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Swiss cabbage soup

The cheese on top of this soup changes from canton to canton. Expect Gruyere in French cantons, Emmentaler if you are in one of the German cantons, and Parmesan in Italian ones.


2 T butter (use margarine or cooking oil if preferred)
2 sli bacon (coarsely chopped)
2 T onion (minced)
4 c cabbage (white cabbage, shredded)
1⁄2 t sage (dried)
1⁄4 t pepper (or to taste)
1⁄4 t salt (or to taste)
1 T flour (white flour)
6 c broth (chicken broth)
1⁄2 c rice
4 T cheese (grated Emmentaler cheese)


  1. Heat butter in a a large pot. Fry bacon over medium heat.
  2. Add the onion, cabbage, sage, pepper, and salt. Sauté until cabbage is lightly browned, about 5 minutes. Add flour, stirring to coat cabbage.
  3. Add chicken stock and bring to a boil. Once it has reached the boiling point, add rice, turn heat to low and simmer, covered, for 40 minutes.
  4. Ladle soup into 4 soup bowls and sprinkle on top each 1 Tbs grated cheese before serving.
Total time
1 hour
Cooking time
Preparation time
4 servings


If you don't have it or don't want to make it, substitute 6 cups chicken stock with 6 cups water + 1 chicken stock cube.

The version of this soup I tried used long grain brown rice. Brown rice is healthier, but often a problem with the younger members of the family.


This is just one of the recipes from Switzerland and a sample of delicious Swiss food.

This cabbage soup is a sign of the German influence in Swiss cooking. The recipe means comfort food for cold, snowy winter days or crispy autumn evenings. Although to be true to the Swiss spirit, this soup would be the starter of a main meal, which is typically eaten at noon.

easy, vegetables
appetizer, lunch, dinner
Swiss food recipes
Food in Europe