Parmesan Cabbage Soup
Updated March 11, 2025
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 2medium leeks, white and light green parts only, halved lengthwise and thinly sliced
- 3garlic cloves, minced or finely grated
- ⅛teaspoon red-pepper flakes, plus more for serving (optional)
- 1small head of green cabbage (about 1¼ pounds), cored and coarsely chopped (about 9 cups)
- 1½teaspoons fine sea or table salt, plus more to taste
- ½teaspoon freshly ground black pepper, plus more to taste
- 2quarts vegetable or chicken stock
- 1cup long-grain rice
- 5thyme sprigs
- 2Parmesan rinds, or use another 2 tablespoons grated cheese
- 1lemon
- ¼cup grated Parmesan, plus more for serving
- 1cup chopped fresh dill or cilantro, or a combination
Nutritional analysis per serving (6 servings)
385 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 17 grams protein; 1207 milligrams sodium
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!
I added mushrooms that I needed to use up and cannellini beans to up the protein. So yummy! It's made it into our dinner rotation.
made with a couple modifications based on other comments - caramelized leeks and cabbage for an hour, replaced the rice with barley because I have a ton and it's a bit more hearty, and added frozen peas at the very end. perfect, 5/5.
As others suggested I added a 29oz can of cannellini beans (not rinsed). Also used a wild rice blend since it’s what I had and, based on reviews, I thought it might help keep the outcome more soupy. It didn’t but the added texture was great. Towards the end of the cooking time I added a couple more cups of stock since so much had been absorbed. I’ll make this one again! I feel like some of the ingredients are a little flexible but would compromise on the lemon and Parmesan rinds!