Cabbage soup is a very tasty, economical, and healthy soup. Perfect for cold evenings, a “comfort food” dish from Trentino or Veneto. The recipe is Tyrolean.
SEASONALITY
#carrots: all year round
#cabbage: from September to April
sage: spring, summer, and autumn – dried all year round
rosemary: spring, summer, and autumn – dried all year round
RECIPES with cabbage
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 72.77 (Kcal)
- Carbohydrates 10.07 (g) of which sugars 4.24 (g)
- Proteins 2.49 (g)
- Fat 3.44 (g) of which saturated 0.52 (g)of which unsaturated 0.15 (g)
- Fibers 3.39 (g)
- Sodium 609.59 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cabbage Soup
- Half cabbage (or green or red cabbage – about 1.3 lbs)
- 1 onion (small)
- 2 carrots (or potatoes)
- 1 clove garlic
- 32 oz vegetable broth (or water + half stock cube)
- to taste extra virgin olive oil
- 2 leaves sage
- 1 sprig rosemary
- to taste salt
- Half teaspoon cumin seeds (and/or fennel seeds)
Cabbage and Carrot Soup
Peel the garlic, remove the core and chop it in the food processor together with the sage leaves, rosemary needles, and coarse salt.
Peel the onions and slice them thinly. Peel, wash, and cut the carrots into thin rounds.
In a large pot, sauté the aromatic mixture with a drizzle of extra virgin olive oil for a few minutes.
Add the onions and carrots to the sauté and cook them for about 10 minutes.
Meanwhile, remove the outer and tougher leaves of the cabbage and cut it into strips.
Add the cabbage and fennel and/or cumin seeds (ground to a powder with a mortar or chopped with an electric coffee grinder) to the other vegetables.
Mix everything and let it season for a few minutes.
Then add all the broth. Cook the soup on very low heat and covered for about 30 minutes.
At the end of cooking, adjust the salt and check the consistency, adding more hot water if necessary.
Pour the cabbage soup into a serving dish, sprinkle with fresh chopped parsley.
Serve with slices of toasted homemade bread.
VARIATIONS
SIDE DISH
Only add the necessary vegetable broth to stew the cabbage.
MAIN COURSE
Add 200 g of lentils, 25 minutes before the end of cooking or 15 minutes before the end of cooking if peeled. Or chickpeas and beans, previously soaked.
Add more liquid and 240 g of rice (40 g per person) 12 minutes before reaching the desired cooking degree.
Also try the Valdostana cabbage soup.
