- Amanda Seyfried learned to make a cheesy cabbage soup with leeks and caramelized cabbage.
- The cozy soup gets rich flavor from simple moves like adding a Parmesan rind.
- Cabbage offers health benefits and can be prepared in plenty of cozy ways.
There is something inherently comforting about a steamy bowl of soup, especially when it’s made with humble ingredients. Whether you prefer a Simple Butternut Squash Soup or would rather have a warm bowl of chicken noodle, it’s obvious that you only need a few basic ingredients to come up with a soup you’ll love. And while we have plenty of cabbage soups in rotation at EatingWell, actress Amanda Seyfried just added another to the list.
Seyfried just teamed up with food writer Melissa Clark in the New York Times kitchen, and the scene was set for a deliciously heartwarming collaboration. The pair whipped up a Times recipe of Seyfried’s choice, and she opted for cheesy Parmesan Cabbage Soup, which is packed with veggies, herbs and rich Parmesan flavor.
During her NYT Cooking conversation, Seyfried shared that her love for both cabbage and soup drove her choice from the menu, and she was honest about her kitchen credentials. “I do not cook,” she admitted. But she went for it.
If you want to follow along in your own kitchen, you’ll need to gather some groceries. For this soup, Clark and Seyfried use butter, leeks, garlic, red pepper flakes, green cabbage, vegetable or chicken stock, rice, thyme, Parmesan, lemon and fresh dill or cilantro, plus salt and pepper.
What gives this cabbage soup its particular coziness? It is all about the layering of simple, heartening flavors. After caramelizing the cabbage with leeks, the simmering begins—stock, rice and thyme all work together, deepening the soup’s savory backbone. Tossing in a Parmesan rind is a classic move that brings rich umami without much fuss.
As the rice plumps and the cabbage softens, the soup grows thick and hearty. Right before serving, fresh lemon zest and grated Parmesan, along with chopped dill, brighten everything up and add an herby aroma.
The final result is a soup that, at least based on the reaction of the two cooks on this Times segment, is flavorful and simply delightful. Seyfried may claim she is not much of a cook, but she definitely knows a good recipe when she sees it.
Want to expand your cabbage horizons this winter? Consider opting for cozy recipes like our Roasted Garlic-Parmesan Cabbage or Cabbage Roll Casserole. We’re also fond of cabbage soups like our French Onion Cabbage Soup and Kapusta, a flavorful Ukrainian dish. As the nights get chilly, we recommend reaching for one of these cozy recipes to keep you warm—and to help reap the benefits of eating lots of cruciferous cabbage.
