Cabbage ENB Skyrim SE is a hearty, rustic cabbage soup inspired by the simple, warming dishes of Skyrim’s taverns and homesteads. It’s a genuinely useful recipe because it turns humble ingredients—cabbage, potatoes, and a few pantry staples—into a deeply savory, satisfying bowl that works as a main or a side. The name comes from the game’s popular ENB graphics mods that make the world look richer and more vibrant; this soup aims for the same effect on your plate: simple ingredients, deeply flavorful result.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g), cored and chopped into 1-inch pieces
- 2 tablespoons (30 ml) olive oil or butter
- 1 large yellow onion, diced (about 1½ cups / 200 g)
- 2 carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about ¾ cup / 100 g)
- 3 cloves garlic, minced
- 6 cups (1.4 L) vegetable or chicken broth
- 1 can (14.5 oz / 411 g) diced tomatoes, with juices
- 2 medium potatoes, peeled and cubed (about 2 cups / 300 g)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon (15 ml) apple cider vinegar or lemon juice, for brightness
- Optional garnish: fresh dill or parsley, chopped
Instructions
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5–7 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Add the chopped cabbage, potatoes, diced tomatoes with their juices, thyme, bay leaf, and broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the cabbage and potatoes are tender.
- Remove the bay leaf. Season with salt and pepper to taste. If you want a brighter flavor, stir in the vinegar or lemon juice.
- Ladle into bowls and garnish with fresh herbs if desired. Serve hot.
Tips
- Substitutions: Use savoy cabbage or napa cabbage for a milder flavor. If you don’t have fresh tomatoes, use a 14.5 oz can of crushed tomatoes and reduce the broth by ½ cup (120 ml) to keep the soup thick.
- Storage: This soup keeps well in the refrigerator for up to 4 days. The flavors meld and improve overnight, making it a great make-ahead meal.
- Common mistake: Overcooking the cabbage can make it mushy and slightly bitter. Simmer just until tender, not beyond. Also, don’t skip the vinegar at the end—it brightens the whole pot.
- Thickening: If you prefer a thicker soup, mash a few of the potato cubes against the side of the pot before serving, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Serving Suggestions
Serve this cabbage soup with crusty bread or a slice of dark rye for dipping. It also pairs well with a simple green salad and a dollop of sour cream or plain yogurt on top. For a heartier meal, add cooked white beans or shredded chicken—though if you add meat, ensure it’s cooked to the proper safe minimum internal temperature (chicken to 165°F / 74°C, ground meat to 160°F / 71°C).
Variations
- Meaty version: Brown ½ lb (225 g) of ground beef or Italian sausage in the pot before adding the vegetables. Drain excess fat, then proceed. Cook ground meat to a safe minimum of 160°F (71°C).
- Herb-forward: Add 1 teaspoon of caraway seeds or dill along with the thyme for a more Eastern European flavor.
- Spicy kick: Stir in ½ teaspoon of red pepper flakes or a chopped jalapeño with the garlic.
- Vegan: Use vegetable broth and olive oil; skip any meat or dairy toppings. The soup is naturally dairy-free and vegan as written.
Storage and Reheating
Cool the soup to room temperature within 2 hours of cooking, then transfer to airtight containers. Refrigerate for up to 4 days. To freeze, portion into freezer-safe containers, leaving 1 inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling (at least 165°F / 74°C if reheating leftovers). You can also microwave individual portions in 1-minute intervals, stirring between, until hot.
Frequently Asked Questions
Can I use red cabbage instead of green? Yes, but red cabbage will turn the soup a pinkish-purple color and has a slightly firmer texture. It will need a few extra minutes of simmering to become tender.
How can I make this soup more filling? Add a can of drained and rinsed white beans (like cannellini or great northern) during the last 10 minutes of cooking. The beans add protein and fiber without changing the flavor much.
Can I make this in a slow cooker? Absolutely. Sauté the vegetables and garlic first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender. Add the vinegar at the end.
Is there a way to reduce the cabbage smell while cooking? The smell is normal, but adding a bay leaf and a splash of vinegar at the end helps. Also, make sure not to overcook the cabbage—that’s when it gets sulfurous.
Can I use pre-shredded coleslaw mix instead of a whole cabbage? Yes, but the texture will be finer and the soup will cook faster. Use about 6 cups (about 600 g) of coleslaw mix and reduce the simmering time to 20–25 minutes.
What if I don’t have potatoes? You can substitute with turnips, parsnips, or even a cup of cooked barley or rice. Adjust the cooking time for the substitute—root vegetables need about the same time, grains may need less.
Related
- Almond Extract Sugar Cookies: Soft, Chewy Recipe
- Almond Flour Sugar Cookies: Soft & Chewy Recipe
- Sugar Cookie Zwift Recipe: Easy Iced Cut-Outs
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).