Cabbage Soup

Debbie Sue


This is pure comfort food! A very satisfying bowl of soup!
Great on a cool day.


★★★★★ 1 vote

makes a large pot of soup!
2 Hr
Stove Top


  • 1 medium
    to large head of cabbage, cut into small pieces
  • 1 large
    sweet onion, rough chopped
  • 3 large
    carrots, cut into bite size pieces
  • 3
    celery ribs, sliced - optional
  • 3 clove
    garlic, pressed
  • 28 oz
    crushed tomatoes
  • 15 oz
    diced tomatoes with garlic and basil
  • 2 tsp
    sugar - optional, depending on the tomatoes
  • 2
    32 oz. cartons of beef stock
  • 16 oz
    smoked sausage, cut into small pieces ~ or crumbled and browned italian sausage
  • ·
    salt and pepper to taste

How to Make Cabbage Soup


  1. In a 8 quart stock pot, mix together the tomatoes and both containers of beef stock. This is when I give it a taste and add sugar if I think it needs it or not.
  2. Now add your cut up vegetables and sausage. Mix well. Season with salt and pepper.
  3. Bring to a simmer and cook until cabbage and carrots are tender, 1 1/2 to 2 hours. I prefer my cabbage to be soft, so I cooked it for the longer time.

Printable Recipe Card

About Cabbage Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #cabbage soup

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