Cabbage Soup

Method

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1. Heat the oil in a large pot over medium heat and cook the onion, carrots, celery and pepper for 8 minutes until softened.

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2. Add the garlic, paprika and thyme and cook 1 minute.

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3. Stir in the tomatoes, stock, cabbage, bay leaves, salt and pepper.

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4. Bring to a boil, then lower the heat and simmer 25 minutes, until the cabbage is completely soft.

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5. Remove the bay leaves, stir in the vinegar and taste for salt.

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6. Serve hot.

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Chef’s Tips

• Simmer until the cabbage is properly soft. Half-cooked cabbage tastes sulphurous.
• Smoked paprika gives a savoury depth without any meat.
• Add the vinegar at the end so it stays bright.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Crusty bread
• A grilled cheese sandwich
• Baked potatoes

Storage & Reheating

Refrigerate up to 5 days. The flavour improves overnight. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.