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This dish always makes my house smell so good. It's a huge hit!



20 milliliters of butter
half a teaspoon of paprika rub
Toss with salt and pepper.
Chop some fresh parsley for the garnish.
How to Follow
Heat the butter in a large saucepan over medium heat until it melts. After approximately 5 minutes, add the chopped onion and continue cooking until it becomes soft and translucent.
2. Cook for a further one to two minutes, or until aromatic, then add the minced garlic.
3. After about 10 minutes of cooking, stir in the chopped cabbage and continue cooking until it starts to soften.
4. Once the mixture is boiling, add the broth, which may be chicken or veggie. After the cabbage has softened, lower the heat and simmer for around 20 minutes.
5. Puree the soup to your preferred consistency using an immersion blender. Partially puree the soup for a chunkier texture.
While the soup is heating, add the heavy cream and smoked paprika and stir until completely incorporated. Just add salt and pepper as you taste it.

7. Top with a garnish of fresh parsley and serve hot.
Tips and Variations
Substitute half-and-half or milk for the heavy cream for a lighter version. You may make this soup a little heartier by topping it with browned sausage or cooked and shredded chicken. Be careful to use veggie broth if you're vegetarian, and you may want to add a can of drained white beans for some added nutrition and texture. If you want to make the soup a little spicier, try adding some red pepper flakes or hot sauce.
Materials available