Cabbage-Potato Soup

Total Time:
45 min
5 min
40 min

8 to 10 Servings

  • 2 tablespoons oil
  • 3 cups chopped onion
  • 3 cups shredded white cabbage
  • 2 cups grated Idaho potatoes
  • 2 quarts chicken stock
  • 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
  • 2 cups grated carrots
  • 1 cup cream
  • Salt and pepper
  • In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.

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4.3 19
I wish I had tasted this before adding the cream. Somehow, I think it would be better without it. I will probably make a second attempt omitting the cream next time and then decide if this is a keeper or just goes in the "Eh, it's okay" pile.  item not reviewed by moderator and published
Very good! We're vegetarians, so I didn't put any meat in it but it was amazingly flavorful. I tried,grating the potatoes, as one reviewer suggested, but since I only have a blender, they were a blended soupy mess. I graded some potatoes by hand and used the blended ones as well. I think I stumbled,upon a,great soup thickener. item not reviewed by moderator and published
Nice cozy soup for a cool rainy winter day. Very simple to make. I used a knife to cut the cabbage and onions, but the food processor for the potatoes and carrots. I didn't have any corn beef but crisped up 8 ounces of deli ham that I slivered. It was delicious and will appear regularly on our family menu. item not reviewed by moderator and published
In a rural west Texas town, ingredients are limited, so I substituted 1 1/4 pounds locally-processed ground venison pan sausage instead of the corned beef. The venison was the first ingredient in the pot, browned before adding the oil and onion. Thereafter, I pretty much followed the recipe. I topped it with chopped green onions and provided waverly wafer-type crackers to crumble into the soup. The crackers added a real creamy, salty, "comfort" element. It was great! item not reviewed by moderator and published
It'great on those cold evenings or whenever, good if your not feeling well. item not reviewed by moderator and published
Great way to use up leftover corned beef. Made the recipe exactly as written and we really enjoyed it. item not reviewed by moderator and published
If you follow this recipe to the T you will have a great meal. If go around trying to make it your own and skipping ingredients then you are NOT following the recipe. Take the time to find all the ingredients and you will not regret it. I added lots of fresh peppercorn while cooking. It was excellent. If you simmer away the broth you can always add a lil more. I was actually surprised on the simplicity of the recipe considering Emeril is quite the fancy guy. Thanks item not reviewed by moderator and published
Good, easy and hearty. I also added crisp bacon and used low fat milk. Taste great. Can Food Network add Calories and nutritional info with recipes. item not reviewed by moderator and published
I had only some of the ingredients: lots of cabbage on whole head shredded 1 large onion, some garlic cloves NO carrots No Corned beef chicken broth 1 red pepper (had left over in fridge) and replaced corned beef by frying up some bacon strips until crispy, drained and kept them separate to toss on soup. Instead of cream I added a cup whole milk tasted delicious and I managed to use up my leftovers! item not reviewed by moderator and published
I love this recipe, It's easy and tasty, I didn't add the cream and still taste good !! item not reviewed by moderator and published
We made this recipe without the corned beef and it was great, leave out some of the stock when ur making it this way though (to keep it from being too watery.) All and all a great soup. item not reviewed by moderator and published
Irish food for the most part is a bit bland by comparison to other nationalities. But this soup was great; I am Irish, and a lover of potato and cabbage, so what's not to love?? The subtle flavors are so comforting. item not reviewed by moderator and published
I omitted the corned beef and added in chopped up roasted chicken breast from the grocery store. I also sauted in celery with carrots and onion and only used half the heavy cream. I cubed all veggies instead of shredded. Definately will make again, super easy. item not reviewed by moderator and published
My husband and I love Corned Beef and Cabbage, so when I found this recipe in my files, I thought, "sounds good for a rainy night". I made some changes in that I used 1 lb. of cubed Corned Beef, excellent brand. I did everything in the recipe, and it (sorry Emeril)tasted very bland. My husband decided to put in Tabasco to spice it up, but I'm sorry to say, it didn't help. Perhaps it will taste better tomorrow. item not reviewed by moderator and published
I used a little bit of creative license with this recipe; added some szechuan seasoning, a yam along with the white potatoes, cut small strips of boneless pork loin chops instead of corned beef, and instead of cream, I used a can of cream of mushroom soup. It was easily the BEST soup I ever made. The family was floored, I was floored, the dogs who were allowed to smell it were floored. It was so good that the kids asked for seconds instead of the pie that I made for dessert. Two thumbs and eight fingers up! item not reviewed by moderator and published
Over thanksgiving holiday my brother and I decided to have an Irish pub night themed dinner for our friends. We decided to make the cabbage-potato soup for authenticity's sake, as, to be honest, neither of us were cabbage fans. But we went in with high hopes. Everything smelled good; I daresay the soup has a better look to it before the cream is added. Beyond that the soup reduced all of the bitterness of the cabbage and extracted its sweet and subtle flavor. The corned beef adds a nice saltiness to it, and using quality corned beef is key. I'm making this soup for the second time in a week today. Its simple, cheap but amazingly tasty. Everything Irish cooking should be. item not reviewed by moderator and published
What a wonderfully simply, yet tasty soup. I have to admit I cubed up the carrots, potatoes, and cabbage just so it seemed hardier. I also crock pot cooked the corned beef, let cool completely, then cubed it too. The whole family loves it and I am sure our customers at our little cafe will too!!! item not reviewed by moderator and published
Terrible in both presentation and flavor. I love cabbage, but this was awful. Won't try this again. item not reviewed by moderator and published
I had to make adjustments to our vegetarian diet...used veggie broth and veggie was delish! As usual your recipes are veggie adjustable...always great ideas! item not reviewed by moderator and published

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St. Patrick's Day