Green Cabbage Caldo Verde Recipe - Allrecipes.com
Green Cabbage Caldo Verde Recipe
  • READY IN ABOUT hrs

Green Cabbage Caldo Verde

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins
ADVERTISEMENT

Reviews More Reviews

Apr 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.

 
Nov 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!!

 

18 Ratings

Apr 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!

 
Sep 28, 2009

Very easy to make. I stuck to the recipe. Next time I plan to incorporate chicken broth into the required liqid. I think It might provide more depth of flavor. I also might try added carrtos as suggested in another review. I substituted linguisa for the chourico as I could not locate that particular sausage. I also need to add more salt. Not quitre enough for my personal taste. Loved it though. Everyone ate it up.

 
Nov 09, 2010

Cabbage is not the standard for this soup at all. It seems a good recipe, but the best substitute (what can easily be found in american grocery stores) is collard greens. Cut out the stems, rolls the leaves up tightly, finely shred them with a knife and add to the bowls, not the pot. The potatoes should be mostly mashed, not pureed and pasty looking. And when my Avo (grandma) cant get chourico or linguica sausage, she uses mild italian sausage. Its a bit strong but still good.

 
Nov 20, 2009

Will make again. Added carrots, didn't have chourico, so used ham and smoked saugage.

 
May 21, 2009

What a nice surprise this soup was! I only used half the amount of sausage the recipe calls for (which is what I had, and it was plenty) and I added a can of white beans. I also finished off with a squeeze of lemon to the pot. Super easy, yummy, and affordable soup – can’t beat that.

 
Feb 07, 2014

WOW! I made this with authentic Chourico from Furtados in Fall River, my childhood home. I took heed and followed the recipe, except to add salt to Kosher 3 Tsp. I added 1 Tsp of ground black pepper and 1 Tbsp of red pepper flakes. I used the boat motor; easy, and left it with some chunk. I used half green cabbage and half kale. This is awesome! Thanks!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 27 g
  • 41%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 1144 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

James
0 Followers 1 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Healing Cabbage Soup

A classic cabbage soup with garlic and stewed tomatoes in comforting broth.

Pork Stew in Green Salsa

See how to make an authentic Mexican pork stew in green tomatillo salsa.

Cream of Green Garlic Potato Soup

See how to make a creamy, green garlicky potato soup.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States