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A Cooking Adventure with Thom

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Clean Eating German Cabbage Soup

Cooked up on January 27, 2010
Servings: 24



If you’ve never had cabbage soup “German style”, I highly recommend it. It’s nothing like the American or Asian versions. German cabbage soup has prolific amounts of caraway seed. The more you add, the better the soup tastes...This is a very low-cal / low-fat soup, it really fills you up and keeps you going!



1 head of Napa or regular green cabbage (either one works)
1 pound lean ground turkey, bison or beef
4 tablespoons caraway seed (+ 2 more for the meat balls)
8 cups vegetable or chicken broth (I usually use chicken broth)
4 egg whites or 2 whole eggs (I usually use whole eggs)
1 red onion – chopped
4 cups distilled water (plus extra if needed)
2 medium russet potatoes – chopped small. (optional)
Salt and pepper to taste

Cooking Method

1. In a large pot, set your broth and water to boil.
2. Chop your cabbage and set aside.
3. In a large mixing bowl, mix your turkey meat, onion, eggs and 1/2 of your caraway seed (1/4 jar).
4. Roll small (walnut size) amounts of turkey into balls and drop into boiling water.
5. If using potatoes, add to pot.
6. Add your remaining caraway seed to the boiling water as well.
7. Top off with cabbage, and cover. Return pot to a full boil, and reduce heat just enough to keep it from boiling over.
8. When the meatballs are cooked through and the cabbage is soft, it’s done. Add salt and pepper to taste.

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