German Cabbage Soup (With Cooking Video)

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This German Cabbage Soup is incredibly simple to make. If you love the caramelized flavor of fried cabbage, you will adore this soup.

German Cabbage Soup

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Watch me make this German Cabbage Soup:

This soup all begins with some shredded cabbage. An entire small head of it.

German Cabbage Soup

But the magic happens in the pot as you sauté it with some diced bacon and butter, until the bacon is crisped and the cabbage begins to brown and caramelize. When that happens, the cabbage takes on an irresistible sweetness that melds right into the soup.

Note: If you make this recipe with turkey (or beef) bacon to be biblically clean like I now do, you may need to add additional oil/fat as alternative bacons are very lean. See this recipe at Wholesome Skillet: How to Make Crispy Turkey Bacon

German Cabbage Soup

Before I married my husband, I had never had fried cabbage. But the first time I had it, I was in love. Now, I enjoy fried cabbage any time and this soup simply highlights that wonderful flavor.

German Cabbage Soup
German Cabbage Soup


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German Cabbage Soup

German Cabbage Soup

Constance Smith – Cosmopolitan Cornbread
This German Cabbage Soup is incredibly simple to make. If you love the caramelized flavor of fried cabbage, you will adore this soup.
4.74 from 26 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups and Stews
Cuisine German
Servings 6
Calories 322 kcal


  • 5 slices thick cut bacon, cut into 1/2 – 3/4 inch pieces (use turkey bacon for biblically clean)
  • 1 head green cabbage, thinly sliced
  • 1 Tb butter, if needed
  • 2 teaspoon caraway seeds
  • 2/3 c white wine
  • 4 c beef broth
  • 1 teaspoon dry parsley
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry thyme leaves
  • 1 c heavy cream
  • 3 russet potatoes, peeled & cubed


  • To begin, sauté the bacon pieces in your Dutch oven until they are golden and crispy. Use a slotted spoon to scoop the cooked bacon out to a dish that is lined with a paper towel. Set it aside for now.
  • Add the shredded cabbage to the Dutch oven and cook over medium heat until the cabbage is cooked and slightly browned in some spots, about 10 minutes. Add the butter if you need to, but the bacon drippings are often enough.
  • Add in the white wine and scrape the bottom of the pot to loosen all of the "flavor bits" and de-glaze the pot.
  • Add in all of the remaining ingredients.
  • Bring it to a boil, reduce the heat, and simmer until the potatoes are cooked, about 15 minutes.
  • Top your bowl of soup with the cooked bacon.
  • Enjoy!



If you are making this recipe biblically clean, as I do now, you will need to add a fat (like oil or butter) when making the bacon, as alternative bacon is more lean than that of pork. 


Serving: 1cCalories: 322kcalCarbohydrates: 22gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 998mgFiber: 3gSugar: 3g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

4 thoughts on “German Cabbage Soup (With Cooking Video)”

  1. Looking forward to making this. I don’t eat potatoes. Could I sub radish instead? Or something like turnip, rutabaga or celeriac?

  2. I made this today for tonite dinner. It smelled delicious cooking. I just had to try it. It is AMAZING. They only thing I did differently was to saute a pound of keilbasain butter til it browned slightly and added it to the mixture. Thanks for sharing the recipe.


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