Pointed Cabbage Soup

Name: Pointed Cabbage Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 lb ground pork; 1 head pointed cabbage, shredded; 4 Yukon Gold potatoes, diced; 1 yellow onion, chopped; 2 carrots, sliced; 2 tbsp butter; 6 cups beef broth; 1 tsp caraway seeds; 1 tsp salt; 1/2 tsp black pepper, ground

A comforting German soup featuring tender pointed cabbage, potatoes, and savory ground pork cooked in a seasoned broth.

50 minEasyServes 4380 cal/serving

GermanSoupStovetopStandardHigh FiberNut-FreeEgg-FreeShellfish-FreeSesame-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb ground pork
1 head pointed cabbage, shredded
4 Yukon Gold potatoes, diced
1 yellow onion, chopped
2 carrots, sliced
2 tbsp butter
6 cups beef broth
1 tsp caraway seeds
1 tsp salt
1/2 tsp black pepper, ground

Instructions

1

Melt 2 tbsp butter in a large pot over medium heat.
2

Add 1 lb ground pork and 1 chopped yellow onion, cooking for 6 to 8 minutes until the meat reaches an internal temperature of 160°F.
3

Stir in 2 sliced carrots, 4 diced Yukon Gold potatoes, and 1 head shredded pointed cabbage until lightly softened.
4

Pour in 6 cups beef broth and add 1 tsp caraway seeds, 1 tsp salt, and 1/2 tsp ground black pepper.
5

Simmer covered for 20 minutes until the potatoes and cabbage are tender, then serve warm.

Questions

Can I make Pointed Cabbage Soup dairy-free?

Yes. The dairy in this entry is 2 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Pointed Cabbage Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pointed Cabbage Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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