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Creamy Cabbage and Potato Soup


  • 2 medium potatoes peel and cut into pieces
  • 2 cups 500ml water
  • 1 teaspoon kosher or sea salt plus more for cooking the potatoes and sautéed cabbage
  • 4 teaspoons caraway seeds
  • 4 tablespoons 55g unsalted butter, total
  • 1 medium onion peeled and diced
  • 8 cups 1 1/4-pound, 625g green cabbage, sliced
  • 2 cups 500ml whole milk (see headnote)
  • 2 teaspoons fresh lemon juice or cider vinegar
  • Parsley Oil:
  • 1 small bunch parsley stems and leaves (about 1 1/4 oz.)
  • 3/4 c. olive or vegetable oil


  1. Peel the potatoes and boil in 2 cups of lightly salted water until they are tender when pierced with a knife, about 10-15 minutes. Remove from heat and set aside.
  2. In a soup pot, toast the caraway seeds over medium-high heat until they are fragrant and lightly toasted. This should take about 3 minutes and stir frequently. I did a few extra like David suggested to use for garnish on top of the soup.
  3. Remove seeds and set aside.
  4. In the same pot, melt 2 tablespoons of butter. Add the onion and cook until soft and translucent. Do not let these brown. Add the 4 teaspoons of caraway seeds and cook for 1 minute more. Keep the reserved seeds for garnish separate.
  5. Reserve about 1/3 of the cabbage (you will sauté this later) and add the rest of the shredded cabbage, 1 teaspoon of the salt, pepper to the pot and stir everything together. Cover and cook until cabbage wilts. Take a peak occasionally and give it a stir. If pt gets too dry add 1/4 cup of water. You don't want this scorching on the bottom. (Mine did a little). You can add another 2-3 tablespoons of butter here if you would like. Once the cabbage in the pot is mostly wilted, add the remaining cabbage. BUT not the reserved cabbage you will be sautéing later. Cover and cook, stirring occasionally until all the cabbage is wilted.
  6. Turn off the heat and and add the potatoes and their cooking water and the milk to the pot. Use an immersion blender to blend the ingredients. or put them in a standard blender and pulse a few times until smooth, then pour back in the soup pot.
  7. Chop the reserved cabbage into 3/4" pieces. (David shredded his cabbage for this step.) Heat the remaining 2 tablespoons of the butter in a skillet, add the cabbage and season with a little salt and pepper. Cook, stirring occasionally until the cabbage is wilted. Add this cabbage to the blended soup along with the lemon juice or vinegar.
  8. You do not have to do the parsley oil but if you choose to make this:
  9. Heat a small saucepan of water until boiling. Have a bowl of ice water handy. Plunge the parsley into the water and cook until wilted, 10 to 15 seconds. Remove it with tongs (or drain it), and immediately plunge the cooked parsley into the ice water, which'll guard its vibrant green color.
  10. When cool, squeeze as much water out of the parsley with your hands as you can and place it in a food processor or blender. The best option is if you have a mini-chopper food processor; this is a good place to use it! Puree the parsley with the oil until it's as fine as possible. Let stand for 1 or 2 hours. Place a square of muslin or a few layers of cheesecloth in a small mesh strainer set over a small bowl. Scrape the parsley and oil into the cheesecloth, then gather the ends and squeeze as firmly as possible - cheesecloth isn't as solid as muslin, go you may need to go easier on the pressure if using cheesecloth - to extract as much parsley oil as possible. You also put the mixture in a fine-mesh strainer and press it through that.
  11. To serve heat the soup and ladle into bowls. Top with a drizzle of the parsley oil and some of the caraway seeds. You could also top with a dollop of sour cream, maybe a little bacon bits. Soup keeps 3-4 days in the refrigerator or can be frozen up to 4 months.

Recipe Notes

Notes: David did not peel his potatoes but I found that my soup was a little to brown looking so I would suggest peeling potatoes before boiling. I also made about half the recipe for the parsley oil.