Cabbage Soup

Cabbage Soup


122 people made this

About this recipe: This rich soup is best cooked one day ahead, refrigerated overnight and heated just before serving.

Carol Fetsco

Serves: 20 

  • 1/2 medium head cabbage, chopped
  • 4 large carrots, diced
  • 4 stalks celery, diced
  • 1 onion, minced
  • 175ml ketchup
  • 350ml tomato juice
  • 750ml vegetable stock
  • 450ml chicken stock
  • 400g chopped tomatoes

Prep:20min  ›  Cook:3hr40min  ›  Ready in:4hr 

  1. Place chopped cabbage into an 8-litre soup pot.
  2. Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
  3. Microwave diced celery in 2 tablespoons water for 4 minutes on high.
  4. Add the microwaved vegetables to the pot along with the remaining ingredients. Fill the tomato tin with water and add the water to the mixture. Repeat. Cover and bring mixture to the boil. Continue boiling for 30 minutes.
  5. Reduce heat to simmer and cook for 2 to 3 hours.
  6. Serve with slices of baguette. Have salt, black pepper and Tabasco Sauce available to season to taste at the table.

Make it vegetarian...

Use all vegetable stock instead of chicken stock in this recipe for a wonderful vegetarian dish.

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