Cream of Cabbage Soup--Just Cabbage

Cream Of Cabbage Soup--just Cabbage Recipe

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Megan Stewart


My cousin, Robin, made a cream of cabbage soup when we were all living at Grandma Robinson's house. She added whole peppercorns rather than cracked pepper, as the recipe called for, and as a result it was very spicy. The soup had nothing added but the cabbage, and it has taken me a long time to find this recipe as she lost the recipe she used...


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Stove Top


  • 1/2
    head of cabbage, shredded
  • 1
    onion, very thinly sliced
  • 3 c
    chicken or vegetable broth
  • 4 c
    whole milk
  • 1
    bay leaf
  • 1 Tbsp
  • 1 Tbsp
  • 1 tsp
  • ·
    salt and pepper to taste
  • 1-2 Tbsp

How to Make Cream of Cabbage Soup--Just Cabbage


  1. In large soup or stockpot over medium heat, combine cabbage, onion, broth, milk and bay leaf. Simmer until cabbage and onion is tender. Make a slurry by combining the cornstarch and water. Add the cornstarch slurry and sugar to the soup and cook another 15 minutes. Season with salt and pepper to taste. Ladle into individual bowls and dot with a pat of butter.
  2. next time use flour to make white sauce--it never thickened with cornstarch. Did Tori's soup with veg broth and lactaid milk.

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About Cream of Cabbage Soup--Just Cabbage

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

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