Total Time
Prep 10 mins
Cook 20 mins

Warms the belly on a cold day. The ham is optional. I like it without the ham. For Vegetarian omit the ham and use the Vegetable Broth.

Ingredients Nutrition


  1. In a large soup pot, melt the butter. Add chopped onion, shredded cabbage and garlic; sautee for about 5-7 minutes or until onion is soft and transparent.
  2. Add broth to soup pot.
  3. Add finely diced potatoes, parsley, celery seeds and pepper.
  4. Bring to a boil; reduce heat and simmer for about 15 minutes (potatoes should be very soft by now).
  5. Using a potato masher, coarsley mash the potatoes to thicken the soup. Make as smooth or chunky as desired.
  6. Stir in the half and half and shredded cheese. Heat over low heat, stirring often until cheese is melted.
  7. **If using the ham, add it here and heat through.
  8. Taste and season with salt and/or more pepper as needed.


Most Helpful

I've been using recipe from this site for years. This is actually the recipe that made me register so I could leave a comment. I've been getting a lot of cabbage and potatoes in my organic veggie boxes and was looking for a recipe that used both. Was also getting tired of coleslaw.
I used duck fat instead of butter, left the peel on the potatoes, put a chicken wing in (you can replace chicken broth with wings - a whole wing making 2 cups), then 2 cups veggie broth. I also put about half a cup of parsley because I love it so much. A French farmer at the local market makes this wonderful cured and smoked bacon-like product, I fried some of it in a pan while it cooked, then cubed it and added on top. I did not put in the cream, and I thought it wasn't needed. The end result was exquisite! The taste is amazing, and it really fills you up, but best of all, is how wonderful I felt after eating it. Since I have many food sensitivities, to me, feeling like a million bucks after eating anything is the best measure of a recipe (or a meal). It's an instant favourite.

obsessed by cooking October 12, 2010

I made the vegetarian version of this recipe (because it is Lent!)....turned out great. I thickened the soup with 1/3c. INSTANT oats instead of dairy, skipped the cheese and used a few whirls of my immersion blender. Made the veg broth with "Better Than Bouillon" product. Added a can of rinsed Great Northern Beans. We arose from the kitchen table quite satisfied. Thanks for a terrific and hearty recipe.

Chef Two Hearts March 02, 2009

This was really quite good and we enjoyed it on a very cold Canadian Prairie evening! It does not look overly appetizing but the taste more than makes up for its lack of aesthetic appeal. I added some extra pepper, no salt, doubled the garlic and two heaping cups of sharp cheddar. Next time I may add four cups of cabbage too as my boyfriend requested a little more. Thanks so much for posting!

cyaos December 01, 2007

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