• prep: 30 min
• cook: 1 hr
• total: 1 hr 30 min

servings:

Slightly adapted from a Craig Claiborne & Pierre Franey recipe. If you wish to make a version closer to the original, which included bacon and chicken stock, see this recipe: Paul Steindler's Cabbage Soup I was recently listening to a Milk Street podcast and heard Sara Moulten mention that she never thickens soups with flour, preferring instead to purée a portion of the soup. If you have an immersion blender, this will be easy. Otherwise, you could ladle a few cups of soup into a food processor or blender. I love this idea, especially if gluten intolerance is a concern. Will try it next time, though I have no problem using flour, and don't find it adds an off taste or texture to the finished soup. Re stock: When I made this most recently, I found the stock yielded 2 quarts, all of which I used here, along with 2 more cups of water. So, if you don't have a full 10 cups of vegetables stock, using a mix of stock and water will work just fine. I'm not sure why the recipe calls for submerging cabbage in boiling water for one minute, but I suspect this step helps rid the cabbage of some of its water content, which can be stinky, and which might therefore cloud the flavor of the broth. Note: This is a double recipe, and it yields a lot, but it’s so nice to have on hand, especially, if you have company arriving. With a little hunk of fresh bread, it makes the most wonderful lunch, and with a salad, a perfect dinner. 

• 12 cups shredded cabbage*
• 1/4 cup olive oil
• 2 to 3 cups finely diced onions
• 1/2 cup flour, see notes above
• 10 cups homemade vegetable stock or water, see notes
• 2 cups finely diced carrots
• 2 to 3 cups finely diced potatoes
• 2 teaspoons kosher salt, plus more to taste
• freshly ground black pepper to taste
• 2 teaspoons whole caraway seeds, crushed or pulverized
• 1/4 cup white balsamic vinegar
• 1 teaspoon sugar
• 1 cup heavy cream
• 1/4 cup finely chopped fresh dill (or more or less to taste)

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