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Green Cabbage Caldo Verde

Green Cabbage Caldo Verde

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
James

James

The national soup of Portugal. Classic peasant food that is very quick and easy to make with strong simple flavors. A fast winter warmer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 27 g
  • 41%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1144 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

  1. Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. Add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes.
  2. Pour in water, then bring to a boil over high heat. Reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes.
  3. Carefully puree the soup in batches until smooth, then return to the stove over medium heat. Add sausage and remaining cabbage; season with paprika, salt, and pepper. Bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened.
  4. To serve, ladle into large flat soup plates and drizzle with generous amount of olive oil.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Maria
14

Maria

4/21/2010

Hello from Portugal, the traditional caldo Verde, is usually made with Kale leaf, very very finely sliced, here in Portugal we usually don't use cabbage, thats why we call it "caldo verde" which mean green soup, and you get the green colour from the Kale leafa, otherwise your receipe is perfect. On the side we like to serve it with a nice slice of Portuguese corn bread.

SQUEAKYCHU
13

SQUEAKYCHU

11/16/2008

This is an excellent soup for the chilly days of autumn! Here's what I did a little differently from the original recipe. I used Polish beef sausage instead of chorizo (to make it kosher). I added 1 carrot, chopped into small pieces, plus its carrot greens, finely diced, for color. I used 4 tsp of salt instead of 2 tsp of salt because I like it more heavily seasoned. I used plain paprika instead of smoked paprika only because I didn't have the smoked kind. Thanks for a great recipe!!

witchywoman
7

witchywoman

4/19/2010

This soup is absolutely fantastic! It is hearty and filling and super good!! I had to use linguica instead of chorico because that was all I could find! I'll be making this often, thanks for a great recipe!

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