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Kristyn's

Cozy Irish Caraway Cabbage Soup with Cheesy Toast

A cozy, hearty cabbage soup with bacon, carrots, and sweet onions, finished with warm caraway and served with melty cheesy sourdough toast.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 6 People
Course: Main Course, Soup
Cuisine: American, Irish
Ingredients Equipment Method Notes

Ingredients
  

  • 6-12 slices Bacon
  • 2-3 tbsp Rendered Bacon Oil
  • 1 small Head Cabbage or 1/2 a head thinly sliced
  • 2 Carrots sliced
  • 6 cups Onions (about 4-6 small onions) Thinly sliced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tsps Caraway Seeds
  • 1/3 cup White Wine Vinegar
  • 6 cups Chicken Broth
  • 6 slices Sourdough Bread
  • 6-8 slices Irish Cheddar Cheese Could be grated.

Equipment

  • Dutch Oven or Stock Pots
  • Aluminum Foil
  • Baking Sheet
  • Food Processor or Knife

Method
 

  1. Cook Bacon: Bake at 400°F for 15–20 minutes until crispy. Chop and reserve 2-3 Tbsp bacon drippings.
  2. Toast Bread: Reduce oven to 200°F. Toast sourdough slices for 45–60 minutes, flipping halfway.
  3. Blanch Cabbage: Boil cabbage for 1 minute, then drain and set aside.
  4. Sauté Veggies: In a large pot, heat bacon drippings or oil. Sauté onions and carrots for 6–8 minutes until softened.
  5. Simmer Soup: Add cabbage, bacon, broth, caraway seeds, vinegar, salt, and pepper. Simmer 15 minutes.
  6. Make Cheesy Toast: Top bread with Irish cheddar and broil until melted and bubbly.
  7. Serve: Ladle soup into bowls and top with cheesy toast or serve on the side.

Notes

Tips & Tricks: 

  • Adjust caraway seeds to your taste preference
  • Substitute bacon with pancetta or sausage if desired
  • Best served fresh, but stores well for 2–3 days
  • Use Food Processor to quickly slice the veggies

Table Conversation Starter

If you could create your own St. Patrick’s Day tradition, what would it be?