German Cabbage Soup (Kohlsuppe) – Hearty, Simple, and Delicious

German cabbage soup (Kohlsuppe) isn’t just for cold winter nights—it’s the kind of meal that makes your kitchen smell like comfort itself. It’s full of humble, hearty ingredients like white cabbage, potatoes, and carrots, simmered into a cozy bowl of warmth. Plus, this German cabbage soup is vegan, wholesome, and surprisingly flavorful. You can jazz it up with herbs like thyme or dill, or keep it classic. Whether you’re trying to eat lighter or just want something warm and easy after a long day, this soup hits the spot.

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What is German Cabbage Soup (Kohlsuppe)?

German cabbage soup, known as Kohlsuppe, is a simple, rustic vegetable soup that’s been loved in Germany for generations. Traditionally made with white cabbage and root vegetables, it’s often considered a “cleansing” soup—light, filling, and nutritious. It’s popular in both home kitchens and wellness diets because it’s low in calories yet deeply satisfying. The combination of cabbage, potatoes, and subtle spices like paprika and cumin gives it a comforting flavor without feeling heavy. Think of it as the European cousin of chicken noodle soup—simple, healing, and made with love.

Reasons to Try German Cabbage Soup (Kohlsuppe)

If you’ve never made German cabbage soup, you’re missing out on one of the easiest ways to feel nourished without spending hours in the kitchen. First, it’s budget-friendly—just a few everyday veggies can feed a family. Second, it’s customizable. You can throw in your favorite herbs or top it with a dollop of crème fraîche for extra richness. Lastly, it’s packed with nutrients—vitamin C from cabbage, potassium from potatoes, and fiber to keep you full. It’s comfort food that’s good for you, no guilt required.

Ingredients Needed to Make German Cabbage Soup (Kohlsuppe)

To make this German cabbage soup (Kohlsuppe) truly special, you don’t need anything fancy—just a handful of simple, hearty ingredients that come together beautifully. Each item in this list plays its own part in creating that rich, home-cooked depth of flavor that German soups are famous for. Below, I’ll break down the key ingredients and why they matter, so you’ll know exactly what’s going into your pot (and your belly).

1. White Cabbage (800 g)
The star of the show! Fresh white cabbage brings a mild sweetness and a tender crunch once cooked. It’s loaded with vitamin C, fiber, and minerals, making this soup both nourishing and satisfying. When simmered, cabbage develops that comforting, slightly earthy aroma that defines Kohlsuppe. Make sure to remove the tough core and outer leaves before chopping it into bite-sized pieces.

2. Waxy Potatoes (500 g)
These give the soup body and creaminess without turning mushy. Waxy potatoes like Yukon Gold or red potatoes hold their shape well, soaking up all those savory spices and broth flavors. They also make the soup filling enough to serve as a main meal—especially when paired with a slice of crusty bread.

3. Celery Root (150 g)
Also known as celeriac, this knobby root adds a subtle nuttiness and deep aroma. It’s a secret ingredient that sets authentic German cabbage soup apart from other veggie soups. Peel it well, cube it, and let it simmer down to tender perfection.

4. Carrots (2 medium)
Carrots bring a touch of natural sweetness that balances the earthy notes of cabbage and celery. Plus, that hint of orange color brightens up your pot beautifully—because yes, we eat with our eyes first!

5. Leek (1 large)
Leeks add a mild onion-like flavor with a slightly sweet twist. They’re classic in European soups, adding depth without overpowering the other ingredients. Be sure to rinse them thoroughly—leeks love to hide dirt in their layers.

6. Onions (2 medium)
Think of onions as the backbone of any good soup. When sautéed until translucent, they form a flavor base that anchors the rest of the ingredients. Combined with garlic and leeks, they make your kitchen smell absolutely divine.

7. Garlic (2 cloves)
Garlic adds warmth and subtle sharpness, enhancing the soup’s aroma. Don’t skip it—it’s small but mighty! Mince it finely so it melts right into the broth.

8. Vegetable Oil (2 tbsp)
Used for sautéing the aromatics. A neutral oil like sunflower or canola works best, though you can also use olive oil for a slightly richer flavor.

9. Sweet Paprika Powder (½ tsp)
Paprika gives this German cabbage soup a lovely reddish hue and a subtle smokiness. It’s not spicy—just warm and round, adding that signature depth of flavor that makes European soups irresistible.

10. Ground Cumin (1 tsp)
This spice adds gentle earthiness and helps balance the sweetness of the cabbage and carrots. Cumin isn’t always used in traditional recipes, but it gives a modern twist that pairs beautifully with the lemony finish.

11. Water (2 liters)
Plain water works perfectly here, but if you want extra richness, you can use a light vegetable broth. It helps all the flavors marry together and makes the soup feel more “complete.”

12. Lemon Juice (1 tbsp)
This brightens everything up! A little acidity cuts through the natural sweetness of the cabbage, giving the soup a clean, refreshing finish. You can always add a splash more when serving if you like it tangier.

13. Bay Leaf (1 large)
Just one bay leaf infuses the soup with a subtle, herby aroma that brings all the veggies together. It’s the quiet background note that makes you go, “What’s that flavor?” (in a good way).

14. Mustard (1½ tbsp)
A small spoonful of mustard adds a gentle tang and a little complexity to the broth. It’s a classic German touch that gives the soup its signature character.

15. Salt and Pepper (to taste)
Season generously! Don’t be shy—this soup relies on good seasoning to bring out the best in those vegetables. Add more toward the end if needed.

16. Fresh Parsley (for serving)
Chopped parsley adds color and freshness right before serving. It gives the soup that final pop of green and makes every bowl feel restaurant-worthy.

17. Bread or Croutons (for serving)
Nothing beats dipping warm, crusty bread into your German cabbage soup. It soaks up all that delicious broth. For a fun twist, top the soup with crispy croutons or even garlic bread chunks for extra crunch.

If you love pairing soup with bread, you might also enjoy this creamy and hearty Cheddar Garlic Herb Potato Soup—it’s another comfort classic worth bookmarking for later.

18. Crème Fraîche (optional, for serving)
While the soup is vegan as written, a small dollop of crème fraîche makes it luxuriously creamy. If you’re keeping it plant-based, a spoonful of vegan sour cream or plain coconut yogurt works just as well.

All these ingredients come together to create a German cabbage soup (Kohlsuppe) that’s light yet filling, simple yet full of flavor. Each bite feels like a cozy hug from a rustic German kitchen—no frills, just pure comfort.

If you’re into hearty European soups, you’ll love exploring our collection of cozy favorites, like the Tuscan Chickpea Soup Recipe or the Minestrone Soup Recipe.

Instructions to Make German Cabbage Soup (Kohlsuppe)

Making German cabbage soup (Kohlsuppe) is wonderfully simple, yet the result tastes like you’ve been tending to it all afternoon. This step-by-step guide walks you through the process—from prepping your veggies to achieving that perfect simmer that fills your home with the cozy scent of comfort food. Whether you’re cooking for family or meal-prepping for the week, these detailed instructions will help you make the best version of this hearty German classic.

Step 1: Prep and Chop All Your Vegetables

Start by preparing your veggies—the real foundation of your German cabbage soup.

1. Prepare the cabbage: Remove the outer leaves and tough core of the white cabbage. Slice it into quarters, then chop into bite-sized pieces.
2. Peel and dice: Peel your potatoes, carrots, and celery root, then cut them into small, even cubes. This helps them cook evenly.
3. Clean and slice the leek: Cut off the root end and dark green leaves. Slice the white and light green parts into thin rounds, then rinse thoroughly to remove any hidden dirt.
4. Chop onions and garlic: Peel and finely dice the onions and garlic. They’ll create the aromatic base that makes your soup smell amazing.

Taking your time here pays off—clean, evenly cut vegetables cook perfectly and make your Kohlsuppe look as good as it tastes.

If you enjoy this prep-heavy but rewarding cooking style, you’ll also love the rich and veggie-packed Minestrone Soup Recipe, which uses a similar slow-building flavor approach.

Step 2: Sauté the Aromatics

Now it’s time to build your flavor base—the heart of any great soup.

1. Heat 2 tablespoons of vegetable oil in a large soup pot or Dutch oven over medium-high heat.
2. Add the chopped onions, garlic, and leeks. Stir occasionally for about 5–7 minutes until they become soft and translucent.
3. This step develops that deep, savory aroma that gives German cabbage soup (Kohlsuppe) its signature comforting taste.

If you want a richer flavor, you can let the onions caramelize slightly before moving to the next step. Be patient—this little trick adds a restaurant-level depth to your homemade soup.

Step 3: Add the Rest of the Vegetables and Spices

Once the base is fragrant, add in your chopped cabbage, potatoes, celery root, and carrots. Stir well to coat everything in the oil and aromatics.

Now sprinkle in ½ teaspoon of sweet paprika powder and 1 teaspoon of ground cumin. Stir and cook for another 2–3 minutes to “toast” the spices—this helps release their natural oils and boosts the flavor of your soup.

This is where your kitchen will start smelling like a cozy German countryside inn. The combination of cabbage, cumin, and paprika gives the soup its authentic and hearty aroma.

If you enjoy this kind of layered, spiced flavor, you might also appreciate the Crock Pot Creamy Chicken Parmesan Soup, which uses a similar base-building technique for extra richness.

Step 4: Deglaze and Add Liquids

After sautéing the vegetables and spices, it’s time to add liquid.

1. Pour in 2 liters of water (or vegetable broth for extra flavor).
2. Add 1 tablespoon of lemon juice for a bright touch and 1 bay leaf for aroma.
3. Stir in 1½ tablespoons of mustard—this is a secret ingredient in many German kitchens, giving the soup a subtle tang that balances the earthy vegetables.
4. Season generously with salt and pepper to taste.

Stir everything together, scraping the bottom of the pot to loosen any flavorful bits stuck from sautéing. That’s pure gold for your broth!

Step 5: Bring to a Boil, Then Simmer

Turn the heat up to high and bring the soup to a gentle boil. Once bubbling, reduce the heat to low and let it simmer for 30 minutes.

This is where the magic happens—everything melds together, the cabbage softens, and the broth turns golden and rich. Stir occasionally to keep the vegetables from sticking to the bottom.

While the soup simmers, you can toast some bread or make homemade croutons to serve later.

For another cozy simmer-friendly dish that fills your home with warmth, try the creamy and flavorful Tuscan Chicken Soup Recipe. It uses similar slow-simmering techniques for deep, comforting flavor.

Step 6: Final Seasoning and Adjustments

After 30 minutes, taste the soup. Adjust the seasoning if needed—add more salt, pepper, or lemon juice depending on your preference. If you like a thicker texture, you can mash a few of the potatoes right in the pot using the back of your spoon.

For a hint of freshness, stir in chopped parsley just before serving. The herbs will brighten the whole dish and give it that “made fresh today” flavor.

Step 7: Serve and Enjoy

Ladle the German cabbage soup (Kohlsuppe) into bowls and garnish with more fresh parsley on top. Serve it with crusty bread or crunchy croutons for dipping.

If you’re craving something creamy, add a spoonful of crème fraîche or a drizzle of olive oil for a richer touch.

This soup is perfect for cozy nights or simple family dinners—it’s hearty enough to satisfy but light enough to keep things wholesome.

Pair it with a salad or a warm side dish, or serve it solo for a minimalist meal. Either way, you’re guaranteed comfort in every spoonful.

And if you’re a soup lover, check out our other comforting recipes like Creamy Chicken Tortilla Soup or Easy Roasted Pumpkin Soup Recipe—each one offers a different take on soul-warming simplicity.

What to Serve with German Cabbage Soup (Kohlsuppe)

A good slice of crusty bread or homemade croutons is all you need to round out this meal. If you’re feeling fancy, try pairing it with a green salad or a light German rye roll. For something heartier, this soup pairs beautifully with a side of roasted potatoes or a small schnitzel. If you enjoy creamy soups, check out Easy Roasted Pumpkin Soup Recipe for another cozy option.

Key Tips for Making German Cabbage Soup (Kohlsuppe)

1. Don’t rush the sautéing—it builds flavor.
2. Use fresh cabbage; older ones can turn bitter.
3. Add a pinch of sugar if your cabbage tastes too sharp.
4. Want more flavor? Add a bit of smoked paprika.
5. For a protein boost, toss in white beans or lentils.

Simple, right? This soup practically cooks itself while you catch up on your favorite show.

Storage and Reheating Tips for German Cabbage Soup (Kohlsuppe)

This soup actually gets better the next day—like a fine stew. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it gently over the stove; add a splash of water if it’s thickened too much. It also freezes beautifully for up to 3 months. Just thaw overnight in the fridge and reheat. It’s perfect for meal prepping those busy weeknights when cooking feels like a chore.

FAQs

Q: Can I make this in a slow cooker?
Absolutely! Sauté the onions and leeks first, then dump everything into your slow cooker and cook on low for 6–7 hours.

Q: Is this soup gluten-free?
Yes, it’s naturally gluten-free. Just make sure your mustard is certified GF.

Q: Can I add meat?
Of course! Smoked sausage or diced ham adds great flavor, though it’s lovely without.

Q: How can I make it creamier?
Blend half the soup, then stir it back in—or just add a swirl of cream or crème fraîche.

Q: Can I substitute white cabbage?
Savoy cabbage or green cabbage works fine—just expect a slightly different texture.

Final Thoughts

There’s something deeply comforting about a bowl of German cabbage soup (Kohlsuppe)—simple ingredients, bold flavor, and that nostalgic “made with love” taste. It’s proof that great food doesn’t have to be complicated. Whether you’re chasing a cozy winter dinner or a light lunch that’s still satisfying, this soup delivers every time. Serve it, savor it, and maybe sneak a second bowl.

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