Cabbage Soup Recipe - Allrecipes.com
Cabbage Soup Recipe
  • READY IN 5+ hrs

Cabbage Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    5 hrs
  • READY IN

    5 hrs 20 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

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

Apr 20, 2013

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 much water. Next time I will also probably add some chunky potatoes to give the soup a bit more to bite into. Topped it with fresh grated Parmigiano Reggiano and the kids ate it up!

 
Dec 28, 2014

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 this, I had ten minutes to get it in the crock pot before I ran out the door. I cored the cabbage and cut it into 4 wedges, put the entire bunch of chard in (stems and all), used an entire yellow bell pepper that had been cored and seeded, and 2 whole (peeled) smallish carrots, whole green onions and a celery stalk. I omitted kale. I roughly chopped 7 slices of bacon. I threw it all in the pot with water and seasonings and cooked it on high for 4 hours. I came home and blended it up with an immersion blender. Texture wise, it worked great! A nice, thin soup with no chunks. However, the chard and bell pepper taste were too strong. I should have halved both. I fixed it with more water and chicken bouillon, though. A couple days later, I did wind up boiling some sweet potatoes and adding them in to make the soup more hearty.

 

3 Ratings

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Nutrition

  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 877 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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