Recipe by Carol Fetsco
"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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1/2 medium head
sweet onion, minced
1 1/2 cups
tomato-vegetable juice cocktail
1 (14.5 ounce) can
1 (14.5 ounce) can
peeled and diced tomatoes
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!
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 mother liked it. As for me and my dad, not so much.
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!
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 year-old, liked it.
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 tomatoes, V8, vegetable or chicken broth)I highly recommend this change if you'd like to reduce the number of ingredients. It was great, I'll make it many times again!
GREAT FOR DIABETICS! I ADDED 2 TBS GARLIC POWDER. OUTSTANDING!!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Old-World Cabbage Soup
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 39
** Calories from Fat: 2
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