Cabbage Soup

Cabbage Soup

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Claudine Tijerina


This cabbage soup recipe is special to me because my Gram taught me to make it. It's delicious and healthy.


☆☆☆☆☆ 0 votes

30 Min
4 Hr
Stove Top


  • 5-8 pkg
    beef shanks
  • 5 medium
    green cabbage
  • 2 bag(s)
    frozen onions, chopped
  • 1 bag(s)
  • 1 bag(s)
  • 16-20 clove
  • 12 medium
    potatoes, russets,
  • 6 can(s)
    petite diced tomatoes with no salt
  • 8-12 gal
  • 5 pinch
    black pepper
  • 5 dash(es)
    salt, iodized

How to Make Cabbage Soup


  1. Boil 2 lg stock potswith 6 qts water in each.
  2. Brown beef shanks in 2 Tbsp canola oil in a lg frying pan on high heat for 2 minutes on each side. Season with salt & pepper.
  3. Divide beef shanks & frozen onions into the 2 stock pots.
  4. Remove outer cabbage leaves & core. Cut into wedges. Cut ends of carrots and slice them. Cut ends of celery. Leave hearts on celery. Slice celery. Rinse & scrub potatoes. Cut into lg. chunks.
  5. After 1 hr of cooking beef shanks & onions, add carrots, celery, & garlic. Cook for 1 hr.
  6. Add cabbage & potatoes. Cook for 30- 60 minutes, until tender.
  7. Serve with dinner rolls & salad. Season with salt & pepper. Enjoy!

Printable Recipe Card

About Cabbage Soup

Course/Dish: Beef Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy
Hashtag: #Scrumptious

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