White Cabbage Soup

5 from 5 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 12 people


  • 1 kg White cabbage / cleaned
  • 260 g Carrots / peeled
  • 240 g Potatoes / peeled
  • 200 g Onion / peeled
  • 100 g Leek / cleaned
  • 70 g Celery / cleaned
  • 250 g Ground beef
  • 30 g 1 piece of ginger peeled
  • 10 g 2 cloves of garlic peeled
  • 10 g 1 Red chilli pepper / cleaned
  • 1 tbsp Sunflower oil
  • 3 liter Beef broth (12 teaspoons instant broth)
  • 2 tsp Whole caraway seeds
  • 2 tsp Salt
  • 1 tsp Rubbed thyme
  • 1 tsp Mild curry powder
  • 1 tbsp Maggi wort
  • 1 tbsp Sweet soy sauce
  • 1 tsp Sambal oelek
  • Parsley for garnish


  • Quarter the white cabbage, cut out the base of the stalk in a wedge shape, peel off the leaves and cut into diamond-shaped pieces. Peel the carrots with the peeler, halve the large ones lengthways and cut everything diagonally into pieces. Peel, wash and dice the potatoes. Peel the vegetable onion, cut in half, cut into wedges and separate into pieces. Clean and wash the leek, halve lengthways and cut into rings. Clean the celery and cut into small pieces. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a large, tall saucepan, add the minced beef and fry until crumbly. Add the ginger cubes, garlic clove cubes, chili pepper cubes and vegetable onion pieces and sauté them. Add white cabbage pieces, carrot pieces, potato cubes, leek rings and celery pieces. Sear everything briefly while stirring vigorously and deglaze / pour in the beef stock (3 liters). Season with whole caraway (2 teaspoons), salt (2 teaspoons), rubbed thyme (1 teaspoon) and mild curry powder (1 teaspoon). Simmer everything with the lid on for 30 minutes. Finally, season / season with Maggi seasoning (1 tbsp), sweet soy sauce (1 tbsp) and sambal oelek (1 tsp). Serve the soup hot in soup bowls garnished with parsley. This is an easy way to shed the pounds
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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