Return to Content

Cabbage Soup

Cabbage Soup
1 vote, 5.00 avg. rating (89% score)
by

Yield: Serves 8-10

In winter, try sauerkraut in place of fresh cabbage.

Ingredients:

  • 1 head cabbage, shredded
  • 4 to 5 cups water or beef stock
  • 3 to 4 large potatoes, peeled and chopped
  • 1 onion, peeled and chopped
  • 4 tomatoes, peeled and chopped
  • 4 carrots, peeled and chopped
  • 1 turnip, peeled and chopped
  • 1 stalk celery, chopped
  • 2 parsnips, peeled and chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • Sour Cream
  • Dill

Instructions:

Combine all but last 2 ingredients in large soup kettle and simmer 30 minutes, partially covered, or until vegetables are tender. Remove bay leaf. Serve in large bowls, and garnish with sour cream and dill.
Updated Wednesday, September 5th, 2007

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111