Slow Cooker Cabbage and Onion Soup

A thrifty, four-ingredient soup where cabbage and onions are slow-cooked until silky and tender, resulting in a deeply golden, rich broth that improves upon reheating.

Equipment

• Slow cooker (approximately 1½–3 quarts)

Ingredients

• 1 medium green cabbage (about 2 to 2½ lbs), cored and thinly sliced
• 3 large yellow onions, peeled and thinly sliced into half-moons
• 6 cups low-sodium vegetable or chicken broth
• 3 tbsp unsalted butter or vegetable oil
• Salt and black pepper to taste

Instructions

1. Core the cabbage by cutting out the dense central stem and slice the remaining cabbage into narrow ribbons about a quarter inch wide.
2. Peel the yellow onions, halve them through the root end, and slice them crosswise into thin half-moons.
3. Place the sliced cabbage and onions in the slow cooker.
4. Pour the low-sodium broth over the vegetables.
5. Drizzle the butter or vegetable oil over the top.
6. Cover and cook on LOW for 7 to 8 hours (or 5 to 6 hours if using Napa cabbage).
7. Season with salt and black pepper to taste before serving.

Notes

Savoy cabbage is a good variation for a more refined texture. Napa cabbage requires less cooking time. Vegetable broth keeps the soup vegetarian/vegan (use oil instead of butter). The soup reheats well and flavors develop overnight.