Cabbage Soup II Recipe

Name: Cabbage Soup II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of cabbage (medium to large); 1 large onions or 3 small onions, chopped; 14-⅓ cup shallot, chopped; 1 large green bell pepper, diced; 1 can small tomato paste; 8 cups water; 3 -5 strips thick slab bacon; 2 (12 ounce) bottles beer (not dark); 3 -5 bay leaves; 1 tablespoon paprika; 1 tablespoon cumin; 1 tablespoon sugar (large); salt; fresh black pepper, Ground

Servings: persons

1 head of cabbage (medium to large)
1 large onions or 3 small onions, chopped
14-⅓ cup shallot, chopped
1 large green bell pepper, diced
1 can small tomato paste
8 cups water
3 -5 strips thick slab bacon
2 (12 ounce) bottles beer (not dark)
3 -5 bay leaves
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sugar (large)
salt
fresh black pepper, Ground

1
* Note: As an option, Caraway Seed may possibly be substituted and added If so, reduce or eliminate Paprika and add 3 to 7 cloves finely chopped Garlic .
2
Core and coarsely chop cabbage.
3
Core and dice Green Bell Pepper.
4
Chop Onions and Shallots.
5
Slice Bacon in medium to small pieces and lightly fry in large Dutch Oven or stock pot leaving fat in pan.
6
Remove and save Bacon.
7
Lightly saute Onion and Shallots to caramelize.
8
Add and emulsify Paprika and Cumin.
9
Deglaze by adding Beer.
10
Add Bay Leafs and reduce by one half.
11
Add Cabbage and saute, stirring fr equently.
12
Add Bacon, Water, Sugar, Salt and Black Pepper.
13
Simmer, covered, one hour.
14
Add and mix thoroughly Tomato Paste and diced Green Bell Pepper.
15
Simmer, covered, for 20 to 30 minutes.
16
Serve with brown (Pumpernickel) bread and butter.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 head of cabbage (medium to large), 1 large onions or 3 small onions, chopped, 14-⅓ cup shallot, chopped, 1 large green bell pepper, diced, and more.

Yes, Cabbage Soup II falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage Soup II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions