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Food & Entertaining

Savory Cabbage Soup

Author: Terri Feder
Issue: January, 2013, Page 64

It’s a veggie that incites strong reactions; you either love cabbage or loathe it. If you’re a hater, it may be time to reconsider. This cold-weather crucifer is among the most vitamin- and mineral-packed of vegetables. Take the curly leafed Savoy cabbage; its outer dark green leaves are loaded with folic acid, calcium, magnesium, phosphorus, beta-carotene, boron, potassium and vitamins C, E and K, lending it natural antibiotic properties. The whole cabbage family—from Brussels sprouts to kale to kohlrabi—contains cancer-fighting phytochemicals. Let the healing begin with our Savory Cabbage Soup.


Yields 4-6 servings

1/2 cup apple cider
1 tablespoon low-sodium soy sauce
2 teaspoons apple cider vinegar
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 small green cabbage, cut in 1-inch dice (about 7 to 10 cups)
3 large onions, peeled and coarsely chopped
2 cups thinly sliced carrots
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
6 cups beef stock
Salt and pepper to taste


COMBINE apple cider, soy sauce and vinegar in small bowl. Set aside.

HEAT 1 tablespoon olive oil and 1 tablespoon butter in skillet over medium heat. Add cabbage.

COOK 5 to 7 minutes, stirring occasionally. Transfer to bowl.

HEAT remaining 1 tablespoon oil and 1 tablespoon butter in Dutch oven over medium heat. Add onions and carrots. Cover and cook 8 to 10 minutes, or until carrots are softened, stirring occasionally. Uncover and cook 16 to 18 minutes more, or until onions are golden brown.

ADD garlic, thyme and apple cider mixture, stirring to scrape up browned bits. Bring to a simmer and cook 1 minute. Add cabbage and 6 cups of beef stock; bring to a boil. Reduce heat to low, partially cover and simmer for 20 minutes. Season with salt and black pepper, if desired.

GARNISH with Sourdough Croutons.


2 cups sourdough bread, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
Parmesan cheese

PREHEAT the oven to 350 degrees F.

TOSS bread cubes and oil together on a baking sheet; spread in an even layer and sprinkle with parmesan cheese.

BAKE until golden brown (about 15 to 20 minutes).

COOL before serving.

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