Kohlsuppe - Cabbage Soup
photo by Julesong
- Ready In:
- 3hrs 15mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 small cabbage, chopped
- 6 cups chicken broth
- 4 slices bacon
- 1⁄2 cup minced onion
- 1 1⁄2 cups diced potatoes (frozen are okay, as are O'Brien potatoes)
- salt and pepper, to taste
- sour cream, for garnish
directions
- Put the chopped cabbage and the broth in the crockpot, on high; simmer for 1 1/2 hours.
- In a sauté pan, cook the bacon slices until crisp; remove, chop roughly, and set aside.
- Sauté the onion in the bacon drippings until soft.
- Add the chopped bacon, onion, potato, and salt and pepper to the crockpot.
- Cook on high for an additional 1 to 1 1/2 hours hours, until the cabbage reaches the texture you prefer.
- Serve with a dollop of sour cream.
- Notes: would also be good with some dill weed or caraway added, or even kielbasa slices, if you like; I also added a 1 once cube of concentrated frozen duck stock, but as most folks don't have it in their freezer I didn't include it in the ingredient list; you could simmer this in a heavy pot on the stove for an hour instead of the crockpot, too.
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Reviews
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Oh Julesong, this was so tasty! I have always loved cabbage soup and this was really wonderful! Added caraway seeds to mine and made the way you posted. We don't have a crockpot here at the home so we made it on top of the stove. Served sour cream on the side along with extra bacon for garnish. The residents that tasted it kept saying -- this is so good, does it have beans? The residents are so used to eating only Cuban foods or Cuban type foods that every time we introduce something new they try & guess what is in it. Thank you for a fun meal, which was delicious! Can't wait to make it again, Diane :)
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I made this soup tonight. Was sceptic but decided to give it a try because I had all the ingreidients on hand (had a cabbage for over a month in the fridge and could not decide what to do with it). I followed general direction with some alternation. I used already cooked and crumbled bacon. I added 2 more cups of chicken broth. I used pressure cooker instead of slow cooker: saute onions and bacon bits in pressure cooker, added cubed potatoes, broth and chopped small cabbage, bring to boil, close cover, wait until pressure monitor is activated, lower heat to medium, cook under pressure for 10 minutes, take off the heat, let the pressure to fall by itself. Soup was ready under 20 minutes and it tasted fantastic. Who knew cabage can be this tasty?! Thanks for posting your discovery.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>