Cabbage and potato soup, an autumn recipe you can make any season, even with pre-packaged cabbage.
You don’t need to strictly follow the quantities, as soup doesn’t require much precision.
You can enrich it with small pasta or croutons, or enjoy it without adding anything else.
If you have them, you can also add Parmesan or Grana cheese rinds during cooking to make the soup even more delicious.
Below are my favorite soup recipes for inspiration or to recreate at home.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs cabbage (cleaned, net of waste)
- 1.1 lbs potatoes (weight without peel)
- 1 carrot
- 0.7 oz white onion
- 2 tbsps extra virgin olive oil
- 1 tsp coarse salt
- 8.5 cups water
Tools
- 1 Knife
- 1 Pot
- 1 Cutting board
- 1 Bowl
- 1 Peeler
Steps
To make the Cabbage and Potato Soup, first focus on cleaning the cabbage.
If using pre-packaged, rinse under cold running water for a moment, then drain just before cooking.
If you choose to use the whole cabbage, remove the central stalk after cutting it in half.
Cut it into strips and then into pieces.
Then wash it as described above.
Peel the potatoes and the carrot, and cut them into small cubes. Do the same with the onion.
In a large pot, sauté the onion in the oil, and after a couple of minutes, add the carrot and potatoes. Continue cooking for 3 minutes, stirring often, over low heat.
Add the drained cabbage, add room temperature water and salt.
Once it boils, count 25 minutes to complete cooking.
The Cabbage and Potato Soup is a dish you can prepare in advance and reheat when needed.
