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Tuesday 21 August 2018  
Home > Cabbage Soup recipes
01.01.2003 -soup - cabbage

Cabbage Soup

« Quite possibly the most traditional of soups, its recipe constantly rewritten during its long evolution through the ages. Today I'll help you (re)discover its basic preparation, which can still be appreciated in Franche-Comté or Bourgogne. » 
Type potage - hot starter - cabbage – green cabbage - soup
Level of difficulty easy
Preparation time 40 min preparation, 35 min cooking time
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Serves 4


  • Peel the cabbage leaves from the head after washing, cutting out the core, and removing the largest outer leaves
  • Next cut each leaf into thin strips
  • Blanch the strips of cabbage for 2 minutes in a large amount of salted, boiling water.
  • Finally, run cold water over the strips and let drain
  • Peel the potatoes and carrots
  • Next, cut them into small pieces
  • Peel the garlic, then crush it in a small mortar
  • Peel the onions and mince them
  • In a large stockpot, cook the onions and the garlic in a little olive oil for no longer than a few minutes so as not to brown them
  • Next add the vegetables, the bouquet garni, some salt and pepper, and pour in the water
  • As soon as it boils, partially cover the stockpot, lower the heat to minimum, and let simmer for 30 minutes


  • After cooking, remove the bouquet garni and pour the soup in a soup tureen or directly into the soup plates.


To transform this soup into a whole meal, add a whole dried sausage in the stockpot 5 minutes before it’s done.

Take the sausage back out of the soup, remove the skin and cut it into slices

Finally, add a few slices to each soup plate.


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See Also :
Cabbage recipes  Cabbage recipes
Organic food recipes  Organic food recipes
Potage recipes  Potage recipes
Soup recipe  Soup recipe
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