This German cabbage soup is sure to put a smile on your face, and your tummy!!!
I’ve been eating this cabbage soup my entire life. From the time I could eat solids, my Grandmother and Mom have made this soup for me. It’s a World War II recipe my grandmother brought with her when she and my mom immigrated here in 1951. It’s a good, tummy warming soup for a cold winter night.
While I’ve made a change or two to make it a bit healthier (the original version used beef, whole eggs and many potatoes), it’s still basically the same soup my grandma made all those years ago.
If you’ve never had cabbage soup “German style”, I highly recommend it. It’s nothing like the American or Asian versions. German cabbage soup has prolific amounts of caraway seed. The more you add, the better the soup tastes. The best part about this tasty meal is the nutrition data listed below. This is a very low-cal / low-fat soup, it really fills you up and keeps you satisfied!
WHAT IS GERMAN CABBAGE SOUP?
Cabbage soup can be made any number of ways, depending on what country a recipe comes from. Cabbage is very versatile stuff! The German version uses a lot of caraway seed. It’s a main part of the flavor and is very tasty mixed in with the meatballs. Give it a try!
CAN YOU USE BEEF IN THIS RECIPE?
Absolutely! Simply sub the same amount of beef for the ground turkey. You can also use beef broth if you prefer. That was the original way of making this recipe when my grandma made it. I much prefer it with chicken broth and ground turkey, but those are just my personal preference. It’s just as tasty with beef!
MORE HEALTHY SOUP RECIPES:
GERMAN CABBAGE SOUP RECIPE:
German Cabbage Soup Recipe
- 1 medium head cabbage (Napa or green cabbage. Either will work)
- 1 lb. ground turkey (you can use ground beef too)
- 6 tbsp. caraway seed (4 tbsp. for soup, 2 tbsp. for the meat balls.)
- 8 cups chicken broth (veggie broth works too - no sugar added)
- 2 large eggs (or 4 egg whites - reduces fat but increases sodium)
- 1 ½ cups chopped red onion
- 4 cups drinking water (plus more if needed)
- 4 cups chopped russet potatoes (optional)
- salt and pepper to taste after cooking
- In a large pot, set your broth and water to boil.
- Chop your cabbage and set aside.
- In a large mixing bowl, mix your turkey meat, onion, eggs and 2 tbsp. of your caraway seed.
- Roll small (walnut size) amounts of turkey into balls and drop into boiling water.
- If using potatoes, add to pot.
- Add your remaining caraway seed to the boiling water as well.
- Top off with cabbage, and cover. Return pot to a full boil, and reduce heat just enough to keep it from boiling over.
- When the meatballs are cooked through and the cabbage is soft, it's done.
- Add salt and pepper to taste.