Comforting cabbage, onion, and farro soup from Six Seasons: A New Way with Vegetables (page 337) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Plumberful on April 06, 2026

    Every time I make this soup it is a revelation. It has so much flavor with the simplest of ingredients. I always make it with good homemade chicken stock and Parm Regianno cheese. I usually add extra vinegar and lemon juice as well.

  • babyapricot on April 01, 2026

    Much better than it sounds like it could possibly be - on SK too under cozy cabbage and farro soup - filling enough to be a whole meal! Used a green cabbage but want to try with savoy.

  • jennifer_dg7844 on March 24, 2026

    Homey, comforting, delicious

  • breakthroughc on March 12, 2026

    LucyLew and I are the outliers on this as I also did not like it. I used Kirkland chicken stock, maybe this is a recipe that most be made with homemade stock. I pulled my rosemary stalk have way through the cooking the cabbage stage as it was becoming quite overwhelming. I won’t make it again. Even if I have homemade stock I’m not squandering it on this recipe. A rare miss from this book.

  • Gnomesandmushrooms on March 02, 2026

    Added a parm rind to the pot.

  • jsk189 on February 22, 2026

    Surprising flavor from such simple ingredients! Way more than the sum of its parts.

  • lavenderfields on February 08, 2026

    Very comforting indeed, but not sure it was worth the time involved - could totally get away with the farro toasting step and reduce dishes to wash. My onions browned a bit but it was not an issue.

  • Anea25 on February 06, 2026

    Nice, flavorful bowl of soup. not too cabbagey and very ballanced

  • lena_yd5pwv on February 01, 2026

    Probably my #1 go to recipe in the winter. Simple and flavorful. I love the minimal ingredients, and each stand out. Don’t skimp on Parmesan

  • patricia_a3j8ua on January 18, 2026

    Easy to make and tasted delicious. This soup is on the winter rotation

  • molly17659 on November 17, 2025

    I've made this many times and it's always as comforting as described. I look forward to having this on a cold winter night

  • Fyretigger on October 04, 2025

    Nice comforting soup. I used homemade chicken stock and it turned out great.I did add some sausage to it to add to the heartiness, but otherwise followed the recipe. The rosemary aroma was strong while the cabbage was cooking down, but pretty subtle in the finished soup. Be careful about salt, as the cheese garnish is part of the salt profile.

  • pattyatbryce on November 03, 2023

    Simple, cozy meal to eat with freshly baked bread.

  • joeljkp on March 27, 2023

    Like others, I made this recipe to use up some cabbage in the fridge. We found it as advertised - warm, comforting, inviting. I made it vegetarian and using Cook's Illustrated's frozen vegetable stock, which was good, but I do imagine a good rich beef broth would make it more substantial. This is the second recipe from this book that's thrown me with the instruction to steam the vegetables without added liquid - here it was too hot and everything ended up well browned, even though I threw in a splash in of water to help. I guess it's just really key to watch the temp and stir often to keep the browning to a minimum. Worth making again with a closer eye on this, and maybe swapping in thyme for the rosemary.

  • meginyeg on November 08, 2022

    We loved this. Very simple but delicious. We will definitely be making it again.

  • cadfael on July 08, 2020

    This soup is a favourite. More Iike a thick stew. The broth is foundational so it should be best quality. Important to follow instructions. Technique and quality ingredients are essential to outcome when dealing with only a few ingredients. Have made many times.

  • Rinshin on November 30, 2019

    Because of limited ingredients and simple cooking method, this soup is either excellent or mediocre based on broth used and how cabbage cooking was followed per instructions. I used turkey broth from brined and seasoned Diestel Fra’ Mani turkey carcass. It made incredible tasting stock without even adding aromatics. The cooked cabbage had a little similarity to mild but fresh tasting kraut from vinegar and lemon juice - a little like borscht without the beets. Best to cook cabbage shreds full 30 min being careful not to brown to bring out the sweetness for best results per recipe before adding the stock. Also simmered the soup with cover on for 1 - 1/2 hr undisturbed, basically hands off. Added twice the amount of lemon juice and some leftover turkey from Thanksgiving. Instead of only 4 C broth, used at least 6 C. Used both fresh thyme and rosemary from our garden. We loved this unusual use of cabbage in this soup. Photo added.

  • Lucylew on November 22, 2019

    After reading many positive reviews I was super excited to try this recipe. Unfortunately I am going to be the lone voice of dissent - I didn't care for it. Perhaps it was because I used Trader Joe's chicken stock instead of a good, strong homemade stock. I definitely did not appreciate the rosemary in this recipe even though it is an herb I love. Thyme would have been the better option. I've made many recipes from this book and they have all been stellar - except for this one miss.

  • TrishaCP on November 20, 2019

    Wow, this is the best cabbage soup that I have ever made. So flavorful, even before the toppings. Will definitely repeat this one.

  • patioweather on February 26, 2019

    This was the first time I've ever seen a recipe call for the cabbage core. I always assumed there was a reason most recipes have you throw it away, but apparently not. I never had a bite of this soup and thought, "this must be a piece of the core." It perfectly matched the rest of the cabbage. I'm ashamed of all the cabbage I must have wasted over my life, and so thankful for this recipe.

  • clcorbi on January 23, 2019

    I was shocked at how delicious this was! I didn't add any extra meat, although I think the sausage suggestion sounds excellent and I'll try it at some point. I did use a really nice homemade chicken stock, and this is a great soup for nice stock to shine through. The vinegar/lemon juice really make all the lovely flavors pop. I'd make this again for sure, and only wish I'd doubled it.

  • puddlemere on January 21, 2019

    Pretty good. I'm not sure I would go out of my way to make it again, but it would be a good way to use up some cabbage if I have some in the fridge.

  • Totallywired on January 14, 2019

    Comforting and hearty, strong cabbage flavour. Use a rich broth and heavy on the cheese. The sausage suggestion makes sense.

  • khopkins1012 on January 03, 2019

    I used McFadden's recipe as inspiration and built off it. First, I added 1 lb. of smoked pork sausage cut into a dice and sauteed before the onions. Second, I couldn't find farro in my local grocery store so I used quick-cook barley instead. The results were delicious and I trust that without the pork sausage it would still be worth making. In addition, I used green cabbage, chicken stock, thyme (no rosemary), and white wine vinegar.

  • westminstr on January 02, 2019

    I made this with turkey stock from thanksgiving and wished that I didn't! I found the turkey flavor off-putting. otherwise I liked the soup, but I probably wouldn't make it again, because I also don't love the way that the farro continually soaks up all the soup liquid.

  • Lsblackburn1 on November 23, 2018

    Super cozy delicious soup. I added extra lemon juice rather than throw it away and it was very good with it. Also had some extra taleggio cheese lying around so put that into my bowl. Less healthy, but very tasty!

  • southerncooker on March 21, 2018

    On this cold spring night that feels more like winter I made the Comforting Cabbage, Onion, and Farro Soup from Six Seasons. Hubby and I both loved it. He kept saying he liked it while eating and he's very picky. I used Savoy cabbage, thyme, white wine vinegar, and beef broth. We ate ours with cornbread. Mine got a little browned during the steaming process, but it didn't seem to affect the taste.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.