How do you slice a red cabbage?

Start by slicing the cabbage in half through the stem. Cut each half into half again. Slice off the tough stem on each quarter, then thinly slice the cabbage. You can also use a mandoline to slice the cabbage, or even a food processor fitted with a shredding attachment.

Can you make this soup in a slow cooker?

Yes, absolutely! Start by sautéing the onion and garlic, then add everything but the flour, beans and dill and cook on high for 3-4 hours or low for 6-8 hours. Stir in the flour + 1/4 cup vegetable broth, beans and dill at the end and continue cooking for 15 minutes before serving.

Red Cabbage Soup - Crowded Kitchen

Name: Red Cabbage Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 yellow onion, diced (~1 1/2 cups); 2 teaspoons minced garlic (~2 large cloves); 4 cups thinly sliced red cabbage; 2 cups diced yellow potatoes, cut into 1/2-inch pieces; 1 cup sliced carrots; 1 cup sliced celery; 1 tablespoon dijon mustard; 1-1 1/4 teaspoons kosher salt; 1/4 teaspoon ground black pepper; 1 tablespoon apple cider vinegar; 6 cups vegetable broth; 2 tablespoons all purpose flour; 2 tablespoons fresh dill, finely chopped; 1 15 ounce can navy beans, drained and rinsed

Description

This easy Red Cabbage Soup is hearty, delicious and packed with all sorts of nutritious vegetables. It's great for a weeknight dinner (ready in about 45 minutes) and it's a great way to use up the head of cabbage in your fridge!

Ingredients

Units Scale

1/4 cup olive oil
1 yellow onion, diced (~1 1/2 cups)
2 teaspoons minced garlic (~2 large cloves)
4 cups thinly sliced red cabbage
2 cups diced yellow potatoes, cut into 1/2-inch pieces
1 cup sliced carrots
1 cup sliced celery
1 tablespoon dijon mustard
1-1 1/4 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 tablespoon apple cider vinegar
6 cups vegetable broth
2 tablespoons all purpose flour
2 tablespoons fresh dill, finely chopped
1 15 ounce can navy beans, drained and rinsed

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Instructions

Add oil to a large pot over medium heat. Add in onions and garlic and sauté for 5 minutes, stirring occasionally.
Add in cabbage, potatoes, carrots, celery, dijon mustard, 1 teaspoon of salt and pepper. Stir well and cook for 5-7 minutes, until the vegetables start to soften.
Reserve 1/4 cup of the vegetable broth and set aside.
Add the remaining vegetable broth to the pot with the apple cider vinegar. Increase heat to high and bring the soup to a boil. Reduce heat to low, cover and simmer for 20 minutes.
In a small bowl, whisk together the 1/4 cup of vegetable broth with the flour until smooth. Add to the soup and stir well.
Add the navy beans and dill and cook for an additional 10-15 minutes, until the soup is slightly thickened. Serve warm.

Notes

Storage: let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.

Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a saucepan.

Beans: We use navy beans, as they tend not to fall apart quite as much as other white beans. You can also use cannellini beans, great northern beans, lima beans or even chickpeas.

Make it gluten free: Simply swap regular all purpose flour with a gluten free alternative.

Potatoes: We used yukon gold (or yellow) potatoes, which hold their shape nicely and have a buttery flavor and fluffy texture. You can also use russet potatoes, fingerlings, or baby potatoes.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 313
Sugar: 7 g
Sodium: 420.8 mg
Fat: 11.7 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 13.4 g