cabbage herb bisque

Cabbage Herb Bisque

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Joey Wolf


I've had this so long, I don't remember where I got it. I always have cabbage in the frige to insure "cash" in the new we usually eat this in January. It's comfort food at it's could probably sub broccoli or even cauliflower.


★★★★★ 1 vote

24 Hr 10 Min
24 Hr 15 Min
Stove Top


  • 1/4 c
    chopped onion
  • 1 Tbsp
  • 14 1/2 oz
    can chicken broth
  • 2 Tbsp
  • 2/3 c
  • 1/4 tsp
    crushed dried basil
  • 1/4 tsp
    dry mustard
  • 1 dash(es)
    garlic powder
  • 2 c
    coarsley chopped cabbage
  • 1/2 c
    shredded cheddar cheese
  • 1/2 c
    diced ham (optional) more or less

How to Make cabbage herb bisque


  1. In a 2 Qt sauce pan cook onion in butter until tender, not browned
  2. Combine cornstarch and chicken broth.
  3. Add: chicken broth mixture, milk, basil, ground mustard, and garlic powder to onions in sauce pan.
  4. Cook and stir the above mixture until thickened and bubbly.
  5. Stir in chopped cabbage.
  6. Cover and simmer until cabbage is tender, approximately 5 min.
  7. * if you are using diced ham, add it now
  8. Stir in shredded cheddar cheese. Heat and stir until cheese melts.
  9. Spoon into serving bowls, top with croutons, if desired. Serve.

Printable Recipe Card

About cabbage herb bisque

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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