Cabbage soup recipe

augustbells
augustbells Posts: 113
edited September 20 in Food and Nutrition
Hi,

I was wondering if anyone had a simple but delicious cabbage soup recipe? I've been wanting to make it and have done a search on the Internet but there is sooo many different ways to make it!

Replies

  • I want to know this too... :laugh:

    I've been wanting to make it, but have been putting it off because I'm the only one in my household that loves cabbage.
  • Elizzi
    Elizzi Posts: 13 Member
    I want it too!!!
  • Hiya - I love cabbage soup.. my favorite is Tuscan ribollita..

    I use a variation of this Chiarello recipe - http://www.foodnetwork.com/recipes/food-network-kitchens/vegetarian-ribollita-recipe/index.html

    a little diced prosciutto gives it a little more flavor without that many calories - worth it..

    I've made it with bok choy instead of napa cabbage with success as well.

    The canned cannelinis are just fine.. no need for dried beans IMO.

    Great peasant food / stew that reheats very well all week.. Good luck!
  • Elizzi
    Elizzi Posts: 13 Member
    Found this one..

    2 medium onions, thinly sliced
    3 tablespoon butter
    2 cans (10 1/2 oz each) condensed beef broth
    1 small head green cabbage, coarsely shredded
    2 carrots, sliced
    2 medium potatoes, peeled & cubed
    1 stalk celery (including leaves), sliced
    2 tomatoes, chopped
    1/2 to 1 teaspoon dried dill weed
    1 tsp salt
    Pinch of freshly ground pepper

    Says combine and simmer 2 hours!
  • carrieberrie
    carrieberrie Posts: 356 Member
    I use this recipe, very good! This is the cabbbage soup diet recipe.


    Cabbage Soup Recipe

    6 large green onions
    2 green peppers
    1 or 2 cans of tomatoes (diced or whole)
    3 Carrots
    1 Container (10 oz. or so) Mushrooms
    1 bunch of celery
    half a head of cabbage
    1 package Lipton soup mix
    1 or 2 cubes of bouillon (optional)
    1 48oz can V8 juice (optional)
    Season to taste with salt, pepper, parsley, curry, garlic powder, etc.
    Directions:

    Slice green onions, put in a pot and start to saute with cooking spray.

    Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.

    Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

    Clean carrots, cut into bite size pieces, and add to pot.

    Slice mushrooms into thick slices, add to pot.

    If you would like a spicy soup, add a small amount of curry or cayenne pepper now.

    You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.

    Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

    I think it is about 68 calories for a cup!
  • pmaria10
    pmaria10 Posts: 784 Member
    Mmmm Cabbage Soup!

    I don't have any of my own but keep em coming I want to try each and every recipe. :)
  • Thanks guys! :smile: I definitely will be trying all 3 recipes.
  • Oh yes..and its oh so good..that how i make mine too!!!
  • AwMyLoLo
    AwMyLoLo Posts: 1,571 Member
    I might make this this weekend even though hubby won't eat it... It might keep me from going overboard like I usually do on the weekend.
  • chrissyh
    chrissyh Posts: 8,235 Member
    The weight watchers garden veggie soup is really good and tons of veggies
  • catherine1979
    catherine1979 Posts: 704 Member
    I make this one, it's from Heidi Swanson's blog, 101 cookbooks. Great food blog, by the way.

    1 tablespoon extra virgin olive oil
    a big pinch of salt
    1/2 pound potatoes, skin on, cut 1/4-inch pieces
    4 cloves garlic, chopped
    1/2 large yellow onion, thinly sliced
    5 cups stock (see head notes)
    1 1/2 cups white beans, precooked or canned (drained & rinsed well)
    1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

    more good-quality extra-virgin olive oil for drizzling
    1/2 cup Parmesan cheese, freshly grated

    Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...

    Serve drizzled with a bit of olive oil and a generous dusting of cheese.

    Serves 4.
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