Chunky Cabbage Soup Recipe

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

cabbage soup

This cabbage soup tastes so luxurious I often serve it at holiday meals.

So don’t even hesitate! Please don’t get me wrong: I know how humble something like cabbage soup sounds, but just wait till you see how delicious it is: My guests love it! It’s not just the taste that will knock their socks off; it is also about how exciting it is to get something fantastic with something so plebeian.

Cranberry sauce is the secret ingredient in this cabbage soup: It works like a charm!

Naturally sweet and sour! It is vegetarian too, like the overwhelming majority of my soups.

Give the food processor all your grinding and all your shredding to do in a jiffy!

The soup freezes beautifully, so don’t divide the recipe: Freeze!


  • 1/3 cup olive oil
  • 2 pouches Levana Nourishments Garden Vegetable
  • 1 small head white cabbage, quartered, cored, and thinly sliced (food processor)
  • 3 large potatoes, shredded (food processor)
  • 1 15-ounce can natural cranberry sauce
  • 1 large bunch dill, chopped
  • 2 cups canned crushed tomatoes
  • 2 tablespoons paprika
  • 2 teaspoons turmeric
  • 8 cups water
  • 1/4 cup unfiltered cider vinegar
  • Salt and pepper to taste


Bring all ingredients to a boil in a wide heavy bottom pot. Lower the temperature to medium, and cook covered 30 minutes, or a little longer, until the cabbage is very soft and tender. Adjust the texture and seasonings.

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