Michigan 
Cabbage soups are found in many European and Scandinavian cuisines, including Polish, Slovak, Ukrainian, German, French, and Swedish cuisines. Cabbage soup has been a simple staple in the United States for most of the 20th century, enjoying a spike of popularity in the 1980s. While cabbage soups in Eastern Europe can be either savory or sour, incorporating sauerkraut as an ingredient, cabbage soup in the United States is almost always a savory preparation. Pork stock is the most traditional base for many European cabbage soups. This recipe uses chicken bouillon, a flavor profile that is more familiar and comforting to American palates.
Recipe Servings: 8
Ingredients
Directions
- Heat the olive oil in a large stockpot over medium heat.
- Add the onion and garlic, and cook, stirring, for about 5 minutes, until the onion has become transparent.
- Add the water, bouillon, salt, and pepper. Stir to combine, and bring all to a boil.
- Add the cabbage once the liquid is boiling, and stir.
- Reduce the heat, and simmer for about 10 minutes, until the cabbage has become wilted.
- Add the tomatoes, stir, and return the soup to a boil.
- Reduce the heat and simmer for 15–30 minutes, stirring frequently.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.