Dilled Cabbage Soup Recipe

4.5 2 2
Publisher Photo

Dilled Cabbage Soup Recipe

Read Reviews
4.5 2 2
Publisher Photo
When cold weather comes, my family always asks when I'm going to make this hearty soup. Cabbage is a perfect partner for potatoes. —Gwen Fritsch, Eastlake, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 2 cups shredded cabbage
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 1 can (49-1/2 ounces) chicken broth, divided
  • 3 medium potatoes, peeled, halved and sliced
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 2 to 3 teaspoons snipped fresh dill
  • 1/4 teaspoon pepper

Directions

In a Dutch oven or large saucepan, saute the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture. Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil). Yield: 2 quarts.
Originally published as Dilled Cabbage Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p139

Nutritional Facts

1 cup: 132 calories, 6g fat (4g saturated fat), 18mg cholesterol, 740mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 4g protein.

  • 2 cups shredded cabbage
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 1 can (49-1/2 ounces) chicken broth, divided
  • 3 medium potatoes, peeled, halved and sliced
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 2 to 3 teaspoons snipped fresh dill
  • 1/4 teaspoon pepper
  1. In a Dutch oven or large saucepan, saute the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture. Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil). Yield: 2 quarts.
Originally published as Dilled Cabbage Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p139

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Reviews forDilled Cabbage Soup

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MY REVIEW
Aislinn User ID: 1979904 136374
Reviewed Feb. 19, 2011

"I followed this recipe pretty much exactly as was written, and it was delicious. A definite keeper without needing to make any changes. The only thing I disagree on is the servings. My husband and I had this for dinner and there is only enough left for lunch tomorrow for one of us. Serving 8 with this as a main dish is stretching it quite a bit. It is too good to share!"

MY REVIEW
ksb223 User ID: 1270993 148843
Reviewed May. 29, 2009

"Excellent side soup for a light supper. The dill adds an interesting taste that complements the cabbage well. The chicken broth makes the soup rich without adding too many calories."

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