This German Cabbage Soup is incredibly simple to make. If you love the caramelized flavor of fried cabbage, you will adore this soup.
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
Course Soups and Stews
5slicesthick cut bacon(cut into 1/2 - 3/4 inch pieces)
1headgreen cabbage(thinly sliced)
1/2tspdry thyme leaves
3russet 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.