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Easy German Cabbage Soup Recipe: Mutti's Krautsuppe

My Mutti’s German Cabbage Soup was a winter favorite—warm, hearty, and full of comfort. Growing up in northern Canada, it was the perfect tummy-warmer, and I still love adding carrots and celery for extra color and flavor.

Ingredients:

• 2 tablespoons (30 milliliters) oil
• 2 medium onions, diced
• 1 pound (454 grams) ground beef
• 3 pound (1.4 kilograms) cabbage, shredded or chopped
• 1 large carrot, cubed
• 2½ pounds (1.1 kilograms) potatoes, peeled and cubed
• 4 - 8 cups (960-1920 milliliters) broth
• 2 teaspoons (12 grams) salt
• ¼ teaspoon (0.5 grams) freshly ground black pepper
• 1 - 2 tablespoons (6-12 grams) caraway seeds
• 1 tablespoon (15 milliliters) vinegar, or to taste
• 1 tablespoon (15 milliliters) MAGGI liquid seasoning, or to taste

Instructions:

1. Heat the oil in a large soup pot over medium-high heat. Add the onions and cook until translucent.
2. Add the ground beef. Cook for several more minutes until the meat is browned.
3. Add a bit of water and scrape up any browned bits stuck to the bottom of the pot.
4. Add the cabbage, carrot, and potatoes. Add the broth. Add enough water (or more broth) until it reaches about one inch BELOW the top of the vegetables. If you add water to cover all the vegetables, your final soup will be more liquid.
5. Add the salt, pepper, and caraway seeds. Bring to a boil.
6. Reduce the heat, cover, and simmer for about 45 to 90 minutes, stirring several times throughout.
7. Add the vinegar and MAGGI.
8. Season with additional salt, pepper, and caraway seeds, if needed, and serve.

Notes/Hints:

• If you like your soup creamier, thicken in any of the following ways: stir in leftover mashed potatoes or stir in instant mashed potato flakes.
• Add carrots and/or celery along with the cabbage.
• Try my potato and cabbage soup next.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: March 10, 2026