Green Cabbage Caldo Verde Recipe -
Green Cabbage Caldo Verde Recipe

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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  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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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!!


19 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.

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!

Dec 16, 2010

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 simplicity!

Nov 20, 2009

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


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  • 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.

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