I finally wrapped up my THIRD cookbook last week! I cannot wait for it to be finalized and make its way to print. The premise of the book is 5-ingredient, plant-based recipes that taste amazing. One of my favorites from the book is this caraway-cabbage soup. It’s so easy to make, and it’s super comforting.

Inspired by sarmale–cabbage rolls of Romania–the cabbage in this soup is boiled briefly in water that has been spiked with vinegar to approximate the flavor of the pickled cabbage leaves traditionally used for sarmale.

I recommend serving this with more toasted, lightly crushed caraway seeds. If you have sesame seeds in your pantry, toast them with the caraway seeds for garnish and crush them together with a sprinkle of salt. It adds a wonderful, crunchy, fragrant finish to the soup. Alternatively, a sprinkle of your favorite everything bagel seasoning on top is also an excellent way to finish this soup.

PS – a meat-based variation of this recipe (with rice!) also exists on my site!

Want to make it this weekend? The full recipe is after the photo! 👇

Caraway-Cabbage Soup

Ingredients:

• 1 head savoy cabbage, cored and quartered

• ⅓ cup plus 1 tablespoon distilled white vinegar, divided

• 1 tablespoon caraway seeds

• 1 tablespoon neutral oil

• 2 cups fresh or frozen mirepoix (diced carrot, celery, onion)

• 1 pound Yukon gold potatoes, cubed

• 6 cups water or vegetable stock

• Salt and pepper to taste

• 2 teaspoons toasted sesame and caraway seeds or everything bagel seasoning, optional, for garnish

• Fresh dill fronds, optional, for garnish 

Instructions:

Prepare the cabbage:

1. Bring a large pot of water to a boil. Add a generous sprinkle of salt and ⅓ cup distilled white vinegar. Add the cabbage and push it down into the water to ensure all the leaves are submerged. Boil for 5–7 minutes until bright green and all of the cabbage quarters have softened.

2. Transfer the cabbage to an ice bath and let stand for 10–15 minutes.

3. Pour the water out of the soup pot and carefully wipe out the pot. Return it to the stovetop.

4. Remove the cabbage from the ice bath and squeeze out the excess water. Transfer to a cutting board and roughly chop. Set aside.

Toast the caraway seeds:

1. Place a small skillet on the stove and turn the heat to medium-high. Once hot, add the caraway seeds and toast for 1 minute, turning often. Transfer to a mortar and pestle and pulverize until lightly crushed. Alternatively, place in a gallon freezer bag and crush with a rolling pin or heavy-bottomed pot. Set aside.

Prepare the soup:

1. Add 1 tablespoon neutral oil to the soup pot and turn the heat to medium. Add the mirepoix and cook, stirring occasionally, for 6–7 minutes until it just begins to soften. Season with salt and pepper.

2. Add the toasted, lightly crushed caraway seeds and cook for 1 minute.

Simmer the soup:

1. Add the potatoes and toss to coat. Season again with salt and pepper.

2. Pour in 6 cups water or vegetable stock and bring to a boil. Reduce heat and simmer for 15–20 minutes or until the potatoes are almost fork-tender.

Finish the soup:

1. Taste the soup and adjust the seasoning. Add the chopped cabbage and the remaining 1 tablespoon distilled white vinegar.

2. Simmer for an additional 10–15 minutes or until the potatoes are completely cooked through. Turn off the heat.

To serve:

1. Ladle the soup into bowls. Garnish with toasted sesame and caraway seeds and a few dill fronds, if you like. Enjoy!