Ingredients Healthy Vegetable Recipes Healthy Greens Recipes Healthy Chard Recipes Bavarian Leek & Cabbage Soup 2.5 (2) 2 Reviews This hearty German cabbage soup recipe is made healthy with tons of leeks, cabbage, greens, carrot and celery. If you can't find smoked bratwurst or kielbasa, chicken sausage or ham makes a good substitute. By Bruce Aidells Bruce Aidells With 40 years of teaching, writing, and producing award winning recipes and sausages, Bruce Aidells is an American expert on sausage. In addition, his knowledge of American regional cooking has led him to write hundreds of published recipes that showcase the bounty of American ethnic and regional cooking, as well as grilling and charcuterie. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Cook Time: 50 mins Additional Time: 20 mins Total Time: 1 hr 10 mins Servings: 8 Yield: 8 servings Nutrition Profile: Healthy Immunity Low Added Sugar Low-Calorie Jump to Nutrition Facts Ingredients 3 tablespoons extra-virgin olive oil 2 medium leeks, white and light green parts, halved and thinly sliced (see Tip) 1 cup coarsely chopped carrot 1 cup diced celery 2 tablespoons chopped fresh thyme 6 cups low-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below) 1 12-ounce bottle lager 8 cups thinly sliced green cabbage 3 cups diced red potatoes 2 bay leaves 4 cups chopped greens, such as chard or kale 12 ounces smoked bratwurst or kielbasa, cut into 1/2-inch rounds ¾ teaspoon salt Chopped fresh parsley for garnish Ground pepper to taste ½ cup reduced-fat sour cream Directions Heat oil in a large pot over medium heat. Add leeks, carrot, celery and thyme. Cover and cook, stirring occasionally, for 10 minutes. Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil. Uncover, reduce heat and simmer for 10 minutes. Stir in greens and sausage and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaves. Ladle into bowls and top each with 1 tablespoon sour cream and parsley, if desired. Tips Make Ahead Tip: Cover and refrigerate for up to 3 days. Clean leeks well to be sure they're grit-free: After slicing, place in a bowl of water and swish around to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any dirt behind. Drain well. Repeat as needed. Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months.Makes: about 10 cups.After straining, this stock has negligible calories, nutrients and sodium. Originally appeared: EatingWell Magazine, January/February 2015 Rate It Print Nutrition Facts (per serving) 325 Calories 20g Fat 24g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 3/4 cups Calories 325 % Daily Value * Total Carbohydrate 24g 9% Dietary Fiber 4g 15% Total Sugars 5g Protein 12g 25% Total Fat 20g 25% Saturated Fat 5g 24% Cholesterol 39mg 13% Vitamin A 4057IU 81% Vitamin C 45mg 50% Folate 80mcg 20% Sodium 699mg 30% Calcium 99mg 8% Iron 2mg 13% Magnesium 48mg 11% Potassium 849mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved