This hearty cabbage soup combines chicken, pork and plenty of vegetables into an easy one‑pot meal. It’s a cozy, nutrient‑packed dish that’s perfect for cold evenings and for anyone looking for a satisfying main‑dish soup. The recipe yields ample portions and is built on simple pantry ingredients, making it a great choice for meal prep or a family dinner.
Cabbage Soup with Chicken and Pork
This one‑pot cabbage soup is true comfort food: light but filling, full of vegetables, and gently seasoned so the flavors of the meat and produce shine through. It’s ideal for batch cooking because it reheats well and the flavors deepen over a day or two in the fridge. The recipe below is flexible — if you prefer, increase the chicken and skip the pork, or use dark meat for a richer mouthfeel.
My cousin made this version quickly with ingredients on hand, filling the kitchen with warm, savory aromas. It’s straightforward to prepare, and the large yield makes it excellent for families or for freezing portions. Below you’ll find a clear ingredient list, step‑by‑step instructions, nutrition details, and simple tips for customizing the soup to your taste.
Recipe Details
Yield: 8 servings
Serving size: 1 3/4 cups
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Ingredients
- 16 ounces boneless skinless chicken breasts, cut into bite‑size pieces
- 1 pound country style pork ribs (boneless), cut into small chunks
- 2 bay leaves
- 1 large chicken bouillon cube (or equivalent powder)
- 1/4 teaspoon ground cumin
- 8 cups water
- 1 medium head cabbage, chopped (about 9 cups)
- 3 medium carrots, chopped
- 2 large leeks, chopped (whites only)
- 2 cloves garlic, minced
- 1 yellow pepper, chopped
- 1.5 ounces brandy (optional; omit if you prefer no alcohol)
- 3/4 teaspoon kosher salt, and black pepper to taste
- 1/2 teaspoon Sazon seasoning or 1/2 teaspoon turmeric (optional, for color)
Instructions
- Prepare the meat: trim and cut the chicken and pork into small, uniform chunks so they cook evenly.
- Combine the base: in a large soup pot, add the chicken, pork, water, chicken bouillon, bay leaves and cumin. Bring to a gentle boil over medium heat, then reduce the heat and simmer for about 15 minutes to develop the broth.
- Add vegetables and seasonings: stir in the chopped cabbage, carrots, leeks, garlic, yellow pepper, brandy (if using), kosher salt, black pepper and Sazon or turmeric (if using).
- Simmer: lower the heat to a gentle simmer, cover the pot, and cook for about 45 minutes, or until the vegetables are tender and the meat is cooked through.
- Final seasoning: taste and adjust salt and pepper before serving. Remove bay leaves before serving.
Serving Suggestions and Variations
This soup works well as a main dish when served with crusty bread, a side salad, or a scoop of cooked rice. If you prefer, replace the pork with additional chicken, or use chicken thighs for a richer flavor. For a vegetarian version, omit the meat and increase the broth, substituting vegetable bouillon and adding extra beans or lentils for protein.
Nutrition (approx. per serving)
Calories: 217 kcal • Protein: 26.5 g • Carbohydrates: 13 g • Fat: 5 g • Fiber: 4 g • Saturated Fat: 1.5 g • Cholesterol: 93.5 mg • Sodium: 212.5 mg • Sugar: 4.5 g
Tips
- To boost flavor, brown the pork lightly before adding water for a deeper, roasted note.
- If using store‑bought bouillon, check sodium levels and adjust the added salt accordingly.
- Leftovers keep well refrigerated for 3–4 days and freeze beautifully in individual portions for quick meals.
- For a gluten‑free version, confirm your bouillon is gluten‑free.
Final Note
This cabbage soup is simple to assemble and makes a comforting, vegetable‑rich meal. It’s ideal for chilly nights and for feeding a crowd. Try making a double batch and freezing portions for easy future meals.