Savoy cabbage soup is a healthy and nutritious first course, perfect to serve on cold winter evenings. This rustic recipe, made with just a few simple ingredients, is ideal for a hearty meal after a long day of work, or to enjoy for any family lunch or dinner.
Rich in vitamins and minerals, cabbage is incredibly versatile in the kitchen. In this recipe, it’s cooked in boiling vegetable broth along with carrots sautéed in olive oil and onion, diced potatoes, and fresh sage.
The result is a flavorful and comforting dish, best served with a drizzle of raw olive oil and crispy slices of toasted rustic bread. It can also be enjoyed as a hearty main course with some grains and grated cheese.
For an even more indulgent version, you can add diced speck or crispy pancetta to the soup. If you’re not a fan of the strong flavor of sage, you can substitute it with thyme, rosemary, or some chopped parsley.
Here’s how to prepare savoy cabbage soup step-by-step, along with helpful tips. If you liked this recipe, you might also enjoy cabbage cooked Salento-style, cabbage and chickpeas, or cabbage and potatoes.
How to prepare savoy cabbage soup
Step 1
Peel and finely slice the onion.
Step 2
Peel the carrots, trim the ends, and cut them into slices.
Step 3
Rinse the cabbage under running water, remove the core, and roughly chop it with a knife.
Step 4
Heat a drizzle of oil in a saucepan and add the onion.
Step 5
Add the carrots.
Step 6
Flavor with sage leaves.
Step 7
Let it simmer over low heat for a few moments.
Step 8
Add the peeled and diced potatoes.
Step 9
Add the cabbage.
Step 10
Cover with vegetable broth, season with salt, and cook over low heat for about 35 minutes.
Step 11
Once cooked, remove from heat.
Step 12
Serve the savoy cabbage soup in individual bowls, drizzle with a little raw olive oil, and enjoy.
