This German Cabbage Soup is incredibly simple to make. If you love the caramelized flavor of fried cabbage, you will adore this 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.
But the magic happens in the pot, as you saute 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.
To make this recipe biblically clean, I now use turkey bacon.
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.
Enjoy!
You May Also Like:
Easy German Brussels Sprouts Soup
Or this Zesty Lasagna Soup from Aunt Bee’s Recipes
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
German Cabbage Soup
Ingredients
- 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 tsp caraway seeds
- 2/3 c white wine
- 4 c beef broth
- 1 tsp dry parsley
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp dry thyme leaves
- 1 c heavy cream
- 3 russet potatoes, peeled & cubed
Instructions
- 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!
Video
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Looking forward to making this. I don’t eat potatoes. Could I sub radish instead? Or something like turnip, rutabaga or celeriac?
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.
This looks so warm and comforting. I am a cabbage lover too! It is so versatile!
This sounds so delicious! I love soup season, and the cabbage and bacon with potatoes in this recipe sounds like a perfect way to shake things up and try something different!