Cabbage & Leek Soup

"Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
1hr 15mins




  • In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
  • Cook bacon in a large saucepan over moderate heat until crisp.
  • Add leek and cook, stirring, until softened.
  • Stir in flour and cook, stirring, for 3 minutes.
  • Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
  • Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
  • Puree soup in batches in blender until smooth and return to pan.
  • Stir in half and half and simmer, stirring occasionally, for 15 minutes.
  • Stir in dill and season to taste.

Questions & Replies

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  1. Shari2
    Evelyn this is definitely a keeper in my books. I didn't have any caraway seed but it still tasted great. Very easy to make, just have everything chopped up ahead of time. I made it this morning and have already had 2 bowls. Thanks for a great soup recipe.
  2. elliesstuff
    I've been meaning to make this soup for a while and finally got around to it. I followed the recipe exactly but found it to be too bland when it was completed so I added 1/4 of white vinegar, 1/4 more of fresh dill and I fried up 3 more chopped pieces of bacon. Then the soup tasted delicious. It needed something more than the original recipe. Evelyn's recipes are wonderful.
  3. Koechin Chef
    Wonderful!!!!! Fast, easy,and good for you too! I am going to use this in my cooking class. "learning in retirement" at the university here in hattiesburg. I also used some fresh ground nutmeg and toasted and ground up the caraway seeds, since I can't have any seeds. I used my "boat motor" to blend it ,but left it a little chunky. I served it sprinkled with fresh grated romano and a slice of old world rhye bread! :-) thanks for sharing. Ingrid
  4. Gloria 15x
    This is very good soup. Flavors I have never tried together. I used onion instead of the leak and did everything else the same. DH tasted and said add some more pepper and a dash of cayenne. He really likes his cayenne--to taste not for the heat. He likes so we have a keeper. Gloria
  5. Karen Elizabeth
    We loved this soup, easily prepared and delicious. I used the caraway seed, lovely addition!!!!! I didnt have dill so sprinkled a little fennel on top. Hearty soup!!!! I would have loved seconds but couldnt manage!!! Great recipe, thank you, enjoyed for International Agents of Quest, Russian Sector


  1. Chelley-Chelle
    I like it!! Found the recipe with a search for recipes with the cabbage potatoes and carrots I had left over from making corned beef and cabbage earlier in the week. (Recipe #86868) I used an onion instead of leek, added the leftover broth from the corned beef, and used milk instead of half and half. Added some rice vinegar and dried parsley at the end to brighten the flavor. I tasted it before pureeing and didn't like it at all. Then before adding the milk and it was better but not really good -- too "bacony." But the milk mellowed it out and it was delicious.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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