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Green Cabbage Caldo Verde

Green Cabbage Caldo Verde


"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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1 h 10 m servings 456 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 14
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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...

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...

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 g...

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...

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, roll...

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 p...

I wasn't sure this was a keeper until I tried it the next day. Wow, so much richer. I did use smoked sausage and fried it first and then added some butter to the soup. Five stars for simplici...

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

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 wit...

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