Scandinavian Cabbage Soup


Scandinavian Cabbage Soup

Scandinavian Cabbage Soup
1-1/2 cups
30 Min

This cheesy version of cabbage soup is inspired by an Old World recipe. Scandinavian Cabbage Soup is chock-full of veggies and creamy richness, making it a hearty and flavorful main dish, and it only takes 30 minutes from start to finish!

What You'll Need

  • 1/2 stick butter
  • 3 cups chopped cabbage
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 cup thin carrot slices
  • 1 (14-1/2-ounce) can cream-style corn
  • 1 cup frozen peas
  • 2 cups milk
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 cups (8 ounces) shredded cheddar cheese

What to Do

  1. In a soup pot over medium-high heat, melt butter; saute cabbage, onion, celery, and carrots 8 to 10 minutes or until tender.
  2. Add corn, peas, milk, chicken broth, thyme, garlic powder, salt, and pepper; simmer about 15 minutes. Add cheese, stirring until melted; serve immediately.


  • To lighten up this Scandinavian Cabbage Soup a bit, start with olive oil instead of butter and use a reduced-fat cheddar cheese.
  • If you love finding new ways to cook with cabbage, then you should check out our collection of Easy Cabbage Recipes.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 364
  • Calories from Fat 202
  • Total Fat 22g 35 %
  • Saturated Fat 14g 70 %
  • Trans Fat 0.4g 0 %
  • Protein 16g 32 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 66mg 22 %
  • Sodium 1,268mg 53 %
  • Total Carbohydrates 28g 9 %
  • Dietary Fiber 4.4g 18 %
  • Sugars 12g 0 %

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What is the serving size?

Hi there! The serving size is 1 3/4 cup. Enjoy!

This Scandinavian cabbage soup sounds really filling. It could be served as a meal in itself or used as a side dish. I love cabbage and I like to find other ways to prepare it outside of just steaming or as cole slaw. I plan to try it but cut the recipe in half because there are only two of us.

I just made this for the first time today. I was worried that the cabbage flavor might overwhelm the dish, but that wasn't the case at all. It was so mild and delicious! I served it with Irish Soda Bread and I can't wait to get at those leftovers. I followed the recipe as shown, and I appreciate the fact that the vegetables are the focus in this dish, but if you're looking to bulk this up, I would suggest adding diced ham.

We still have a few days of winter left and this would be a great soup to serve the family. Now my husband is not a fan of cabbage and I am wondering if I can get it past him in this recipe. Only one way to find out.

An error in this recipe. It says 2 cups (8 ounces) shredded cheddar cheese. Do you mean 2 cups (16 oz) or 1 cup (8 oz) ?

Good morning! There is no error in the measurement of cheese in the recipe. Cheese is measured in dry weight not liquid form, so 1 cup of shredded cheese equals 4 ounces and 2 cups would equal 8 ounces. We hope you enjoy! :)

Can this be made in an electric pressure cooker

Good morning! Yes, this soup recipe can be made in a pressure cooker. The Test Kitchen recommends cooking only the cabbage, onion, celery, and broth first for 8 minutes in the pressure cooker. Then add remaining ingredients and heat on stove top for 10 minutes. Enjoy! :)

Margarine is only one molecule away from plastic. Even my cardiologists, recommends butter over margarine. As with everything, moderation is the key. I indtend to make this soup today using butter and adding Italian sausage.

To make this healthier reduce butter by 2/3s, add a little vegetable stock to saute the veggies. Replace the milk with Almond Milk. It is delicious and the changes make it healthy too!

almond milk?????? since when did almonds give milk? please read the back of these so-called "milks" all made with chemicals and unknown substances invented in a lab if you truly want to make it healthier u can use olive oil to saute but these changes will also affect the taste of the recipe to some degree I vote for the real thing

You can make almond milk at home. The ingredients are almonds and water, as are most store bought nut milks. They are NOT made with "unknown substances", and are significantly lower in carbs and sugar than dairy milk.

I used Kerrygold cheese. Instead of 3 cups milk I used 2 cups and 1 cup chicken broth. Sauteed in olive oil less butter touch of half and half. Added baby clams. Delightfully easy. Soothing

I added the avocado, and once served, sprinkled the cheese and some bacon crumbles. WOW !! QUite tasty! Love the thyme smell through the house....

I can't stick to a recipe if I tried. But I stuck to this pretty good, and only added a pound of kielbasa sliced into 1/2" pieces to it. It was a bit cheesier than I prefer, but it was a really good soup and I would make it again! It is a very down-home, comforting kind of soup. My 91 year old dad gave it a two thumbs up.

I have to retract the rating as posted.... it should have been 5 stars!

Just a suggestion: for those who worry about cabbage and cabbage related vegetables that produce 'gas', adding a pinch of baking soda to these recipies or even preparing the vegetables plain with a pinch of the baking soda (not powder) will remove most of the side effects.

It would be great if you would add nutritional information for your recipes.

judithirene777 I use olive oil instead of butter as I have congestive heart failure and it works just as well without all of the bad things in butter olive oil is good for you too!

I want to make this real soon... my only concern is about the butter... am I able to cut it down? I am on cholesterol pills and try being careful...

Butter is not bad for you.

I made this and it is soooooooo good, my husband loved it, it is so easy and so good...

I don't need the nutrional values (smirk) - but a picture of this would be nice!

that is so funny dlita


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