Cabbage Soup Recipes

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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



Cabbage Soup image

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.

1 medium head cabbage, chopped
1 cup chopped celery
1 cup chopped onion
8 cups water
1 teaspoon beef bouillon granules
1 tablespoon salt
2 teaspoons pepper
1-1/2 pounds ground beef, browned and drained
2 cans (15 ounces each) tomato sauce
1 tablespoon brown sugar
1/4 cup ketchup

CABBAGE SOUP

This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 14



Cabbage Soup image

Steps:

  • Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
  • Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 90, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 665 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 7 grams

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 large yellow or white onion, chopped
1 bunch celery, grated (see Cook's Note)
3 carrots, grated
2 green peppers, stemmed, seeded and grated
2 cloves garlic, grated
Half a head green cabbage, shredded
2 tablespoons low-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
4 cups low-sodium chicken broth

STUFFED CABBAGE SOUP

I love this soup because it tastes just like stuffed cabbages without all the hard work of stuffing the cabbages. So simple and all in 1 large pot!

Provided by Bethany92

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11



Stuffed Cabbage Soup image

Steps:

  • Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
  • Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 35 g, Cholesterol 39.4 mg, Fat 10.4 g, Fiber 3 g, Protein 13.7 g, SaturatedFat 3.3 g, Sodium 793.6 mg, Sugar 14.2 g

1 tablespoon vegetable oil
1 pound ground beef
1 (14 ounce) package classic coleslaw mix
1 large onion, chopped
2 (14 ounce) cans beef broth
1 (28 ounce) can crushed tomatoes in puree
1 cup water
½ cup light brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
⅓ cup long-grain rice

HEALING CABBAGE SOUP

My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!

Provided by JGCASE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9



Healing Cabbage Soup image

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 10 minutes.
  • Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Nutrition Facts : Calories 82.1 calories, Carbohydrate 8.6 g, Fat 5.2 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 435.9 mg, Sugar 5.6 g

3 tablespoons olive oil
½ onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

CABBAGE SOUP

Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own or served with a hunk of crusty, buttered bread

Provided by Esther Clark

Categories     Supper

Time 1h10m

Number Of Ingredients 14



Cabbage soup image

Steps:

  • Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
  • Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
  • Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

Nutrition Facts : Calories 156 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.15 milligram of sodium

2 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
1 large carrot , finely chopped
70g smoked pancetta , diced (optional)
1 large Savoy cabbage , shredded
2 fat garlic cloves , crushed
1 heaped tsp sweet smoked paprika
1 tbsp finely chopped rosemary
1 x 400g can chopped tomatoes
1.7l hot vegetable stock
1 x 400g can chickpeas , drained and rinsed
shaved parmesan (or vegetarian alternative), to serve (optional)
crusty bread , to serve (optional)

EASY CABBAGE SOUP

Very few ingredients, quick to make, and tastes great!! I found this recipe somewhere on the internet as part of The Cabbage Soup Diet. I didn't use the hot sauce in my version, but it does sound good to try.

Provided by LD in Texas

Categories     Vegetable

Time 45m

Yield 7-8 Quarts, 28 serving(s)

Number Of Ingredients 8



Easy Cabbage Soup image

Steps:

  • Cut vegetables in small pieces.
  • In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
  • Lower heat and simmer until vegetables are tender.

Nutrition Facts : Calories 40.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 769.3, Carbohydrate 8.4, Fiber 1.5, Sugar 3.8, Protein 1.3

6 large green onions, chopped
2 green peppers, chopped
1 large green cabbage head, chopped (med. to small pieces)
1 bunch celery (chopped)
2 (16 ounce) cans canned stewed tomatoes, diced, do not drain
1 (8 ounce) package Lipton Onion Soup Mix
1 large chicken bouillon cube
parsley or hot sauce

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



Mom's Cabbage Soup image

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.

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

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