Rich in vitamins A, C and K, but also in minerals such as iron, phosphorus, potassium and calcium, savoy cabbage is definitely a suitable ingredient for many typical winter recipes. And one of the best recipes? Savoy cabbage soup! It’s very easy to prepare and with so many different variations, you can add even more flavor to the normal recipe. A dish meant to be enjoyed hot, maybe with some bread croutons. Here is the traditional recipe for cabbage soup and some tips to make it even better – by simply adding a few more ingredients.
Savoy Cabbage Soup: how to make it
First clean, wash and cut a medium-sized savoy cabbage into strips. Drain it well and in the meantime, brown it in a pot with a drizzle of oil, garlic and finely chopped celery. After a few minutes, remove the garlic from the pan and add the cabbage; cover everything with boiling water and let cook for about half an hour. Adjust the cabbage soup with salt and pepper. Serve and enjoy!
The simplicity of leeks
Along with cabbage, however, there are several other ingredients that can be added to this recipe. A great example is leeks, another autumn and winter vegetable, considered to be an aphrodisiac by the ancient Romans. Did we mention that it also has diuretic properties and it’s useful for strengthening the immune system? To use leeks in the preparation of cabbage soup, simply remember to brown 50 grams of it in a pot with the garlic and celery. This will make the cabbage soup even more inviting with its extra boost of flavor (similar to green onions).
A super healthy version, thanks to fennel!
As a vegetable rich in vitamins and minerals, fennel is also known for its purifying qualities. Just one rib of fennel is enough to add some more beneficial properties to your savoy cabbage soup. Just cut the fennel into strips and cook it with the cabbage. The unmistakable flavor will enhance the aroma and taste of the soup. Try it to believe it!
Potatoes and bacon
Four potatoes and 150 grams of bacon: this is what it takes to add some extra flavor to classic cabbage soup. After peeling and cutting the potatoes into cubes, fry them and add to the classic recipe for savoy cabbage soup. You can also add 150 grams of bacon to the garlic, celery and potatoes, but remember to cut it into strips first: this will be a cabbage soup sure to knock your socks off!
Savoy cabbage soup with barley and pumpkin
After preparing the sauté, add 50 grams of barley and another 50 grams of seeded and cubed pumpkin to the pan. Sauté for one or two minutes max and then add enough water to cover the two ingredients. After cooking for ten minutes, add the cabbage and continue to cook for half an hour. A must-try version of savoy cabbage soup.