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Caramelized Cabbage Soup

1 head green cabbage
1 yellow onion, sliced
2 small leeks, sliced
2 carrots, diced
1 medium potato, diced
4 cups veggie stock
1 cup whole milk
2 Tbs. fresh dill, chopped

Preheat the oven to 375. Cut the cabbage in half and discard the core. Slice into thin strips, about 2″ long. Toss with a bit of olive oil and salt and roast for 30-40 minutes, turning often. It should be browned and glistening when done.

Meanwhile, saute the leeks and onion over low heat until caramelized, about 35 minutes.

In a soup pot, combine the veggie broth, carrots, and potato. Simmer, covered, for 20 minutes. Add the roasted cabbage and the leek mixture and cook another 20 minutes. Add the milk, fresh dill, and salt and pepper to taste. Simmer a few more minutes to marry the flavors; adjust seasonings if necessary. Delicious with a slice of melted cheddar on top!