Cabbage, Cauliflower and Potato Chowder 8.000

Bill O'Leary - The Washington Post; Tableware from Crate and Barrel

Feb 10, 2010

The cauliflower gives this soup depth and body, while the mustard and the garnish of caramelized cabbage elevate the taste.

Servings: 8 - 10
  • 5 tablespoons canola oil
  • 1 large onion, finely chopped (1 1/2 cups)
  • 2 large (about 1 pound total) russet potatoes peeled, cut into 1/2-inch cubes and covered with water in a medium bowl
  • 3/4 head green cabbage, finely shredded (about 6 cups), with 2 cups reserved for garnish
  • 1/2 head cauliflower, cored and coarsely chopped
  • 1 quart low-sodium chicken or vegetable broth
  • 1 quart water, or more as needed
  • 2 tablespoons whole-grain mustard
  • Kosher salt
  • Freshly ground black pepper


Heat 3 tablespoons of the oil in a large, heavy-bottomed pot over medium heat. Add the onion and stir to coat, then partially cover and cook for about 5 minutes, until softened.

Add half of the potatoes, 4 cups of the cabbage, the cauliflower, the broth and as much water as needed to cover the ingredients. Once the liquid starts to bubble at the edges, reduce the heat to low, cover the pot and cook for 40 to 45 minutes or until the cauliflower is falling-apart tender. Remove from the heat.

Use an immersion (stick) blender to puree the mixture to form a smooth soup. (If using a blender, remove the center knob of the lid and place a clean dish towel over the opening to prevent steam from escaping; return the soup to the pot.) Place the pot of soup over low heat, then drain the remaining potato cubes and add to the soup. Cook uncovered for 20 to 30 minutes, until the potato cubes are tender.

Heat the remaining 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Add the remaining 2 cups of cabbage and cook for about 5 minutes, using tongs to toss the cabbage until it is wilted and nicely caramelized. Remove from the heat.

Add the mustard to the soup, stirring to incorporate. Season with salt and pepper to taste, then divide among individual bowls. Top each portion with equal amounts of the wilted cabbage. Serve hot.

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Recipe Source

Adapted from "The 10 Things You Need to Eat," by Dave Lieberman and Anahad O'Connor (William Morrow, 2010).

Tested by Mike Cutler.

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