Cozy cabbage soup

Serves 1
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Directions

  1. 1Prep all of your veggies. I like to slice them into pretty thick chunks. I feel like it makes the finished soup hardier.
  2. 2Prep all of your veggies. I like to slice them into pretty thick chunks. I feel like it makes the finished soup hardier.
  3. 3Prep all of your veggies. I like to slice them into pretty thick chunks. I feel like it makes the finished soup hardier.
  4. 4Chop the carrots.
  5. 5Chop the carrots.
  6. 6Chop the carrots.
  7. 7Chop the celery.
  8. 8Chop the celery.
  9. 9Chop the celery.
  10. 10Chop the onion.
  11. 11Chop the onion.
  12. 12Chop the onion.
  13. 13Put all the mirepoix in a container.
  14. 14Put all the mirepoix in a container.
  15. 15Put all the mirepoix in a container.
  16. 16Clean your cabbage really well. I like to take off the outer leaves. And I actually like to cut it upside down around the root so that way you're not stuck with a large chunky root piece that's not fun to eat.
  17. 17Clean your cabbage really well. I like to take off the outer leaves. And I actually like to cut it upside down around the root so that way you're not stuck with a large chunky root piece that's not fun to eat.
  18. 18Clean your cabbage really well. I like to take off the outer leaves. And I actually like to cut it upside down around the root so that way you're not stuck with a large chunky root piece that's not fun to eat.
  19. 19Discard the chunky root piece.
  20. 20Discard the chunky root piece.
  21. 21Discard the chunky root piece.
  22. 22Cut the cabbage in pretty big chunks. If you want smaller pieces of cabbage you can do that too.
  23. 23Cut the cabbage in pretty big chunks. If you want smaller pieces of cabbage you can do that too.
  24. 24Cut the cabbage in pretty big chunks. If you want smaller pieces of cabbage you can do that too.
  25. 25Add oil to a pot on the stove.
  26. 26Add oil to a pot on the stove.
  27. 27Add oil to a pot on the stove.
  28. 28Once the oil is warm, add the mirepoix and sauté for like 3 to 5 minutes. Getting some browning, so go ahead and add in your garlic, thyme, black pepper, caraway seeds. Sauté this for about a minute till the garlic is fragrant.
  29. 29Once the oil is warm, add the mirepoix and sauté for like 3 to 5 minutes. Getting some browning, so go ahead and add in your garlic, thyme, black pepper, caraway seeds. Sauté this for about a minute till the garlic is fragrant.
  30. 30Once the oil is warm, add the mirepoix and sauté for like 3 to 5 minutes. Getting some browning, so go ahead and add in your garlic, thyme, black pepper, caraway seeds. Sauté this for about a minute till the garlic is fragrant.
  31. 31Then add in crushed tomatoes. Try to scrape the bottom of the pan to get all the browning off. Also add in your potatoes.
  32. 32Then add in crushed tomatoes. Try to scrape the bottom of the pan to get all the browning off. Also add in your potatoes.
  33. 33Then add in crushed tomatoes. Try to scrape the bottom of the pan to get all the browning off. Also add in your potatoes.
  34. 34Add all of our cabbage. 4 cups of vegetable broth. I like to rinse out my tomato can. And an equal amount of water. The cabbage is making it go crazy.
  35. 35Add all of our cabbage. 4 cups of vegetable broth. I like to rinse out my tomato can. And an equal amount of water. The cabbage is making it go crazy.
  36. 36Add all of our cabbage. 4 cups of vegetable broth. I like to rinse out my tomato can. And an equal amount of water. The cabbage is making it go crazy.
  37. 37Add some salt. As you can see, the cabbage sticks up a lot in the beginning, but it will cook down.
  38. 38Add some salt. As you can see, the cabbage sticks up a lot in the beginning, but it will cook down.
  39. 39Add some salt. As you can see, the cabbage sticks up a lot in the beginning, but it will cook down.
  40. 40Bring this to a boil and then you're going to let it simmer until the potatoes and cabbage are fork tender.
  41. 41Bring this to a boil and then you're going to let it simmer until the potatoes and cabbage are fork tender.
  42. 42Bring this to a boil and then you're going to let it simmer until the potatoes and cabbage are fork tender.
  43. 43Let it cool for a minute and then you can serve it up.
  44. 44Let it cool for a minute and then you can serve it up.
  45. 45Let it cool for a minute and then you can serve it up.
  46. 46Serve it up and top with extra fresh black pepper.
  47. 47Serve it up and top with extra fresh black pepper.
  48. 48Serve it up and top with extra fresh black pepper.

Ingredients

  • carrots
  • carrots
  • carrots
  • celery
  • celery
  • celery
  • onion
  • onion
  • onion
  • 1 head cabbage
  • 1 head cabbage
  • 1 head cabbage
  • oil
  • oil
  • oil
  • garlic
  • garlic
  • garlic
  • thyme
  • thyme
  • thyme
  • black pepper
  • black pepper
  • black pepper
  • caraway seeds
  • caraway seeds
  • caraway seeds
  • crushed tomatoes
  • crushed tomatoes
  • crushed tomatoes
  • potatoes
  • potatoes
  • potatoes
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • salt
  • salt
  • salt

Equipment

knifecutting boardpotwooden spoonmeasuring cupladlepepper mill

Tips

  • The mirre poix is all going in at once. Getting some browning on the mirre poix before adding the garlic. Try to scrape the bottom of the pan when mixing the crushed tomatoes to get all the browning off. As you can see, the cabbage sticks up a lot in the beginning, but it will cook down. I like to top my soup with extra fresh black pepper. The broth itself is so good, so I love to dip the bread just in the broth. It's not complete without some bread and butter on the side