Cabbage Soup

2016-01-07

Green & white cabbages are some of my favorite vegetables for soup. The two are pretty much interchangeable for soups.

I add them to many soups, but rarely alone, usually combine them with other vegetables. You will see many recipes in this website with white / green cabbages. When I know I am making soup for several days, I also like to add Brussels sprouts.

This is a simple recipe that can be prepared vegetarian or not, as you prefer.

INGREDIENTS

This is what you need for 10 quarts/ 20+ servings:

1 medium cabbage (3 lbs.)
15 Brussels sprouts
dried vegetable mix
a few tomatoes, peeled, cored
S&P
Optional:
- 2-lb. roast, beef or pork
  or 2 chicken legs
- additional spices

Pic1: cabbage soup

Directions

Cut the cabbage lengthwise through the core in 4 or 8 pieces.
I prefer those pieces to remain whole, rather than having cabbage leaves floating everywhere.
Add all the ingredients to a large stock pot.
Add enough water to cover it all. (Pic2)
Bring to a boil on low to medium heat and simmer for 30-60 minutes. (Pic3)
Optionally, puree part or all of the vegetables with a stick blender.
Serve with some cabbage leaves (Pic1) and enjoy.

Pic2: vegetarian
Pic3: with meat

Cabbage Soup on the Internet

The following pictures were all borrowed from the internet

Every internet recipe I have seen uses more than just cabbage alone. Here are a few examples. For reference only. Picture sources unknown.

Pic4: cabbage, tomatoes a.o.
Pic5: cabbage & bell peppers
Pic6: cabbage & white beans

Pic7: cabbage hot & sour
Pic8: cabbage, pasta chicken
Pic9: Greek cabbage soup

Pic10: cabbage, kielbasa sausage a.o.
Pic11: cabbage, carrot, onion
Pic12: cabbage & kielbasa sausage

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org