German cuisine · Soups & Stews

White Cabbage Soup

Light soup of finely shredded white cabbage, carrots and potatoes, seasoned with whole caraway and bay leaf.

Ingredients · for 4 servings

• 700 g white cabbage
• 3 carrots
• 400 g waxy potatoes
• 1 onion
• 1.2 l vegetable stock
• 2 tbsp butter
• 1 tsp caraway seeds
• 2 bay leaves
• 1/2 bunch parsley
• 1 tbsp white wine vinegar
• Salt, pepper

Instructions

1. Remove the outer leaves and core from the white cabbage, quarter it and shred it into fine strips; peel the carrots and potatoes and cut into 1 cm cubes.
2. Melt the butter in a large pot and sauté the finely diced onion with the caraway over medium heat for 3 min., until the caraway smells distinctly fragrant.
3. Add the white cabbage and sauté for 6–8 min., stirring, until it collapses and turns slightly glassy at the edges.
4. Stir in the carrots, potatoes and bay leaves, pour in the vegetable stock and simmer gently covered for 25 min., until the potatoes are tender but still hold their shape.
5. Remove the bay leaves and season the soup with salt, pepper and the white wine vinegar – the acidity noticeably lifts the cabbage flavor.
6. Sprinkle with chopped parsley and serve hot with hearty farmhouse bread.