Autumn recipesCooking recipes Regional specialties from the federal statesRegional specialties from the Saarland⛄ Winter recipes

Kappessupp from Saarland

Kappes – that’s what they call white cabbage in Saarland. And the Kappessupp is a strong white coal stew. These inconspicuous vegetables are an integral part of regional specialties in many parts of Germany. The ancient Romans once again had their fingers in the game. They succeeded in growing lush leaves in a compact head from the rather barren vegetables. They called it “capute”. In the case of the Saarlanders, it became “Kappes”.


A well-known growing area is, for example, in the Lisdorf / Saarlouis area. The cap cutters (Kappeskläs) used to roam the towns in autumn and offer their services: the small chopping of the cabbages (capes) with the chopping knife. Nowadays kitchen machines do that. White cabbage is often underestimated: it contains a balanced mixture of important vitamins and minerals. And it’s high in fiber

As in this recipe, the kappa soup is quick and easy to cook. It is a hearty, warming meal, especially in the cool seasons such as autumn and winter .

Bowl with white cabbage soup and spoon

Recipe Kappessupp from Saarland

A hearty white cabbage soup that is very easy to prepare.
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Course: soup
Cuisine: Saarland
Keyword: savoury
Difficulty: Beginner
Total Time: 2 hours 20 minutes
Servings: 4

Ingredients & Shopping list

  • 4 large potatoes
  • 500 g white cabbage (Kappes)
  • 500 g beef to cook (high rib)
  • 1 bunch soup greens
  • 1,5 ltr cold water
  • salt, pepper
  • Caraway seeds as needed
  • 1 bay leaf


  • Clean the soup greens (celeriac, leek, carrot, parsley, turnip or parsley root) and cut into small pieces.
  • Put the chopped vegetables together with the beef in one piece in the cold water. Bring to the boil and simmer on a small tray for about 1.5 hours until the meat is soft.
  • In the meantime, cut the cabbage into fine strips. Dice the peeled potatoes.
  • Remove the meat from the broth. Add the white cabbage / kappes and the potato cubes to the broth and simmer for another 30 minutes.
  • Season with salt, pepper and, if you like, with caraway seeds.

Tips & Hints

This soup is suitable as a main course, but also as a snack with a slice of farmhouse bread.

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