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This German cabbage soup is sure to put a smile on your face, and your tummy!!!
I’ve been eating this cabbage soup my entire life. From the time I could eat solids, my Grandmother and Mom have made this soup for me. It’s a World War II recipe my grandmother brought with her to America when she and my mom immigrated here in 1951. It’s a good, tummy-warming soup for a cold winter night.
While I’ve made a change or two to make it a bit healthier (the original version used beef, whole eggs, and many potatoes), it’s still basically the same soup my grandma made all those years ago.
If you’ve never had cabbage soup “German-style”, I highly recommend it. It’s nothing like the American or Asian versions. German cabbage soup is a hearty soup that has prolific amounts of caraway seed. The more you add, the better the soup tastes. The best part about this tasty meal is the nutrition data listed below. This is a very low-cal/low-fat soup, it really fills you up and keeps you satisfied!
What Is German Cabbage Soup?
Known in German as “Kohlsuppe” (coal-zooppa – Like “book”, not like “zoo”.), cabbage soup can be made in any number of ways, depending on what country a recipe comes from. Cabbage is very versatile stuff! The German version uses a lot of caraway seed. It’s a main part of the flavor and is very tasty mixed in with the meatballs.
Some recipes out there will include vinegar, white wine, cloves, nutmeg, orange rind or even juniper berries. But this recipe keeps things pretty basic. There aren’t a lot of ingredients.
If you don’t like the idea of biting down on a bunch of caraway seeds (one of my favorite parts of this soup!), you can put the portion that goes into the broth, into an herb sachet first. Attach the string to the side of the pot, or let it just float at will. Your choice. A bit of kitchen twine will get the job done if you don’t want to fish around to get it out when the soup is done.
Can You Use Beef In German Cabbage Soup?
Absolutely! Simply sub the same amount of beef for the ground turkey. You can also use beef broth if you prefer. That was the original way of making this recipe when my grandma made it. I much prefer it with chicken broth and ground turkey, but those are just my personal preference. It’s just as tasty with beef!
Ingredients
- 1mediumhead cabbage(Napa or green cabbage. Either will work. Avoid using shredded cabbage. It won’t hold up well.)
- 2lbs.ground turkey(you can use ground beef too)
- 6tbsp.caraway seed(4 tbsp. for soup, 2 tbsp. for the meat balls.)
- 8cupschicken broth(veggie broth works too – no sugar added)
- 2largeeggs(or 4 egg whites – reduces fat but increases sodium)
- 1½cupschopped red onion– Approximately 1 large onion.
- 4cupsdrinking water(plus more if needed)
- 4cupschopped russet potatoes(optional)
- salt and pepperto taste after cooking
How To Make German Cabbage Soup
In a large soup pot or large dutch oven, set your broth and water to boil on the stove.
Chop your cabbage and set it aside.
In a large mixing bowl, mix your turkey meat, onion, eggs, and 2 tbsp. of your caraway seed.
Add the remaining caraway seeds to the broth.
Roll small (walnut size) amounts of turkey into balls and drop them gently into the hot pot of boiling broth. If using potatoes, add to the pot next.
Top off with cabbage, and cover with a lid. Return pot to a full boil, and reduce heat to a strong simmer. (approximately medium heat or medium-high heat. Make sure to stir occasionally, especially the bottom of the pot.
When the meatballs (and potatoes if using) are cooked through and the cabbage is soft, it’s done. Add salt and pepper to taste.
How To Store German Cabbage Soup
This is best kept in an airtight container in the fridge for up to 3 days.
Can You Freeze German Cabbage Soup?
You can! Store in a freezer-safe container and keep frozen for up to 2 months.
What To Serve With German Cabbage Soup
- Whole grain bread or pumpernickel bread with a pat of butter
- Green salad
- A couple slices of garlic bread
Recipe Variations
- If you like to melt cheese over the top of your soup (like with french onions soup), you can melt a slice of swiss cheese over the top of your bowl after filling it. Even an If you like to melt cheese over the top of your soup (like with french onions soup), you can melt a slice of swiss cheese over the top of your bowl after filling it. Even an extra-sharp white cheddar cheese could potentially work, but swiss would taste best.
- You can add sliced carrots or any vegetable you like.
- If you want to intensify the flavor, you can sauté the onions in a medium to large saucepan or large skillet first. Use a little extra-virgin olive oil or other mild-flavored oil. About one tablespoon should do the trick.
- You can mix a small amount of minced, cooked, crisp bacon (bacon bits) into the meatballs for extra flavor.
- In place of ground turkey meatballs, you can use a good smoked sausage instead.
The Best Dessert With This Recipe?
If you want to serve dessert, the best followup to this soup is just about anything with apples. Here are a few ideas.
- Apple crisp
- Apple pie
- Apple bread
- Apple cobbler
- Apple bundt cake
- Crock pot cinnamon apples
Recipe Supplies
More Healthy Soup Recipes
- Slow Cooker White Chicken Chili
- German Lentil Soup
German Cabbage Soup Recipe Card + Video
German Cabbage Soup Recipe
A hearty German soup recipe that is sure to become comfort food for you, just as it has for me.
4.80 from 15 votes
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Course: Soup
Cuisine: German
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 servings
Calories: 140kcal
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
1 Large stock pot
Ingredients
- 1 medium head cabbage (Napa or green cabbage. Either will work)
- 2 lbs. ground turkey (you can use ground beef too)
- 6 tbsp. caraway seed (4 tbsp. for soup, 2 tbsp. for the meat balls.)
- 8 cups chicken broth (veggie broth works too – no sugar added)
- 2 large eggs (or 4 egg whites – reduces fat but increases sodium)
- 1½ cups chopped red onion
- 4 cups drinking water (plus more if needed)
- 4 cups chopped russet potatoes (optional)
- salt and pepper to taste after cooking
US Customary – Metric
Instructions
In a large pot, set your broth and water to boil.
Chop your cabbage and set aside.
In a large mixing bowl, mix your turkey meat, onion, eggs and 2 tbsp. of your caraway seed.
Add the remaining caraway seeds to the broth.
Roll small (walnut size) amounts of turkey into balls and drop them gently into the boiling broth.
If using potatoes, add to pot.
Top off with cabbage, and cover. Return pot to a full boil, and reduce heat just enough to keep it from boiling over.
When the meatballs (and potatoes if using) are cooked through and the cabbage is soft, it's done. Add salt and pepper to taste.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1cup | Calories: 140kcal | Carbohydrates: 18g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 628mg | Potassium: 657mg | Fiber: 4g | Sugar: 4g | Vitamin A: 146IU | Vitamin C: 44mg | Calcium: 80mg | Iron: 2mg
This recipe is from the Gracious Pantry® archives, originally posted on 1/27/10.
