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


  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 lb
    ham steak, chopped
  • 1
    savoy cabbage, cored and shredded
  • 1
    onion, quarted and sliced
  • 1 c
    carrot, shredded
  • 2 c
    hash brown potatoes, frozen
  • ·
    salt and pepper
  • 1
    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


  1. Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 - 3 minutes.
  2. Add shredded cabbage and stir in onions and carrots. Stir in the frozen hash browns and season liberally with salt and pepper.
  3. Add 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.
  4. Serve 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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