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

Cream of Cabbage Soup Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12-14 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12-14 servings

Ingredients

  • 4 cups water
  • 2 tablespoons chicken bouillon granules
  • 3 cups diced peeled potatoes
  • 1 cup finely chopped onion
  • 1 cup diced peeled rutabaga
  • 1/2 cup diced carrots
  • 6 cups chopped cabbage
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1 cup butter
  • 1 cup all-purpose flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 pound process cheese (Velveeta)
  • 1/2 teaspoon dried thyme
  • Pepper to taste
  • Additional milk, optional

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.

Directions

  1. In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed. Yield: 12-14 servings (about 3-1/2 quarts).
Originally published as Cream of Cabbage Soup in Country Woman January/February 1998, p33

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.

Reviews for Cream of Cabbage Soup

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 11, 2013

I didn't know what to do with the cabbage and rutabaga from my CSA basket and thought I'd give this recipe a try. My family, though initially dubious of cabbage soup, LOVED it. I've shared this recipe with other family members and it gets rave reviews every time. I'm not a huge dill fan so I substituted Thyme...and it's just as good.

MY REVIEW
Reviewed Dec. 5, 2011

Yummy, yummy soup!!! Thanks for the recipe it is a keeper!

MY REVIEW
Reviewed Apr. 10, 2011

Best soup ever!! The rutabaga is the best! Try it!

MY REVIEW
Reviewed Mar. 7, 2010

Took it to a church dinner today and everyone LOVED it.

MY REVIEW
Reviewed Jan. 18, 2010

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.

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