Cabbage Soup with Parmesan Potato Gnocchi Recipe

Name: Cabbage Soup with Parmesan Potato Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 cups cored and thinly sliced green cabbage ( 1/2 small head); 1 large onion, halved and thinly sliced into half moons; Salt to taste; 1 clove garlic, chopped; 6 cups beef stock; 1/2 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.

Servings: persons

2 tablespoons olive oil
6 cups cored and thinly sliced green cabbage ( 1/2 small head)
1 large onion, halved and thinly sliced into half moons
Salt to taste
1 clove garlic, chopped
6 cups beef stock
1/2 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.
2
Add the cabbage and onion and cook, stirring occasionally, for 5 minutes; its fine if it browns a little.
3
Sprinkle about 1/4 teaspoon salt over the cabbage.
4
Cover, reduce the heat to moderately low and cook, stirring occasionally, for 15 minutes.
5
Stir in the garlic during the last minute of cooking.
6
Stir the beef stock, tomato puree, and bay leaf into the soup and season with pepper.
7
Bring to a gentle simmer and cook for 10 minutes, adding more salt, if necessary.
8
Gently drop the gnocchi into the soup; push them down so theyre beneath the surface.
9
Increase the heat and bring the soup to a low boil.
10
When it reaches a low boil; cook the gnocchi for about 6 minutes.
11
When theyre done, theyll rise to the top of the liquid and look swollen.
12
Serve the soup with some of the dumplings in each portion.
13
Pass the cheese at the table, for garnish.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 cups cored and thinly sliced green cabbage ( 1/2 small head), 1 large onion, halved and thinly sliced into half moons, Salt to taste, and more.

Yes, Cabbage Soup with Parmesan Potato Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage Soup with Parmesan Potato Gnocchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions