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Old-World Cabbage Soup

Old-World Cabbage Soup

"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."
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4 h servings 39 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place chopped cabbage into an 8-quart 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. 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.
  5. Reduce heat to simmer and cook for 2 to 3 hours.
  6. 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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Read all reviews 93
  1. 118 Ratings

Most helpful positive review

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 searchi...

Most helpful critical review

I'm sorry to give such a low rating but I did not like this at all. As others mentioned it was sweet tasting. Too sweet for a soup in my opinion. I gave it two stars only because my husband and ...

Most helpful
Most positive
Least positive

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 searchi...

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...

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 ...

Since my roots are Eastern European, I enjoyed this soup. Shortcut: The recipe calls for simmering the soup for 2-3 hours so why precook the vegetables? Skip it.

Fantastic! I added a little extra-lean beef, and it reminded me of cabbage rolls, minus the work! I changed the liquids somewhat: 5 cups beef broth plus one little can tomato paste. (No diced to...


Excellent! I always add a few cloves of garlic. I also skip the water since I prefer thicker soup and add additional broth as needed. Like some other reviewers, I don't bother with microwaving t...

Excellent! Have made this several times using many variations. Occasionally, i'll add meat, salsa instead of ketchup and other veggies like green beans. Always very satisfying.

great recipe. the broth is outstanding. for a little bit of sour with this sweet recipe, i added a dash of lemon juice and a dash of red wine vinegar. it was fantastic.

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