Best 5 Worlds Best Cabbage Soup Recipes
Cabbage soup is a hearty and flavorful dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and is also a very budget-friendly meal. This recipe is for a classic cabbage soup that is made with simple, everyday ingredients. It is a one-pot meal that is easy to make and can be tailored to your own taste preferences. You can add different vegetables, meats, or herbs to create a soup that is unique to you. This recipe includes variations for a vegetarian cabbage soup and a slow cooker cabbage soup, so you can choose the method that best suits your needs.
**Additional details:**
* The soup is made with a combination of green cabbage and savoy cabbage, which gives it a complex flavor.
* The soup is also made with carrots, celery, onions, and garlic, which add sweetness, flavor, and aroma.
* The soup can be seasoned with salt, pepper, thyme, and bay leaves.
* The soup can be served with a side of crusty bread or crackers.
**Variations:**
* Vegetarian cabbage soup: Omit the bacon and use vegetable broth instead of chicken broth.
* Slow cooker cabbage soup: Cook the soup in a slow cooker on low for 8-10 hours.
COUNTRY CABBAGE SOUP
My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12-14 servings (3-1/4 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.
CABBAGE SOUP
My husband was never too fond of cabbage-until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! -Nancy Stevens, Morrison, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 20 servings (5 quarts).
Number Of Ingredients 11
Steps:
- In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 567mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CABBAGE SOUP
Don't let the name keep you away! Cabbage soup is a hearty, tasty, and yes, even healthy recipe that's loaded with fresh vegetables.
Categories autumn weeknight meals winter main dish soup
Time 45m
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, salt, pepper, and fennel seeds, if using. Cook, stirring occasionally, until the vegetables are slightly softened, 5 to 7 minutes. Add the cabbage and the garlic to the pan and stir to combine. Cook, stirring occasionally, until the cabbage is slightly softened, about 5 minutes.
- Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and cook until the cabbage is tender, about 15 minutes. Stir in the white beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.
- Serve in soup bowls topped with parsley.
OLD-WORLD CABBAGE SOUP
A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
Provided by Carol Fetsco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place chopped cabbage into an 8-quart soup pot.
- Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
- Microwave diced celery in 2 tablespoons water for 4 minutes on high.
- Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
- Reduce heat to simmer and cook for 2 to 3 hours.
- Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g
MOM'S CABBAGE SOUP
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
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.
Tips:
- Use a variety of cabbages for a more complex flavor. Try green cabbage, red cabbage, and savoy cabbage.
- Don't be afraid to add other vegetables to your soup. Carrots, celery, onions, and potatoes are all great additions.
- Use a flavorful broth as the base of your soup. Chicken broth, beef broth, or vegetable broth are all good choices.
- Season your soup to taste. Salt, pepper, garlic powder, and onion powder are all good starting points.
- Let your soup simmer for at least 30 minutes to allow the flavors to meld.
- Serve your soup with a side of crusty bread or crackers.
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 a few simple ingredients and a little bit of time, you can make a pot of cabbage soup that the whole family will enjoy. Remember to experiment with different types of cabbage, vegetables, and seasonings to create your own unique cabbage soup recipe. And don't forget to enjoy a warm bowl of soup on a cold day!
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