French Onion Cabbage Soup Recipe
Ingredients
Method
- Melt 6 tablespoons of butter in a medium skillet. Stir in 1/2 cup of flour to make a white roux. Simmer for 3 to 5 minutes, stirring constantly.
- Do not let it brown.
- Reserve for later use.
- Melt two tablespoons of butter in a stock pot or Dutch oven.
- Add the diced onions and carrots.
- Saute until the ingredients are tender.
- Add the chicken broth, smoked sausage, potatoes, and cabbage to the pot.
- Stir continuously and simmer for 20 minutes.
- Stir the white roux, thyme, salt, and pepper into the pot.
- Stir the mixture until it is completely smooth.
- Simmer for 20 minutes.
Nutrition
Notes
You know that feeling when you walk in from the cold and your whole body just craves warmth? I had one of those evenings last week. It was one of those rare, properly chilly Los Angeles nights, the kind where you can see your breath. I’d been at the test kitchen all day, and the thought of starting some elaborate dinner felt impossible. But I had a cabbage in the fridge that needed using, and the memory of my grandmother’s kitchen on a Sunday afternoon came rushing back. That specific smell of onions sweating in butter, the promise of something hearty simmering away. It’s the kind of memory that makes you move without thinking. So I pulled out my Dutch oven. This french cabbage soup, or something very much like it, was on the table in under an hour. It’s the kind of french cabbage soup that fixes a long day.
Why This French Cabbage Soup Works
In my experience, the best soups build flavor in layers, and this french cabbage soup is a perfect example. You start by cooking down the onions until they’re sweet and golden. That’s your flavor foundation. Then the cabbage gets a turn in the pot, wilting and caramelizing just a bit before the liquid goes in. This step, where most people rush it, is where you develop a deeper, more complex taste. The key checkpoint here is the cabbage should look softened and have lost that raw, sharp smell. From what I’ve observed, using a good broth is non-negotiable for a rich result, though as a compromise you could use half stock and half water if that’s what you have. The soup has to be served really warm, in deep bowls you’ve heated up. That first steaming spoonful is everything.
The Simple Science Behind the Soup
Let me think on that for a second. Why does this particular method for french cabbage soup yield such a comforting result? It’s all about coaxing out natural sugars. When you sauté the onion and cabbage slowly, you’re not just softening them. You’re encouraging the Maillard reaction—that same browning that makes seared steak taste so good—to happen on vegetables. It creates a base note of savory sweetness that plain boiled vegetables could never achieve. The potatoes, they’re there for body. As they simmer, they release starch that gently thickens the broth, giving it a satisfying weight without needing flour or cream. This is the good part. You’re building layers of flavor with patience, not complexity. It’s French home cooking in its purest form.
Choosing Your Cabbage: A Quick Guide
You’ll see a few types at your local Ralphs or Trader Joe’s. For this french cabbage soup, I tend to think green cabbage is your best bet. It holds its texture beautifully through the simmer, offering little bites of substance in every spoonful. Savoy cabbage, with its crinkly leaves, is lovely too—it cooks a bit faster and has a more delicate flavor. Worth noting: if you’re making this soup for someone with thyroid concerns, they might need to moderate their portion size. Raw cabbage contains compounds that can interfere with thyroid function when eaten in very large, frequent amounts. Cooking significantly reduces this, but it’s something to be aware of. Generally speaking, for the classic, hearty texture, you can’t go wrong with a firm head of green cabbage.
Your Equipment: Keeping It Simple
You don’t need anything fancy for this french cabbage soup. A good, heavy-bottomed Dutch oven or stock pot is ideal because it distributes heat evenly, preventing those annoying hot spots that can scorch your vegetables. I prefer my enameled cast iron one. A sturdy wooden spoon for stirring—I still have my grandmother’s separate one for jobs like this, and maybe that’s superstitious, but it feels right. Beyond that? Just a good knife and a cutting board. This is where most people rush it, trying to dice everything too quickly. Take your time. Uniform pieces cook evenly. That’s really the only secret to consistent results.
Tips for Perfect French Cabbage Soup Every Time
This soup is very forgiving. When you add the broth to the pot, just make sure it covers the meat and vegetables so they all cook properly. If you feel like you’d like to use a little more or a little less of something, it is completely fine. That tracks with how most French home cooks operate.
Preparation Tips
Dice your vegetables to a similar size. I’m talking about a half-inch cube for the carrots and potatoes. It ensures everything finishes cooking at the same time. And don’t skip sweating the onions until they’re truly translucent. That step builds a flavor foundation you’ll taste in the finished bowl.
Cooking Tips
Once everything is simmering, resist the urge to boil it vigorously. A gentle bubble is what you want. A hard boil can make the potatoes break down too much and turn the cabbage mushy. You’ll know it’s ready when the potatoes are tender but not falling apart, and the cabbage is soft but still has a tiny bit of bite. Takes about 25 minutes, usually.
Serving & Storage Tips
To be clear, the soup has to be served really warm in deep, warm plates. I heat my bowls with hot water while I’m ladling. Once the soup is served, I place a bowl with toasted bread pieces and grated cheese in the middle of the table so people can help themselves. The bread is placed on top and should be soaked before eating. But I guess this is all personal preference.
Variations & Substitutions
Fair enough, you might not have every ingredient. The beauty of a soup like this is its flexibility.
Dietary Adaptations
For a vegetarian french cabbage soup, swap the chicken broth for a robust vegetable broth and omit the sausage. You could add a can of drained white beans or some sliced mushrooms for heartiness. For a vegan version, use olive oil instead of butter and a vegan sausage alternative if you like. For another hearty soup variation that includes beans, try our cabbage soup with beans.
Ingredient Substitutions
No fresh thyme? A teaspoon of dried thyme or herbes de Provence works beautifully. If you’re using a smoked sausage that’s particularly salty, taste before adding extra salt at the end. I often don’t need any. You can use water instead of stock, but the intensity of the taste will suffer.
Flavor Variations
In the last few minutes of cooking, stir in a handful of chopped fresh parsley for brightness. A splash of apple cider vinegar at the end can also lift all the flavors if the soup tastes a little flat to you. This changes things in the best way.
Common Mistakes to Avoid
❌ Mistake: Adding raw cabbage to boiling broth without sautéing it first.
✅ Solution: Always cook the cabbage with the onions for at least 5-7 minutes. This softens it and mellows its flavor, making it sweet instead of sharp.
❌ Mistake: Using a broth that’s too weak or watery.
✅ Solution: Taste your broth straight from the carton. If it doesn’t taste good on its own, it won’t taste good in the soup. Use the best you can find, or make your own.
❌ Mistake: Overcooking the potatoes until they dissolve into mush.
✅ Solution: Trust the process on this one. Dice them evenly and check for doneness with a fork. They should be tender but still hold their shape.
Frequently Asked Questions
How to Store and Serve French Cabbage Soup
You can store this french cabbage soup in an airtight container in the fridge for up to 3-4 days. To reheat, just warm it gently on the stovetop or in the microwave until steaming. It freezes quite well too—transfer the cooled soup to a freezer-friendly container for up to 3 months. For serving, I love it with some toasted sourdough bread, maybe slathered with a little avocado oil butter or a herbed cashew cheese for dipping. Round out your meal with a simple green salad. Place the bread and cheese in the middle of the table and let everyone help themselves. It’s a complete, comforting winter meal.
When you serve this french cabbage soup on one of these chilly evenings, I think you’ll understand why it’s been a staple for so long. It’s humble, but deeply satisfying. It turns a few simple vegetables and some broth into a bowl of warmth that feels like a remedy. Let me know how your family enjoys it. I have a feeling this french cabbage soup might just become one of your go-to recipes, the kind you make without even looking at the instructions. Now you know.
How do I store this french cabbage soup?
Let it cool completely, then transfer to an airtight container. It’ll keep in the fridge for 3-4 days. I strongly recommend not keeping it any longer as cabbage will ferment and give an off-flavor. It freezes well for up to 3 months. Thaw in the fridge before reheating.
