Total TimePrep: 15 min. Cook: 25 min.
Makes20 servings (5 quarts)
This soup is wonderful! I make it frequently, as written. Thank you for the recipe!
I love cabbage soup but hadn't made it in a long time. This recipe has waaay too much pepper and also too much celery for my tastes. I should have known better. I should have winged it. I added more sugar, a can of plum tomatoes and liberal squirts of lemon juice to counter the pepper and celery, both of which overpowered the cabbage. The ketchup was a nice touch. I think I'll doctor it some more since I made a huge pot of it. Did you know you can keep a pot of soup going a very long time in the fridge if you bring it to a full boil for a few minutes every day or every other day? Soup handles this treatment well. You'll know it's time to give up on it when it smells or tastes funny. I learned that tip from a chef who kept the same pot of spaghetti sauce going for months and just kept adding to it. I don't do it very long with spaghetti sauce because it gets too strong tasting. I'd rather freeze it. Or just eat it!
Hmmm. The "directions" mention brown sugar, tomato sauce, and ketchup. Yet the list of ingredients makes no mention of those items. Are they added "to taste"? Are they added in specific amounts?
My family loves this soup and enjoy it throughout the autumn and winter months in Michigan... I'm preparing to make a pot of soup today and will try the addition of northern beans, as mentioned in previous reviews, as it sounded interesting without changing the flavor profile too much.
This was very good, but i put hot italian sausage in mine and used beef broth instead of water. I never put water in my soups. I can see many ways to tweak this recipe!
Made this soup today. I followed the recipe as written. It was very good, but I felt it needed a little something extra. I added 1/4 teaspoon of fennel seeds and 1/2 teaspoon of thyme. I also added 1 can of northern white beans. It was just enough give it a little more flavor. Came out fantastic. Thanks so much for the recipe. Its definitely a keeper.
WE call this “Stuffed Cabbage Casserole” When my mom couldn’t eat the thing anymore she just loved this! Put it with mashed potatoes it is almost like the real thing!
I made this for the first time to use up garden vegetables. My husband and I loved it. I can see tweaking it with various ingredients as others have indicated. It would be a good recipe to freeze for winter soup eating.
Hi, I absolutely love this recipe but I tweaked it a lot to add extra ingredients to make it more of a meal since I feed a hungry "growing man". Lol. I added diced, peeled potatoes and carrots, also a cup of macaroni noodles too and minced garlic as well, about 1 tablespoon. I did not add salt because I used more beef bullion packets(each packet is good for flavoring 2 cups of H2O) I was easy on the pepper and I chose not to add the brown sugar because the tomato sauce/ketchup was enough sweetness. Absolutely delicious!!!
This is an excellent recipe. I've made it exactly as published and also messed with it sometimes. I've found that the recipe works well with pork/ham, or without meat as well. I also sometimes add some Korean chile garlic sauce for some spiciness and because I love garlic.