until 5 - 10 minutes before serving.

This keeps the cabbage from overcooking, since it should be al dente when eaten.

Add the cabbage and some freshly ground pepper and cook for about 5 minutes, or until the cabbage is soft but not overcooked.

Taste the soup and add salt, if necessary. I like to keep the salt to a minimum and let people salt at the table, but be careful when adding (1/4 or 1/2 teaspoon at a time) so you do not overdo it.

If you are adding beans or meat, stir them in and heat before serving.

Serve and garnish with oil, grated cheese or parsley, as you wish.