Ingredients
Scale
- 2 tablespoons butter, salted or unsalted
- 2 tablespoons canola oil
- 1 large onion, chopped (approximately 3 cups)
- 1/2 medium head green cabbage, coarsely chopped (6 cups)
- 1 1/2 pounds red potatoes, cut into 1/2 inch to 3/4 inch cubes
- 6 cups chicken broth, or vegetable broth
- 5 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 teaspoon caraway seed, optional but recommended
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce, or to taste
- 1/2 teaspoon hot sauce, to taste, such as Tabasco, optional
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish, optional
Instructions
- Combine butter and oil in a Dutch oven or other heavy soup pot over medium-high heat.
- When the butter has melted, add the onion, reduce the heat to medium-low, and cook for 6-7 minutes or until the onion has softened but has not yet changed color.
- Add the cabbage and cook 2-3 minutes or until the cabbage wilts.
- Add the potatoes and stir to coat with the fat.
- Add the chicken broth. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 12-15 minutes or until the potatoes are fork-tender.
- Turn the heat off for the next step.
- Place flour in a heat-proof bowl. Add 1/2 cup of the cooking liquid and whisk to make a smooth slurry. Add small amounts of additional cooking liquid as necessary. Slowly whisk in the half-and-half.
- Pour the flour slurry and half-and-half combination into the pot along with the caraway seed and stir. Return to a simmer and cook for 5-6 minutes or until thickened. (Soup will thicken more upon standing.)
- Add the Dijon mustard, Worcestershire, hot sauce and salt and black pepper to taste. Sprinkle with chopped fresh parsley if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of hot sauce to your preference.
- Garnish with fresh parsley for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 35mg