This German potato and cabbage soup, or Eintopf, is so delicious on a cool autumn evening. It's traditional for Oktoberfest celebrations as well.
If you are looking for savoy cabbage recipes or green cabbage recipes, this recipe satisfies both. This soup makes enough for 4 people, but I like to double the recipe so that there are leftovers for the next day.
The amounts of vegetables can vary - a bit more of this and a little less of that. This can be a vegetarian dish, or you can always add some smoked sausage or wieners if you wish.
You'll find this is a great "comfort" soup. Filling and satisfying, it's one that I make often, not just for family, but guests as well. I think you'll like it as well.
German Potato Cabbage Soup
Ingredients:
1 lb. green or savoy cabbage, shredded
1/2 lb. carrots, sliced
1/2 lb. leeks, sliced (wash well!)
1 lb. potatoes, cubed
1 small onion, diced
1 1/2 quarts vegetable broth
parsley, salt, pepper
Instructions:
Put the first 6 ingredients in a large pot. Bring to boil and simmer until tender, about 30 minutes.
Season with salt and pepper (preferably fresh ground) and sprinkle with chopped parsley just before serving.
Hints:
For more flavor, brown the cabbage and onions in some oil first. Then add everything else and continue as above instructions.
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