Yields 6 servings
A simple cabbage and potato soup that everyone will love.
5 minPrep Time
40 minCook Time
45 minTotal Time
- 1 medium cabbage
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 3 large gold potatoes
- 4 cups light-colored vegetable broth
- 1/2 tsp coarse sea salt
- 1/4 tsp dried thyme
- 1 can white beans, rinsed & drained
- 1 Tbsp butter, vegan or otherwise
- freshly cracked black pepper
- Cut the cabbage into quarters, then thinly slice. Heat the olive oil over medium heat in a large pot. Add the cabbage and cook for about 15 minutes, tossing often, until it's decreased to about 1/3 its original size and is tender.
- While the cabbage cooks, mince the garlic and cut the potatoes into small 1/2" cubes. Add to the cabbage and cook for an additional 5 minutes. Add the broth, salt, and thyme and bring to a boil, then turn the heat to low and let simmer for 15 minutes, partially covered, until everything is soft.
- Add the beans and let simmer until warm, then stir in the butter and a bunch of black pepper. Taste and add more salt if necessary. The broth should be just a tad too salty - when eaten with the cabbage and potatoes it all evens out nicely. Serve.
- If you are using fine-grained salt such as table salt, start with 1/4 tsp.
- The right kind of vegetable broth can make or break a soup. Make sure you're using a kind you've tried (and liked) before. A light-colored broth is best. I love the O Organics brand from Vons/Safeway, if you can find it.
I wasn’t planning on posting anything tonight. To be honest, blogging has been the farthest thing from my mind lately. I’ve been busy doing other things like working more than I used to and learning how to write code, and blogging just hasn’t been a priority.
I’ve been cooking a fair bit, when I’ve been in town. Lots of recipes from other places on the internet and just simple stuff that doesn’t really inspire a post. Like my not-pizzas I made last night: a mini bread roll, sliced in half, drizzled with olive oil and topped with sliced tomatoes and goat cheese and basil, then broiled for a few minutes until crispy. Delicious, but not enough to inspire a post.
But tonight I couldn’t help it. We got a bunch of veggies from a good friend who decided it was time to follow his destiny and start farming. He came by the house one night when I was already in my pajamas and ready to go to bed with a giant box of produce, all beautiful and colorful and freshly harvested just a few minutes before.
In the box were broccoli, spaceship squash, two types of kale, and no less than three cabbages. So I’ve had some cabbage to deal with, as well as a few lonely potatoes that were starting to grow things from their eyes.
I tossed together this simple, simple soup as a last-minute decision – it was either soup, or I was going to eat raw cabbage again for dinner. So soup it was.
Amazing things happen to cabbage when you let it cook a bit longer than you think necessary. With a good dose of olive oil and an extended period over a flame, it turns buttery and starts to caramelize, which makes for some of the most delicious flavorings I’ve found in a soup. Aside from the cabbage, you don’t really need much other flavorings aside from salt.
And on the topic of salt, don’t be shy. Cabbage and potatoes need a lot of it.
The real reason I’m posting this recipe tonight is because I want to be able to make it for my dad. He’s a bit of a picky eater, but cabbage and soups are right up his alley. I don’t know if he’s ever had a cabbage soup before, but I’m pretty sure he would like it. And he likes things simple, which means that this soup is the perfect fit. So Pops, if you’re reading, remember to request this soup next time you’re in town. You’ll like it, I promise.