Cabbage Soup

Cabbage Soup

Made  times
Victoria M.H. 2

"This is a different twist on cabbage soup; I think normally it's plain. You can do cabbage soup without the meat and have a nice vegetarian dish as well."
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5 h 20 m servings 158 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 877 mg
  • 35%

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. Process cabbage, chard, kale, green onions, bell pepper, carrot, and celery in a food processor until finely chopped; transfer to a slow cooker. Add chicken bouillon, bacon, marjoram, parsley, and sage. Pour enough water over the ingredients to fill slow cooker to the brim of the crock.
  2. Cook on High for 5 hours.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



I followed the recipe to the letter, except I shredded the cabbage while processing the other veggies finely. The soup was fantastic, though three bouillon cubes were not enough to salt that mu...

I made some serious changes, two of which were not good. I am assuming that had I followed the recipe exactly, it would have been 4 stars. The version I made was probably 3 stars. The day I made...

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