Description
I have tweaked my mom’s onion-cabbage soup (which she calls a Polish version of French Onion) and we all love it (including my 9 year-old little guy)! Here’s the recipe for onion-cabbage soup!
We LOVE it with some GF Sourdough bread, slathered with avocado oil butter or Miyoko’s cashew cheese (my current fave!).
Ingredients
- 4 TB avocado oil or grass-fed butter or ghee
- 2 cups onion, chopped
- 4-6 garlic cloves, minced
- 1 head of cabbage, thinly sliced
- 1 cup marsala wine
- 8 cups vegetable broth
- salt + pepper, to taste (about 1 tsp each)
- Optional toppings: GF sourdough bread with avo oil butter or cashew cheese
Instructions
- Heat a cast iron pan until it is very hot but not smoking. Add 2TB oil or butter/ghee and sauté half of onion, garlic, and cabbage until cabbage is wilted and onions are browned (about 10 minutes). Add half of marsala wine to deglaze the pan, then half of salt and pepper.
- While onions are cooking, heat vegetable broth over high heat in a large stock pot or Dutch oven. Once it starts boiling, reduce to a simmer and cover. When first batch of onion mixture is done, add it to the warm broth.
- Repeat sauté with second half of onion-cabbage-garlic mixture, then add to the stock pot.
- Simmer for about 30 minutes to allow flavors to meld.
- Just before serving, put miso in a small bowl and add some of the broth from the stock pot. Whisk until smooth and then add back to the soup. Taste for seasoning, adding more miso if you would like a richer (and saltier) flavor.
- Serve with desired toppings or allow to cool and store in the fridge or freezer. Enjoy!