Potato and cabbage soup is a classic comfort food that is not only delicious, but also versatile and easy to make. Whether you're looking for a warm and hearty meal on a cold winter day or a light and refreshing lunch on a hot summer afternoon, this versatile soup has something for everyone. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.
Here are our top 20 tried and tested recipes!
POTATO AND CABBAGE SOUP
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
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
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
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
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
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
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
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
CABBAGE, POTATO AND SAUSAGE SOUP
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
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
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
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
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
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
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
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)
Provided by Lsweetnell
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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.
POTATO AND CABBAGE SOUP - CROCK POT
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
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
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 7
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)
Provided by mirelsonp
Number Of Ingredients 9
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.
VEGAN CABBAGE, CARROT AND POTATO SOUP
This delicious creamy soup is gluten and sugar free as well as vegan. It is fine for the 21 day Quantum Wellness Cleanse.
Provided by Ex-Pat Mama
Categories Beans
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a large soup pot. Bring to a boil.
- Reduce heat and allow to simmer for about 35 minutes.
- Remove from heat and use an immersion blender to thoroughly blend the soup. Serve immediately.
THE QUIET MAN IRISH PUB CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP
Source: The Quiet Man Irish Pub, Dover, New Jersey found on all restaurant recipes site
Provided by malinda sargent
Categories Cream Soups
Number Of Ingredients 13
Steps:
- 1. Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender. Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer. Garnish with chopped parsley.
ROASTED ONION, POTATO, AND CABBAGE SOUP
Steps:
- Heat the oven to 425°. Combine the potatoes, onions, and garlic in a large roasting pan. Add the olive oil, 1/2 teaspoon salt, and pepper and toss to coat the vegetables evenly. Roast, stirring occasionally, for 20 minutes. Add the cabbage and another 1/2 teaspoon salt to the roasting pan, toss to combine, and roast until the vegetables are tender, about 30 minutes. Remove the roasting pan from the oven and place it over two burners on the stove. Stir in 2 cups of the chicken stock and cook over low heat for a few minutes, scraping up any dark and crispy roasted bits that are stuck to the pan. Transfer the contents of the roasting pan to a 3 or 4 quart pot. Stir in 2 more cups of chicken stock, plus the milk and/or Pecorino Romano if using. Use an immersion blender or counter top blender to carefully purée the soup, adding up to 1 more cup of chicken stock if it's thicker than you like. Cook over low heat until hot and check the seasonings (salt brings out the flavors, and you may need more if your stock isn't very salty). Serve, garnished as desired.
CARROT, POTATO, AND CABBAGE SOUP
This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Provided by Dan Ladouceur
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g
Tips:
- Choose the right type of potatoes: Russet potatoes are the best choice for this soup because they break down and thicken the soup as they cook. If you use a different type of potato, you may need to add a thickener, such as cornstarch or flour.
- Don't overcook the cabbage: Cabbage should be cooked until it is tender but still has a bit of crunch. Overcooked cabbage will become mushy and lose its flavor.
- Add other vegetables: Feel free to add other vegetables to this soup, such as carrots, celery, or green beans. Just make sure to adjust the cooking time accordingly.
- Season to taste: This soup is simple, so it's important to season it to taste. Salt, pepper, and garlic powder are all good starting points.
- Serve with a side of bread or crackers: This soup is hearty and filling, but it's even better when served with a side of bread or crackers.
Conclusion:
Potato and cabbage soup is a classic comfort food that is easy to make and delicious. It's a great way to use up leftover potatoes and cabbage, and it's also a great way to get your daily dose of vegetables. This soup can be made ahead of time and reheated, making it a great option for busy weeknights. So next time you're looking for a simple and satisfying meal, give potato and cabbage soup a try.
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