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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 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."

MY REVIEW
Reviewed Jul. 1, 2009

"For heavens sake - get a life. No one is forcing you to make this soup."

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