Name: Vegetarian Cabbage Soup
Yield: 8 servings
Ingredients: 2 tablespoons butter; 1/2 teaspoon black pepper; 2 celery stalks, chopped; 1 medium yellow onion, chopped; 1 small head cabbage, cored and chopped in about 1” pieces; 2 cups rice milk or regular milk; 6 cups vegetable stock; 2 teaspoons salt; 1/2 teaspoon dried rosemary

8 servings Source yield

Ingredients

2 tablespoons butter
1/2 teaspoon black pepper
2 celery stalks, chopped
1 medium yellow onion, chopped
1 small head cabbage, cored and chopped in about 1” pieces
2 cups rice milk or regular milk
6 cups vegetable stock
2 teaspoons salt
1/2 teaspoon dried rosemary

Make it step by step

In the bottom of a soup pot, sauté celery, onions, and pepper in butter until softened.
Add cabbage and stir fry for a few minutes. Add milk and bring to a boil--just up to a simmer if using regular milk.
Turn heat down and add vegetable stock and salt. Simmer.
Grind the rosemary with a mortar and pestle or finely chop in a food processor. Add to soup.
Continue simmering until cabbage is crisp-tender, or 10-15 minutes.
Serve with croutons.

Nutrition and portions

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Recipe source

Adapted from Foodista by pentalia, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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