Red Cabbage Soup

A clay bowl full of chunky red cabbage and winter root vegetable soup. There is a big dollop of sour cream on top.

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Prep Time15

Cook Time1

Course: Soup

Cuisine: Eastern Europe

Servings:

Calories: 385kcal

Author: Jana Dziak

Ingredients

1 whole red cabbage roughly chopped into bite-sized pieces
1 cup pancetta or bacon diced small
6 cups bone broth or stock chicken, beef, or vegetable
3 large potatoes chopped into bite-sized pieces
2 large carrots diced small
1 large red onion diced small
2 tablespoons honey or maple syrup
½ teaspoon mustard
½ teaspoon cumin
1 teaspoon sea salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon nutmeg freshly gorund is best
2 tablespoons vinegar apple cider, balsamic, or wine vineagr
1 bay leaf
sour cream for serving, optional
freshly chopped parsley for serving, optional

Instructions

Prep all of your ingredients. Dice the pancetta or bacon and all of the vegetables and red cabbage.
In a large Dutch oven or large soup pot, cook the bacon until it’s starting to get crispy. Low and slow is best.
Remove the bacon with a slotted spoon and set it aside. Do not drain the fat, it adds tons of flavor to this soup.
Add the onion, carrot, and potatoes to the pot and sauté about 5-7 minutes, until softened. Add more fat or oil if necessary.
Add the cabbage, honey, salt, pepper, cumin, mustard, and nutmeg to the pot. Stir and cook until the cabbage is soft and wilted, about 5-7 minutes.
Add the chicken stock, vinegar, and bay leaf. Bring to a boil. Reduce the heat and bring to a low simmer. Taste for salt and adjust.
Partially cover the pot with a lid and continue to simmer for 45 minutes to 1 hour.
After cooking, remove the bay leaf and stir the bacon into the pot. Ladle soup into bowls and serve with a dollop of sour cream and fresh herbs if desired. You can also leave the bacon out of the main soup pot and add it to the soup in the bowls.

Notes

Storage, Freezing, & Reheating

This cabbage soup will last up to 5 days in the refrigerator and should be stored in a covered container. Reheat it gently on the stovetop over low heat, and add a splash of water to the pot if necessary.

It will last up to 3 months in the freezer. Let it thaw in the refrigerator, and then gently reheat it.

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