I’ve been a fan of cabbage soup ever since I first had it at a Ukrainian restaurant (“The Uke”) in Fall River, Mass., years ago. It is incredibly comforting, and it doesn’t hurt that cabbage is such a nutritional powerhouse (anti-inflammatory, high in vitamins C and K, good for the heart). There are endless variations of the Polish cabbage soup that usually include kielbasa, onions, potatoes, and garlic in addition to cabbage and sometimes sauerkraut. My version uses linguiça, which tilts the soup towards more of a Portuguese take. I like fresh linguiça, which is milder than smoked, and I find it at Cronig's. But you could use the cured (usually smoked) version or chorizo or kielbasa for a smokier flavor. My version also has a generous amount of fall hearty herbs.
Another flavor trick here: be sure you cook down the cabbage and then brown it a bit before adding the liquids to simmer.
Serves 6
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh linguiça or other spicy fresh sausage, in small pieces
- 6 ½ cups coarsely chopped green cabbage (13 to 14 ounces)
- 2 cups large-diced onions (about 1 large or 2 medium onions)
- Kosher salt
- 1 tablespoon chopped fresh garlic
- ¼ to ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh hearty herbs (any combination rosemary, oregano, sage or thyme)
- 12 ounces Yukon gold potatoes, cut into ¾-inch pieces (I like to use small potatoes and slice into thick quarter-moons)
- 1 cup sliced carrots (slice into half-moons about 3/8-inch thick, about 2 carrots)
- 4 cups low-sodium chicken broth*
- 1 teaspoon cider vinegar, plus more if desired
- 1 tablespoon chopped fresh parsley or chives (or a combination)
1. In a large (5- to 6-quart) Dutch oven or other large soup pot, heat the olive oil over medium heat. Add the linguica. Cook, stirring, until cooked through, about 4 to 5 minutes. Transfer the linguica to a plate or tray with a slotted spoon.
2. Add the onions, the cabbage, and 1 teaspoon salt. Cook, stirring, until collapsed and softened, about 5 minutes. Turn the heat to medium-high and continue to cook, stirring, until the veggies have some nice browning on them, about 7 to 9 minutes more (the bottom of the pot will be brown).
3. Add the garlic, the black pepper, and 1 ½ tablespoons of the fresh herbs, stir, and cook until fragrant, about 30 seconds.
4. Add the linguica back to the pot. Add the potatoes, the carrots, the 4 cups broth, 2 cups of water, and 1 teaspoon salt to the pot. Stir well, scraping the bottom of the pan, and bring to a boil. Reduce to a simmer, cover loosely, and cook 18 to 20 minutes, or until the potatoes and carrots are just cooked through.
5. Remove the pot from the heat, stir in the remaining fresh herbs and the cider vinegar and taste. Season with more salt, pepper, or vinegar if desired. 6. Portion the soup into bowls and garnish each with some of the parsley and/or chives.
*I actually used Better Than Bouillon brand Roasted Chicken Base (a small amount diluted in 4 cups water) in this instead of chicken broth due to my celery allergy. I’m always in search of broths that don’t have celery in them, and this base does not.
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