Parmesan Cabbage Soup
Updated March 11, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced
3 garlic cloves, minced or finely grated
⅛ teaspoon red-pepper flakes, plus more for serving (optional)
1 small head of green cabbage (about 1¼ pounds), cored and coarsely chopped (about 9 cups)
1 ½ teaspoons fine sea or table salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 quarts vegetable or chicken stock
1 cup long-grain rice
5 thyme sprigs
2 Parmesan rinds, or use another 2 tablespoons grated cheese
1 lemon
¼ cup grated Parmesan, plus more for serving
1 cup chopped fresh dill or cilantro, or a combination
Nutritional analysis per serving (4 to 6 servings)
51 grams carbs; 33 milligrams cholesterol; 385 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 5 grams fiber; 1207 milligrams sodium; 17 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a stock pot or large Dutch oven, melt butter over medium-high heat. Add leeks and cook, stirring occasionally, until soft and lightly golden, 5 to 7 minutes. Stir in garlic and red-pepper flakes (if using), and cook until fragrant, about 1 minute. Add cabbage, salt and pepper, and cook until cabbage wilts slightly and begins to caramelize, about 10 minutes.
- Step 2
Stir in stock, rice and thyme. If using the Parmesan rinds, add them now, and bring everything to a simmer. Cook, partly covered, over medium-low heat until cabbage and rice are very tender, 20 to 25 minutes.
- Step 3
Discard thyme sprigs and Parmesan rinds. Using a Microplane or other fine grater, grate in the zest from the lemon. Stir in grated Parmesan and dill.
- Step 4
Halve the lemon and squeeze in the juice from half of it. Cut the remaining lemon half into wedges for serving. Taste soup and add more salt and pepper, if needed. To serve, ladle into soup bowls, and garnish with more grated cheese, a lemon wedge and more red-pepper flakes, if you like.
Private Notes
Comments
Added a can of great northern beans to make it a bit more substantial and served with crusty bread. So good!
Do not discard the parmesan rinds (step 3). Cut them into a tiny dice and put them back. They are a chewy cheesy treat.
This soup is really delicious. The cabbage and leeks pair so well together, the Parmesan adds depth of flavor and the rice gives it tooth. All the additions really layer it nicely. Winner dinner!
Ran out of dill and ended up using 1/4 cup tarragon instead. Gave it an anise flavor that was delicious.
Delicious! Definitely more like risotto than soup. Added mushrooms and followed others reco to dice the parm rinds after cooking and adding them back.
This is delicious, savory but also light and bright. One of the best NY Times recipes I've made!