Cabbage and quail eggs soup

Quail eggs add an interesting touch to any soup. Even the simplest and plainest-looking soup is perked up with the addition of quail eggs. They are usually added to the Chinese birds’ nest soup but quail eggs can go into a lot of other soups, including a simple cabbage soup.

This recipe starts by boiling beef bones to make a rich broth. If you already have broth (see homemade broth how-to), you can skip the broth-making part, go directly to the next steps and just add bits of cooked beef, pork, chicken or turkey* to the soup. Cabbage and quail eggs soup


  • beef bones, about 500 g. (or ham bones, they’re especially good)
    a whole onion
    a whole garlic
    1 tsp. of peppercorns
    400 to 600 g. of white cabbage, cored and cut into thin strips
    4 to 5 tomatoes, diced
    salt and freshly ground pepper, to taste
    12 to 24 quail eggs, hard boiled and shelled
    fresh cilantro or sweet basil, to garnish


  1. Place the beef bones in a pot, pour cold water to cover and bring to the boil. Skim off scum that rises to the surface. Add a whole onion, whole garlic and a teaspoonful of peppercorns. Lower the heat, cover and simmer for an hour to an hour and a half. Cabbage and quail eggs soup

    Lift out the bones and, if there is any meat attached, pull it off and cut into small cubes. Discard the bones. Cabbage and quail eggs soup

    Take out the garlic and onion from the broth. Cabbage and quail eggs soup

    Pull off the skins of the onion and garlic and discard. With the garlic, it is easier if you cut off the root end and just press the garlic meat out of the skin. Cabbage and quail eggs soup

    Chop the garlic and onion. Or mash if you want them to be indiscernible in the soup. Cabbage and quail eggs soup

    Strain the broth. Reheat. Add the diced tomatoes and shredded cabbage. Season with salt and freshly ground pepper. Simmer for 30 minutes or until the vegetables are tender. Cabbage and quail eggs soup

    Just before serving, add the quail eggs. Ladle the soup into bowls and top with fresh herbs like sweet basil or cilantro, or both.

Quick Notes

For a no-meat version of this cabbage and quail eggs soup, ditch the meat or poultry. Or substitute tofu or mushrooms.

Cooking time (duration): about 2 hours

Number of servings (yield): 4 to 6

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

4 Responses

  1. beth says:

    Hi Ms. Connie!Have you tried corned beef and cabbage soup?It’s one of our comfort foods when we were small and my mom will cook it for quickie food on the table.

  2. Chaeles Bagli says:

    WOW… your dishes looks sooooo GOOD!!!

    mann i love the bird’s nest soup mentioned as well even IF its made from spit!!! <333

    i eat it like once every monthish and used to bought from website sometimes, my mom went back to hong kong and bought a full suitcase of it cause its cheaper there XD

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