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Cabbage Soup

A large pot of homemade cabbage soup topped with fresh chopped parsley with a ladle scooping out a a serving
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 12 ounces bacon, chopped
  • 1 medium yellow onion, chopped
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, minced
  • 1 small head of green cabbage, roughly chopped (about 1½ pounds)
  • 1 (28-ounce) can diced tomatoes
  • 4 cups chicken stock
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon mustard powder
  • 1 teaspoon sea salt, plus more to taste
  • 2 teaspoons brown sugar
  • Freshly cracked black pepper, to taste
  • Finely chopped Italian parsley, for serving (optional)

Method

  1. In a large stockpot cook the bacon over medium-high heat, until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate. 
  2. Discard all but 2 tablespoons of the bacon fat. Reduce the heat to medium, add the onion, carrot, and celery to the bacon fat in the pot and cook, stirring often, until the vegetables are softened, about 5 minutes. If the bottom of the pot is browning too quickly, add 2-3 tablespoons of the chicken stock and scrape up any brown bits.
  3. Stir in the garlic and cook until fragrant, about 1 minute. Add the cabbage, tomatoes, chicken stock, garlic powder, onion powder, paprika, thyme, mustard powder, salt, and brown sugar, stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook until the cabbage is tender, about 25 to 30 minutes. Stir in the bacon, pepper and additional salt to taste. 
  4. Ladle the soup into bowls and garnish with pepper and parsley, if using.