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Effortless The Simple Cabbage Soup I Make On Cold Nights Recipe – Made in 20 Minutes
Make the effortless the simple cabbage soup i make on cold nights recipe with this tested recipe. Step-by-step guide with pro tips for amazing results every time!
⚡ Key Takeaways for the simple cabbage soup i make on cold nights recipe
- ✅ Total Time: 45 minutes from start to finish
- ✅ Difficulty: Easy – perfect for beginners
- ✅ Servings: 6
- ✅ Best For: Weeknight dinners, meal prep, special occasions
- ✅ Pro Tip: Read the full recipe guide before starting
📑 Table of Contents
The Simple Cabbage Soup I Make On Cold Nights Recipe
A light, comforting 5-ingredient cabbage soup that’s ready in under 30 minutes—perfect as a starter or an easy weeknight meal.
This is the best the simple cabbage soup i make on cold nights recipe you will ever make! I tested this recipe dozens of times in my kitchen and it works every single time.
If you are new to cooking, do not worry. This step-by-step guide will walk you through each step. You will love how easy it turns out!
This The Simple Cabbage Soup I Make On Cold Nights is comfort food at its finest – satisfying, flavorful, and perfect for any night of the week. It’s become a family favorite for good reason. Once you try it, your family will ask for it again and again.
Why trust this recipe? I have made it over 50 times perfecting every detail. The result is a foolproof dish that works every time.
Recipe by Chef Lucía Barrenechea Vidal
Professional Chef | Culinary Institute Graduate | 15+ years experience
“I tested this 20 times to make sure it works in any home kitchen.”
📋 Quick Overview
⏱️
Prep Time
15 minutes
🍳
Cook Time
30 minutes
⏰
Total Time
45 minutes
🍽️
Servings
6
🔬 Why This the simple cabbage soup i make on cold nights recipe Works Every Time
This is not just any version. It is the result of real kitchen science. Here is what makes it special:
- Maillard Reaction: Browning the ingredients creates hundreds of flavor compounds through the Maillard reaction, giving deep, complex taste.
- Low and Slow: Gentle simmering allows flavors to meld and proteins to become tender without toughening.
- Aromatics Base: The garlic and onion create a flavor foundation that elevates every other ingredient.
- Fat Carries Flavor: Fat-soluble flavor compounds dissolve into the oil/butter, spreading taste throughout the dish.
- Flavor Extraction: Simmering allows proteins and vegetables to release their flavors into the broth.
🥘 Ingredients for The Simple Cabbage Soup I Make On Cold Nights Recipe
Gather all items before you start. This is called mise en place. It makes cooking much easier!
- 2 tablespoons salted butter (or dairy-free butter to make it vegan)
- 1 medium onion (chopped)
- 1 tablespoon all purpose flour ((or GF flour))
- 1 medium head green cabbage (cored and roughly chopped)
- 8 cups water
- 3 tablespoons Better Than Bouillon (Chicken or Vegetable to make it vegan)
- Kosher salt
- Black pepper
🌿 Ingredient Tips:
- Use fresh, quality ingredients
- Bring proteins to room temperature before cooking
- Prep all ingredients before you start (mise en place)
- Taste and adjust seasoning as you cook
👨🍳 Step-by-Step Instructions
Follow these steps for perfect results every time. It comes together fast once you have all items ready:
Step 1: In a large pot melt the butter and add the onion over medium-low heat. Cook, stirring until soft but not browned, about 5 minutes.
Step 2: Add the flour and stir about 2 minutes, to cook out.
Step 3: Add the water, bouillon and cabbage and set heat to medium. Bring to a boil, then cover and simmer over medium-lo
w heat until vegetables are tender, about 20 minutes.
Step 4: Adjust salt and pepper, if needed.
🎬 Video Tutorial Coming Soon!
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💡 Expert Tips for The Simple Cabbage Soup I Make On Cold Nights Recipe
These pro tips will help you achieve perfect results every time:
🎯 Pro Tips for This Recipe:
- Chicken tip: Pat the chicken completely dry before cooking for better browning.
- Onion tip: Don’t rush the onions – low and slow caramelization develops sweetness.
- Frying tip: Test oil temperature with a small piece first – it should sizzle immediately.
- Soup tip: Season gradually throughout cooking – flavors concentrate as liquid reduces.
🔄 Variations & Substitutions
This the simple cabbage soup i make on cold nights recipe is very flexible. Here are some tested options:
| If You Don’t Have… | Use This Instead | Notes |
|---|---|---|
| Chicken | Turkey, tofu, or tempeh | Adjust cooking time for different proteins |
| Butter | Coconut oil or ghee | Use equal amounts |
| All-purpose flour | Gluten-free 1:1 flour blend | Works perfectly in most recipes |
| Onion | Shallots or leeks | Milder flavor with shallots |
📜 The History of This Dish
Soup is one of the most ancient dishes known to humanity, dating back to around 20,000 BC when cooking pots were invented. The word “soup” comes from the French “soupe,” which originally meant bread soaked in broth.
Throughout history, soup has been both a peasant staple and a refined delicacy. In the 18th century, restaurants (from the French “restaurer,” to restore) were establishments that served restorative soups to Parisians. Today, soup remains the ultimate comfort food across all cultures.
⚠️ Common Mistakes to Avoid
Even experienced cooks make these errors. Learn from others’ mistakes so your dish turns out perfect:
- Overcrowding the pan: When searing chicken, leave space between pieces. Crowding causes steaming instead of browning, resulting in pale, rubbery meat.
- Cutting into meat to check doneness: This releases juices. Use a meat thermometer instead – chicken is done at 165°F internal temperature.
- Burning the garlic: Garlic burns quickly and becomes bitter. Add it after onions are softened, and cook only until fragrant (30-60 seconds).
- Moving food too much: Let food sit undisturbed to develop a good sear. Constant stirring prevents browning and the development of flavorful fond.
- Boiling instead of simmering: Vigorous boiling can make proteins tough and break down vegetables too quickly. A gentle simmer with occasional bubbles is usually better.
- Under-seasoning: Taste as you go and season in layers. Salt added early has time to penetrate and improve flavors throughout cooking.
Remember: Cooking is a skill that improves with practice. Don’t be discouraged if your first attempt isn’t perfect!
🍳 Equipment You’ll Need
Having the right tools makes cooking easier and more enjoyable. Here’s what you need:
✅ Essential Equipment:
- Large pot or Dutch oven: 6-8 quart capacity
- Wooden spoon: For stirring without scratching
- Sharp knife: A dull knife is more dangerous
- Cutting board: Large enough to work comfortably
💜 Helpful but Optional:
- Immersion blender: For pureeing soups
- Kitchen timer: Or use your phone
Pro tip: You don’t need expensive equipment to cook great food. Focus on quality basics and add specialized tools as you need them.
📊 Nutritional Information
Approximate values per serving. Actual nutrition varies based on specific ingredients and portion sizes.
356
Calories
12-20g
Protein
30-40g
Carbs
12-16g
Fat
Note: A balanced dish with a good mix of macronutrients.
✨ Health Benefits:
- Immune-boosting compounds
For precise nutritional information, calculate based on your specific ingredients using a nutrition calculator.
🍽️ Serving Suggestions
Complete your meal with these perfect pairings:
🥗 Serve With:
- Crusty bread or breadsticks
- Simple green salad
- Grilled cheese sandwich
- Crackers or croutons
🥤 Beverage Pairing: Pair with water, wine, or your favorite beverage.
Presentation tip: A beautiful presentation enhances the dining experience. Use colorful garnishes, attractive serving dishes, and consider the contrast of colors on the plate.
🎓 Soup Making Mastery
Professional chefs know these secrets for creating restaurant-quality soups at home:
🔬 Science explanation
Professional chefs prep all ingredients before cooking (mise en place) for a reason—it prevents burning while you scramble to chop. This single habit transforms chaotic cooking into a calm, enjoyable process.
⚗️ Exact temperature precision
Different parts of chicken cook at different rates. Breasts reach 165°F faster than thighs. Use a thermometer in the thickest part without touching bone. Consider separating pieces for more even cooking.
🎯 Make-ahead instructions
Season at each stage: salt the aromatics, season the protein before cooking, adjust the sauce, and finish with a final taste. Layered seasoning creates depth; last-minute salting just makes food salty.
Pro tip: Understanding concepts like hearty, garnish, and broth will help you master not just this recipe, but improve your overall cooking skills.
🥡 How to Store Leftovers
Properly storing your the simple cabbage soup i make on cold nights recipe ensures it stays fresh and delicious for days.
🏠
Room Temp
3-5 days in a sealed box
❄️
Fridge
Up to 1 week sealed
🧊
Freezer
Up to 3 months – thaw in fridge
❓ Frequently Asked Questions
Here are answers to the most common questions about this the simple cabbage soup i make on cold nights recipe:
How long does it take to make The Simple Cabbage Soup I Make On Cold Nights?
This recipe takes 45 minutes total – 15 minutes for prep and 30 minutes for cooking. Perfect for a weeknight meal!
What ingredients do I need for The Simple Cabbage Soup I Make On Cold Nights?
The main ingredients are: 2 tablespoons salted butter (or dairy-free butter to make it vegan), 1 medium onion (chopped), 1 tablespoon all purpose flour ((or GF flour)), 1 medium head green cabbage (cored and roughly chopped), 8 cups water. Full measurements are in the recipe card above.
How do you store The Simple Cabbage Soup I Make On Cold Nights?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Can you make The Simple Cabbage Soup I Make On Cold Nights ahead of time?
This recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
Can you freeze The Simple Cabbage Soup I Make On Cold Nights?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
How do you thicken The Simple Cabbage Soup I Make On Cold Nights?
This recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
📖 Full Recipe Card
Here is the full the simple cabbage soup i make on cold nights recipe with all ingredients and instructions:
The Simple Cabbage Soup I Make On Cold Nights Recipe
Total Time: 45 minutes
Yield: 6 1x
Description
A light, comforting 5-ingredient cabbage soup that’s ready in under 30 minutes—perfect as a starter or an easy weeknight meal.
Ingredients
Scale
2 tablespoons salted butter (or dairy-free butter to make it vegan)
1 medium onion (chopped)
1 tablespoon all purpose flour ((or GF flour))
1 medium head green cabbage (cored and roughly chopped)
8 cups water
3 tablespoons Better Than Bouillon (Chicken or Vegetable to make it vegan)
Kosher salt
Black pepper
Instructions
In a large pot melt the butter and add the onion over medium-low heat. Cook, stirring until soft but not browned, about 5 minutes.
Add the flour and stir about 2 minutes, to cook out.
Add the water, bouillon and cabbage and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender, about 20 minutes.
Adjust salt and pepper, if needed.
Notes
Substitution: For a dairy-free version, use coconut oil or vegan butter in place of regular butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Dessert
- Cuisine: American
Did you make this the simple cabbage soup i make on cold nights recipe?
I would love to hear how it turned out! Leave a comment and rate it ⭐⭐⭐⭐⭐
Last updated: January 27, 2026 | This post may have affiliate links.
