Reviewed: Nov. 20, 2011

I didn't have apples on hand so I left that out, but followed the rest of the recipe exactly. Both I and the hubby liked it. I will definitely make this again.

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Reviewer:

Mei

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Oct. 11, 2011

I thought this soup was really great! I had to make a few adjustments because one of the people I was making it for is a vegetarian. I used vegetable stock (I don't think it changed the taste much at all) instead of beef stock and I reduced the vinegar down to 1/3 cup instead of 1/2 cup. I was surprised by how much the soup did thicken up, so in the future I think I may add a little bit more stock or some water just to make it more soupy. I was also thinking about adding a little more apple too.

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Reviewer:

Lauren

Reviewed: May 6, 2011

oops ... meant to review a different cabbage soup recipe - Sweet Russian Cabbage Soup! I'm sure this is wonderful too, though!

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Reviewer:

Candace

Cooking Level: Expert

Home Town: Bridgeville, Delaware, USA

Living In: Jerome, Arizona, USA

Reviewed: Jan. 15, 2011

Great sweet and sour flavor. The recipe as is yielded soup that looked just like the picture (more cabbage than soup). I added another quart of broth to get it to the consistence I liked. Then I had to add a little more vinegar and brown sugar.

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Reviewer:

Sweet Cup'n Cakes

Reviewed: Dec. 5, 2010

This recipe has become a favorite for me. A perfect recipe for the busy single (like me.) It's so easy and cheap without a lot of ingredients, yet so tasty! I love the vinegar flavor and follow the recipe exactly, but if you don't like such a strong vinegar flavor it's easy to play with the ratios of sugar or apple butter to vinegar. I sometimes add cranberries too. Thanks for sharing this recipe!

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Reviewer:

Susan L

Cooking Level: Beginning

Home Town: Elmore, Vermont, USA

Living In: Saitama, Saitama, Japan

Reviewed: Apr. 29, 2010

This soup is absolutely delicious. A wonderful blend of sweet and sour.

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Reviewer:

Cheyenne Schweikert

Cooking Level: Expert

Living In: Waxahachie, Texas, USA

Reviewed: Mar. 17, 2009

The concept is great, but even after cutting the vinegar in half, the soup was still way to sour for me.

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Reviewer:

Bekah

Reviewed: Nov. 13, 2008

good recipe....i will cut down on the vinegar and add some cooked beef next time.

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Reviewer:

mgalpern

Reviewed: Sep. 14, 2006

I added 1 lb. Keilbasa to the soup and it was delicious!!

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Reviewer:

MrsKilmer

Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 18, 2006

My Uncle remembered a cabbage soup his immigrant mother made as a child. All he told me was it had rasins and prunes and short ribs in it. I used Holly's rescipe as a base, and I boiled 1 pound of short ribs in 2 quarts water to make the stock, leaving the meat in the pot. I also added 1/3 cup prunes and 2 heaping tablespoons of freash grated ginger to the pot about 30 minutes before serving. Rave reviews from my uncle and my husband! Thanks!

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