Best 20 Cabbage Potato Soup Recipes

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Are you looking for a hearty and flavorful soup recipe that is perfect for a chilly day? Look no further than cabbage potato soup! This classic comfort food is made with simple, everyday ingredients like cabbage, potatoes, onions, and carrots, and it is packed with flavor. Whether you are a seasoned cook or a beginner in the kitchen, this cabbage potato soup is a great choice for a quick and easy meal.

Let's cook with our recipes!

POTATO AND CABBAGE SOUP



Potato and Cabbage Soup image

I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 9

1 large onion, chopped
2 tablespoons butter
10 cups water
6 cups chopped cabbage
4 cups diced peeled potatoes
3 tablespoons chicken bouillon granules
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried minced garlic
4 cups cubed fully cooked ham

Steps:

  • In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

KIELBASA, POTATO AND CABBAGE SOUP



Kielbasa, Potato and Cabbage Soup image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive or vegetable oil
1 1/4 pounds (1 ring) kielbasa, 1-inch dice
1 pound (1 large or 2 medium) starchy potato, such as russet, peeled and chopped
1 tablespoon paprika, 1 scant palmful
1/2 tablespoon coriander, half a palmful
1/2 teaspoon ground allspice
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, crushed
1 onion, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 head savoy cabbage, chopped
A few grates nutmeg
1 cup lager beer, room temp
4 cups chicken stock
2 cups tomato passata or puree
1/2 cup creme fraiche
3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried
Handful fresh parsley leaves, chopped
1/2 lemon, juiced

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

CABBAGE, POTATO AND LEEK SOUP



Cabbage, Potato and Leek Soup image

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

Provided by Melissa Clark

Categories     dinner, soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

Steps:

  • Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
  • Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram

CABBAGE, POTATO, AND TOMATO SOUP



Cabbage, Potato, and Tomato Soup image

A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.

Provided by ladykristianna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12

¼ cup butter or margarine
1 onion, chopped
3 potatoes, diced
3 stalks celery, chopped
3 cloves garlic, minced
4 cups water
2 cubes chicken bouillon
½ head cabbage, finely chopped
1 (28 ounce) can whole tomatoes with basil, undrained and chopped
½ cup ketchup
1 teaspoon hot sauce
1 teaspoon Italian seasoning

Steps:

  • Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
  • Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g

POTATO LEEK SOUP WITH CABBAGE



Potato Leek Soup With Cabbage image

This soup is a delicious but healthy comfort food for a cold winter day! Fairly simple to prepare, it is great for a weeknight dinner, or to keep in the fridge for lunch. I haven't tried freezing it, but it keeps several days in the fridge. It does thicken up, especially as it chills, so for a thinner soup, increase the broth by another cup or so.

Provided by Erin KG

Categories     Clear Soup

Time 45m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1/2 white onion, chopped
3 leeks, white and light green parts only, chopped
1 -2 garlic clove, minced
1/2 head cabbage, chopped
2 -3 medium yukon gold potatoes, chopped
4 cups vegetable broth
1 -2 teaspoon dried parsley or 1 -2 teaspoon fresh parsley
2 -3 teaspoons dried thyme or 2 -3 teaspoons fresh thyme
1 -2 bay leaf
salt and pepper

Steps:

  • In a large pot, melt the butter on low heat.
  • Add in your chopped onion and simmer until they start to turn translucent.
  • Add in your leeks and garlic, stir, and cover.
  • Simmer for 5-8 minutes or until the leeks are softened.
  • Add the cabbage, stir, and let simmer covered another 5-8 minutes until soft.
  • Add your potatoes, broth, thyme, and bay leaf. Bring to a boil.
  • Turn the heat down and simmer covered until potatoes are cooked (15-20 minutes depending on the size of your potatoes).
  • Add salt and pepper as desired.

CABBAGE, POTATO AND SAUSAGE SOUP



Cabbage, Potato and Sausage Soup image

It was Sunday and I had not gone to the store. Both my pantry and fridge were bare and the weather was rainy and cold. I was really in the mood for some of Olive Garden's Tuscana Soup so I used what I had available and using a little creativity I created a nice soup for a cold rainy day that was not like the Tuscana soup but it satisfied my craving for something similar to it.

Provided by Chef Sarita in Aust

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 medium white potatoes, peeled, sliced about 1/2 in. thick and quartered
1/2 a green cabbage head, leaves sliced into long wide pieces
1/2 cup white onion, chopped
1/4 cup bell pepper, chopped
1 lb pork sausage, already seasoned (breakfast sausage ok)
1/4 cup reagular sour cream
black pepper
garlic salt
1 table spoon chicken bouillon
2 cups chicken broth (reserve 1/2 cup aside)
2 tablespoons cilantro or 2 tablespoons parsley
1 -1 1/2 cup water

Steps:

  • In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru and crumbled, add the 1 1/2 cup chicken broth.
  • In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir.
  • Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it.
  • Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage).
  • Bring to a simmer and taste to check if more salt is needed.
  • Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.

Nutrition Facts : Calories 521.4, Fat 34.1, SaturatedFat 12.1, Cholesterol 88, Sodium 1378.6, Carbohydrate 30.4, Fiber 5.1, Sugar 6.4, Protein 23.8

CABBAGE AND POTATO SOUP



Cabbage and Potato Soup image

I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.

Provided by Dotty2

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

3 cups chicken broth
2 cups shredded cabbage
2 medium potatoes, pared and diced (about 1 pound)
2 tablespoons butter
1 cup chopped leek
3 tablespoons all-purpose flour
3 cups half-and-half, divided
2 teaspoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1/2 teaspoon caraway seed
1/4 teaspoon pepper
1/8 teaspoon salt
2 -3 drops Tabasco sauce

Steps:

  • In a large saucepan, heat broth over medium heat.
  • Add cabbage and potatoes.
  • Cover and simmer about 10 minutes until potatoes are tender.
  • In a large skillet, over medium heat melt butter.
  • Add leeks and cook until tender.
  • Stir in flour (into leek mixture) and cook 2-3 minutes.
  • Add 1 cup half and half to the broth mixture.
  • Add leek mixture to broth mixture.
  • Add remaining ingredients.
  • Stir in remaining 2 cups half and half.
  • Cook over low heat 10-15 minutes.

POTATO, PARSNIP, AND CABBAGE SOUP



Potato, Parsnip, and Cabbage Soup image

This is a delicious, flavorful soup with seasonal ingredients for early spring. Serve with lightly buttered whole-grain bread. Add tofu or chicken for additional protein if you wish.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h35m

Yield 20

Number Of Ingredients 10

3 cups cubed new potatoes
2 parsnips, cut into 1-inch pieces
2 tablespoons vegetable bouillon base (such as Better Than Bouillon®)
2 quarts water, or as needed to cover
sea salt and freshly ground black pepper to taste
1 cup applesauce
2 tablespoons balsamic vinegar
3 large cloves garlic, mashed into a paste
1 teaspoon truffle oil
1 head green cabbage, chopped

Steps:

  • Combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to just cover the vegetables; season with the sea salt and black pepper. Bring the water to a boil over medium-high heat, and cook until the potatoes and parsnips are tender, 15 to 20 minutes.
  • Pour the mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender closed with a folded towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Process in batches until all vegetables are pureed.
  • Return blended vegetables to the pot, and place over medium heat. Stir the applesauce, balsamic vinegar, garlic paste, and truffle oil into the soup; bring to a simmer, and reduce heat. Simmer until the flavors combine, about 50 minutes. Add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.

Nutrition Facts : Calories 52.7 calories, Carbohydrate 11.9 g, Fat 0.4 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 34.6 mg, Sugar 4.3 g

POTATO, GREEN CABBAGE, AND LEEK SOUP WITH LEMON CRèME FRAîCHE



Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche image

If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.

Provided by Maria Helm Sinskey

Categories     Soup/Stew     Milk/Cream     Potato     Appetizer     Sauté     Quick & Easy     High Fiber     Dinner     Lunch     Leek     Winter     Cabbage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1/2 cup crème fraîche or sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
2 tablespoons (1/4 stick) butter, divided
1 tablespoon extra-virgin olive oil
6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
3 large garlic cloves, pressed
3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
1 2 x 2-inch piece Parmesan cheese rind (optional)
1 Turkish bay leaf
6 cups (or more) low-salt chicken broth
2 tablespoons chopped fresh chives (for garnish)

Steps:

  • Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
  • Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.
  • Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
  • Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

CABBAGE/POTATO AND GERMAN SAUSAGE SOUP RECIPE - (4.5/5)



Cabbage/Potato and German Sausage Soup Recipe - (4.5/5) image

Provided by Lsweetnell

Number Of Ingredients 10

1 tbsp olive oil
1 clove garlic, crushed
1/2 head cabbage, cored and chopped
4 potatoes, cubed
1 small onion, chopped
1 large carrot, pealed and chopped finely
1 lb German Sausage, sliced (Recommend Kielbasi, or for a little milder taste Dietz and Watson Bratwurst) Sliced in 1/4 inch slices)
2 tbsp Italian seasoning
1 stick butter, sliced into pats
4 cups chicken stock

Steps:

  • Put a little oil in large pot, add 1 clove of garlic chopped and onion, and cook until onion is translucent... cut up and layer .... cabbage, potatoes, carrots and German sausage.. as you finish one layer sprinkle heavily with Italian seasonings... then when you have this layered to the top add stock and take 1 stick of butter and cut up into slices and spread on top, add water til you have enough to fill to (almost) top..put lid on and let it cook!!!

CREAMY CABBAGE AND POTATO SOUP



Creamy Cabbage and Potato Soup image

Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!

Provided by Brooke the Cook in

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 medium onion, diced
2 garlic cloves, minced
4 small russet potatoes, diced
3 cups water
1 small cabbage, shredded
1 cup skim milk
2 cups water
2 tablespoons flour
8 ounces Velveeta reduced fat cheese product, cubed small
salt, to taste (optional)
fresh ground pepper, to taste

Steps:

  • Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
  • Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
  • Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
  • Whisk the water, flour and skim milk together and add to to soup.
  • Add cubed cheese and stir until cheese is melted and soup is heated through.
  • Add salt and pepper to taste.

BRATWURST, POTATO AND CABBAGE SOUP



Bratwurst, Potato and Cabbage Soup image

Italian sausage or regular pork sausage also work well with this soup. Serve hot with chunks of good crusty bread, if desired.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Yield 8

Number Of Ingredients 8

16 ounces bratwurst, casings removed
2 potatoes, peeled and cubed
1 onion, chopped
2 cups water
1 medium head cabbage, chopped
3 cups milk, divided
3 tablespoons all-purpose flour
4 ounces Swiss cheese, diced

Steps:

  • In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
  • In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.)
  • In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.)
  • When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 26.1 g, Cholesterol 56.1 mg, Fat 21.7 g, Fiber 4.3 g, Protein 17.9 g, SaturatedFat 9.4 g, Sodium 721.2 mg, Sugar 10.8 g

HEARTY HAM CABBAGE AND POTATO CROCK POT SOUP



Hearty Ham Cabbage and Potato Crock Pot Soup image

I needed something quick and easy to throw together. I got this all chopped and thrown into the crock pot in 20 min. It was a delicious hit

Provided by Heather Stepniewski

Categories     Other Soups

Time 5h20m

Number Of Ingredients 7

1/2 medium cabbage, chopped
4 medium carrots, peeled and chooped
3 medium potatoes, peeled and sliced
2 c ham, chunked
2 clove garlic, minced
3 c broth, chicken or vegetable
1 tsp salt, optional

Steps:

  • 1. Put all ingredients in crock pot and turn to high for 5-6 hrs.
  • 2. Serve with crusty bread
  • 3. Enjoy!

CABBAGE, SAUSAGE AND POTATO SOUP - INSTANT POT



Cabbage, Sausage and Potato Soup - Instant Pot image

This is a very satisfying soup. My son has never cared for cabbage but he loves this soup. He ate 2 bowls of it the first time I made it and requests it quite often now.

Provided by Jeanne Benavidez

Categories     Other Soups

Time 23m

Number Of Ingredients 10

1 medium head cabbage (roughly cut)
1 c water or chicken broth (the cabbage will produce more liquid as it cooks)
1 pkg your favorite smoked sausage, cut into 1-inch pieces
4 - 5 medium potatoes (peeling optional) cut into 1 1/2-inch cubes
1 medium onion, halved and then cut into 1/2" slices
1 Tbsp minced garlic
1 stick butter or margarine
1/8 tsp cayenne pepper (or to taste, optional)
2 tsp garlic salt with parsley (or to taste)
2 tsp black pepper (or to taste)

Steps:

  • 1. ALWAYS BE SURE THE POT IS PLACED INTO THE BASE BEFORE ADDING ANYTHING!!!
  • 2. Mix the cayenne pepper, garlic salt and black pepper together in a small bowl and set aside.
  • 3. Add the water and cabbage to the bottom of your pressure cooker pot liner.
  • 4. Cut 4 tablespoons of butter and place it on top of the cabbage. Sprinkle with 1 teaspoon spice mixture.
  • 5. Add the smoked sausage.
  • 6. Add the potatoes, onion and minced garlic. Sprinkle with remaining spice mixture. Place the remaining 4 tablespoons of butter on top.
  • 7. Close and lock the lid and set the vent to 'sealing'.
  • 8. Press the Manual/Pressure Cook button and set the timer for 8 minutes .
  • 9. When it is finished, do quick release.

THE BEST POTATO-SAUSAGE-CABBAGE SOUP



The Best Potato-Sausage-Cabbage Soup image

My mom has cooked this as long as I can remember- I don't know where the recipe started. She sent me to college with the recipe and after 15 years I've not been able to top it. Recipe requests come after every serving. It is even better the second day, but it normally doesn't last that long in our house! A perfect comfort food!

Provided by Dantana

Categories     Potato

Time 1h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 10

1 lb roll Bob Evans sausage
2 celery ribs
1/3 head cabbage
1 onion
7 cups water (see note below!)
2 tablespoons chicken bouillon
1 (2 lb) bag of square cut hash browns
1/4 cup milk
1/2 cup sour cream
2 tablespoons all-purpose flour

Steps:

  • Brown the sausage in a large skillet.
  • Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
  • Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
  • Transfer the cooked sausage and cabbage mixture to a large soup kettle.
  • Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
  • Mix the milk, sour cream and flour in a small bowl until smooth.
  • Add the milk mixture to the soup and simmer 10 more minutes.
  • **My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!

POTATO AND CABBAGE SOUP - CROCK POT



Potato and Cabbage Soup - Crock Pot image

This soup couldn't be easier - just throw together. Makes a big pot of soup with large serving size and very few calories!

Provided by Brooke the Cook in

Categories     Clear Soup

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag pre-packaged coleslaw mix
2 small potatoes, diced
6 cups fat-free chicken broth
4 -8 ounces turkey ham, diced
1 cup skim milk
to taste fresh ground pepper

Steps:

  • Combine slaw mix, potatoes, chicken broth and turkey ham in crock pot. Turn to high for 4-6 hours.
  • Add milk the last 15-20 minutes and heat through - don't allow this to overheat/boil or it could separate
  • Distribute into bowls and sprinkle with fresh ground pepper if desired.

ROASTED POTATO AND CABBAGE SOUP



Roasted Potato And Cabbage Soup image

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 large baking potatoes, peeled and cut into 1/2-inch cubes
4 teaspoons salt
Freshly ground pepper to taste
Olive oil spray
1 head Napa cabbage, cored and cut into eighths
4 cups chicken broth (see recipe)
3 teaspoons minced Italian parsley

Steps:

  • Preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 teaspoon of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
  • Heat a large cast-iron skillet over medium heat until hot. Add the cabbage wedges and cook, turning frequently, until soft and edges are browned, about 20 minutes. Remove the cabbage from the pan and slice it into thin strips. Season with 1 teaspoon of the salt.
  • Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the cabbage in the center of each of 4 soup plates. Top with the roasted potatoes. Ladle the broth around the cabbage and potatoes, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1700 milligrams, Sugar 8 grams

CABBAGE, POTATO AND LEEK SOUP RECIPE - (3.6/5)



Cabbage, Potato and Leek Soup Recipe - (3.6/5) image

Provided by mirelsonp

Number Of Ingredients 9

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced 8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

Steps:

  • 1. Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes. 2. Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

CABBAGE-POTATO SOUP



Cabbage-Potato Soup image

Provided by Food Network

Time 45m

Yield 8 to 10 Servings

Number Of Ingredients 9

2 tablespoons oil
3 cups chopped onion
3 cups shredded white cabbage
2 cups grated Idaho potatoes
2 quarts chicken stock
8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
2 cups grated carrots
1 cup cream
Salt and pepper

Steps:

  • In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.

SAVOY CABBAGE POTATO SOUP



Savoy Cabbage Potato Soup image

This is what I came up with having to use up a big head of savoy cabbage. It's super easy to make and perfect for one of those chilly autumn or winter days when all you want to do is snuggle up on the couch with something hot in your hands.

Provided by Lalaloula

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 head savoy cabbage (about 500g)
1150 g potatoes
2 red onions
2 small white onions
2 garlic cloves
1 1/2 liters vegetable broth
2 tablespoons oil
nutmeg, black pepper, salt to season with

Steps:

  • Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
  • Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
  • Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
  • Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
  • Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
  • Serve with oven-warm bread.

Nutrition Facts : Calories 319.7, Fat 7.2, SaturatedFat 1, Sodium 21.1, Carbohydrate 59.1, Fiber 7.9, Sugar 6.1, Protein 6.9

Tips:

  • Choose the right cabbage: Green cabbage is the most commonly used cabbage for this soup, but you can also use red cabbage or savoy cabbage. If you are using a red cabbage, be sure to add a little bit of vinegar to the soup to help preserve the color.
  • Don't overcook the vegetables: The vegetables in this soup should be cooked until they are tender, but not mushy. Overcooked vegetables will make the soup bland and watery.
  • Season the soup to taste: This soup is very versatile and can be seasoned to your liking. Add more salt and pepper if you like a more savory soup, or add a bit of sugar if you prefer a sweeter soup.
  • Serve the soup with your favorite toppings: This soup is delicious on its own, but it can also be served with a variety of toppings, such as sour cream, shredded cheese, or crumbled bacon.

Conclusion:

Cabbage potato soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a very versatile soup that can be customized to your liking. So next time you are looking for a delicious and comforting soup, give cabbage potato soup a try.

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