Go Back

Green Cabbage Soup with potatoes and sour cream

Three Variations: 1) Add 5 juniper berries and 2 teaspoons finely chopped rosemary to the leek and potato. Serve the soup with an extra pinch of rosemary. 2) Reduce the water by ½ cup and at the end replace the sour cream with creme fraiche or cream. 3) Serve with toasted whole wheat bread covered with thinly shaved Cantal cheese or with Blue Cheese and Walnut Toasts, using Roquefort, Gorgonzola, or Point Reyes blue. (mash cheese, butter, and chopped walnuts together and spread on the paler side of the toast and then broil until the cheese is bubbling. The toasts can be served on the side or put in the soup plate and the soup poured over them.
Course Soup
Cuisine American
Servings 7 -8 cups
Author Deborah Madison from Vegetable Soups from Deborah Madison's Kitchen


  • 1 small green cabbage preferably Savoy (about 1 pound)
  • 2 to 3 tablespoons of butter
  • 1 large leek white part only, quartered lengthwise, chopped, and rinsed
  • 1 hefty Yukon Gold or russet potato peeled and roughly cubed
  • Sea salt and freshly ground pepper
  • Sour cream or yogurt
  • Minced parsley or dill


  1. Quarter the cabbage, remove the cores, and thinly slice the wedges crosswise. You should have 5 to 6 cups. Bring 3 quarts water to a boil, add the cabbage, cook for 1 minute, then drain.
  2. Melt the butter in a soup pot. Add the leek and potato, give them a stir, and cook for a minute or two, then add the cabbage and 1 teaspoon salt. Pour over 5 cups water, bring to a boil, then lower the heat and simmer, covered for 20 minutes or until the potato is tender. Taste for salt and season with pepper.
  3. Ladle the soup into bowls, then add to each a dollop of sour cream, a sprinkling of parsley, and a final grinding of pepper.