Head of cabbage
Before Adding Cabbage To Soup You Should Caramelize It
In soups, you can do more than just slice cabbage into ribbons and add it to the broth. By caramelizing it first, you can impart a unique and elevated spin to your dish.
Caramelizing cabbage neutralizes the bitterness of the veggie, bringing out its natural sweetness while deepening the flavor to a richer, more fragrant dimension.
Start with red or green cabbage, which holds up better during cooking. Slice it thinly and cook over medium-high heat with some seasonings for 45 minutes to an hour.
Once you notice the leaves have softened and turned brown, add it to your soup broth for a hearty, mellow taste with a bit of sweetness.