Give Cabbage A Delicious Upgrade With A Canned Soup That Might Already Be In Your Pantry

Savoy. Napa. Red (or purple). Green. Of the roughly 400 different kinds of cabbage cultivated worldwide, these four are the ones most likely to make it into the shopping carts of American home cooks. In the summer, green and red cabbages are the backbone of every bowl of coleslaw (made sweeter with the addition of this ingredient), while in the cooler months, cabbage becomes the stalwart of soups and stews everywhere, cooking down with a host of other ingredients. But cabbage deserves to have its own moment in the foodie spotlight, and a simple can of French onion soup will allow it to really sparkle.

Slow-cooked cabbage is a delicious main dish if you're looking for a purely veggie option, or a tasty side for a hearty Sunday lunch. Either way, toss in a can of French onion soup at the prep stage and, when the timer pings, you'll be rewarded with a rich, deeply savory cabbage dish. The secret is in the soup's already-caramelized onions. Their signature sweetness subtly enhances the veggie's own, while the liquid adds a depth of flavor that cabbage simmered in water alone lacks.

Don't be tempted to salt the dish before you begin cooking, as the tinned soup will bring plenty of its own. Instead, add woody herbs like thyme or rosemary if you so desire, while a generous handful of creamy, grated cheese or chunky croutons (in keeping with the French soup's serving style) make for fabulous finishing touches.

Slow-cooking cabbage with a can of French onion soup is great if you have the time to hang around, but this combo can also be done in a hurry, if need be. You can par-cook the cabbage in a pan on the stove, either in water or, for more depth of flavor, with chicken or beef broth. When the cabbage is almost done, drain it and stir in the canned French onion soup, but cook it low and slow to maximize all that nutrition. Only got a packet mix of soup in the cupboard? No problem! Sprinkle that over your cabbage before you add some liquid. It will do just about the same job, is arguably as convenient as the tinned kind, and will still add real complexity to your dish.

Just as cabbage is your flexible friend when it comes to partnering with other ingredients (hello, platefuls of soft, fluffy mashed potatoes), it also works well with other canned soups. Sub out the French onion for a can of cream of mushroom – Campbell's range includes a low-sodium version if you're watching your salt intake — for a delicious, earthy cabbage casserole. I love to pour a can of creamy tomato soup over cabbage leaves that are stuffed with spicy beef and baked in the oven, because it brings a sweet zing to this hearty peasant dish. Now, who said cabbage was dull?