Wisconsin Dutch Cabbage Soup

Warm your soul with a comforting bowl of Wisconsin Dutch Cabbage Soup, a hearty and flavorful dish perfect for chilly days. This rustic cabbage soup combines tender green cabbage, creamy russet potatoes, and a medley of fresh vegetables simmered in a rich, aromatic broth. Infused with dried thyme, a touch of apple cider vinegar for tang, and optional smoked sausage for added depth, this recipe is both robust and versatile—easily adapted to a vegetarian version with vegetable broth. Finished with a splash of heavy cream for velvety smoothness and garnished with fresh parsley, this soup is a true celebration of cozy, farm-to-table flavors. Quick to prepare in under an hour, it’s an ideal choice for family dinners or meal prepping.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 head (medium-sized) green cabbage
• 2 tablespoons unsalted butter
• 1 large (chopped) yellow onion
• 2 medium (peeled and thinly sliced) carrots
• 2 thinly sliced celery stalks
• 2 medium (peeled and cubed) russet potatoes
• 3 cloves (minced) garlic
• 6 cups chicken broth (or vegetable broth for vegetarian option)
• 8 ounces (sliced into rounds) smoked sausage (optional)
• 1 cup heavy cream
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried thyme
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Remove the outer leaves of the cabbage and cut it in half. Core the cabbage and slice it into thin strips. Set aside.

Step 2

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Step 3

Add the chopped onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for 1 more minute until fragrant.

Step 5

Stir in the potatoes, sliced cabbage, chicken broth, thyme, salt, and black pepper. If using smoked sausage, add it at this stage as well.

Step 6

Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 25-30 minutes, or until the cabbage and potatoes are tender.

Step 7

Once the vegetables are cooked, stir in the heavy cream and apple cider vinegar. Simmer for another 5 minutes to allow the flavors to meld together.

Step 8

Taste the soup and adjust the seasoning with more salt or pepper as needed.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley before serving. Enjoy!

Nutrition Facts

Serving size	(3997.6g)

Amount per serving	% Daily Value*
Calories	2541.2

Total Fat 165.6g	0%
Saturated Fat 84.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 408.7mg	0%
Sodium 10112.9mg	0%
Total Carbohydrate 186.3g	0%
Dietary Fiber 43.6g	0%
Total Sugars 60.2g
Protein 62.2g	0%

Vitamin D 0IU	0%
Calcium 809.6mg	0%
Iron 13.1mg	0%
Potassium 6419.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 10.0%

Carbs: 30.0%