Cabbage Soup

    Cabbage Soup

    (124)
    2saves
    4hr


    120 people made this

    About this recipe: A hearty soup, great for a cold, blustery day. It is best cooked one day ahead, refrigerated overnight and heated just before serving.

    Ingredients
    Serves: 20 

    • 1/2 medium head white cabbage, chopped
    • 4 large carrots, peeled and diced
    • 4 stalks celery, diced
    • 1 onion, peeled and coarsely grated
    • 200ml (3/4 cup) tomato ketchup
    • 375ml (1,1/2 cups) tomato juice
    • 750ml (3 cups) vegetable stock
    • 500ml (2 cups) chicken stock
    • 1, 400g can chopped tomatoes

    Directions
    Prep:20min  ›  Cook:3hr40min  ›  Ready in:4hr 

    1. Place chopped cabbage into an 8-litre soup pot.
    2. Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
    3. Microwave diced celery in 2 tablespoons water for 4 minutes on high.
    4. Add the microwaved vegetables to the pot along with the remaining ingredients. Fill the tomato can with water and add to the soup mixture. Repeat.
    5. Cover and bring soup to the boil. Continue boiling for 30 minutes.
    6. Reduce heat to simmer and cook for 2 to 3 hours.
    7. Serve with slices of baguette. Have salt, black pepper and Tabasco Sauce available to season to taste at the table.
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    Reviews and ratings
    Global ratings:
    (124)

    Reviews in English (125)

    by
    94

    Delicious soup! I added a can of drained cannellini (white kidney) beans during the last 15 minutes of simmering. (A restaurant we visited served a White Bean and Cabbage Soup so I went searching for a recipe and came upon this one.) An 11.5 oz can of V-8 is just the right size to use in this recipe since it equates roughly to 1 1/2 cups. I chopped the cabbage very finely, and I added 2 cloves of fresh garlic minced, 1 tsp. salt, 1/2 tsp. black pepper, and 1/4 tsp. Tabasco when I added the broths. Save yourself time and effort - there is absolutely no need to microwave the carrots and celery - just add them in raw along with the other ingredients. I only added 2 cans of water since I prefer a thick soup, and I brought the soup to a boil and then lowered the temp. to simmer it for 2 hours. Didn't see the need to boil the soup for 30 minutes in addition to 2 hrs. of simmering! The soup turned out perfectly, and the black pepper along with the Tabasco gave it a very slight bite. This is a keeper!  -  15 Sep 2002  (Review from Allrecipes US | Canada)

    by
    58

    The beauty of this recipe is its versatility. If you check out 'Cabbage Fat-Burning Soup,' 'Minestrone Soup,' and 'Kielbasa Stew' you'll see they are all pretty much variations on the same theme. So, add whatever veggies you have on hand (potato, green beans, peas, corn, zucchini etc); beans are great (I use kidney beans or black-eye peas). If you want meat, you can throw in sliced brats, kielbasa, or even cooked and crumbled bacon. Pasta also makes for a hearty soup/stew. I like to top it with a little grated Cheddar cheese, and, served with a biscuit or some buttered brown bread, it makes for a really great meal. Fantastic!  -  18 Mar 2006  (Review from Allrecipes US | Canada)

    by
    43

    This is good. I put mine in my crockpot and let it simmer for about six hours. I also added a pound of ground turkey to make it a meal. Next time, I will use more turkey. Everyone, even my 12 year-old, liked it.  -  04 Jan 2008  (Review from Allrecipes US | Canada)

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