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Cabbage Soup Recipe

Cabbage Soup Recipe

My husband was never too fond of cabbage—until the first time he tried this recipe from my aunt. Now he even asks me to make this soup!—Nancy Stevens, Morrison, Illinois
TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD:20 servings


  • 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


  • 1. 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. Yield: 20 servings (5 quarts).

Nutritional Facts

1 serving (1 cup) equals 80 calories, 3 g fat (1 g saturated fat), 17 mg cholesterol, 567 mg sodium, 6 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Cabbage Soup

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Reviewed Mar. 31, 2016

"I lost 30 lbs in 3 months eating this soup AND it wasn't hard because it is DELICIOUS. I just replace the ground beef with ground turkey. I would HIGHLY RECOMMEND this recipe."

Reviewed Feb. 13, 2016 Edited Feb. 18, 2016

"I risked making several changes. Luckily, it ended outstandingly. This will be a regular for sure. I split the recipe in half. Cooked 1/2 a cabbage, 1 onion and 1 stick celery in 1 can beef stock and added enough water to cover (approx 2 or 3 cups water). Added 1 rounded tsp Mrs. Dash. Simmered 20-30 min til just tender. Added only one 8oz can tomato sauce, 1 Tbsp ketchup and only 1/2 tsp salt. it was a bit peppery from Mrs. Dash, so i ended up adding 3 rounded Tablespoons of brown sugar to taste. I also added 1 cup half and half and used a hand blender to smooth out about half of it. The end result: bright, sweet, rich, WONDERFUL! :) No meat included."

Reviewed Nov. 14, 2015

"Some of the comments are about the amount of pepper. I have seen this in print elsewhere and the pepper is "to taste" - NOT 2 tsp. Make this adjustment and I think you will be pleased."

Reviewed Nov. 7, 2015

"Very Tasty"

Reviewed Mar. 31, 2015

"This was an awesome recipe! My 10 year old daughter can't quit raving about it! Thank you. :)"

Reviewed Mar. 13, 2015

"EXCELLENT with the following modifications: reduce salt and pepper to 1 tsp each. I believe using the ketchup and brown sugar enhance the flavor and will continue to use them. A soup that is easy to make and a recipe that will be kept and used often. Highly recommend to anyone who likes cabbage."

Reviewed Dec. 14, 2014

"This is a great, simple soup recipe for cold nights. However, I agree with other reviewers who said the salt, sugar & pepper is too much. Leave out the brown sugar, and wait until the end to add salt & pepper a little at a time. IMO the other ingredients provide enough salt, and you shouldn't need more than half a teaspoon of pepper."

Reviewed Nov. 30, 2014

"Not too sure about this recipe. First off, 2 tsp. of pepper is WAY too much. I used just one, and the taste of pepper is overwhelming. I like spice very much, but I wanted cabbage soup, not pepper soup. Second, I wish I had left the brown sugar out. As one person noted, the ketchup already has sugar in it. With the brown sugar too, my soup tastes quite sweet. And that's kind of gross. I think this recipe would be fine, but with a few adjustments."

Reviewed Nov. 7, 2014

"excellent for basic but i added the carrots and pesto as well as italian sausage and it became italian cabbage sou lol it was excellent then too!"

Reviewed Sep. 24, 2014

"Great flavor! I didn't add the brown sugar since ketchup has sugar in it already (or the salt since the bouillon cubes have salt). To make it stretch even further, I added potatoes and a can of diced tomatoes. I bet it would be amazing if left as is. I am going to make it again just as it is written (except the salt and sugar). This is definitely a "keeper" recipe!"

Reviewed Aug. 14, 2014

"This soup is so good. I used no salt tomato sauce and then added only 1/2 tablespoon of sea salt instead of one tablespoon. I added only one teaspoon of pepper based on suggestions of previous reviewers. Perfect!"

Reviewed Aug. 1, 2014

"This was so easy. I added a turnip because I had one."

Reviewed Jun. 28, 2014

"I left out the meat and it was still incredibly delicious. Lots of flavor and healthy!"

Reviewed Mar. 31, 2014

"Loved this soup! I added pesto to the broth, and it added lots of flavor."

Reviewed Feb. 21, 2014

"easy to make , nice flavors"

Reviewed Jan. 26, 2014

"Our favorite soup!"

Reviewed Jan. 22, 2014

"Simmered this on the stove while we went out to shovel. Had a cup when we got in. Fantastic!!! It's a keeper! Didn't use the ketchup because we don't use it. I also put in some cut up carrot. Next time, I will use a glug of red wine vinegar to get a little sweet/sour/hot...."

Reviewed Jan. 21, 2014

"I made this ,it was good,next time I will cut down on the pepper,and leave out the brown sugar"

Reviewed Jan. 19, 2014

"Very tasty soup and a very good recipe for anyone who is calorie, fat and/or carb conscious. I followed the recipe as written; next time I will use only half of the pepper called for in the recipe. Even my husband, who loves pepper, said it was a little overpowering. The "heat" of the pepper goes away quickly but it was a little much for me. With that one modification, this recipe is another "keeper"!"

Reviewed Jan. 17, 2014

"Very good but I too found the black pepper to much, I just amited the salt (for health reasons) and used no salt bouillon cube"

Reviewed Jan. 15, 2014

"AMAZING!! My husband hates cabbage and even he loved it! Great flavours and hearty to keep you full. This is now my go-to cabbage recipe :) THANKS!"

Reviewed Nov. 18, 2013

"This was really good. I've never cooked with cabbage before so I didn't know what to expect. I was pleasantly surprised. I did lower the amount of both salt & pepper I used."

Reviewed Oct. 27, 2013

"As written only 3 star, due to the excessive amount of pepper! Thank goodness I only put in 1/2 the called amount! Holy hot!! Other than that it is great! I added carrots and my own stewed tomatoes too."

Reviewed Oct. 15, 2013

"This soup is so good, but next time I make it, am using a spicy sausage with the ground beef and will use chunky tomatoes instead of all tomato sauce...maybe stewed tomatoes"

Reviewed Mar. 11, 2013

"This turned out very well. I used beef broth tha I has previously cooked from a soup bone. I thought I had meat in the freezer, but when I went to cook this soup, I found out I didn't so I made it without any meat. It was still filling. The only thing is that I think it needed more broth. I poured off the inital water after cooking the vegetables and maybe if I hadn't done that, there would have been enough broth. It did have a great flavor."

Reviewed Mar. 2, 2013

"I am on the Atkins Diet and this delicious recipe fits the diet perfectly. I made it in my crockpot, so simple. thanks."

Reviewed Jan. 16, 2013

"I Make this soup every winter. It's great and easy!"

Reviewed Jan. 12, 2013

"Loved this recipe."

Reviewed Jan. 3, 2013

"I had leftover pot roast, a 46 oz can of AuJus and a bag of coleslaw (cabbage) so I through all the ingredients together in my stockpot. I added carrots, a dash of cayenne pepper and 3 TBL of Balsomic vinegar. Outstanding!"

Reviewed Oct. 17, 2011

"Not alot of flavor"

Reviewed Dec. 12, 2009

"This soup is excellent, however I altered it a bit. The recipe did not say to drain the water off the initial vegatables. I did that and glad I did. Outstanding.


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