Majorcan Cabbage Soup (Sopa Mallorquina)
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
Calories per portion (approximate): 180 kcal
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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.
Ingredients
- Cabbage (small): 1 head
- Green bell peppers (medium-sized): 2
- Tomatoes (medium-sized): 2
- Onion (large): 1
- Garlic cloves: 5
- Hot water: 500 ml (2 cups)
- Fresh chopped parsley: 1 good handful
- Olive oil: 5 tbsp
- Paprika powder: 2 tsp
- Salt: to taste
- Hot chicken or vegetable broth: 1.5 l (6 cups)
- Slightly dry rye or whole-grain bread (thin slices): enough to cover each bowl
For serving:
- 1. The onion was peeled and sliced into thin strips. Garlic cloves had been crushed using a garlic press. Cabbage was chopped into large chunks, and the bell peppers were deseeded and roughly cut into larger pieces.
- 2. In a large pot, 5 tablespoons of olive oil had been preheated over medium heat. The onion and garlic were added, then sautéed gently until the onion turned soft and translucent.
- 3. The tomatoes were peeled and chopped into small cubes. If desired, seeds were removed for a smoother texture. These tomato pieces were added to the softened onions and garlic and cooked until they began to break down and release their juices.
- 4. The cabbage chunks were stirred into the mixture and sautéed until slightly softened. At this point, parsley and paprika powder were added, and everything was mixed thoroughly to coat the vegetables evenly in flavor.
- 5. After cooking the mixture for 2–3 minutes more, the bell peppers were added. They were stirred in, sautéed for another 2–3 minutes, and then 500 ml of hot water was poured into the pot.
- 6. The soup was brought to a gentle boil, then simmered until the bell peppers became tender and the cabbage was fully cooked. Salt was added to taste before removing from the heat.
- 7. To serve, each soup bowl was lined with thin slices of slightly dry bread. Hot chicken or vegetable broth was poured over the bread, and the stewed vegetables were spooned on top.
- 8. Optionally, a dollop of sour cream could be added for a creamy finish.
- 9. Pro tip: The soup tastes even better the next day as the flavors continue to develop and meld beautifully.
Recipe Directions
