The Story Behind the Soup
In the heart of Dutch cuisine lies a humble yet incredibly satisfying dish that speaks to generations of home cooking and resourceful meal preparation. This cabbage and onion soup represents more than just a recipe – it’s a testament to the Dutch culinary tradition of creating delicious, nutritious meals from simple, readily available ingredients.
Ingredients
For the Soup
- 1 large cabbage (approximately 1.2 kg), chopped
- 2 small onions, finely chopped (about 150 grams)
- 2 cans (400 grams each) of stewed tomatoes
- 1 packet of Lipton onion soup mix (any flavor)
- 1 large celery stalk, very finely chopped (approximately 100 grams)
- 500 grams ground meat (beef or mixed beef/pork)
Nutritional Information
Serving Size: 4-6 servings Preparation Time: 20 minutes Cooking Time: 45-50 minutes Total Time: 65-70 minutes
Nutritional Values (per serving):
- Calories: 280-320
- Protein: 18-22 grams
- Carbohydrates: 15-20 grams
- Fat: 12-16 grams
- Fiber: 4-5 grams
Step-by-Step Cooking Instructions
- Prepare the Vegetables
- Thoroughly wash and chop the cabbage into medium-sized pieces
- Finely dice the onions and celery
- Ensure all vegetables are uniformly cut for even cooking
- Brown the Meat
- Heat a large cooking pot over medium-high heat
- Add the ground meat
- Cook until completely browned and no pink remains
- Drain excess fat if necessary
- Build the Soup Base
- Add chopped onions and celery to the browned meat
- Sauté for 3-4 minutes until vegetables become translucent
- Sprinkle the Lipton onion soup mix over the meat and vegetables
- Stir thoroughly to distribute the seasoning
- Add Tomatoes and Cabbage
- Pour in the two cans of stewed tomatoes
- Add chopped cabbage to the pot
- Stir to combine all ingredients
- Cover and let simmer on low heat
- Cooking and Seasoning
- Simmer the soup for 35-40 minutes
- Stir occasionally to prevent sticking
- Taste and adjust seasoning if needed
- Ensure cabbage is tender but not mushy
Cooking Tips and Tricks
- Use a heavy-bottomed pot to prevent burning
- Cut vegetables uniformly for consistent cooking
- Don’t overcook the cabbage – it should remain slightly crisp
- For deeper flavor, consider adding a bay leaf during simmering
- Use fresh cabbage for the best texture and flavor
Recipe Variations and Substitutions
- Vegetarian Version
- Replace ground meat with plant-based meat alternatives
- Add extra beans or lentils for protein
- Spice Variations
- Add paprika for warmth
- Incorporate chili flakes for heat
- Use different onion soup mix flavors
- Dietary Modifications
- Gluten-free: Use gluten-free onion soup mix
- Low-carb: Reduce tomato quantity
- Dairy-free: No modifications needed
Frequently Asked Questions
Q1: Can I freeze this soup? A: Yes, this soup freezes exceptionally well for up to 3 months. Cool completely before storing in airtight containers.
Q2: What are the best side dishes? A: Serve with crusty bread, rye bread, or a simple green salad.
Q3: Can I use a different type of cabbage? A: While white cabbage works best, you can substitute with green or savoy cabbage.
Q4: How can I make the soup more filling? A: Add potatoes, additional beans, or serve with a grain like quinoa.
Q5: Is this soup healthy? A: Yes, it’s high in vegetables, protein, and provides balanced nutrition.
Storage and Make-Ahead Tips
- Refrigerate in sealed containers for up to 4 days
- Cool soup completely before storing
- For best quality, consume within 3 days
- Reheat gently on stovetop, adding a little water if needed
Pro Tip: This soup often tastes even better the next day as flavors continue to meld.
Conclusion
This Dutch cabbage and onion soup represents comfort, simplicity, and delicious home cooking. Perfect for cold days or when you need a hearty, nutritious meal that comes together quickly.
Eet smakelijk! (Enjoy your meal!)