Cream of Cabbage Soup Recipe

5 7 12
Cream of Cabbage Soup Recipe
Cream of Cabbage Soup Recipe photo by Taste of Home
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Cream of Cabbage Soup Recipe

Read Reviews
5 7 12
Publisher Photo
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
MAKES:
12-14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 or margarine
  • 1 cup all-purpose flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 pound process American cheese, cubed
  • 1/2 teaspoon dried thyme
  • Pepper to taste
  • Additional milk, optional

Directions

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 cup: 278 calories, 19g fat (11g saturated fat), 50mg cholesterol, 1024mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 7g protein.

  • 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 or margarine
  • 1 cup all-purpose flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 pound process American cheese, cubed
  • 1/2 teaspoon dried thyme
  • Pepper to taste
  • Additional milk, optional
  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

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Reviews forCream of Cabbage Soup

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annie1992 User ID: 2246916 253879
Reviewed Sep. 9, 2016

"Yum, love cabbage, love rutabaga, this is delicious and just right to use those fall vegetables after the flush of tomatoes and zucchini are gone."

MY REVIEW
Ppresident User ID: 7171176 51432
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
tamak User ID: 3550594 45107
Reviewed Dec. 5, 2011

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

MY REVIEW
skywaitress User ID: 5434571 53385
Reviewed Apr. 10, 2011

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

MY REVIEW
angelasandoval User ID: 2401339 47691
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
maxowner User ID: 2648165 45105
Reviewed Jul. 1, 2009

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

MY REVIEW
whateverfood User ID: 1336157 21907
Reviewed May. 8, 2009

"I realize big families have to make do with what they have and can afford. But somewhere along the line the cook has to be responsible for the excess in things not so good for you- in this case, the sodium and fat...JMO"

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