Sweet n "Saur" Cabbage Soup

Edna Kidwell


I found this recipe in one of Rachel Ray's books that I have.

☆☆☆☆☆ 0 votes
4 - 6
10 Min
15 Min
Stove Top


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2 Tbsp
olive oil, extra virgin
1/2 lb
ham steak, chopped
savoy cabbage, cored and shredded
onion, quarted and sliced
1 c
carrot, shredded
2 c
hash brown potatoes, frozen
salt and pepper
bay leaf
2 c
apple cider
1/4 c
14 oz
can white beans, drained
1 lb
sack sauerkraut, rinsed and drained
1 qt
chicken stock, no salt
1/4 c
dill, dried
1 c
sour cream, to pass at table

How to Make Sweet n "Saur" Cabbage Soup


  • 1Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 - 3 minutes.
  • 2Add shredded cabbage and stir in onions and carrots. Stir in the frozen hash browns and season liberally with salt and pepper.
  • 3Add bay leaf, ceder, honey, beans saurkraut and chicken stock. Cover and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup.
  • 4Serve the soup in shallow bowls and top with a dollop of sour cream.

Printable Recipe Card

About Sweet n "Saur" Cabbage Soup

Course/Dish: Chowders, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian

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