How to make cabbage soup?

how do i make cabbage soup.Plz tell me

Answer #1

Ham ‘n’ Cabbage Soup

INGREDIENTS 1 small head cabbage, quartered

2 medium carrots, halved

2/3 cup butter

7 cups milk, divided

1 can (10-1/2 ounces) condensed chicken broth, undiluted

2/3 cup all-purpose flour

3/4 teaspoon salt

1-1/2 cups cubed fully cooked ham

2 teaspoons Liquid Smoke, optional


DIRECTIONS In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add to cabbage. Return half of the mixture to the food processor; cover and process until finely chopped.

In a Dutch oven, saute all of the cabbage and carrots in butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. 
Combine the flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Yield: 8 servings (3 quarts).
Answer #2


This recipe got a great review:


* 1 can beef broth or french onion soup
* 3/4 medium head cabbage, chopped
* 2 white onions, chopped
* 1 green pepper, chopped
* 1 mild pepperoncini, finely chopped
* 1/2 cup chopped celery
* 4 cups water
* l large can (28 ounces) tomatoes, chopped, with juice
* 1 clove garlic, chopped
* 2 dashes hot sauce, optional
* 2 tablespoons brown sugar, firmly packed

PREPARATION: In large kettle, combine beef broth, chopped cabbage, chopped onions, peppers, celery and water. Bring mixture to boil over medium-high heat; turn down to low. Add garlic, hot sauce, and brown sugar; continue cooking until ingredients are tender, about 1 1/2 hours. Add chopped tomatoes and juice. Add more water if needed.

Serves 4 to 6

Answer #3

Um, I don’t really know the above recipe but I can give you the recipe Ive used for years. I go on the cabbage soup diet every year before Spring break. (bikini time!) Here ya go.. and by the way, brown sugar is NOT part of the recipe!! Lol!

the web site is

Ingredients: 1 - 46 oz. can V8 juice 1 - 14.5 oz. can of diced tomatoes 6 medium stalks of celery (approx. 1 cup) 1/2 medium cabbage, red or green (approx. 6 cups) 1 medium onion (approx. 1 cup) (Lillie prefers the sweet onions such as Vidalia) 6 medium carrots (Or pre-sliced to equal 1 1/2 cups) 2 medium green peppers (approx. 2 cups) (red and/or yellow can also be used) 1 envelope of Lipton Beefy Onion Soup Mix 1 - 14 oz. can Swanson’s Lower Sodium Beef Broth 1 beef bouillon cube or package 1 tsp. garlic powder 1/2 tsp. black pepper… or to taste

Directions: Chop and dice veggies. Add all ingredients into a large stock pot. Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot. Bring to a boil, and stir as needed. Cook on low heat for about 2 hours… or until all the veggies are soft. Other seasonings such as curry, parsley, or any other spices or herbs to suit your taste. You may substitute Low Sodium V8 Juice and the resulting Sodium will be 321mg instead of 476mg per serving.

Recipe makes about 18 - 1 cup servings

Nutrition Facts per Serving (one cup): Calories 50 Calories from fat 2 Total Fat 0.2g Saturated Fat 0g Cholesterol 0 mg Sodium 476 mg Total Carbohydrate 10.4g Dietary Fiber 2.4 g Protein 1.5g

Answer #4

well is this low fat to because i want to take it to school

More Like This
Ask an advisor one-on-one!

The Lange Law Firm

Legal Services, Personal Injury Law, Food Poisoning Law


Ol’ Skool

Food Truck, Catering, Street Food


Mangal Machines

Food Machinery, Bakery Equipment, Industrial Machinery


The Chicken Place

Restaurant, Dining, Cocktails


Custom Packaging Pro

Food Packaging, Custom Packaging, Bakery Packaging