german cabbage soup for the soul

Name: German Cabbage Soup for the Soul
Prep time: 15 min
Cook time: 1 h
Yield: 12
Cuisine: German
Ingredients: 2 tablespoon(s) olive oil; 4 tablespoon(s) butter; 1 package(s) beef sausage links, sliced into 1-inch slices; 1 medium pork chop or pork loin slice; 2 teaspoon(s) minced garlic; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1 medium smoked ham or turkey (leg, shank, etc); 32 ounce(s) container chicken or chicken with bone broth or vegetable broth; 4 large carrots, sliced; 10 small yellow or red skin potatoes, skins on, cut in halfs or quarters; 1 small head cabbage, chopped; 4 - bay leaves, dried, whole; 1/2 teaspoon(s) dried italian seasoning; 1 teaspoon(s) celery seed; 1/4 cup(s) heavy cream

27 Pinches 2 Photos

Paula Mahon

Blue Eye, AR

Updated on Jan 8, 2019

When we lived in Maple Valley, WA we visited a wonderful and authentic German Restaurant often. The Cabbage soup was our favorite. I asked the cook several times what her secret was (a German lady, of course). She would never devulge her secret, of course. I would go home and attempt to get the flavors just right, with no success. Then one day, she told me the secret was in the pork broth. That's when I changed my recipe up, and here it is-tastes similar to hers without actually having her family recipe. We love it!

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It warms your soul-and the secret, I believe, is the broth. This photo taken in one of my favorite little dishes-realistically, we eat this in big bowls!

prep time 15 Min

cook time 1 Hr

method Stove Top

yield 12 serving(s)

Ingredients

2 tablespoons olive oil
4 tablespoons butter
1 package beef sausage links, sliced into 1-inch slices
1 medium pork chop or pork loin slice
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium smoked ham or turkey (leg, shank, etc)
32 ounces container chicken or chicken with bone broth or vegetable broth
4 large carrots, sliced
10 small yellow or red skin potatoes, skins on, cut in halfs or quarters
1 small head cabbage, chopped
4 - bay leaves, dried, whole
1/2 teaspoon dried italian seasoning
1 teaspoon celery seed
1/4 cup heavy cream

How To Make german cabbage soup for the soul

Step 1

In a large covered pot, add olive oil and butter on medium high heat. When butter is melted, add sliced sausage and pork chop. Cook and stir until sausage is lightly browned and pork is cooked through.

Step 2

Add remaining ingredients EXCEPT heavy cream and stir. Bring to a boil, then turn down heat to medium and cover.
Step 3

Cook on medium to medium low, covered for 1 hour, stirring occasionally. Add additional salt and pepper, if needed and right before serving, add cream and stir.
Step 4

Remove from heat and ladle into bowls and serve with hard rolls. The best part is dipping the rolls into the broth.
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