German Cabbage Soup For The Soul Recipes

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KAHLSUPPE - GERMAN CABBAGE SOUP



Kahlsuppe - German Cabbage Soup image

Make and share this Kahlsuppe - German Cabbage Soup recipe from Food.com.

Provided by kitty.rock

Categories     German

Time 1h50m

Yield 8 servings soup, 8 serving(s)

Number Of Ingredients 10

1 head cabbage, shredded
5 slices smoked bacon, diced
1 large white onion, sliced
2 carrots, diced
1 leek, thoroughly washed and thinly sliced
2 potatoes, peeled and diced
8 cups chicken stock
1 tablespoon butter
1 bouquet garni (rosemary, bay leaf, thyme and parsley tied together)
salt and pepper

Steps:

  • In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
  • Combine all the remaining ingredients except salt and pepper in the saucepan.
  • Bring to a boil and then simmer partially covered for 90 minutes.
  • Remove the bouquet garni and season the soup with salt and pepper.
  • Serve the cabbage soup and garnish with fresh parsley leaves.

GERMAN CABBAGE SOUP FOR THE SOUL



German Cabbage Soup for the Soul image

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...

Provided by Paula Todora

Categories     Vegetable Soup

Time 1h15m

Number Of Ingredients 16

2 Tbsp olive oil
4 Tbsp butter
1 pkg beef sausage links, sliced into 1-inch slices
1 medium pork chop or pork loin slice
2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1 medium smoked ham or turkey (leg, shank, etc)
32 oz 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 tsp dried italian seasoning
1 tsp celery seed
1/4 c heavy cream

Steps:

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