Moms Cabbage Soup Recipes

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CABBAGE SOUP RECIPE



Cabbage Soup Recipe image

Light, healthy and filling, this cabbage soup recipe is guilt-free and incredibly comforting. The tender, bone-in meat is irresistible and crazy flavorful!

Provided by Natalya Drozhzhin

Categories     Soup

Time 50m

Number Of Ingredients 9

1 lb bone-in meat (pork or beef)
2 tbsp Beef Better Than Bullion Beef Base
3 medium potatoes
1/2 small Cabbage head
1 large carrot
1 small onion
10 oz can diced tomatoes
salt (to taste )
olive or avocado oil

Steps:

  • Clean and dice the potatoes into small pieces. Shred the cabbage and carrots.
  • Rinse the meat under cold water. In a large soup pot, bring 4 quarts of water to boil. Add in the meat and the Better Than Bouillon Beef Base and cook for 30 minutes.
  • Add in the potatoes and cabbage and simmer the soup for 10 minutes.
  • Dice the onions and shred the carrots. In a skillet over medium heat, sauté the onions with a little bit of oil until golden brown. Add in the shredded carrots and cook for another 5 minutes. Add in the diced tomatoes and cook for another 5 minutes.
  • Remove the meat pieces from the soup and remove the bone. Add the meat back into the soup and toss the bones in the trash.
  • Season to taste with salt. Serve immediately and enjoy!

Nutrition Facts : Calories 60 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 72 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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

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

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

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 POLISH STEWED CABBAGE



Mom's Polish Stewed Cabbage image

My mother often served a delicious Polish dish made with cabbage. We always topped ours with a dollop of sour cream and sometimes served this over mashed potatoes. You can make this just using the cabbage, but I add kielbasa or smoked turkey for additional flavour. Delicious.

Provided by pretzeld

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h20m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
2 onions, chopped
1 clove garlic, or more to taste, minced
1 medium head cabbage, cut into squares
1 teaspoon white vinegar
1 teaspoon caraway seeds
1 teaspoon white sugar
1 pound kielbasa sausage, cut into chunks
1 (14.5 ounce) can stewed tomatoes (with garlic and olive oil)
¼ cup salsa
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
  • Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
  • Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 17.4 g, Cholesterol 37.5 mg, Fat 19.2 g, Fiber 4.5 g, Protein 9.7 g, SaturatedFat 5.8 g, Sodium 716 mg, Sugar 9 g

GRANDMA'S CABBAGE SOUP



Grandma's Cabbage Soup image

Cabbage simmered in chicken broth along with tomatoes, garlic and onions. Adapted from a recipe posted by JGCASE on allrecipes.com

Provided by Grandpa and Grandma

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 cup chopped onion
2 minced fresh garlic cloves
2 quarts water
4 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 head cabbage, cored and coarsely chopped
1 (14 1/2 ounce) can stewed tomatoes, drained and diced

Steps:

  • In a large stockpot, heat olive oil over medium heat.
  • Stir in onion and garlic, cook until onion is transparent, about 5 minutes.
  • Stir in water, bouillon, salt and pepper.
  • Bring to a boil, then stir in cabbage.
  • Simmer until cabbage wilts, about 15 minutes.
  • Stir in tomatoes.
  • Return to a boil, then simmer 15 to 20 minutes, stirring often.

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