Country Cabbage Soup Recipe
Country Cabbage Soup Recipe photo by Taste of Home

Country Cabbage Soup Recipe

Publisher Photo
My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES: 12-14 servings

Ingredients

  • 2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 2 cans (28 ounces each) stewed tomatoes
  • 1 medium head cabbage, shredded
  • 2 large onions, chopped
  • 6 celery ribs, chopped
  • Salt and pepper to taste

Nutritional Facts

1 serving (1 each) equals 144 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 172 mg sodium, 10 g carbohydrate, 3 g fiber, 13 g protein.

Directions

  1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper. Yield: 12-14 servings (3-1/4 quarts).
Be creative when making Country Cabbage Soup. For instance, stir in some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 cups of cooked rice or pasta.
Originally published as Country Cabbage Soup in Taste of Home Ground Beef Cookbook 1999, p139

Nutritional Facts

1 serving (1 each) equals 144 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 172 mg sodium, 10 g carbohydrate, 3 g fiber, 13 g protein.

Reviews for Country Cabbage Soup

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 13, 2014

Very very good, I added a couple of tbs. of tomato paste and some Italian seasoning BUT I neglected to cut the recipe in half and now I have enough for an army. Do you think that this could be successfully frozen or would that ruin the taste once it is thawed?

MY REVIEW
Reviewed Mar. 21, 2014

I added 2 cloves of minced garlic, 1 carrot, grated zuchinni and beef boullion.

MY REVIEW
Reviewed Nov. 14, 2013

I love all things cabbage and this makes a hearty healthy vegan dish - I use vegetable broth and a super size can of petite diced tomatoes - 16 ozs (yep 16) of the peeled baby carrots and 3 medium diced potatoes and season with cumin coriander salt and pepper ALSO THE BINKLEYS CAJUN RECIPE IS KILLER GOOD I don't use the meat but a dash of liquid smoke and the cajun seasonings non vegans can also add a lb of peeled deveined shrimp when it's done they only need to cook about 4 minutes max

MY REVIEW
Reviewed Oct. 30, 2013

OH SOO GOOD. My husband said to add this to my soup list. I cut the recipe in half as there are only 2 of us. I also added one can of beef broth, some cooked small pasta and two packets of beef seasoning from ramen noodles for more flavor. Will make this again for sure.

MY REVIEW
Reviewed Feb. 1, 2013

I tried Cajoun Cabbage Soup at a diner in northern Michigan over the summer. I used this recipe as a base to try and make it at home. We added diced carrot, chunks of browned smoked sausage with minced garlic and Creole seasoning - delicious!!!

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