Best 4 Moms Yummy Cabbage Soup Even If You Dont Like Cabbage Recipes

Are you looking for a delicious and nutritious soup recipe that's perfect for a cold winter day? Look no further than Mom's Yummy Cabbage Soup! This classic soup is made with simple, wholesome ingredients like cabbage, carrots, celery, onion, garlic, and tomatoes. It's simmered in a flavorful broth until the vegetables are tender and the flavors have melded together. The result is a hearty, comforting soup that's sure to warm you up from the inside out.

But what if you don't like cabbage? Don't worry, this soup is still for you! The cabbage flavor is mellowed out by the other vegetables and the broth, so it's not overpowering. In fact, many people who claim to dislike cabbage love this soup!

In addition to the classic cabbage soup recipe, this article also includes two variations: a vegetarian version and a slow-cooker version. So whether you're a meat-eater, a vegetarian, or you're just looking for an easy way to make a delicious soup, you're sure to find a recipe in this article that you'll love.

So what are you waiting for? Head to the kitchen and start cooking Mom's Yummy Cabbage Soup today!

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S CABBAGE VEGETABLE SOUP

Mom's Cabbage Vegetable Soup image

Mom originally got this soup recipe from Weight Watcher's. But she added a lot of vegatables and everyone loved it. Here is her written version. Everytime she made it she varied it a little. So don't be afraid to change it to suit your tastes.

Provided by Kathie Carr

Categories Vegetable Soup

Time 35m

Number Of Ingredients 13

Ingredients

4 c beef or vegetable broth
4 c tomato juice
2 clove minced garlic
4 c chopped fresh cabbage
1 onion chopped
1 c sliced carrots
1 c green beans
1 c cauliflower florets
1/2 c sliced bell pepper
1 tsp freshly ground black pepper
red pepper flakes to taste
salt to taste
1 c zucchini

Steps:

1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.

MOM'S CABBAGE SOUP

Mom's Cabbage Soup image

On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
For the crostini: Preheat your oven to 350 degrees F.
Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

MOM'S SWEDISH CABBAGE ROLLS

Mom's Swedish Cabbage Rolls image

Another great recipe I received from my mom. Not hard to make and so yummy (even though I'm not crazy about cabbage normally, I love these).

Provided by AndreaVT96

Categories < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 egg
1 teaspoon salt
1 dash pepper
1 teaspoon Worcestershire sauce
1/4 cup finely chopped onion
2/3 cup milk
1 lb ground beef
3/4 cup cooked rice
6 large cabbage leaves
1 (10 3/4 ounce) can condensed tomato soup
1 tablespoon brown sugar
1 tablespoon lemon juice
1 pinch ground allspice (if you have it)

Steps:

In a bowl combine egg, salt, pepper, Worc. sauce, onion, and milk; mix well.
Add meat and cooked rice; beat together with fork.
Immerse cabbage leaves in boiling water for 3 mins or just till limp; drain. (Heavy center vein of leaf may be slit about 2-1/2 inches if necessary.)
Place l/2 cup meat mixture on each leaf; fold in sides and roll ends over meat. Place rolls in a baking dish.
Blend together soup, brown sugar, lemon juice, and allspice and pour over cabbage
rolls. (Reserve a little for basting.).
Bake at 350 degrees for 1 hour 15 minute Baste once or twice w/ sauce during cooking time.

Nutrition Facts : Calories 273.6, Fat 13.5, SaturatedFat 5.4, Cholesterol 86.2, Sodium 675.3, Carbohydrate 20, Fiber 1.6, Sugar 7.9, Protein 17.9

MOM'S CABBAGE SOUP

Mom's Cabbage Soup image

Make and share this Mom's Cabbage Soup recipe from Food.com.

Provided by Sageca

Categories Vegetable

Time 1h50m

Yield 14 cups

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 onions, chopped
1 shallot, chopped
2 celery ribs, chopped
2 carrots, chopped
1 small cabbage, chopped
3 tablespoons instant chicken bouillon granules
3 tablespoons beef broth, powder
1/2 teaspoon salt
1/2 teaspoon pepper
12 cups boiling water
2 tablespoons chopped fresh parsley

Steps:

Heat oil over medium heat; add onion, shallot and celery.
Cook for 10 minutes.
Add rest of ingredients; bring to a boil.
Turn down heat to medium Low and let simmer for 1 hour.Taste to see if you want to add and more powder or seasoning.
Add parsley and simmer a few minutes.

Nutrition Facts : Calories 40.1, Fat 1.3, SaturatedFat 0.1, Cholesterol 0.4, Sodium 862.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.8, Protein 1.5

Tips:

To make the soup heartier, add some cooked rice, beans, or lentils.
For a creamier soup, blend a portion of the cooked vegetables with some of the broth until smooth and then stir it back into the soup.
To add a bit of sourness, stir in a dollop of plain yogurt or sour cream just before serving.
If you want a spicy soup, add a pinch of red pepper flakes or a teaspoon of chili powder.
For a smoky flavor, roast the cabbage wedges in the oven before adding them to the soup.
To make the soup ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.

Conclusion:

Cabbage soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you're looking for a comforting and nutritious meal, give this cabbage soup a try.