Creamy Cabbage Soup With Gruyère

This was a winner! I looked at various comments and made my own version. Caramelized the onion in butter and olive oil. Added half the cabbage (shredded) and cooked until starting to stick. Shredded carrot and potato was next. Remaining half cabbage was cut into 4 quarters and roasted at 450. Used 5 cups of chicken broth. 1 1/2 cups cheese - gouda and cheddar. LOTS of pepper, more salt and MISO. And a hefty half cup of half-n-half.

We used low-fat milk and the dregs of a bag of grated Swiss-Gruyère blend we needed to use soon. We added crumbled bacon and subbed scallion tops for the chives. The result was a less stodgy version of baked potato soup. I could see using smoked paprika to keep it meatless. We loved the texture from the cabbage and wouldn’t recommend puréeing it.

I also added cayenne. Red chile flakes. And thyme. I also added less liquid and used a blender for a creamy soup. Will definitely make again. ** chefs kiss**

This was delicious! Followed the carmelisation recommendation from other reviewers. Used dried mushrooms to make a mushroom broth, which I used in place of stock. Didn't have milk, so I used 1/2 a tub of sour cream....spectacular!

Not a bad dish but it’s a bit odd. Basically grated veggies in a broth. I added garlic and Herbes de Provence for some oomph. A splash of sherry would be delicious! I was in a rush to eat so tore up some bread in the bottom of the bowl and ladled veggies and broth on top. Pretty satisfying and tasty!

This was immaculately good. I took a few notes from others- roasted the cabbage for 30-40 minutes first, added some minced garlic cloves, red pepper flakes, dried thyme, and cayenne to the sauté stage. Added only 1/4 cup whole milk and more like 1.5 cups of the Gruyère. An interesting note- I added a garlic rosemary seasoning to my homemade croutons and the light rosemary flavor kicked up the flavor of the soup and complemented it really well. Delightful on a December night!

I didn’t have the Gruyère I thought I did, so subbed a few slices of Swiss. It was spectacular. My son who hates cabbage had two bowls, and counting. A great way to use up all that cabbage from the CSA, quick and easy to make. This so going into regular rotation.

I made lots of changes (used 1 cup of cream instead of the milk, added lots of pepper and spices), but this is a GREAT recipe to use as a jumping-off point. Soup turned out delicious! Excited to have leftover today.

This was super tasty. Had some extra leek tops that we roasted with the cabbage and added—it was a good addition. Didn’t have milk so used smaller amount of heavy cream. Also added some crumbled bacon at the end. Next time might add a splash of wine Delicious and perfect for fall.

Delicious! A bit salty--I'd wait to salt till after it's served. Yum!

Probably should have read all the notes before making this. I now have a batch of bland weird gruel. I did purée a bit still leaving some cauliflower intact before adding the gruyere to make it less watery, which it did. But I found the taste on the watery sweet side. Would not make again. Maybe I should add more salt and pepper or give it a day to sit.

Yummy! I took advice from the comments and made alterations. I cooked the onions/cabbage until caramelization, will roast next time. Tossed in some kale. 1 cup whole milk, four cups homemade veg broth. Before adding milk/cheese I used an immersion blender which I highly recommend. I didn't entirely puree and left chunks for texture. Added thyme, red pepper, black pepper, nutmeg, and garlic. Even better the next day.

This was very tasty on a chilly winter night. I used Napa cabbage because that was what I had. I also used a can of garbanzos because I was out of potatoes. Because of various notes, I used a little over 3 cups of stock and maybe a half cup of cream and it was plenty broth. Also thyme and cayenne. My. husband feels the need for meat at times so I added some cubes of Spanish chorizo to the bottom of his bowl. His second bowl he didn’t bother with the chorizo…

Liberally "adjusted seasonings" as the recipe as written was rather bland. Added red pepper flakes, white miso and soy sauce for umami. Compromised with half and half. Also had some leftover mushrooms I sauteed in butter and sherry which really helped. It was delicious.