Creamed Cabbage Soup Recipe

4.5 8 11
Creamed Cabbage Soup Recipe
Creamed Cabbage Soup Recipe photo by Taste of Home
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Creamed Cabbage Soup Recipe

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4.5 8 11
Publisher Photo
Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 celery ribs, chopped
  • 1 medium head cabbage (3 pounds) , shredded
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups half-and-half cream
  • 1 cup whole milk
  • 2 cups cubed fully cooked ham
  • 1/2 teaspoon dried thyme
  • Minced fresh parsley

Directions

In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley. Yield: 8-10 servings.
Originally published as Creamed Cabbage Soup in Country Woman September/October 1994, p29

Nutritional Facts

1 cup: 220 calories, 13g fat (7g saturated fat), 54mg cholesterol, 873mg sodium, 15g carbohydrate (8g sugars, 4g fiber), 10g protein.

  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 celery ribs, chopped
  • 1 medium head cabbage (3 pounds) , shredded
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups half-and-half cream
  • 1 cup whole milk
  • 2 cups cubed fully cooked ham
  • 1/2 teaspoon dried thyme
  • Minced fresh parsley
  1. In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
  2. Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley. Yield: 8-10 servings.
Originally published as Creamed Cabbage Soup in Country Woman September/October 1994, p29

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Reviews forCreamed Cabbage Soup

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MamaTricia User ID: 5697798 253660
Reviewed Sep. 4, 2016

"Great soup! I'll definitely make this again!"

MY REVIEW
_nlfPA User ID: 1879224 252776
Reviewed Aug. 16, 2016

"My family loves creamed cabbage as a side dish, so when I discovered this recipe I had to try it. It went over big with them and they love it on a cold winter day or any other time!"

MY REVIEW
ahmom User ID: 3426126 12663
Reviewed Feb. 23, 2014

"good"

MY REVIEW
meaganteal User ID: 814898 11825
Reviewed Jan. 3, 2014

"we make this every year for New Years. The only thing we change is mix a little jalapeno juice in with the chicken broth and diced jalapenos with the cabbage and cook. We like a little kick with our soup! My dad hates cabbage, and loves this soup. So good!"

MY REVIEW
TheFamilyChef User ID: 5439353 26080
Reviewed Sep. 29, 2013

"I make this soup a few times each winter. My family absolutely love it. for a neat twist that kids love, switch out the green cabbage with red cabbage. Then this tasty soup becomes Purple soup."

MY REVIEW
donnal777 User ID: 2577514 26075
Reviewed Jan. 20, 2012

"This soup was a big hit with my husband and I. The only substitution that I made was instead of 2 cans of chicken broth, I used 1 can of chicken broth and 1 can of vegetable broth. Delicious and satisfying!"

MY REVIEW
maratha User ID: 3821544 7090
Reviewed Jun. 1, 2010

"will try sausage next time."

MY REVIEW
Joannelemler User ID: 473819 11806
Reviewed Oct. 29, 2009

"Wonderful, it a hit. I modified it by eliminating the ham. I first browned 1 lb. of sausage, then added the vegetables and broth and contined as the recipe stated."

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