Moms Yummy Cabbage Soup Even If You Dont Like Cabbage Recipes

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OLD-WORLD CABBAGE SOUP



Old-World Cabbage Soup image

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

½ medium head cabbage, chopped
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
¾ cup ketchup
1 ½ cups tomato-vegetable juice cocktail
3 cups vegetable broth
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can peeled and diced tomatoes

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

EASY AND DELICIOUS CABBAGE SOUP!



Easy and Delicious Cabbage Soup! image

This is my grandmother's recipe that my Mom taught me how to make. It's insanely easy to make and perfect for a fall or winter day. Hearty, HEALTHY, and delicious - even if you don't like cabbage, this will be one of your favorites!

Provided by deenaskowronski

Categories     Clear Soup

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion
2 stalks celery
1 garlic clove (optional)
4 (58 ounce) cans beef broth
4 (58 ounce) cans water
14 1/2 ounces diced tomatoes
0.5 (3 ounce) can tomato paste
1 lb lean ground beef
1 small head of cabbage
1/4 teaspoon fresh ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt

Steps:

  • Mince garlic, onion, and celery.
  • In a large stock pot, sauté minced garlic, onion and celery in olive oil.
  • Add beef broth, water, diced tomatoess, and tomato paste to the pot.
  • Break up ground beef (uncooked) and add to the pot.
  • Chop up cabbage into 1-2 inch squares and add to the pot.
  • Season with ground pepper, garlic salt, and onion salt to taste.

Nutrition Facts : Calories 246.6, Fat 12.7, SaturatedFat 2.1, Cholesterol 36.1, Sodium 5283.1, Carbohydrate 8.4, Fiber 2.6, Sugar 5, Protein 28

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 YUMMY CABBAGE SOUP (EVEN IF YOU DON'T LIKE CABBAGE!)



Mom's Yummy Cabbage Soup (Even if You Don't Like Cabbage!) image

This recipe I received from my mom several years ago. I am not a big fan of cabbage normally, but I LOVE this soup. It's even better the next day. And it's so easy. Perfect for a cold winter's day, wonderful with a salad and some good hot bread.

Provided by AndreaVT96

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 small head of cabbage, cut up in sm. pieces
3 tablespoons sugar
10 allspice berries
1 bay leaf
1 onion
1 (12 ounce) can tomato paste
6 cups water
2 -3 tablespoons Worcestershire sauce
salt and pepper

Steps:

  • In a large pot, put cut-up cabbage and raw ground beef, diced onion and all ingredients EXCEPT for the tomato paste.
  • Cover with a lid and cook over medium heat until the meat and cabbage are done. (NOTE: You do not have to drain the fat from the ground beef.) (The cabbage and beef usually get done at about the same time--if not, just cook a little longer till the cabbage is done.).
  • Turn heat down to low, add the tomato paste and cook about 15 minutes longer.
  • I usually add a little salt and pepper as I cook, then season again to taste when the soup is finished.

Nutrition Facts : Calories 183.3, Fat 6, SaturatedFat 2.4, Cholesterol 36.9, Sodium 437.7, Carbohydrate 20, Fiber 4.2, Sugar 14.2, Protein 14.6

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Top Asked Questions

How to cook cabbage and cabbage soup?
Heat oil in a medium soup pot and saute onion & garlic for 2 minutes. Add cabbage, cook and stir for a minute. Add water or stock, bay leaf, salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
How do you make cabbage roll soup without stuffing?
This unstuffed cabbage roll soup is the ultimate comfort food. It tastes just like cabbage rolls but it's quick and easy to make. Add about 1 to 2 Tablespoons of cooking oil to a large soup pot over medium-high heat. Saute the chopped onion for about 4 minutes, stirring frequently. Then add the minced garlic and continue cooking for about 1 minute.
What can I substitute for cabbage in soup?
Besides cabbage and beans, cabbage soup is packed with flavor-boosting vegetables such as onions, carrots and garlic. And like a good minestrone, you can substitute whatever vegetables you have on hand, such as celery, potato, bell pepper, spinach or even kale. Can I add meat to cabbage soup?
Is cabbage soup a fad diet?
I think we need to treat a cabbage soup recipe less like it’s a diet recipe and more like it’s a fantastic healthy soup that we should eat every once in a while and enjoy it, rather than down it for a week straight as part of a fad diet. As a Ukrainian gal I am into cabbage soup as a meal, rather than cabbage soup as a diet.

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