The Best Cabbage Soup Recipes

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THE ORIGINAL CABBAGE SOUP DIET



The Original Cabbage Soup Diet image

I got this out of the National Enquirer in 1995-1996 when the soup diet originally came out. I don't remember the rules of the diet other than you could eat as much of this as you wanted.

Provided by Spyder-man

Categories     Clear Soup

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 13

1 head cabbage, chopped
6 onions, sliced or chopped
2 green bell peppers, chopped
1 bunch celery, chopped
1 bunch shallots or 1 bunch green onion, sliced
2 chicken bouillon cubes
1 (1 1/4 ounce) envelope onion soup
1/2 cup balsamic vinegar (optional)
48 ounces V8 vegetable juice
2 (28 ounce) cans chopped tomatoes
1 lemon, juice of
pepper
6 garlic cloves, crushed

Steps:

  • Place all in large stock pot and bring to a boil.
  • Simmer for 1 hour.
  • Refrigerate all leftovers.

Nutrition Facts : Calories 67.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 277.5, Carbohydrate 15.2, Fiber 3.8, Sugar 8.1, Protein 2.7

CABBAGE SOUP



Cabbage Soup image

My husband was never too fond of cabbage-until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! -Nancy Stevens, Morrison, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 20 servings (5 quarts).

Number Of Ingredients 11

1 medium head cabbage, chopped
1 cup chopped celery
1 cup chopped onion
8 cups water
1 teaspoon beef bouillon granules
1 tablespoon salt
2 teaspoons pepper
1-1/2 pounds ground beef, browned and drained
2 cans (15 ounces each) tomato sauce
1 tablespoon brown sugar
1/4 cup ketchup

Steps:

  • In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 567mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

MOM'S CABBAGE SOUP



Mom's Cabbage Soup image

On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

  • For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
  • Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
  • Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
  • For the crostini: Preheat your oven to 350 degrees F.
  • Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
  • Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

HEALING CABBAGE SOUP



Healing Cabbage Soup image

My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!

Provided by JGCASE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

3 tablespoons olive oil
½ onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Steps:

  • In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
  • Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  • Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Nutrition Facts : Calories 82.1 calories, Carbohydrate 8.6 g, Fat 5.2 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 435.9 mg, Sugar 5.6 g

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