Potato and Cabbage Soup Recipe

Cabbage and Potato Soup
Cabbage and Potato Soup. J.McGavin
Ratings (6)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 2 to 4 servings
Nutritional Guidelines (per serving)
338 Calories
2g Fat
63g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2 to 4 servings
Amount per serving
Calories 338
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 6mg 2%
Sodium 650mg 28%
Total Carbohydrate 63g 23%
Dietary Fiber 14g 49%
Protein 20g
Calcium 197mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cabbage goes well with caraway, potatoes, and leeks in this broth-based cabbage soup.

Browning the potatoes a little before adding the rest of the ingredients adds a nice flavor to the soup, and it can be served meatless or vegetarian as well as with leftovers such and corned beef. This soup makes an excellent first course when the entrée is a bit heavier.

Ingredients

  • 1 tablespoon oil
  • 12 ounces potato (one large, peeled and diced)
  • 1/2 to 1 cup leek (cleaned and chopped, about 1/2 of a large leek)
  • 1 to 2 cloves garlic (minced)
  • 3 cups broth (vegetable broth for vegetarians)
  • 1/8 teaspoon dried marjoram (pinch)
  • 1/8 teaspoon caraway seeds (slightly crushed)
  • 8 ounces cabbage (1/4 head, sliced in thin ribbons)
  • Black pepper to taste
  • Salt to taste
  • 1 cup cooked white beans (rinsed and drained)
  • 1 cup meat (leftover, such as chopped corned beef or deli meat)
  • Garnish: drizzle of olive oil
  • Garnish: grated Parmesan cheese
  • Garnish: chopped parsley

Steps to Make It

  1. Heat the oil in a pan. Add potatoes which are cut into 1/4 inch cubes. Brown for 5 minutes or so, stirring so they do not stick to the pan too much.

  2. Add chopped leek and garlic and sauté for 2 more minutes.

  3. Add broth, marjoram, and caraway to the pan, stirring to loosen any browned bits. Simmer until potatoes are done, about 10 minutes.

  4. Note: At this point, if you are not ready to serve the soup, you can let it sit for 5 - 10 minutes before serving. This keeps the cabbage from overcooking since it should be al dente when eaten.

  5. Add the cabbage and some freshly ground pepper and cook for about 5 minutes, or until the cabbage is soft but not overcooked.

  6. Taste the soup and add salt, if necessary. I like to keep the salt to a minimum and let people salt at the table, but be careful when adding (1/4 or 1/2 teaspoon at a time) so you do not overdo it.

  7. If you are adding beans or meat, stir them in and heat before serving.

  8. Serve and garnish with oil, grated cheese or parsley, as you wish.