Cabbage Chowder
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This cabbage chowder is one of my go to comfort meals when I want something hearty but don't want to spend all day in the kitchen. With just an hour from start to finish, it comes together so easily and won't break the bank since cabbage is affordable and keeps well in your pantry. The cabbage itself is packed with vitamin C and fiber, making this soup as nourishing as it is delicious. I love how the caraway seeds add that subtle warmth and the bacon gives it a savory depth that makes everyone ask for seconds. It's the kind of simple, satisfying dish that reminds you why home cooking is so rewarding.
Ella x
Ingredients
- 500cabbage
- 400potatoes
- 250onion
- 6 clovesgarlic
- 2 gcaraway seeds
- 1 gsalt
- 1 gblack pepper
- 1000water
- 20 mlvegetable oil
- 20 gall-purpose flour
- 400 mlmilk
- 100bacon
Detail level
Instructions
- 1
In a large pan, heat the oil over medium heat.
Tip: Use a heavy-bottomed pan to prevent scorching.
- 2
Add the diced onion and sauté until softened.
Tip: This will take about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
Tip: Be careful not to burn the garlic.
- 4
Add the chopped cabbage, potatoes, caraway seeds, salt, and pepper. Stir well.
Tip: Make sure everything is coated in the oil and spices.
- 5
Pour in the water and bring the mixture to a boil.
Tip: Reduce the heat to low and simmer for 10 minutes.
- 6
In a small bowl, mix the flour and a splash of milk until smooth.
Tip: This will help thicken the chowder.
- 7
Add the flour mixture to the pan and stir to combine.
Tip: Continue to simmer for another 10-15 minutes, or until the chowder has thickened.
- 8
Add the diced bacon and stir to combine.
Tip: This will add a smoky flavor to the chowder.
- 9
Taste and adjust the seasoning as needed.
Tip: You can add more salt, pepper, or milk to taste.
- 10
Serve hot, garnished with chopped fresh herbs if desired.
Tip: This chowder is best served fresh, but it can be refrigerated for up to 3 days.
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