Old Fashioned Cabbage Soup Recipes

Steps:

• Put cabbage in soup pot or a Dutch oven. Add potato cubes.
• Fill pot 1/2 way up the cabbage with chicken broth (or water) and cook until tender.
• Meanwhile, cook sausage in a fry pan. Drain. Cut sausage in pieces and add to soup.
• In same fry pan with the sausage drippings, add flour stirring constantly until brownish color.
• Add chicken broth (or water) gradually to make a thick "gravy". Add chopped onion and cook for about 2 to 3 minutes.
• Combine in soup. Season with salt, pepper and sugar. Let it simmer for a few more minutes stirring constantly.
• Taste seasonings and serve warm with fresh bread slices.

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.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

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.

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.