post@digimark.no Listen, I’m convinced that a proper cabbage soup might be the most underrated comfort food out there. You’ve got tender cabbage, crispy bacon, melted cheese, and brown rice all hanging out together in one pot. The whole thing comes together in under an hour, which means you’re not spending your evening stressed in the kitchen. But here’s where it gets interesting: the flavor combination’s got some real depth to it.
Why You’ll Love this cabbage soup
If you’re looking for a soup that actually fills you up without making you feel like you’ve swallowed a brick, this cabbage soup delivers the goods. I appreciate how the brown rice makes it genuinely satisfying, while the bacon and emmenthaler cheese add flavor without weighing me down. The sage gives this soup a subtle earthiness that feels comforting on chilly days. What’s not to love about something this simple yet delicious. The whole thing comes together in under an hour, which means I’m not spending my evening hovering over a pot.
What Ingredients are in cabbage soup?
This hearty cabbage soup requires a carefully balanced selection of ingredients that work together to create a satisfying and flavorful dish. Each component plays a specific role in building the soup’s depth and texture, from the smoky bacon that provides a rich foundation to the vegetables and grains that add substance and nutrition. The combination of pantry staples and fresh produce makes this recipe both accessible and impressive.
- 2 slices bacon, chopped
- 2 tablespoons minced yellow onions
- 4 cups thinly sliced white cabbage
- 1/2 teaspoon dried sage
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon white flour
- 6 cups water
- 1 chicken bouillon cube
- 1/2 cup long grain brown rice
- 4 tablespoons grated emmenthaler cheese
When shopping for these ingredients, quality matters in several areas. Seek out thick-cut bacon for better flavor and texture, and guarantee your cabbage is fresh and crisp with tightly packed leaves. The emmenthaler cheese should be freshly grated rather than pre-shredded for perfect melting and taste. If you cannot find emmenthaler cheese, gruyere or Swiss cheese are suitable substitutes that will deliver similar results.
How to Make this cabbage soup
Begin by frying 2 slices of chopped bacon in a large pot over medium heat until it renders its fat and becomes crispy. Add 2 tablespoons of minced yellow onions to the bacon and cook until they become soft and translucent, which should take just a few minutes. Next, add 4 cups of thinly sliced white cabbage along with 1/2 teaspoon of dried sage, 1/4 teaspoon of pepper, and 1/4 teaspoon of salt. Sauté this mixture for approximately 5 minutes, stirring occasionally, until the cabbage is lightly browned and begins to soften.
Once the cabbage has browned slightly, sprinkle 1 tablespoon of white flour over the mixture and stir thoroughly to coat all the vegetables. This flour will help thicken the soup and add body to the broth. Pour in 6 cups of water and add 1 chicken bouillon cube, then increase the heat to high and bring the mixture to a boil, stirring occasionally to dissolve the bouillon cube completely.
After the soup reaches a boil, add 1/2 cup of long grain brown rice and immediately reduce the heat to low. Cover the pot and allow it to simmer for 40 minutes, which gives the rice time to cook through and absorb the flavorful broth. When the cooking time is complete, ladle the soup into 4 large soup bowls and top each serving with 1 tablespoon of freshly grated emmenthaler cheese before serving.
cabbage soup Substitutions and Variations
One of the best things about this cabbage soup is how forgiving it really is, meaning you can swap out ingredients without worrying you’ll end up with a disaster in your pot. Don’t have emmenthaler cheese? Use cheddar or parmesan instead. Prefer white rice over brown? Go for it. Want to skip the bacon and add vegetable broth instead of chicken bouillon? The soup won’t judge you. I could substitute the sage with thyme, toss in diced carrots or celery for extra veggie power, or even swap the rice for noodles. That’s the beauty here—adapt it however you want.
What to Serve with cabbage soup
A bowl of hearty cabbage soup practically begs for some supporting players, and I’d argue that what you pair it with can make or break the whole meal. I’d go with crusty bread for soaking up every last drop of broth. A simple green salad cuts through the richness nicely, offering freshness and crunch. Consider adding grilled cheese on the side because, honestly, who doesn’t love melted cheese with soup. For something lighter, crackers work great too. Fresh fruit like apple slices provides a nice contrast. The key is balancing that warm, savory soup with complementary textures and flavors that feel satisfying without overdoing it.
Final Thoughts
When you’ve got a pot of this cabbage soup simmering on your stove, you’re looking at comfort in its most honest form—no fancy techniques or hard-to-find ingredients needed. I find there’s something deeply satisfying about a bowl that doesn’t pretend to be anything other than what it is: warming, filling, and genuinely delicious. The beauty here? You’re building real flavor from simple components. That melted cheese on top isn’t just decoration, either—it’s the cherry on top of something you’ll actually want to make again. This soup proves that the best meals don’t require complexity, just care.
