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Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 278 calories, 19 g fat (11 g saturated fat), 50 mg cholesterol, 1,024 mg sodium, 22 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Cream of Cabbage Soup in Country Woman January/February 1998, p33
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Reviewed on Dec. 05, 2011 by tamak
Yummy, yummy soup!!! Thanks for the recipe it is a keeper!
Reviewed on Apr. 10, 2011 by skywaitress
Best soup ever!! The rutabaga is the best! Try it!
Reviewed on Mar. 07, 2010 by babsvo07
Took it to a church dinner today and everyone LOVED it.
Reviewed on Jan. 18, 2010 by angelasandoval
Left out the green pepper (we don't like), replaced rutabaga w/ additional potato & carrot and used cheddar instead of Velveeta. Good hearty soup, very tasty, a little different.
Reviewed on Jul. 01, 2009 by maxowner
For heavens sake - get a life. No one is forcing you to make this soup.
Reviewed on May. 08, 2009 by whateverfood
I realize big families have to make do with what they have and can afford. But somewhere along the line the cook has to be responsible for the excess in things not so good for you- in this case, the sodium and fat...JMO
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