Old Fashioned Rustic Peasant Cabbage & Potato Soup — Easy One Pot Meal!

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using homemade stock enhances flavor while water + bouillon is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Trim out the core of the cabbage and chop it into large pieces, adding it directly to the pot.

Chop an onion and add it to the pot for flavor.

Mash some garlic and add it to the pot with the onion.

Dice the potatoes into approximately 1 cm pieces and add them to the pot.

Add chopped carrots to the pot.

Use a large pot that can be covered with a lid, or use any lid that fits.

Melt a couple of tablespoons of butter in the pot, then add a splash of olive oil.

Add the onion and garlic to the pot and cook until the rawness is gone, about a few minutes.

Add caraway seeds to the pot and let them bloom, stirring occasionally.

Add the carrots to the pot and season with black pepper, salt to taste is optional.

Add a heap teaspoon of yumami seasoning powder to the pot and stir.

Add the diced potatoes to the pot and stir them through the mixture.

Add dried thyme and rosemary to the pot and stir.

Add the chopped cabbage to the pot, breaking it up as it goes in.

Pour in the vegetable stock, adjusting based on whether it's homemade or from a cube.

Bring the mixture to a boil, then cover the pot and reduce to a simmer for about 25-30 minutes.

Check the potatoes and vegetables for tenderness with a fork; they should be soft when done.

Serve the soup with some of the broth and a little melted butter on top.

Optionally, add 1-2 teaspoons of apple cider vinegar to brighten the flavor of the cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary