Cabbage Potato Soup Recipe

There are a lot of cabbage potato soup recipes out there, some more appealing than others. Today we’re showing you an Asian way of making this hearty eat.

Is Cabbage Potato Soup Healthy?

This soup only has 10 grams of total carbs, which makes it keto-friendly and low-carb friendly. The carbs come mainly from the potatoes, carrots, and cabbage, which are considered to be sources of good carbs.

Each serving of our cabbage potato soup recipe yields less than 150 calories. To have a 750-calorie meal, you can select another main dish and have a juice or a smoothie on the side.

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How to Cut Cabbage for Soup

Often referred to as “napa cabbage”, it is often stir-fried or simmered to make Asian cabbage potato soup. It has more water and a sweeter taste than cabbage, which makes it more popular in Asian cuisine.

1. Remove the Core

One thing we love about cabbage is that we only need to wash the outside of it, not each individual leaf. To save even more time, we remove one or two outer leaves, and run it quickly under tap water.

Next, place it on a cutting board and slice it in half, right in the middle to reveal the interior. The tough part in the middle is called the core, which can be tough to eat and should be removed.

Make diagonal incisions close to this tough, this enables you to remove and discard it with ease. The halves are now ready to be prepped— chopped, finely chopped, or shredded.

Often, cabbages can be too large to eat all at once. You can divide the halves into more sections, prep the part you need and refrigerate the rest.

2. Chop, Finely Chop, or Shred?

Cabbages are finely chopped only to make coleslaw, which is not what we are making today. You can finely chop cabbage quicker by roughly chopping it and then letting the food processor take care of the rest.

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Shredded cabbage, on the other hand, is perfect for salads or stir-fry dishes. To shred it, either use a mandoline or half the cabbage, lay it on its flat side and slice by hand.

In this cabbage potato soup recipe, we prefer having chunks of everything for added texture. So we sliced the carrots and white radish and roughly chopped the cabbage.

Main Ingredients

Other ingredients you can include in this soup (besides cabbage) are:

1. Pork

Some people use minced pork and other people use sliced pork. Either works well, but we prefer the texture of minced pork— it does not require much chewing and is easier to find in each bite.

2. White Radish

Rarely used in Western cuisines, this white “carrot” adds natural sweetness to the stock and an irreplaceable smell. Plus, when it is thoroughly cooked, it will melt in your mouth.

3. Carrot

Carrot is a crucial ingredient in this soup. It gives the soup sweetness like white radish, a plentiful amount of vitamin A, and makes the soup all the more pleasing to the eye.

4. Potato

Tender potato suits the warm, hearty characteristic of this soup. Plus, it helps to thicken the stock slightly without the use of other thickeners.

5. Stock

Tender potato suits the warm, hearty characteristic of this soup. Plus, it helps to thicken the stock slightly without the use of other thickeners.

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Seasonings

We stir-fried garlic with the minced pork, because it adds great flavor.

We added gravy mix, to add a greater depth of flavor.

We drizzled sesame oil on top, to make the soup Asian and fragrant.

We sprinkled herbs like green onion and cilantro, to add brightness.

We seasoned everything with salt and pepper, so the soup is not bland.

And above all, we made this cabbage potato soup recipe with a warm heart.

How Long Does I Last?

It can last up to 4-5 days in the refrigerator if kept properly.

First, you need to make sure that the soup isn’t double-dipped. Our saliva can spoil food, as it contains bacteria that will thrive in a nutritious environment, like our soup.

If you’re not sure, simply bring the soup pot to a boil and leave it to cool before refrigerating. This kills most bacteria that might be present in your food and thus, helps to keep your soup for longer.

Then, you need to cover your soup for airtight storage. Most people use a lid (if it’s a whole pot), ziplock bags, or cling wrap (if it’s a small bowl).

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With the movement towards plastic-free living, we suggest silicone covers instead of cling wraps. They’re relatively cheap, reusable, washable, and durable too.

But still, having a taste of your soup after reheating is a must. If it smells bad or has a sour taste, it’s spoiled, and should be discarded.

Cabbage Potatoes Soup Recipe

5 from 1 vote

This cabbage potato soup recipe is really easy and wholesome.

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• cook TIME 50 mins
• prep TIME 5 mins
• total TIME 55 mins

• COURSE Side Dish
• CUISINE Asian
• SERVINGS
  4

  servings
• CALORIES 145 kcal

INGREDIENTS

1x2x3x

• 4 oz 85% lean ground pork
• 4 oz green cabbage (chopped)
• 4 oz potato (chopped)
• 2 oz carrot (sliced)
• 2 oz white radish (sliced)
• 1 tbsp canola oil
• 1 tbsp garlic (minced)
• 4 cups unsalted chicken broth
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 1/4 tsp brown gravy mix
• 1/2 tsp sesame oil
• 1 tbsp green onion (minced)
• 1 tbsp coriander (minced)

INSTRUCTIONS

1

Heat a pot over medium-high heat, then add 1 tbsp canola oil, 1 tbsp garlic, and 4 oz ground pork. Cook for 2 minutes.

2

Add 4 cup chicken broth and 4 oz potatoes and turn the heat to medium-low. Simmer for 15 minutes.

3

Add 2 oz white radish and 2 oz carrots. Simmer for 25 minutes.

4

Add 4 oz cabbage. Simmer for another 5 minutes.

5

Turn off the heat. Add the seasonings (1/4 tsp salt, 1/4 tsp brown gravy mix, 1/2 tsp sesame oil and 1/2 tsp ground black pepper) and stir to combine.

6

Sprinkle green onion and coriander on top. Serve hot.

NUTRITION

Nutrition Facts

Cabbage Potatoes Soup Recipe

Amount Per Serving (1 serving)

Calories 145Calories from Fat 72

% Daily Value*

Fat 8g

12%

Saturated Fat 2g

13%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 19mg

6%

Sodium 239mg

10%

Potassium 354mg

10%

Carbohydrate 10g

3%

Fiber 2g

8%

Sugar 2g

2%

Protein 8g

16%

Vitamin A 2413IU

48%

Vitamin C 17mg

21%

Calcium 36mg

4%

Iron 1mg

6%

* Percent Daily Values are based on a 2000 calorie diet.

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