Traditional Cabbage Soup

Susan Feliciano


I developed this to try and emulate the soup at a little cafe in Clinton, TN. They have great cabbage soup. This comes really close!

★★★★★ 1 vote
20 Min
1 Hr
Stove Top


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1/2 lb
leftover roast beef, ground beef, or sausage
1 can(s)
dark red kidney beans with liquid
2 c
beef bouillon cubes
1 small
onion, cut in half and sliced
1 can(s)
diced tomatoes
1 pkg
shredded cole slaw mix or 4-5 cups roughly chopped cabbage
3-4 pinch
seasonings: salt, pepper, garlic, parsley, mrs. dash, herbs du provence - your choice

How to Make Traditional Cabbage Soup


  • 1Brown beef or sausage if necessary. Chop leftover roast.
  • 2Place beef, beans, water, bouillon cubes, onion and tomatoes in soup kettle. Bring slowly to a boil, stirring.
  • 3Stir in cabbage until well blended. Cover and simmer 1 hour until cabbage is well-cooked.
  • 4Season as desired, about 10 minutes before serving.
  • 5This can also be placed in a crock pot for 6-8 hours on low. Season 30 minutes before serving.
  • 6Great served with whole grain bread and pasture butter or herb-flavored olive oil.

Printable Recipe Card

About Traditional Cabbage Soup

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Diabetic, Wheat Free, Low Carb
Other Tag: Healthy

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