Reviewed: Mar. 13, 2012

Meh...

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Reviewer:

Jeanne

Cooking Level: Expert

Reviewed: Jan. 22, 2012

Excellent. I used half of the ingredients listed to make a small pot just for me. You need to add water which is not listed. Heathy, inexpensive, and tasy. I served mine with quiche and it worked. Thanks for sharing.

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Reviewer:

suzannacamile

Reviewed: Nov. 8, 2011

I have to say this was super good. That said, I had to make a few changes just because of what I had on hand as it was cold and rainy and I did not want to go to the store..... I halved the recipe. I used my food processor to chop up 2/3 of a very small head of cabbage and a few baby carrots. I used my mandolin to thinly slice a large onion and the 3 ribs of celery. Used just one can of stewed tomatoes and a carton of beef stock and a small can of V-8 juice. It was amazing soup on a yukky day. Oh, and I diced up a couple of Yukon Gold potatoes and threw those in, too. Leftovers for the week..... YAY!!

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Reviewer:

chris k

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Cary, Illinois, USA

Living In: Sauk City, Wisconsin, USA

Reviewed: Oct. 22, 2011

This is a great soup but I needed to add water to make it "soupy". The flavors were great and it was a very hearty and comfort type meal. My husband was wild for it! I used a combination of regular cabbage and savoy cabbage (leftover ingredients from my stuffed cabbage) and it went over great!

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Reviewer:

kmvillella

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Scranton, Pennsylvania, USA

Reviewed: Mar. 29, 2011

Great soup! I added a little garlic powder and other veggies, such as carrots. Will make again.

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Reviewer:

StephD

Cooking Level: Expert

Living In: Hudson, Ohio, USA

Reviewed: Feb. 23, 2011

Very good hearty soup. Nice for a cold snowy day. I followed others advice and added 1/2t garlic powder. The garlic wasn't overpowering.

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suzanne

Cooking Level: Intermediate

Reviewed: Jan. 19, 2011

This was fabulous, easy, quick and low in carbs! We had leftovers, so the next night we added whole wheat tomato, basil, and mozzarella raviolis to it and it was incredible!! Thank you!

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Reviewer:

lindasgen

Reviewed: Jan. 3, 2011

I used this as a base and added pasta, garlic, Italian seasoning and beef broth. It didn't have a lot of juice, but it was great.

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Reviewer:

old man

Reviewed: Nov. 7, 2010

I'm really enjoying this recipe. It is very good as is but I also like the fact that I can add just about anything to it such as any leftover vegetables. Thanks to Vicky for sharing it!

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Reviewer:

CeeCee

Cooking Level: Intermediate

Reviewed: Aug. 22, 2010

I'm trying this recipe with the outer cabbage leaves from my home-grown cabbage, as I use the heads exclusively for slaw now that all my lettuce has bolted. I'm also subbing a chuck roast for the burger meat. I think some carrots would be nice too for extra color and flavor.

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