Dilled Cabbage Soup

Total Time

Prep: 20 min. Cook: 20 min.


2 quarts

Updated: Oct. 14, 2022
When cold weather comes, my family always asks when I'm going to make this hearty soup. Cabbage is a perfect partner for potatoes. —Gwen Fritsch, Eastlake, Ohio


  • 2 cups shredded cabbage
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 1 can (49-1/2 ounces) chicken broth, divided
  • 3 medium potatoes, peeled, halved and sliced
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 2 to 3 teaspoons snipped fresh dill
  • 1/4 teaspoon pepper


  1. In a Dutch oven, saute the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture.
  2. Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  3. Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil).

Nutrition Facts

1 cup: 132 calories, 6g fat (4g saturated fat), 18mg cholesterol, 740mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 4g protein.

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