Authentic German Cabbage Soup with Croutons

This is a delicious German cabbage soup especially good during the cold months but can be made at any time. Cabbage is a popular fall/winter vegetable in Germany and can be used for many German recipes such as the German cabbage soup with croutons. Why is it known to be a winter vegetable? Back then during the cold winter months cabbage was used because of its high Vitamin C content, it can be preserved easily such as making Sauerkraut – How to make Sauerkraut – Happy Cooking!

Ingredients German Cabbage Soup

1kg white cabbage
60 g butter
80 g bacon cubes (German Speck cubes, or Pancetta)
1 tbsp sugar, 1 tbsp caraway seeds
200 ml dry white wine
1 liter vegetable broth (instant or home made)
– How to make Vegetable Broth –
200 ml heavy cream
2-3 potatoes, medium size
salt, pepper to taste
4 slices farmers bread or baguette bread
5 tbsp chopped chives

Cooking Instructions German Cabbage Soup

– Cut cabbage in quarters, remove hard parts and cut it in 1 inch wide stripes.
– Heat butter, add speck, sugar and caraway seeds with cabbage and saute it until transparent.
– Fill up with wine, broth and heavy cream, spice with salt and pepper.
– Peel potatoes and grate them, mix into soup, cover with a lid and let it simmer for 25 minutes.
– Cut bread into small cubes and fry it in a skillet in 1 tsp of butter until golden colored.
– Cut chives in small pieces and when soup is done sprinkle over soup on top of croutons.