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Cabbage Soup with Parmesan Potato Gnocchi Recipe

Course: Main Course
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Moderate
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Cabbage Soup with Parmesan Potato Gnocchi

Photo by: Joseph De Leo

I’m quite fond of cabbage soup, in part because it’s bulky, has great flavor when cooked, and is inexpensive. What more could you ask for? Here it is featured with few competing elements, save for the gnocchi. Since there’s not much in the soup to boost the flavor of the broth, be sure to use a strong-tasting beef stock.

Yield: Makes 6 to 7 servings

  • 2 tablespoons olive oil
  • 6 cups cored and thinly sliced green cabbage (½ small head)
  • 1 large onion, halved and thinly sliced into half moons
  • Salt to taste
  • 1 clove garlic, chopped
  • 6 cups beef stock
  • ½ cup canned tomato puree or crushed tomatoes in puree
  • 1 bay leaf
  • Freshly ground black pepper to taste
  • 1 recipe Parmesan Potato Gnocchi
  • Freshly grated Parmesan cheese, for garnish.


1. Heat the olive oil in a good-size soup pot over moderately high heat. Add the cabbage and onion and cook, stirring occasionally, for 5 minutes; it’s fine if it browns a little. Sprinkle about ¼ teaspoon salt over the cabbage. Cover, reduce the heat to moderately low and cook, stirring occasionally, for 15 minutes. Stir in the garlic during the last minute of cooking.

2. Stir the beef stock, tomato puree, and bay leaf into the soup and season with pepper. Bring to a gentle simmer and cook for 10 minutes, adding more salt, if necessary.

3. Gently drop the gnocchi into the soup; push them down so they’re beneath the surface. Increase the heat and bring the soup to a low boil. When it reaches a low boil; cook the gnocchi for about 6 minutes. When they’re done, they’ll rise to the top of the liquid and look swollen. Serve the soup with some of the dumplings in each portion. Pass the cheese at the table, for garnish.


Another Way to Cook Gnocchi:

You might like these gnocchi enough to think about other ways to serve them. The most common way is to drop them into a pan of simmering water or chicken or beef stock When they rise to the surface—as they do in the soup—simmer them for 5 to 6 minutes. As you would with any dumpling, keep the water at a lively simmer but not a rolling boil or they’ll start to fall apart. Pluck them out of the pan with a slotted spoon and transfer to a buttered, baking dish. Top with a little bit of tomato sauce and some Parmesan cheese, then bake about 15 minutes in a preheated 400 degree F oven. They’re wonderful as a side dish with all sorts of Italian foods.

© 2001 Ken Haedrich

Nutrients per serving (% daily value)

Nutritional information is based on 7 servings.

Nutritional information is based on 1/8 teaspoon added salt per serving.

Nutritional information does not include Parmesan Potato Gnocchi . For nutritional information on Parmesan Potato Gnocchi , please follow the link above.

Nutritional information does not include freshly grated Parmesan cheese, for garnish

88kcal (4%)
734mg (31%)
4g (6%)
1g (3%)
0mg (0%)
4mcg RAE (0%)
25mg (42%)
52mg (5%)
1mg (6%)

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