Mine tastes so luxurious I often serve it at a holiday meal!
Oh I know how plebeian cabbage soup sounds, but just wait till you see how delicious it is: My guests love it! I like this soup nice and broth-y, so I trust you will find the simple and short extra step of grinding and shredding the veggies well worth it. Give the food processor all your grinding and all your shredding to do in a jiffy!
Cranberry sauce is the secret ingredient
It works like a charm! And it deepens the ruby-red color. Cranberry goes so well with cabbage. They hang out together in my NOT stuffed cabbage too!
My cabbage soup is vegetarian too, like the overwhelming majority of my soups.
Here is a close cousin of this soup:
Cabbage Sauerkraut Soup. Here I spread the cabbage love even thicker, by adding sauerkraut. One big happy cabbage family!
Cabbage soup freezes beautifully
Don’t divide the recipe. I got a much better idea for you: Make a full batch, and freeze the unused portion; nothing will be more comforting than to find a container of it in the freezer on a harried day! A big bowl of it, with a nice hunk of bread is all you need!
- 1/3 cup olive oil
- 1 large onion, quartered
- 6 ribs celery, peeled
- 6 large cloves garlic
- 1 medium white cabbage, thinly sliced in a food processor
- 3 large potatoes, grated
- 1 15 ounce can natural cranberry sauce
- 1 large bunch dill, chopped
- 1 bunch parsley root, leaves chopped, root grated (if you have trouble finding it, substitute a bunch of flat parsley)
- 1 large can tomato juice
- 2 cups canned crushed tomatoes
- 2 tablespoons paprika
- 1 teaspoon turmeric
- 3 quarts water
- 1/4 cup cider vinegar
- 1/3 cup sugar
- Pepper to taste
Heat the oil in a heavy pot. In a food processor, coarsely grind the onion, celery and garlic and sauté until translucent. Add all but last 3 ingredients. Bring to a boil. Reduce heat to medium, cover and cook 1 1/2 hours. Add last 3 ingredients and cook 5 more minutes.
Adjust the texture and seasonings.
Makes a dozen ample servings