The BLACK CABBAGE and Potato SOUP is the typical winter dish, warm and comforting, made with simple and genuine ingredients that together create an unmissable comfort food.
Even though it could be prepared with just black cabbage, I find that adding potatoes makes this soup tastier and gives it a creamy embrace.
You can enjoy it as is or add rice, pasta, or legumes like chickpeas or beans to make it an even more complete first course.
Its preparation is really simple, and if you buy fresh ingredients following the seasonality, half the work is already done.
Start with a base of fried onion to which you can add carrot and celery if you want, add the chopped potatoes, and finally the cabbage leaves cut into strips, you will see that in less than 30 minutes your cabbage and potato soup will be ready.
A completely vegetarian first course, warm and comforting, made with simple and genuine ingredients to be enriched with some croutons to complete it both in flavor and nutritionally.
In short, a healthy, good, and also quick-to-cook soup that will become a must on cold winter evenings.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 220.76 (Kcal)
- Carbohydrates 29.34 (g) of which sugars 4.88 (g)
- Proteins 4.16 (g)
- Fat 10.89 (g) of which saturated 1.64 (g)of which unsaturated 0.12 (g)
- Fibers 4.57 (g)
- Sodium 1,050.04 (mg)
Indicative values for a portion of 200 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
WHAT YOU NEED TO MAKE BLACK CABBAGE AND POTATO SOUP
- 1.1 lbs potatoes
- 1 bunch black cabbage
- onion (1 medium)
- vegetable broth (about 4 cups)
- 3 tbsps extra virgin olive oil
- to taste salt
- 1 pinch black pepper (ground)
Tools
- 1 Pot
Recipe for Black Cabbage and Potato Soup
Peel the potatoes and cut them into cubes. Remove the outer leaves from the cabbage, wash it, and once the leaves are separated, cut them into strips. Finally, peel the onion and slice it thinly.
Sauté the onion in a large pot with 3 tablespoons of extra virgin olive oil (be careful not to burn it). Add the potatoes and continue cooking for another 5 minutes, then add the black cabbage. Stir well and pour in the broth.
As soon as it reaches a boil, lower the heat and continue cooking with the lid on for another 30/35 minutes (the potatoes should be fully cooked, almost falling apart). Adjust with salt and pepper, add a drizzle of raw extra virgin olive oil, and serve accompanied by warm bread croutons.
And here is the Black Cabbage and Potato Soup, the perfect comfort food!
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STORAGE
Once cooked, the black cabbage and potato soup can be kept in an airtight container in the refrigerator for up to 2 days. Alternatively, it can be placed in the freezer.
NOTES and TIPS
To prepare a good cabbage soup, choose a fresh cabbage with intact, dark green outer leaves.
This version of the cabbage and potato soup is completely vegetarian, but if you want to give it something extra, you can add bacon bits to the sauté.
I love this soup in its pure form (just cabbage and potatoes), but it’s also excellent with rice or pasta.
Try to cut the potatoes into pieces as similar in size as possible to achieve uniform cooking.
FAQ (Frequently Asked Questions)
WHAT IS BLACK CABBAGE GOOD FOR
Black cabbage is a powerful anticancer food that overflows with vitamins A, B1, B2, B3, B6, C, and K, reduces cholesterol levels, improves the condition of diabetics, resolves digestive issues, helps detoxify the system at a genetic level, has anti-inflammatory properties, and improves hair and skin conditions.
WHAT PART OF THE BLACK CABBAGE IS EATEN
The part of the cabbage that is eaten is the leaves. To clean black cabbage properly, simply remove the leaves from the thick central rib. You don’t need to remove it all, as it becomes thinner and disappears towards the top. Moreover, it’s never too hard or fibrous.
WHEN NOT TO EAT BLACK CABBAGE
Black cabbage, like other cabbages and brassicas as well as soy, is contraindicated for those suffering from hypothyroidism because it may interfere with iodine absorption. It is highly discouraged only if consumed raw: if cooked, it can be eaten with moderation.
