Discover the Timeless Cabbage Soup Recipe That’s Been a Favorite for 25+ Years!

When my older brother embraced vegetarianism during his high school years, Mollie Katzen’s The Enchanted Broccoli Forest quickly became the go-to cookbook in our household. Among several vegetarian and vegan recipe books my parents purchased for him, this one stood out as the most cherished.

This cookbook is quite unique. The edition we had at home didn’t include any photos—those were first introduced in the 2000 reprint. Nonetheless, Mollie’s exquisite, hand-drawn illustrations filled the gap beautifully. The entire text is also handwritten, which adds a personal, artisanal touch that is uniquely Mollie’s style.

Besides the titular dish, a charming rice casserole adorned with broccoli “trees”, another favorite that I still prepare is the Swedish Cabbage Soup from my brother’s vegetarian phase.

Is it a true Swedish dish? Probably not! It seems more like a vegetarian twist on traditional Swedish kålsoppa, but it really seems to be a creation straight out of Mollie’s imagination—a complete, plant-based original.

GET THE COOKBOOK: The Enchanted Broccoli Forest by Mollie Katzen

Crafting Mollie Katzen’s Swedish Cabbage Soup

The recipe is straightforward with few ingredients. Start by simmering cubed potatoes in water or broth (I prefer using bouillon cubes), then sauté onions in butter with a generous amount of aromatic caraway seeds.

Transfer everything into a large pot and add as much sliced cabbage as possible. If it doesn’t all fit initially, don’t stress—the cabbage will reduce significantly, and you can add the remaining amount in increments.

Allow the soup to simmer briefly to cook the cabbage thoroughly. Season with salt and pepper according to your preference, and it’s ready to serve.

To simplify the process, consider making it a one-pot meal. Start by sautéing the onions with caraway seeds and butter, then add the potatoes and broth, followed by the cabbage. It might take slightly longer, but it saves the hassle of cleaning multiple pots.

Growing up, I don’t recall ever adding the optional toppings of sour cream and dill. This week, I intended to try them, but couldn’t find fresh dill anywhere. I opted for fresh parsley instead, which was a fine substitute, although I’m still eager to try it with dill. The addition of fresh herbs and the creamy, tangy sour cream truly elevate the dish.

I plan to make this comforting soup several more times throughout the rainy winter months here in the Pacific Northwest—it’s the perfect remedy for the cold and gloom.