By Melissa Clark
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 55 minutes
- Rating
- 4(1,723)
- Notes
- Read community notes
This warming, nourishing soup, thickened with rice, is full of soft strands of green cabbage. Parmesan is used here in two ways: The rinds are simmered in with the broth, and the cheese is grated and sprinkled on top, adding complexity and body. If you like a kick, you can increase the red-pepper flakes, or leave them out entirely for a supremely gentle broth. Add a squeeze of lemon right at the end if you like your soup on the tart side.
Featured in: When Winter Meets Spring, It’s Time for These Vegetarian Soups
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Ingredients
Yield:4 to 6 servings
- 2tablespoons unsalted butter
- 2medium leeks, white and light green parts only, halved lengthwise and thinly sliced
- 3garlic cloves, minced or finely grated
- ⅛teaspoon red-pepper flakes, plus more for serving (optional)
- 1small head of green cabbage (about 1¼ pounds), cored and coarsely chopped (about 9 cups)
- 1½teaspoons fine sea or table salt, plus more to taste
- ½teaspoon freshly ground black pepper, plus more to taste
- 2quarts vegetable or chicken stock
- 1cup long-grain rice
- 5thyme sprigs
- 2Parmesan rinds, or use another 2 tablespoons grated cheese
- 1lemon
- ¼cup grated Parmesan, plus more for serving
- 1cup chopped fresh dill or cilantro, or a combination
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
385 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 17 grams protein; 1207 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
In a stock pot or large Dutch oven, melt butter over medium-high heat. Add leeks and cook, stirring occasionally, until soft and lightly golden, 5 to 7 minutes. Stir in garlic and red-pepper flakes (if using), and cook until fragrant, about 1 minute. Add cabbage, salt and pepper, and cook until cabbage wilts slightly and begins to caramelize, about 10 minutes.
Step
2
Stir in stock, rice and thyme. If using the Parmesan rinds, add them now, and bring everything to a simmer. Cook, partly covered, over medium-low heat until cabbage and rice are very tender, 20 to 25 minutes.
Step
3
Discard thyme sprigs and Parmesan rinds. Using a Microplane or other fine grater, grate in the zest from the lemon. Stir in grated Parmesan and dill.
Step
4
Halve the lemon and squeeze in the juice from half of it. Cut the remaining lemon half into wedges for serving. Taste soup and add more salt and pepper, if needed. To serve, ladle into soup bowls, and garnish with more grated cheese, a lemon wedge and more red-pepper flakes, if you like.
Ratings
4
out of 5
1,723
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Cooking Notes
Gina L.
This soup is really delicious. The cabbage and leeks pair so well together, the Parmesan adds depth of flavor and the rice gives it tooth. All the additions really layer it nicely. Winner dinner!
hannah
Added a can of great northern beans to make it a bit more substantial and served with crusty bread. So good!
Mary McDowell
I had all the ingredients in the refrigerator for this and love a good soup, so I tried it exactly as written, including the Parmesan rinds. It was so easy and so delicious!! I tasted it (yum) but since I also had some diced ham in the refrigerator that needed using up I added about a cup. It didn’t need it but it sure tasted good in there. At first I thought it needed something else, like maybe a teaspoon of ground mustard. But the more I ate it I thought no, leave it alone. Delicious!
Susan
Do not discard the parmesan rinds (step 3). Cut them into a tiny dice and put them back. They are a chewy cheesy treat.
KarenC
I saved this recipe to make for the next time someone in my family gets sick--it seems like the perfect sniffling-laying-in-bed-all-day kind of nourishment. Oh heck, forget that. I'm just going to make it for dinner tonight!
Paul
My daughter called it "risotto soup," which she meant as a compliment. We all really enjoyed it. I used basil because I had some on hand and that worked really well with the lemon. I would caramelize the cabbage for about 10 minutes longer at a slightly lower temperature next time, but otherwise would make again as is. A delicious "risotto soup!"
Jane
Had half a cabbage in the fridge. No leeks, but used onion. Replaced fresh dill with dried.Sooo delicious!
Mithila
This recipe is perfect for driving the winter blues away! 1C rice is a little bit much for my taste. Going to try 3/4th or 1/2C next time I make it.
olibclarke
Made this tonight - delicious and wintery! Added a handful of dried shiitake with the stock for an extra umami kick, and used bay leaves and thyme for herbs (no dill/cilantro). I reckon a handful of frozen peas at the end would work well too!
WS
We used brown basmati rice (increased the cooking time) and it was fantastic! The lemon and Parmesan flavors melded beautifully and the rice added substantiality and wholesomeness. Just a wonderful dish and great the next day.
Nancy
I made this soup yesterday. It makes a lot, I halved the recipe and still it was a lot considering how much the rice expands. I had to add more broth. Delicious and healthy! The lemon was very important. I added a bit of tomato paste at the beginning, and caramelized it and it came out very nice. Good for cold weather!
Muddy Boots
I made this with barley instead of rice. I used dried thyme and chicken broth as that was all I had. I kept the pot covered though because I used a quart and a half of chicken broth instead of 2 qts. It was creamy and so satisfying. I will make this again.
Lisa C
Don’t toss out the rinds! Chop into tiny cubes and enjoy the flavor and texture.
paula d
There is a lot of rice for the amount of broth. Beware the soup sitting on the stove for any extra time (folding laundry) and it becomes more like a congee/risotto. Flavour is good. Not spectacular. Likely won’t make again.
Foofoopie
I cooked it as directed and thought it was bland. My brutally honest husband said it tasted like the soup Charlie in the Chocolate Factory and his family ate before they won the Golden Ticket. I think it would be an ok soup if you are sick.
megstaloff
We substitute quick cooking farro for rice which is a little more toothy and holds up well for leftovers— a family favorite!
PA
Delicious recipe. Easy and used mostly pantry ingredients. Agree with comment that is similar texture to risotto. Loved it and will make again because I have access to a lot of green cabbage. This recipe is now one of my favorite ways to use cabbage. Thank you Melissa Clark!
Katrina
I followed this recipe exactly, except for 3 substitutions and… Just kidding. I honestly followed this recipe exactly, typically I use soup recipes for inspiration and ratios, but this one is truly delicious as written. I garnished with a good squeeze of lemon and lots of dill. Personally, I would use parsley instead of cilantro for the flavor profile of this soup.If I were to add meat, if would be some ground pork and a healthy bit of paprika just because.
nikki
Made with leftovers thus substituted leek for red/spanish onions and spring onions… plus only half a green cabbage. Delicious!!!!!
Es
Nice. Added some spinach at the end (because I had it). Not the prettiest of soups but it tastes good. Add more water the second day as rice continues to expand.
pacita
Amazing with barley instead of rice
Erin
Added a finely chopped bulb of fennel as I had less than 9cupa of cabbage & a grind of smoked ghost pepper chile flakes and very slight smokiness was wonderful.
Julie in Oakland
Such an easy, delicious recipe, perfect for when the fridge is bare. I didn't have leaks, but an onion was a great sub. I got a good browning going on the edges of the cabbage, then deglazed with a bit of wine before adding stock to get some acid in there early. Half a recipe made a lot. It gave me French vibes, so I used parsley for the dill I didn't have, and I gilded the lily with a lil' plop of creme fraiche. Melissa Clark's recipes are pretty much always delicious and inspiring.
liz
The base for this recipe was a good start. After reading other reviews, many who wrote that the soup was not extraordinary, I reduced the broth to 1 quart, added 1/4 lb (very little and no longer vegetarian) hot Italian sausage, replaced the rice w/orzo, and added 3 handfuls of spinach for color (it was an unappetizing beige). We like it.
liz
Good as written but after reading other’s comments, added 1/4 lb of (not much, but no longer vegetarian) hot Italian sausage, orzo instead of rice and fresh spinach for color. Pretty beige as written. Also reduced broth for stronger flavor. We loved it.
very tasty
Very good. Cook for closer to 20 for the rice. Go easy on better than bouillon very salty
cynthiaA
One of the most satisfying meals I’ve had in years. Would suggest increasing broth or reducing rice (or adding pre-cooked rice) as there was no broth left by the time it had cooled.
Kira
A forgiving and nourishing recipe lightly reminiscent of French onion soup. I really riffed: butter, cabbage, extra onions, parmesan, way more garlic, a few chicken bouillon cubes, water, a couple bay leaves. That’s it. Turned out phenomenally.Note: I took Cleary’s suggestion from another NYT soup recipe to throw some olive oil, salt, and pepper onto the sliced cabbage and put it in the oven for 10-15 min at 400 before adding it to the soup. Did it seal the deal.
Angela
loved this, i added chicken thighs which i shredded at the end
Mc
Made as written and it was super tasty. Don't think it needed the extra lemon to serve but I used about a whole lemons worth of juice in the soup itself. Not massively filling but deeply nourishing!
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