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Prep Time 45 mins
Cook Time 1 hr 20 mins
Total Time 2 hrs 5 mins
Course Soup
Cuisine European
Servings (Default: 10)


Light Savoy Cabbage Stew
Light Savoy Cabbage Stew
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  1. Clean the soup greens. Peel the carrots and celery from 2 bunches of soup greens, wash and cut into small pieces. Clean, wash and cut the leek into rings. Put the finely chopped soup greens in a large saucepan, pour in approx. 3 liters of cold water. Add 2 teaspoons of salt, bay leaves and peppercorns, bring to the boil and simmer gently over a low heat for about 1 hour.
  2. Peel the carrots and celery from the remaining soup greens and wash. Cut the carrots into slices and the celery into strips. Clean and wash the leek and cut into rings. Clean and wash the red peppers and cut into strips. Peel, wash and cut the potatoes into even cubes. Clean, wash and cut the savoy cabbage. Wash the red chili peppers, cut lengthways, core and cut into fine rings. (Caution: do not get your fingers near the eyes!)
  3. Pour the stock from the pot through a sieve into another pot, season with salt and pepper and heat. Add the vegetables and chilli and simmer over a low heat for about 20 minutes.
  4. Wash the parsley, pat dry, pluck the leaves off and chop. Finally add the parsley to the soup and season again with salt and pepper.
  5. This delicious soup has per serving:
  6. 540 kJ = 130 kcal.
  7. Carbohydrates: approx. 20 g
  8. Fat: 1 g
  9. Protein: 10 g
  10. Tip:
  11. This soup can be wonderfully frozen in portions.