I still remember the first time I made Gordon Ramsay’s cabbage soup. It was a chilly Sunday afternoon. I had just watched one of his shows and the way he handled humble cabbage like it was gold had me hooked. I thought-can soup really taste that good? I had to find out.
Gordon’s cabbage soup isn’t just any soup. It’s a bold, rustic, comforting dish packed with flavor. Here’s what makes it special:
- Simple but layered: It uses everyday ingredients but turns them into something rich and soulful.
- Savory and sweet: Cabbage brings a subtle sweetness while aromatics and broth give it depth.
- Light yet hearty: It’s not creamy or heavy but it fills you up.
- A chef’s twist: Ramsay adds finesse through technique-like deeply caramelizing veggies and seasoning with care.
It’s the kind of soup that makes you slow down and really taste your food.
Gordon Ramsay Cabbage Soup Recipe
Ingredients Needed
The first time I made it, I thought-"Is that really all?" But simple doesn’t mean boring. Here’s what you’ll need:
Vegetables
- Green cabbage (1 small head or ½ large) – chopped roughly
- Carrots (2 medium) – diced
- Celery (2 stalks) – chopped
- Onion (1 large) – finely diced
- Garlic (3 cloves) – minced
Liquids & Seasoning
- Olive oil (2-3 tbsp)
- Vegetable or chicken stock (about 4 cups)
- Salt and black pepper – to taste
- Bay leaf (1)
- Thyme (1 tsp dried or 2-3 sprigs fresh)
- Optional: splash of white wine or vinegar for brightness
Optional Add-ins
- Crushed red pepper flakes. for a kick
- Fresh parsley – for garnish
- Parmesan rind – dropped into the pot for richness
Keep in mind-this soup is flexible. That’s part of the magic.
Equipment Needed
Let me tell you, you don’t need a professional kitchen setup. I made my first batch with basic gear in a tiny apartment kitchen.
Here’s what gets the job done:
- Large soup pot or Dutch oven – at least 4-quart capacity
- Cutting board – big enough for all the chopping
- Sharp knife – cabbage can be tough, you want clean cuts
- Wooden spoon – for stirring without scratching
- Ladle – for serving like a pro
- Optional: Blender or immersion blender. if you want to puree it (not traditional but an option)
Ingredient Science Spotlight
I geeked out over this the second time I made it. The flavor isn’t magic-it’s chemistry.
Let’s break it down:
- Cabbage: It contains glucosinolates. When cooked slowly, they break down into mild sulfur compounds-less funky, more mellow. That’s why overcooking makes it smell bad.
- Onions & Garlic: Both have allium compounds. They release sweetness and umami as they caramelize.
- Carrots: Full of natural sugars. As they cook, they get sweeter and balance the broth.
- Thyme & Bay Leaf: They add aromatics that travel through steam. Bay, especially, adds a ’background’ herbal note you can’t quite place. but you’d miss if it were gone.
- Stock: It’s your foundation. A rich homemade stock will elevate the whole thing.
That balance of earthy, sweet and savory flavors? That’s what makes it addictive.
Instructions To Make Gordon Ramsay’s Cabbage Soup
When I make this soup now, it’s like muscle memory. Here’s how to do it step by step:
Prep The Veggies
- Chop cabbage, onion, carrots, celery and garlic.
- The smaller the dice, the faster they’ll cook.
Sauté Aromatics
- Heat olive oil in your pot over medium heat.
- Add onions, garlic, carrots and celery.
- Stir and let them soften-about 8-10 minutes. You want color, not just wilting.
Add Cabbage
- Toss in the cabbage. It’ll look like too much. but it shrinks.
- Stir it so the oil coats the leaves. Let it cook for 5 minutes until slightly wilted.
Season And Deglaze
- Add salt, pepper, thyme and bay leaf.
- Optional: splash of white wine or vinegar to lift the pan’s flavors.
Pour In Stock
- Add enough to just cover the veggies.
- Bring to a boil, then reduce to a simmer.
Simmer Gently
- Let it go low and slow for about 25-30 minutes.
- Stir occasionally and taste for seasoning.
Finish
- Remove the bay leaf.
- Adjust seasoning-maybe a touch more salt or a squeeze of lemon if it’s flat.
- Serve hot with a drizzle of olive oil or fresh herbs on top.
Common Mistakes & Fixes
I’ve made these so you don’t have to:
-
Overcooking The Cabbage
It turns mushy and stinky.
Fix: Add cabbage later and simmer just until tender.
-
Not Caramelizing The Base
Rushing the sauté stage leaves the soup bland.
Fix: Give those veggies time to brown-color means flavor.
-
Too Much Liquid
Soup turns watery and thin.
Fix: Simmer uncovered to reduce or ladle out excess broth.
-
Forgetting Acid
Soup feels flat and heavy.
Fix: Add a splash of lemon juice or vinegar right before serving.
Smart Substitutions
I once made this soup with almost nothing left in the fridge. It still turned out fantastic. That’s the beauty of it-flexibility.
Try these swaps:
- No cabbage? → Use kale, savoy or Napa cabbage.
- No stock? → Water + bouillon or miso paste works in a pinch.
- Low on onions? → Leeks or shallots bring a mellow flavor.
- Want protein? → Add white beans, shredded chicken or lentils.
- No thyme? → Oregano or rosemary gives a similar earthy kick.
It’s a canvas. Paint with what you have.
FAQs
What Ingredients Do I Need For Gordon Ramsay’s Cabbage Soup?
You’ll need cabbage, onions, garlic, carrots, celery, vegetable stock, and a mix of herbs and spices like thyme, bay leaves, and salt.
How Long Does It Take To Make Gordon Ramsay’s Cabbage Soup?
It typically takes around 40-45 minutes to prep and cook the soup.
Can I Freeze Gordon Ramsay’s Cabbage Soup For Later?
Yes! The soup freezes well. Just make sure to let it cool completely before storing it in an airtight container.