Name: Hearty Cabbage Soup
Total time: 1 h 15 min
Yield: Serves 4 to 6
Ingredients: 2 tablespoons unsalted butter; 1 onion, chopped fine; 1/2 teaspoon table salt; 2 garlic cloves, minced; 1 teaspoon caraway seeds; 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried; 1/2 teaspoon smoked hot paprika; 1/4 cup dry white wine or dry vermouth; 4 cups vegetable broth; 1/2 small head green cabbage, halved, cored, and cut into 3/4‑inch pieces (2 cups); 8 ounces red or Yukon Gold potatoes, unpeeled, cut into 3/4‑inch pieces; 2 carrots, peeled and cut into 1/2‑inch pieces; 1 bay leaf

Why This Recipe Works

The combination of assertive aromatics and fresh herbs gives cabbage and potatoes an unexpected star quality in this satisfying vegetable soup. Many cabbage soups rely on smoky bacon or sausage for flavor; this vegetarian version uses smoked hot paprika, which gives the soup more backbone and a hint of smokiness. Caraway seeds bring out the sweetness of the cabbage and evoke a hint of sausage flavor. The Yukon Golds add creaminess and a welcome earthy texture, while carrots provide a touch of balancing sweetness and color.

Before You Begin

You can substitute smoked paprika and a pinch of cayenne for the smoked hot paprika.

Instructions

Melt 2 tablespoons butter in Dutch oven over medium heat. Add 1 finely chopped onion and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in 2 minced garlic cloves, 1 teaspoon caraway seeds, ½ teaspoon minced thyme, and ½ teaspoon smoked hot paprika and cook until fragrant, about 30 seconds.

Stir in ¼ cup white wine, scraping up any browned bits, and simmer until nearly evaporated, about 1 minute. Stir in 4 cups vegetable broth; 2 cups chopped green cabbage; 8 ounces potatoes, cut into ¾-inch pieces; 2 carrots, peeled and cut into ½-inch pieces; and 1 bay leaf and bring to simmer. Reduce heat to medium-low, cover, and simmer gently until vegetables are tender, about 30 minutes. Discard bay leaf and season with salt and pepper to taste. Serve.