Thursday, November 18

Chicken & Cabbage Dumpling Soup

I wanted to make cabbage soup, because i had a whole white cabbage to work with. But i didn't feel like making a standard soup. So, i surfed the net and looked for recipes and at Tasty Kitchen, i found a super creative recipe for Pork & Cabbage Dumpling Soup by runningwithtweezers. I liked idea so much, i wanted to give it a try. I don't really eat that much meat, and if i do, it's chicken. So i decided to make my own version of the dish; also a bit simplified to match my (more limited) culinary skills. I made a vegetable stock and made dumplings with herbal cheese, minced chicken meat and cabbage leaves. It's super easy and super cheap. The food cost for one bowl of soup is about €0,80.

What you need...

1 whole white cabbage
1 whole white celery
3 medium-sized onions
1 tbs butter
3 L water
10 grains of black pepper
1 bundle green onions
400g minced chicken meat
100g herbal cheese (Chive Philadelphia)
1 clove garlic
1 tsp nutmeg
pepper & salt to taste

What to do...

Take the 6 biggest leaves off the cabbage and put them aside for now. Keep peeling off the cabbage leaves until that becomes impossible and the leaves you see are almost completely white. The leaves that come off are ideal for coleslaw, so i put those aside as well, because the cabbage i used was absolutely huge. Cut out the core. The rest, even the small, harder leaves, can be used for the bouillon. Wash the cabbage and the celery and cut the celery into large strips. Quarter the onions and stew them in a large pot with a bit of butter. Add the water, the celery and the cabbage and bring to a boil. Leave to boil gently with the pepper grains and some salt for about 1,5 to 2 hours.

In the mean time,take the leaves you put aside and cut the main nerve out, so you have two equal parts. Throw the nerve away. Use these leave parts to make your dumplings. Blanch them first so they'll be a bit softer and easier to handle. Immediately after they come out of the boiling water, put them in cold water. This will maintain the nice green color. Season the minced chicken meat with finely chopped garlic, the nutmeg, the herbal cheese and peper & salt.

Cut the long leaves off the green onions and run a knife along the leaves, cutting them open. Cut into two strands, so you have four onion leaf ribbons per leaf. Wrap a cabbage leaf around two tablespoons of meat and use an onion leaf ribbon the bind it. Blanch them for 3-4 minutes or until the meat is cooked.

Sieve the bouillon, chop the rest of the green onions and add them to the boiling bouillon. When they're soft, it's time to plate up the soup. Put one cabbage package almost in the middle of a soup plate, put another one on to it in the other direction and poor some bouillon around them. Finished!


  1. Sometimes in simple things we can find beauty. This looks like a very fine soup to me.

  2. I love the internet and all the recipes I can find on here, thanks for your chicken and cabbage soup recipe, looks and sounds really good.

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  4. It looks wonderful.I love how you presented this dish.I'll be adding this to my meal plan this week.Thanks for sharing this

  5. what a delicious blog! here is so many uncanny inspirations!

    have a nice time,

  6. Thank you, Paula. :)
    I like your blog too. Too bad i don't speak polish.