Old-World Cabbage Soup

SUBMITTED BY: Carol Fetsco PHOTO BY: Caroline C

"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."

PREP TIME	20 Min
COOK TIME	3 Hrs 40 Min
READY IN	4 Hrs

SERVINGS & SCALING

Original recipe yield: 5 quarts

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 medium head cabbage, chopped
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
3/4 cup ketchup
1 1/2 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

READ REVIEWS (51)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 27, 2004 by KIMAR

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!

45 users found this review helpful

Reviewed on Mar. 18, 2006 by Caroline C

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!

8 users found this review helpful