Wisconsin Dutch Cabbage Soup
Warm your soul with a comforting bowl of Wisconsin Dutch Cabbage Soup, a hearty and flavorful dish perfect for chilly days. This rustic cabbage soup combines tender green cabbage, creamy russet potatoes, and a medley of fresh vegetables simmered in a rich, aromatic broth. Infused with dried thyme, a touch of apple cider vinegar for tang, and optional smoked sausage for added depth, this recipe is both robust and versatile—easily adapted to a vegetarian version with vegetable broth. Finished with a splash of heavy cream for velvety smoothness and garnished with fresh parsley, this soup is a true celebration of cozy, farm-to-table flavors. Quick to prepare in under an hour, it’s an ideal choice for family dinners or meal prepping.
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Recipe Information
Ingredients
- 1 head (medium-sized) green cabbage
- 2 tablespoons unsalted butter
- 1 large (chopped) yellow onion
- 2 medium (peeled and thinly sliced) carrots
- 2 thinly sliced celery stalks
- 2 medium (peeled and cubed) russet potatoes
- 3 cloves (minced) garlic
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 8 ounces (sliced into rounds) smoked sausage (optional)
- 1 cup heavy cream
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Remove the outer leaves of the cabbage and cut it in half. Core the cabbage and slice it into thin strips. Set aside.
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the potatoes, sliced cabbage, chicken broth, thyme, salt, and black pepper. If using smoked sausage, add it at this stage as well.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 25-30 minutes, or until the cabbage and potatoes are tender.
Once the vegetables are cooked, stir in the heavy cream and apple cider vinegar. Simmer for another 5 minutes to allow the flavors to meld together.
Taste the soup and adjust the seasoning with more salt or pepper as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 9347 mg | 406% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 50.8 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 684 mg | 53% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 5355 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
