Caramelized Cabbage and Onion Soup Recipe
This soup ain’t fancy pretty but it sure is yummy.
It reminds me of a recurring theme in King Arthur stories – knight comes across scraggly, plain looking woman as he gallops through the forest and chivalry obliges him to save or marry her (or both) and as soon as he does said woman turns into delectable treat. In a far fetched analogous way (hey!) – this soup is like that. Its not your holiday table, showstopper, ooh-ahh dish — but if you give it a chance, you’ll realize that its hiding secret goddess goodness. (See photo below.) Get past the humble plain jane bowl and as soon as you taste it, the sweetness of the caramelized cabbage and onions along with the dill-flecked savory broth is pure winter yum.
This cabbage soup is no less satisfying. A slight gentrification of the classic cabbage and potato soup, it starts with BOTH caramelized onions and caramelized cabbage.
The cabbage is placed in the oven and allowed to brown — it took a lot of self control to stop picking and eating pieces as they browned and crisped. Actually, you should — at some other time — roast thinly sliced cabbage to golden brown crisp and eat as it is or make some pasta with garlic and oil and top it with it. Brilliant!
Done in parallel, both the cabbage and the onions take about 30 minutes to caramelize — so this is not a speedy 15 minute meal. But I love that it takes time to coax and cajole flavor. In slow heat, letting the natural sugars work their magic.
Caramelized Cabbage and Onion Soup
1 small green cabbage
3 T olive oil
1 tsp sea salt
2 cups sliced onions
2 medium carrots
2 medium stalks celery
1 medium russet potato
5 cups basic light vegetable broth
1 cup unsweetened almond milk
2-3 T chopped fresh dill (or 1 T dried)
Freshly ground black pepper
- Preheat oven to 375.
- Cut cabbage into wedges; remove core and slice wedges thinly crosswise.
- Toss sliced cabbage with half the olive oil and 1/2 tsp salt.
- Spread on baking sheet.
- Roast cabbage for 30-40 minutes, turning occasionally with spatula.
- Heat remaining oil in a nonstick pan.
- Add sliced onion and cook on low heat until golden brown.
- This will also take about 30-40 minutes.
- Clean and finely dice carrots, celery, and potato.
- Combine all vegetables in soup pot with broth and simmer, covered, for 20 minutes.
- Add roasted cabbage and caramelized onions.
- Simmer another 15 minutes.
- Stir in almond milk and dill; adjust salt and pepper.