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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Active Time:55 minsTotal Time:1 hr 15 minsServings:6
Active Time:55 mins
Active Time:
55 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients6tablespoonsvegetable oil, divided1 small headgreen cabbage, cored and thinly sliced(about16cups), divided1largesweet onion, thinly sliced (about 3 cups), divided3tablespoonscider vinegar, divided7½cupsunsalted vegetable broth1teaspoonreduced-sodium soy sauce1teaspoonchopped fresh thyme, plus more for garnish1teaspoonground pepper, plus more for garnish¼teaspoonsalt5cupscubed whole-wheat baguette(½-inch)¾cupshredded Gruyère cheese
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsvegetable oil, divided
1 small headgreen cabbage, cored and thinly sliced(about16cups), divided
1largesweet onion, thinly sliced (about 3 cups), divided
3tablespoonscider vinegar, divided
7½cupsunsalted vegetable broth
1teaspoonreduced-sodium soy sauce
1teaspoonchopped fresh thyme, plus more for garnish
1teaspoonground pepper, plus more for garnish
¼teaspoonsalt
5cupscubed whole-wheat baguette(½-inch)
¾cupshredded Gruyère cheese
DirectionsHeat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add half of the cabbage (about 8 cups) and onion (about 1½ cups); cook, stirring occasionally, until the vegetables are light golden brown, about 15 minutes. Add 1½ tablespoons vinegar; cook, scraping browned bits from the bottom of the pan using a wooden spoon, for 1 minute. Transfer the mixture to a medium heatproof bowl; set aside, uncovered. (Do not wipe the pot clean). Repeat the process with 2 tablespoons oil and the remaining cabbage (about 8 cups), onion (about 1½ cups) and 1½ tablespoons vinegar.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayReturn all of the vegetables to the pot. Add 7½ cups broth, 1 teaspoon each soy sauce, thyme and pepper and ¼ teaspoon salt; bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium; cook, stirring occasionally, until the cabbage and onion are tender and the flavors are blended, about 15 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayAbout 5 minutes before serving, preheat oven to broil with rack in middle position. Line a large rimmed baking sheet with foil. Add 5 cups bread and the remaining 2 tablespoons oil; toss until the bread is coated in oil; spread in an even layer. Broil, stirring once, until toasted, about 2 minutes. Push the bread cubes together and sprinkle with ¾ cup cheese; broil until the croutons are crisp and the cheese is melted, about 1 minute. Ladle the soup into 6 bowls; top with croutons. Garnish with additional thyme and pepper, if desired.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayNutrition InformationServing Size: about 1½ cups soup & ¾ cup croutonsCalories 390, Fat 19g, Saturated Fat 5g, Cholesterol 15mg, Carbohydrates 47g, Total Sugars 12g, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 787mg, Potassium 540mgFrequently Asked QuestionsOf course. You can easily substitute in red cabbage, as it has the same shape and flavor, or you can opt for milder-tasting Savoy cabbage, which would work in this recipe as well.The soup will stay fresh for 3 to 4 days if you keep it in an airtight container in the refrigerator. When reheating, you can use covered microwave-safe containers and heat for 2 to 3 minutes, pausing to stir and test the temperature. Alternatively, you can reheat the soup on the stovetop over low heat, stirring frequently. Another option is to bake it, covered, for about 10 to 20 minutes—you can bake it in one oven-safe dish or individual ramekins or crocks.You can keep the meal simple and serve it alongsideHerb & Arugula Salad with Balsamic VinaigretteorMassaged Kale Saladand some warm dinner rolls.EatingWell.com, October 2024
Directions
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add half of the cabbage (about 8 cups) and onion (about 1½ cups); cook, stirring occasionally, until the vegetables are light golden brown, about 15 minutes. Add 1½ tablespoons vinegar; cook, scraping browned bits from the bottom of the pan using a wooden spoon, for 1 minute. Transfer the mixture to a medium heatproof bowl; set aside, uncovered. (Do not wipe the pot clean). Repeat the process with 2 tablespoons oil and the remaining cabbage (about 8 cups), onion (about 1½ cups) and 1½ tablespoons vinegar.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayReturn all of the vegetables to the pot. Add 7½ cups broth, 1 teaspoon each soy sauce, thyme and pepper and ¼ teaspoon salt; bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium; cook, stirring occasionally, until the cabbage and onion are tender and the flavors are blended, about 15 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayAbout 5 minutes before serving, preheat oven to broil with rack in middle position. Line a large rimmed baking sheet with foil. Add 5 cups bread and the remaining 2 tablespoons oil; toss until the bread is coated in oil; spread in an even layer. Broil, stirring once, until toasted, about 2 minutes. Push the bread cubes together and sprinkle with ¾ cup cheese; broil until the croutons are crisp and the cheese is melted, about 1 minute. Ladle the soup into 6 bowls; top with croutons. Garnish with additional thyme and pepper, if desired.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayNutrition InformationServing Size: about 1½ cups soup & ¾ cup croutonsCalories 390, Fat 19g, Saturated Fat 5g, Cholesterol 15mg, Carbohydrates 47g, Total Sugars 12g, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 787mg, Potassium 540mgFrequently Asked QuestionsOf course. You can easily substitute in red cabbage, as it has the same shape and flavor, or you can opt for milder-tasting Savoy cabbage, which would work in this recipe as well.The soup will stay fresh for 3 to 4 days if you keep it in an airtight container in the refrigerator. When reheating, you can use covered microwave-safe containers and heat for 2 to 3 minutes, pausing to stir and test the temperature. Alternatively, you can reheat the soup on the stovetop over low heat, stirring frequently. Another option is to bake it, covered, for about 10 to 20 minutes—you can bake it in one oven-safe dish or individual ramekins or crocks.You can keep the meal simple and serve it alongsideHerb & Arugula Salad with Balsamic VinaigretteorMassaged Kale Saladand some warm dinner rolls.
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add half of the cabbage (about 8 cups) and onion (about 1½ cups); cook, stirring occasionally, until the vegetables are light golden brown, about 15 minutes. Add 1½ tablespoons vinegar; cook, scraping browned bits from the bottom of the pan using a wooden spoon, for 1 minute. Transfer the mixture to a medium heatproof bowl; set aside, uncovered. (Do not wipe the pot clean). Repeat the process with 2 tablespoons oil and the remaining cabbage (about 8 cups), onion (about 1½ cups) and 1½ tablespoons vinegar.
Return all of the vegetables to the pot. Add 7½ cups broth, 1 teaspoon each soy sauce, thyme and pepper and ¼ teaspoon salt; bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium; cook, stirring occasionally, until the cabbage and onion are tender and the flavors are blended, about 15 minutes.
About 5 minutes before serving, preheat oven to broil with rack in middle position. Line a large rimmed baking sheet with foil. Add 5 cups bread and the remaining 2 tablespoons oil; toss until the bread is coated in oil; spread in an even layer. Broil, stirring once, until toasted, about 2 minutes. Push the bread cubes together and sprinkle with ¾ cup cheese; broil until the croutons are crisp and the cheese is melted, about 1 minute. Ladle the soup into 6 bowls; top with croutons. Garnish with additional thyme and pepper, if desired.
Nutrition InformationServing Size: about 1½ cups soup & ¾ cup croutonsCalories 390, Fat 19g, Saturated Fat 5g, Cholesterol 15mg, Carbohydrates 47g, Total Sugars 12g, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 787mg, Potassium 540mg
Nutrition Information
Serving Size: about 1½ cups soup & ¾ cup croutonsCalories 390, Fat 19g, Saturated Fat 5g, Cholesterol 15mg, Carbohydrates 47g, Total Sugars 12g, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 787mg, Potassium 540mg
Serving Size: about 1½ cups soup & ¾ cup croutons
Calories 390, Fat 19g, Saturated Fat 5g, Cholesterol 15mg, Carbohydrates 47g, Total Sugars 12g, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 787mg, Potassium 540mg
Frequently Asked QuestionsOf course. You can easily substitute in red cabbage, as it has the same shape and flavor, or you can opt for milder-tasting Savoy cabbage, which would work in this recipe as well.The soup will stay fresh for 3 to 4 days if you keep it in an airtight container in the refrigerator. When reheating, you can use covered microwave-safe containers and heat for 2 to 3 minutes, pausing to stir and test the temperature. Alternatively, you can reheat the soup on the stovetop over low heat, stirring frequently. Another option is to bake it, covered, for about 10 to 20 minutes—you can bake it in one oven-safe dish or individual ramekins or crocks.You can keep the meal simple and serve it alongsideHerb & Arugula Salad with Balsamic VinaigretteorMassaged Kale Saladand some warm dinner rolls.
Frequently Asked Questions
Of course. You can easily substitute in red cabbage, as it has the same shape and flavor, or you can opt for milder-tasting Savoy cabbage, which would work in this recipe as well.
The soup will stay fresh for 3 to 4 days if you keep it in an airtight container in the refrigerator. When reheating, you can use covered microwave-safe containers and heat for 2 to 3 minutes, pausing to stir and test the temperature. Alternatively, you can reheat the soup on the stovetop over low heat, stirring frequently. Another option is to bake it, covered, for about 10 to 20 minutes—you can bake it in one oven-safe dish or individual ramekins or crocks.
You can keep the meal simple and serve it alongsideHerb & Arugula Salad with Balsamic VinaigretteorMassaged Kale Saladand some warm dinner rolls.
EatingWell.com, October 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
