Pot cabbage / Cabbage soup

We have always called this food pot cabbage, although its name could just as well be cabbage soup… at least if there is some more broth used. Be it a pot or soup, good it is anyway!

We usually use early cabbage when making this food, because it is softer and sweeter than autumn or winter cabbage. 

Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C, K,  beta-carotene and folate. Cabbage also contains a lot of calcium, potassium, iron and selenium.  In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. The best benefit of vitamins is obtained by eating it raw, but certainly quite a lot of them remain even after simmering.

PORTION: 4 servings
TIME TO MAKE: one hour


  • 300 gr minced meat, pork or beef. Lamb meat can be used as well
  • 1 early cabbage
  • 1 red bell pepper
  • 3 carrots
  • 1 yellow onion
  • 1 bouillon cube
  • 10 whole allspice berries
  • salt, ground white pepper, paprika powder
  • fresh finely cut parsley

Cut the onion into small pieces and fry it with minced meat. Spice with salt, pepper and paprika powder.

Cut the cabbage and the red bell pepper into small pieces. Peel and cut carrots into small pieces.

Put all the ingredients in layers on top of eachother in a suitable sized pot. First cabbage, then carrots and bell pepper, some whole allspice berries and half of the minced meat. Then again cabbage, carrots, bell pepper, allspice and meat. And finally some cabbage on the top.

Pour in enough water to cover all the ingredients. Add bouillon cube and let simmer on low heat until the cabbage is evenly cooked and soft. Add parsley and check the taste. Add spices if needed.

Tags: early cabbage pot cabbage soup

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