Name: Creamy German Red Cabbage Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: German
Ingredients: 1 tbsp Unsalted Butter; 1 tbsp Olive Oil; 1 Red Onion, diced; 2 Garlic Cloves, minced; 1/2 tbsp Caraway Seeds; 8 cups Chopped Red Cabbage; 2 Medium Yukon Gold Potatoes, peeled and diced; 1 tsp Kosher Salt; 4 cups Vegetable Stock; 1/2 tsp Black Pepper; 1 tbsp Apple Cider Vinegar; 4 oz Sour Cream; 1 tbsp Fresh Dill

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If you have a craving for something comforting yet full of vibrant flavor, you’re going to absolutely adore this Creamy German Red Cabbage Soup. It’s a beautiful bowl that brings together tender red cabbage, fragrant caraway seeds, and a velvety smooth texture thanks to a blend of potato and sour cream. Whether you’re diving in on a chilly evening or simply want to try a fresh twist on a traditional cabbage recipe, this soup offers layers of warmth, tang, and that charming earthy depth that makes you feel right at home.

Creamy German Red Cabbage Soup - Recipe Image

Ingredients You’ll Need

Every ingredient here plays a starring role, combining simplicity and freshness to build the flavor, texture, and beautiful color of this dish. From the aromatic caraway seeds to the creamy sour cream finish, each item was chosen to create a rich yet balanced bowl that’s comforting in every spoonful.

Unsalted Butter: Adds a gentle richness without overpowering the other flavors.
Olive Oil: Helps sauté the veggies to a tender perfection while adding a subtle fruitiness.
Red Onion, diced: Provides sweetness and depth when softened.
Garlic Cloves, minced: Infuses a savory aroma essential to the soup’s personality.
Caraway Seeds: A classic spice that pairs beautifully with cabbage, delivering a distinct, slightly nutty flavor.
Chopped Red Cabbage: The star ingredient offering color, texture, and a delicate earthiness.
Yukon Gold Potato, peeled and diced: Creates the creamy body and smooth consistency.
Kosher Salt: Brings out the natural sweetness of the vegetables.
Vegetable Stock: Forms the flavorful liquid base essential for simmering.
Black Pepper: Adds just the right zing of warmth.
Apple Cider Vinegar: Introduces a bright tang that lifts the whole soup.
Sour Cream: Enriches the soup with creamy texture and a slight tartness.
Fresh Dill: A fragrant herb to finish with a fresh, slightly grassy note.

How to Make Creamy German Red Cabbage Soup

Step 1: Sauté the Aromatics

Start by melting the butter with olive oil in a Dutch oven over medium heat. Add the diced red onion and sauté gently until it turns soft and translucent, about 5 to 7 minutes. This slow cooking releases the onion’s natural sweetness, setting a flavorful foundation for the soup. Next, add minced garlic and caraway seeds, stirring just until fragrant, about 30 seconds. Your kitchen will start to smell incredible at this point.

Step 2: Cook the Cabbage and Potatoes

Reserve half a cup of the chopped red cabbage for garnish, so the final presentation gets that fresh, colorful pop. Then toss the rest of the cabbage, diced Yukon Gold potato, and kosher salt into the pot with the aromatics. Saute everything together for around 5 minutes until the cabbage begins to soften but still holds some structure. This step helps build layers of flavor before the broth goes in.

Step 3: Simmer to Develop Flavor

Pour in the vegetable stock, add 2 cups of water, and sprinkle in black pepper. Bring the entire pot up to a boil over high heat before lowering to a medium-low simmer. This gentle simmer for at least 20 minutes allows the flavors to meld beautifully as the cabbage and potatoes become tender and ready to blend.

Step 4: Blend and Finish the Soup

Once everything is tender, remove the pot from the heat and stir in apple cider vinegar to brighten the soup’s profile. Use an immersion blender right in the pot to blend the soup until completely smooth and creamy. Now comes the magic moment: stir in the sour cream to add luscious silkiness and depth. Give it a taste and adjust salt and pepper as needed — this step lets you tailor it perfectly.

How to Serve Creamy German Red Cabbage Soup

Garnishes

The reserved fresh cabbage tossed on top adds a wonderful crunch and vibrant color contrast. A dollop of sour cream crowns each bowl with creamy coolness, while a sprinkle of fresh dill adds a burst of herbaceous brightness that pulls all the flavors together. These simple garnishes elevate the soup from cozy to restaurant-worthy.

Side Dishes

Pair this delightful Creamy German Red Cabbage Soup with rustic hearty bread, like a crusty rye or sourdough, perfect for soaking up every last drop. A fresh green salad with a light vinaigrette cuts through the richness beautifully. For a heartier meal, a side of roasted sausages or spaetzle brings a comforting German flair.

Creative Ways to Present

Imagine serving this soup in charming mini soup crocks or bread bowls for a cozy vibe that’s perfect for entertaining. You can swirl in extra sour cream just before serving or even sprinkle toasted caraway seeds on top for an extra crunch and a smoky aroma. Garnish with a sprig of dill or some chopped chives for a fresh pop of color that invites you in.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve that fresh flavor and creamy texture, and you’ll have a quick, delicious meal ready to reheat whenever hunger strikes again.

Freezing

You can freeze the Creamy German Red Cabbage Soup for up to 2 months. Freeze in portions for easy thawing. Because of the sour cream, the texture might shift slightly after thawing, but a quick stir or additional splash of sour cream after reheating will bring back the luscious creaminess.

Reheating

Reheat gently on the stovetop over medium-low heat to avoid breaking the creaminess. Stir frequently, and if needed, add a splash of vegetable stock or water to loosen the soup up. Avoid boiling as it can affect the texture and taste. A warm bowl will have you feeling cozy in no time.

FAQs

What if I can’t find red cabbage?

If red cabbage isn’t available, green cabbage can work as a substitute, but expect a milder color and slightly different flavor. The soup will still be delicious but won’t have the same vivid visual appeal.

Can I use chicken broth instead of vegetable stock?

Absolutely! Using chicken broth will add a richer, meatier depth to the soup, making it heartier while maintaining that creamy balance.

Is this soup suitable for a vegan diet?

To make it vegan, swap out butter for olive oil and replace sour cream with a plant-based alternative like cashew cream or coconut yogurt. This keeps the luxurious texture while respecting dietary needs.

How can I make this soup spicier?

Add a pinch of crushed red pepper flakes when sautéing the onions or garnish with a dash of smoked paprika for a mild smoky heat that complements the cabbage beautifully.

Can I prepare this soup in advance for a party?

Yes! This soup tastes even better the next day as the flavors have more time to meld. Just prepare it up to blending, refrigerate, then finish by blending and adding sour cream right before serving.

Final Thoughts

This Creamy German Red Cabbage Soup is a heartfelt recipe that brings warmth and vibrancy to your table with every spoonful. It’s a wonderful way to celebrate simple ingredients transformed by careful technique and a bit of love. I truly hope you try this recipe soon — it’s one of those dishes that feels like a hug in a bowl and never fails to brighten up even the coldest days.