Cabbage soup has remained a timeless dinner staple across western Europe due to its affordability, simplicity, and the wide availability of the ingredients used. The simple soup kept families fed during times of famine. In modern times, it serves as one of the star dishes when attending traditional Basque restaurants. Despite it becoming a more uncommon sight at the family dinner table, cabbage soup still maintains its best qualities under the tough culinary circumstances today. This recipe will leave you with enough soup to feed the whole family, as well as produce leftovers that reheat well. If you’re looking to make each piece of produce last a bit longer, this is a perfect way to do so! 

Yield: [Check for oz] 

Prep time: 30 minutes 

Cook time: approximately 60 minutes 

Total time: 1 ½ hours 

Ingredients: 

2 cups yellow onion, diced

5 cups carrots, sliced 

2 cups celery, sliced 

1 head of garlic, finely chopped 

1 pound lentils, dried 

1 head of green cabbage, roughly chopped 

1 tablespoon oregano 

1 tablespoon thyme 

1 tablespoon basil 

1 tablespoon black pepper 

½ tablespoon paprika 

½ tablespoon turmeric  

½ tablespoon olive oil 

2 pinches of sage 

45-64 ounces of fresh water 

64 ounces broth, chicken or vegetable 

Optional: 1-2 bouillon cubes (chicken or vegetable) for added flavor 

Directions: 

   Tip: In a large bowl, submerge the lentils in water. Allow them to soak overnight before using them. This allows the lentils to truly soften. 

  In a large pot, add the vegetables, seasonings, broth, olive oil, and optional bouillon cubes.  

  Stir the ingredients thoroughly together; it is normal for the lentils to sink to the bottom of the pot.  

  Slowly add about 45 ounces of the water, ensuring most of the vegetables are covered. As the cabbage will drastically change in size, you will be able to more accurately judge if more water is needed as it cooks. The more water you add, the thinner the broth will be. 

  After the vegetables have been mostly submerged in water, turn the heat to high. The soup should maintain a steady boil the entire time. Place a lid over the pot, allowing a small gap for steam to escape.  

  Stirring every 15 minutes or so, allow the soup to continuously boil for approximately one hour. The vegetables should be soft once the soup is ready. As the lentils take the longest to cook thoroughly, be sure to test the firmness to ensure they cook to the desired softness. 

  Once the vegetables have reached the desired texture, reduce the heat to medium-low. You want the soup to remain warm during the serving process. Using a large spoon or soup ladle, serve up some of this delicious timeless dish in a heat-safe bowl and enjoy! 

  Cultural tip: Traditionally, the soup is served with salsa and French bread. However, this is completely optional.  

  Do you have a recipe that’s perfect for college students that you’d love to share? Send it in to The Runner at [email protected]!