Name: Cabbage Soup Potato Cozy Budget $10 Feed Family 4
Cook time: 50 min
Total time: 50 min
Ingredients: 1/2 large head of green cabbage, shredded (approx. 4-5 cups); 3 large russet potatoes, peeled and cubed into 1-inch pieces; 2 medium carrots, sliced into rounds; 1 large yellow onion, diced; 3 cloves garlic, minced; 6 cups vegetable broth (or water with bouillon cubes); 2 tablespoons olive oil or butter; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; Salt and black pepper to taste; Optional: 1 tablespoon apple cider vinegar for brightness

Ingredients

Scale

1/2 large head of green cabbage, shredded (approx. 4–5 cups)
3 large russet potatoes, peeled and cubed into 1-inch pieces
2 medium carrots, sliced into rounds
1 large yellow onion, diced
3 cloves garlic, minced
6 cups vegetable broth (or water with bouillon cubes)
2 tablespoons olive oil or butter
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
Optional: 1 tablespoon apple cider vinegar for brightness

Instructions

Begin by washing all your produce thoroughly. Peel the potatoes and cut them into uniform one-inch cubes to ensure they cook evenly. Remove the outer leaves of the cabbage, cut it in half, and shred one half into thin ribbons. Slice the carrots and dice the onion and garlic. Having everything chopped and ready before you turn on the stove makes the process stress-free.
Place a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is shimmering, toss in the diced onions and carrots. Sauté them for about 5 to 7 minutes until the onions become translucent and slightly sweet. Add the minced garlic, dried thyme, and smoked paprika. Stir constantly for about 60 seconds until the spices become fragrant, being careful not to burn the garlic.
Add the cubed potatoes and shredded cabbage to the pot. Pour in the 6 cups of vegetable broth, ensuring the liquid covers the vegetables. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25 to 30 minutes. The soup is ready when the potatoes are fork-tender and the cabbage is soft.
Taste the broth and add salt and black pepper to your preference. If the soup tastes like it needs a little “lift,” stir in one tablespoon of apple cider vinegar; the acidity cuts through the starchiness of the potatoes beautifully. Ladle the hot soup into four large bowls. Serve immediately, perhaps with a side of crusty bread if your budget allows for a few extra cents.

Cook Time: 50 minutes