Slow Cooker Creamy Cabbage Soup (Printable Version)
Warm up with creamy cabbage soup cooked low and slow, brimming with vegetables and cozy farmhouse flavors.
# What You'll Need:
→ Vegetables
01 -
1 medium head cabbage, chopped
02 -
1 large onion, diced
03 -
2 large carrots, sliced
04 -
3 cloves garlic, minced
→ Liquids
05 -
950 ml chicken broth or vegetable broth
06 -
480 ml water
07 -
240 ml heavy cream
→ Fats & Dairy
08 -
2 tablespoons (28 g) unsalted butter
→ Seasonings and Herbs
09 -
1 teaspoon salt
10 -
0.5 teaspoon freshly ground black pepper
11 -
1 teaspoon dried thyme
12 -
1 teaspoon dried parsley
13 -
0.5 teaspoon paprika
14 -
1 bay leaf
# Steps to Follow:
01 -
Combine chopped cabbage, diced onion, sliced carrots, and minced garlic in the slow cooker.
02 -
Pour chicken or vegetable broth and water over the vegetables. Stir to distribute evenly.
03 -
Add bay leaf, salt, black pepper, dried thyme, dried parsley, and paprika to the slow cooker. Stir thoroughly.
04 -
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until vegetables are tender.
05 -
Remove the bay leaf. Stir in the heavy cream and butter until smooth and heated through. Adjust seasoning to taste before serving.
# Additional Notes:
01 -
A splash of apple cider vinegar at the end imparts a refreshing tang. For extra warmth, add a pinch of red pepper flakes.
02 -
To increase heartiness, incorporate diced potatoes or cooked, crumbled sausage with the vegetables. Substitute heavy cream with half-and-half or a plant-based creamer for a lighter alternative.