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German Potato and Cabbage Soup Recipe – Oma's Kohlsuppe mit Kartoffeln

This German potato and cabbage soup recipe is so delicious on a cool autumn evening or a cold snowy day. It's traditional for Oktoberfest celebrations as well. In fact, it tastes wunderbar anytime of the year!

This recipe makes enough for 4 people, but I like to double the recipe so that there are leftovers for the next day.

Ingredients:

• 2 tablespoons butter or neutral oil
• 1 pound ground beef
• 1 small onion, diced
• 1 pound green or savoy cabbage, shredded
• 1½ quarts vegetable broth
• ½ pound carrots, sliced
• ½ pound leeks, sliced (wash well!)
• 1 pound potatoes, cubed
• salt and freshly ground black pepper
• fresh parsley, chopped

Instructions:

1. Melt the butter and/or oil in a large soup pot or Dutch oven over medium-high heat. Add the ground beef and onions and fry until lightly browned, about 5 minutes.
2. Add the shredded cabbage and continue frying to brown some of the cabbage, for about 5 minutes. Stir to keep from burning.
3. Stir in the broth, scraping up any browned bits at the bottom of the pot. Add the carrots, leeks, and potatoes. Bring to a boil, then lower heat, cover, and simmer until tender, about 30 minutes.
4. Season with salt and pepper, and sprinkle with chopped parsley just before serving.

Notes/Hints:

• Add some smoked sausage or kielbasa to the soup as it is simmering instead of using the ground beef.
• You can make this vegetarian/vegan by omitting the butter and the beef. Just brown the onions and some of the cabbage to get more flavor. 
• Try switching out a couple of potatoes for sweet potatoes for something different.
• Use beef or chicken broth instead of vegetable broth.
• Season with Vegeta and/or Maggi.
• Adding a tablespoon of vinegar and some caraway seeds is optional.

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04.21.2024 revision update