Cabbage Potato Soup


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cabbage potato soup Follow Me on Pinterest This cabbage potato soup is a perfect winter soup: hearty and satisfying, creamy and flavorful. Enjoy it as it is or add leftover bits of cooked meat like chicken or pork. Serve this soup with a green salad tossed with a bright vinaigrette. Have a hot crusty sourdough bread with lots of butter and everyone will leave the table smiling. The leftover soup freezes well.

In choosing your potatoes, consider that red potatoes are waxy and hold their form longer than a russet. Either potato works in this recipe, but the texture will vary slightly.

Cabbage Potato Soup Ingredients

  • 2 quarts chicken bone broth

  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons light olive oil
  • 5 cups scrubbed and cubed potatoes
  • 1 small head of cabbage or 1/2 large head, finely shredded
  • 1 tablespoon caraway seed
  • Salt and pepper to taste
  • 1 cup whipping cream

Cabbage Potato Soup Steps

  1. Heat the broth in a large soup pot and maintain over low heat.

  2. Saute the onion, garlic and caraway seed together in the olive oil until the onions just begin to show some brown. This gives a richer flavor to the soup than if you just dropped the raw onion mix into the broth.
  3. Place the potatoes in the hot broth while the onions are sautéing.
  4. Shred the cabbage and add to the simmering pot.
  5. Add the onion and garlic sauté to the pot.
  6. Stir and check for salt and pepper.
  7. Break up the cooked potatoes a bit to thicken the soup.
  8. Stir in the whipping cream. If you want a thicker soup, add 3 tablespoons to the cream and slowly drizzle the mixture into your pot, stirring all the while.
  9. Serve garnished with some fresh parsley or a sprinkle of caraway seed.

Related posts:

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  1. Cream of Potato Soup with Mushrooms
  2. Curried Pumpkin Soup
  3. Red Cabbage Salad
  4. Bison Soup: A Clear, Simple Soup
  5. White Bean Soup with Zucchini and Olives

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19 Responses to Cabbage Potato Soup
  1. Hi again Jeanie!

    I’m not that big of a fan of cabbage, but in some combinations it tastes really good.
    And your picture for this cabbage potato soup is too appealing to pass by, i’ll have to give this one a try too one of these days.
    I only hope it ends up like yours – perfect.

  2. Delicious! This is the perfect food for a rainy day, doing nothing and just spending the day with the family. We’re more of vegetable people. Thanks for sharing! :)

  3. Just looking at the picture is making me hungry, and I’ve just eaten dinner! This looks like the ultimate in comfort food :) Thanks for sharing with Sunday Night Soup Night, and look forward to seeing you again soon.

  4. This looks really good. I”m always looking for more ways to use cabbage. We can’t have dairy in our home, but I think I could easily substitute a non-dairy milk. Thanks! I think I’ll put his on our menu plan for next week.

  5. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/2011/11/fat-tuesday-november-29-2011/

  6. Pinning this!

  7. Oh my – this is my kind of soup! Great blog you have – I’m off the check out more of it.

    :)
    ButterYum

  8. Jen

    I am definitely making this! Sounds like a soul warming food! Mm-mm

  9. This sounds delicious. I’ve copied it and added it to my soup recipes.

  10. Victoria

    Hi,
    That soup looks sooo delicious! I am on GAPS and am wondering if the potato can be substituted with a squash? If so, which squash would you recommend, butternut or acorn?

    Thanks so much for your wonderful videos!

    • Amanda Rose

      Victoria — I’ve never tried it with squash, but I definitely think you should and report back. I’d tend to go with the acorn for this. :) Best of luck on GAPS

      Amanda

  11. This soup was amazing! I am going to try substituting turnip for the potato tonight.

  12. I haven’t tried eating a potato soup, but just by thinking of it, I will surely enjoy its richness of taste. This recipe is fit for the cold days we have now because of Christmas season. I’m going to try this one!

  13. I didn’t try this food but I’d like to do this.
    I’m a man and I like cooking (i think i’m good on this, really), but I need to learn how to prepare soup like this.

    Thank you for this post!

  14. This sounds like such a good way to use cabbage. I don’t have any caraway seeds, is there another seed you would recommend instead?

  15. Lisa S

    This looks wonderful. Do you think it could be frozen or will the cabbage disintegrate?

  16. I know a group of people who tried the cabbage diet. I guess they could also try this cabbage potato soup so that they could taste something different. Easy to cook plus very ideal now that it’s pretty cold outside.

  17. Angie

    Thank you for the great recipe! We like to eat Beef & Cabbage regularly (recipe here: – http://www.thenourishinggourmet.com/2008/08/ground-beef-and-cabbage-filling-for-pockets.html,though I’ve never done the pockets, just rice or mashed potatoes with it). When I’ve got the time, I’ll make sauerkraut with the extra cabbage, but I used the extra cabbage for your soup this time. SO GOOD!

    My husband is not a huge fan of cabbage, but I’ve found he likes it better if it’s sauteed.

    Also, I only put cream in half of it the first time so we could add it fresh with the leftovers, but then I decided to try it without the cream when we had the leftovers. It was still VERY good (for those who have problems with dairy).

  18. I started having cabbages after I came to know about the health benefits that cabbage can give us. So far I’ve tasted just a few cabbage soups so this soup certainly will be a new entry. I’m not sure whether I’ll like the thick texture but I like the idea of using the chicken bone broth. I need to try this out. Thanks for sharing this healthy recipe.

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