Cabbage Soup (Kabissuppe)

Cabbage Soup (kabissuppe) Recipe

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Vicki Butts (lazyme)


Swiss cabbage soup is a warm, wholesome way to begin a meal.

The cheese topping for this soup will vary from canton to canton - Gruyere in French cantons, Emmentaler in German cantons, and Parmesan in Italian ones.

From Easy Menu Cooking the Swiss Way, Helga Hughes.


☆☆☆☆☆ 0 votes

15 Min
50 Min
Stove Top


  • 2 slice
    bacon, chopped
  • 2 Tbsp
    onion, minced
  • 4 c
    white cabbage, thinly sliced
  • 1/2 tsp
    dried sage
  • 1/4 tsp
  • 1/4 tsp
  • 1 Tbsp
    white flour
  • 6 c
  • 1
    chicken bouillon cube
  • 1/2 c
    long grain brown rice
  • 4 Tbsp
    emmentaler cheese, grated (or gruyere or parmesan)

How to Make Cabbage Soup (Kabissuppe)


  1. Fry bacon in a large pot over medium heat.
  2. Add onions and cook until they are soft.
  3. Add cabbage, sage, pepper, and salt.
  4. Saute until cabbage is lightly browned (about 5 minutes). Then add flour, stirring to coat cabbage.
  5. Add water and bouillon cube, turn heat to high, and bring to a boil.
  6. 3. Add rice and turn heat to low. Simmer, covered, for 40 minutes.

    Ladle soup into 4 large soup bowls and top each with a tablespoon of grated cheese before serving.

Printable Recipe Card

About Cabbage Soup (Kabissuppe)

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Eastern European

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