Shredded Cabbage Soup From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! A cabbage soup with shredded cabbage, beef broth, tomatoes, potatoes, and more. Delicious cabbage soup, and be sure to scroll down to see more cabbage and cabbage soup recipes. Shared by Mary Ann. INGREDIENTS: 2 medium onions, thinly sliced 3 tablespoon butter 2 cans (10 1/2 oz each) condensed beef broth 1 small head green cabbage, coarsely shredded 2 carrots, sliced 2 medium potatoes, peeled & cubed 1 stalk celery (including leaves), sliced 2 tomatoes, chopped 1/2 to 1 teaspoon dried dill weed 1 tsp salt Pinch of freshly ground pepper PREPARATION: Cook and stir onions in Dutch oven until tender. Add beef broth, cabbage, carrots, potatoes, celery and tomatoes. Add enough water to thoroughly cover all ingredients by 1 inch. Bring to a boil, then reduce heat and add seasonings. ----------------------------------- Cabbage Soup Diet From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! Basic cabbage soup diet recipe from Sharon, shared on our forum. INGREDIENTS: 6 large green onions (1 bunch) 2 green bell peppers 1 or 2 cans of tomatoes (14.5 ounce size, diced or whole) 1 bunch celery, sliced 1/2 head cabbage, chopped 1 package (Lipton) onion soup mix 1 or 2 cubes bouillon (optional) 1 48 oz can V8 juice (optional) Season to taste with salt, pepper, parsley, curry, garlic powder, etc.* PREPARATION: Simmer or slow cook all until soup is done. *If slow cooking, add seasonings about an hour before done. Eat all the soup you want, whenever you want. This is the basic plan, shared by Sharon. First Day - All fruit is fine, except bananas; soup Day 2 - Any and all vegetables, baked potato with butter for dinner; soup Day 3 - Combine Day 1 and 2, without potato; soup Day 4 - Up to six bananas, all the skim milk you want; soup Day 5 - 10 to 20 ounces of beef, a can of tomatoes, 6 to 8 glasses of water; soup Day 6 - All the beef and vegetables you want; soup Day 7 - Brown rice, unsweetened fruit juices and vegetables; soup Note: No bread, alcohol, or carbonated beverages - not even diet soda ----------------------- CABBAGE SOUP 1 onion, minced 1 tsp. soy sauce 1/2 tablespoon butter 1 tablespoon olive oil 1 head Savoy or green cabbage 2-3 cloves garlic, minced 4 cups brown stock Salt and pepper 1 tablespoon minced parsley Pork spare ribs (optional) 1/2 cup long grain rice, rinsed Lightly sauté the onion in olive oil and butter in a saucepan until translucent. Shred the cabbage and stir in. Add minced garlic. Make the brown stock and bring briefly to a boil. Add stock, soy sauce and spare ribs (if using). Simmer the soup at low heat setting for about 30 minutes or until ribs are tender, adding rinsed uncooked rice during last 12-14 minutes of cooking. Season to taste with salt and pepper, if desired. Variations: Escarole, Kale, Bok Choy or Napa Chinese Cabbage may be substituted for cabbage. Minor's Pork base may be used in place of brown stock. Onions can be sautéed at start with a slice of chopped pancetta instead of using butter. Submitted by: CM -------------------------------- STUFFED CABBAGE SOUP STUFFED CABBAGE SOUP 2 lbs ground beef 2 large onions chopped brown the above and drain well Add the above to: 3 lbs of cabbage chopped 1/2 cup white sugar 1/4 cup lemon juice 14 oz can of beef broth 2 large cans tomato sauce 1 large can of diced tomatoes 2 large cans of water 1/2 - 3/4 cup of white rice Bring all to a boil then simmer until rice and cabbage are done. Submitted by: B. J. Pollack-Firda ------------------------------------ CHRIS' CABBAGE SOUP 1 head of cabbage, sliced 1/2 pound bacon, crisply fried (save bacon fat) 2 cans chicken broth 1 can petite diced tomatoes (or blend a can of whole tomatoes) 2 cans black-eyed peas or navy beans (or one of each) 1 polish sausage or kielbasa 4-5 cloves of garlic, pressed (or you can use garlic powder, but don’t use garlic salt) salt, pepper and spices, to taste Fry up the bacon in a stock pot, so you can keep the bacon fat to use. Remove the bacon and put aside to cool on paper towels. Get the bacon grease hot as you can, but do not let it smoke. Have ready the sliced cabbage. Toss all of the cabbage into the hot bacon drippings. Wait until the cabbage wilts, stirring all the while so that the every piece is coated. When the cabbage is completely wilted (don’t let it burn) pour off any remaining bacon drippings, if desired. Use 1-2 cans of chicken broth, depending on how much the cabbage cooks down. If it has cooked way down, use one can, but more than likely you'll need to use 2 cans. Stir in the tomatoes and add the black-eyed peas or navy beans, whichever you prefer.** Cut the kielbasa in ½-inch slices and sauté in a small amount of olive oil. When nicely browned, drain the kielbasa and add it to the stockpot along with the pressed garlic. Crumble the cooled bacon into the stockpot. Season with salt and pepper (not much salt until you taste it, because the chicken broth is salty) to taste and any other spices desired. If it gets too thick as you’re cooking it, add another chicken broth. When it is hot enough and tastes good, it's ready. Submitted by: Chris Williams ----------------------------------------------------- CABBAGE SOUP 3 1/2 c. milk 1 (10 3/4 oz.) can cream potato soup 2 c. coarsely chopped cabbage 1 medium carrot coarsely shredded 1/4 tsp. caraway seed 1/4 tsp pepper Stir soup into milk cook til bubbly stir in cabbage and carrot. Cover and simmer 5 minutes or until cabbage is done. Stir in caraway seed and pepper makes 4 servings. ------------------------------------------------------------- POTATO-CABBAGE SOUP 4 tbsp. butter 1 med. onion, chopped fine 1 med. cabbage head, chopped 4 c. water 5 chicken bouillon cubes 1/2 tsp. thyme 1/2 tsp. crushed basil leaves Salt and pepper to taste 3 to 6 med. potatoes, peeled and diced (I used 6) 2 c. milk 1 can nacho cheese soup 1 c. shredded Cheddar cheese Saute onions and cabbage in butter until soft, about 7 minutes. Add next 6 ingredients. Cover and simmer until potatoes are tender. Add milk, soup, cheese, stirring until cheese melts. Use large pot! ------------------------------------------------ CABBAGE AND WINE SOUP 1 big onion, cut into rings 1 big green pepper, cut into sm. sticks 1/2 head of a medium-sized green cabbage, cut into strips 2 c. (200 cc. each) of chicken soup 1 c. (200 cc.) red wine 1 spoonful of frying oil Heat oil in a pot. Fry lightly onion and green pepper for about 7-10 minutes (until green pepper is crispy). Add chicken soup and cabbage. Cover the pot and cook on a medium-sized fire for around 10-15 minutes. Stir from time to time. Add wine, cook and stir for another 10-15 minutes. Serve hot. Good Appetite! -------------------------------------