Cabbage soup

JanaBy Jana    

December 5, 2014

Cabbage soup 0 5 0

Ingredients like cabbage and potatoes make such a delicious, nourishing, heart warming meal.

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 4 Servings


1Heat the oil in a large oven over medium-high heat, add the kielbasa and brown.


3Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes.


5Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes.


7Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with herbs and lemon juice.



2 teaspoons olive oil

1 teaspoon butter

1/2 teaspoon coriander seeds

1/2 teaspoon fennel seeds2 tablespoons olive or vegetable oil

1 kielbasa, 1-inch dice

1 large potato, peeled and chopped

1 tbs paprika

1/2 tbs coriander

1 tbs ground allspice

2 carrots, chopped

2 ribs celery, chopped

2 cloves garlic, crushed

1 onion, chopped

salt and freshly ground black pepper

1/2 head savoy cabbage, chopped

pinch of nutmeg

1 cup lager beer

4 cups chicken stock

2 cups tomato passata or puree

handful fresh parsley leaves, chopped

1/2 lemon, juiced


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