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This classic cabbage soup chases away the chill and lifts your mood when it's cold outside. It's super easy to throw together with cozy, rich flavors everyone around the table will love.
I whip up this soup every winter thanks to my grandma showing me the ropes. Taking a bite always sends me back to lazy Sunday afternoons spent eating in her warm, bustling kitchen.
Comforting Ingredients
- Twenty grams butter: perfect for getting the veggies glossy and soft
- Three twists of a pepper grinder: adds a subtle punch
- Three small pinches of fine salt: perks up every spoonful
- One liter vegetable broth: brings all the flavors together
- Two onions: makes the flavor base pop
- One hundred grams smoky bacon: loads on deep, irresistible flavor
- One hundred grams Charlotte potatoes: keeps things creamy and thick
- Two green cabbages: stars of the show, fills up the whole soup with heartiness
Easy Step-by-Step Directions
- Final Touches and Serving:
- While everything's bubbling, pan-fry the rest of the bacon in a dry pan until golden and crispy. Lift them out onto paper towels so they aren't greasy. Spoon the hot soup into bowls, then scatter the crisp bacon bits on top.
- The Main Simmer:
- Toss in your potato cubes and half the bacon, then let it all cook for about ten minutes. Sprinkle in some salt and pepper, pour in the broth, and keep simmering on low for another ten minutes until the veggies feel nice and soft.
- Getting Started:
- Melt your butter in a big pot over medium. Stir in the chopped onions and let them sweat until they look clear but not browned. Dump in the shredded cabbage too, giving it a good stir so it starts to soften.
- Prep Work:
- Chop up the onions nice and small. Cut both cabbages in half, get rid of the hard core, and slice the leaves up thin. Peel your potatoes and chop them into small even cubes. Slice the bacon into bite-sized bits.
Cabbage is definitely the hero here. Simmering slowly with the broth, it turns mellow and sweet—it's a game-changer. Every time I make this soup, the whole house smells inviting and everyone knows they're in for something good.
Storing & Prepping Ahead
This soup keeps super well in the fridge for up to four days if it's in something airtight. The flavors keep developing with time, too. When it's time to reheat, just use a small pan on low, stirring now and then. If it gets too thick, just splash in a bit of broth or some hot water to loosen it up.
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Fun Twists to Try
Mix things up however you like. Toss in some carrots and celery with the onions for a chunkier take. For a heartier bowl, add white beans or lentils in the last twenty minutes of simmering. If you're skipping meat, swap bacon for sautéed mushrooms and go with veggie broth instead.
Best Pairings
Grab some garlicky croutons for extra crunch. Slightly toasted country bread works wonders for mopping up every last bit. Want to make it a meal? Serve it up with a simple green salad tossed in olive oil and apple cider vinegar.
Pro Tips You Need
Chop the veggies small so they cook evenly and taste better. If you want richer flavor, brown the onions a little before tossing in the cabbage. Gentle stirring during cooking stops the cabbage from turning mushy.
Frequently Asked Questions
- → What's the best way to prep the cabbage?
Cut the cabbage into halves, remove the core, and slice it thinly. This helps it cook faster and gives a nicer texture.
- → Any substitutes for smoked bacon?
You can swap it for bacon strips or skip it entirely for a vegetarian option. Use spices or fresh herbs to bring more flavor.
- → What kind of potatoes work best?
Charlotte potatoes are great—they hold their shape and texture while cooking.
- → Can I make this soup in advance?
Yep, you can! It tastes even better after sitting for a bit. Just reheat and enjoy.
- → How do I make the soup creamier?
Blend part of the soup before serving to get that thick and creamy texture.