I recently found myself with a whole lotta cabbage on my hands. Usually I throw it in the corned beef pot while it is in it’s final stages of cooking, shred it and stuff some egg rolls with it, or I make Kaposzta Teszta (Hungarian fried cabbage and egg noodles). This time, we had just used all three of those options and still had more cabbage left. I also found myself with less than an hour to have dinner ready for the fam. This recipe started out as a modified version of the Hungarian cabbage and noodles dish I love. It ended as a flavorful, yummy cabbage and mixed veggie soup that the kids slurped down! I call it hidden cabbage soup because the cabbage must have been hidden… the kids didn’t make a single anti-cabbage comment!
Kid-Approved Hidden Cabbage Soup
- 1/2 med. head chopped cabbage
- 1/2 med. head of chopped cauliflower (if you have it)
- 1 bag steamed mixed vegetables
- 1/2 box ditalini pasta
- 4 Tb butter
- I added these in pinches, so the total is an estimate:
- 1 tsp salt
- 1 Tb pepper
- 1 tsp celery salt
- 1 Tb paprika
- 1 Tb garlic powder
- 4 Tb dried minced onion
- approx 8 cups of chicken broth (you'll need at least 6 cups)
- Grab your stock pot and melt the first TB of butter.
- Once, the butter has melted, add a handful of cabbage.
- Add a pinch of salt, pinch of pepper, and 1 Tb of minced onion.
- Saute the cabbage until it is literally making you think it is burning. Trust me, you want the brown edges. Do not remove it from the pot.
- Then add another Tb of butter, another bunch of cabbage, and more pinches of salt, pepper, & onion
- Saute until the edges are browning. This is how Hungarian kaposzta teszta starts.
- Continue this saute process until all of your cabbage is in the pot glistening & translucent with some brown edges.
- Then add 2 cups of chicken broth
- Add cauliflower
- Bring to a boil
- Add the steamed vegetables. ( I usually add them after steaming them for half the recommended time to avoid cooling down the soup too much & having it take forever to bring it to a boil again)
- Add 2 more cups of chicken broth, celery salt, paprika, garlic powder, another pinch of pepper, and the rest of the minced onion
- Let it simmer for about five minutes
- Add the pasta, here is where you determine if you need to add 2 - 4 more cups of chicken broth. I added 4 to give my pasta room to cook and keep my soup soupy (as opposed to stewy looking)
- Once the pasta is done cooking, remove from heat & enjoy!!!!
A Quick & Easy Cabbage Soup that the Kids Enjoyed!