Originating from the beautiful island of Mallorca in Spain, Majorcan Cabbage Soup—also known as Sopa Mallorquina—is a rustic, wholesome dish deeply rooted in Mediterranean culinary traditions. This hearty soup blurs the line between a soup and a stew, thanks to its rich texture and filling ingredients. Made primarily with cabbage, bell peppers, tomatoes, onions, and garlic, this traditional peasant dish showcases the art of turning simple vegetables into a deeply satisfying meal.
The soup is layered in its serving method: hot broth is poured over slices of rustic bread, then topped with a generous ladle of stewed vegetables. What emerges is a warm, comforting bowl packed with flavor, fiber, and nutrition. It’s a brilliant example of how plant-based cooking can be just as hearty and fulfilling as meat-based dishes. While it's naturally vegetarian (or even vegan if vegetable broth is used), it’s also incredibly adaptable for non-vegetarian preferences.
Whether you're looking to reduce meat consumption, use up a head of cabbage, or simply try a lesser-known Mediterranean recipe, Majorcan Cabbage Soup is a perfect choice. Its subtle sweetness from slow-cooked vegetables, warmth from paprika, and the comforting body of the bread make it a soul-nourishing meal for any season.
Total calories (approximate): 1080 kcal
Calories per portion (approximate): 180 kcal
Advertisement
Possible ingredient alternatives:
- Cabbage: Can be replaced with Savoy cabbage or even kale for a deeper green flavor and texture.
- Green bell peppers: Use red or yellow bell peppers if you prefer a sweeter taste.
- Tomatoes: Fresh tomatoes can be substituted with canned diced tomatoes (drained) or tomato passata.
- Garlic cloves: Garlic paste or granulated garlic may be used in a pinch.
- Parsley: Substitute with fresh coriander (cilantro) or basil for a different herbal touch.
- Olive oil: Any high-quality vegetable oil, such as avocado or sunflower oil, will work.
- Paprika powder: Try smoked paprika for a richer, deeper taste.
- Rye or whole-grain bread: Day-old sourdough, baguette, or ciabatta slices can be used instead.
- Chicken or vegetable broth: Beef broth or mushroom broth may provide a different savory depth.
Best cooking tips for the recipe:
- Always use slightly dry bread—it helps absorb broth without turning mushy too quickly.
- Do not skip frying the vegetables; it enhances their sweetness and builds a richer flavor base.
- If using canned tomatoes, make sure to drain the excess liquid to avoid watering down the soup.
- Taste the broth and vegetables before serving and adjust the salt as needed.
- For extra texture and protein, consider adding a handful of cooked chickpeas or white beans.