Best 5 W W Cream Of Cabbage Soup Recipes

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Cream of cabbage soup is a classic comfort food that is perfect for a cold winter day. It is hearty, flavorful, and easy to make. The best part about it is that it can be made with just a few simple ingredients that you probably already have on hand. If you are looking for a delicious and satisfying soup recipe, then you need to try this cream of cabbage soup.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMED CABBAGE SOUP



Creamed Cabbage Soup image

Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

2 cans (14-1/2 ounces each) chicken broth
2 celery ribs, chopped
1 medium head cabbage (3 pounds) , shredded
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups half-and-half cream
1 cup whole milk
2 cups cubed fully cooked ham
1/2 teaspoon dried thyme
Minced fresh parsley

Steps:

  • In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

CREAM OF CABBAGE SOUP



Cream of Cabbage Soup image

Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings (about 3-1/2 quarts).

Number Of Ingredients 20

4 cups water
2 tablespoons chicken bouillon granules
3 cups diced peeled potatoes
1 cup finely chopped onion
1 cup diced peeled rutabaga
1/2 cup diced carrots
6 cups chopped cabbage
1 cup chopped celery
1/2 cup chopped green pepper
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dill weed
1 cup butter
1 cup all-purpose flour
2 cups milk
2 cups chicken broth
1/2 pound process cheese (Velveeta)
1/2 teaspoon dried thyme
Pepper to taste
Additional milk, optional

Steps:

  • In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

Nutrition Facts : Calories 278 calories, Fat 19g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 1024mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

OLD-WORLD CABBAGE SOUP



Old-World Cabbage Soup image

A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.

Provided by Carol Fetsco

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 4h

Yield 20

Number Of Ingredients 9

½ medium head cabbage, chopped
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
¾ cup ketchup
1 ½ cups tomato-vegetable juice cocktail
3 cups vegetable broth
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can peeled and diced tomatoes

Steps:

  • Place chopped cabbage into an 8-quart soup pot.
  • Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
  • Microwave diced celery in 2 tablespoons water for 4 minutes on high.
  • Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
  • Reduce heat to simmer and cook for 2 to 3 hours.
  • Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g

W W CREAM OF CABBAGE SOUP



W W Cream of Cabbage Soup image

When i first saw this recipe I thought it looked interesting but I never thought I would adore it as much as I do. It is adapted from WiGal's Creamed Cabbage Soup. I had to make it a little healthier to fit into my Weight Watchers Life Style. On Core it is 0 points if you are sure to use very lean ham.

Provided by annroberts54

Categories     Vegetable

Time 45m

Yield 3 serving(s)

Number Of Ingredients 12

2 cups chicken broth
1 medium onion, diced
2 leeks, chopped
1 cup celery, finely chopped
3 carrots, diced
1 small head of cabbage, shredded finely
1 tablespoon olive oil
2 (12 ounce) cans fat-free evaporated milk
1 cup lean ham, finely chopped
1/2 teaspoon coarse black pepper
1 teaspoon sea salt
1/2 teaspoon dried thyme

Steps:

  • In a dutch oven combine all chopped vegetables(except cabbage) and olive oil. Over low flame cook veggies until soft, stirring often to prevent sticking. Add chicken broth and cabbage and simmer for about 15 minutes. Add milk, spices and ham and continue to simmer for another 10 minutes or so. If desired you can thicken soup by adding non fat dry milk a quarter cup at a time and stirring in til dissolved well. This will add nutrition to soup as well.

CREAM OF CABBAGE SOUP



Cream of Cabbage Soup image

Make and share this Cream of Cabbage Soup recipe from Food.com.

Provided by caroline

Categories     Low Protein

Time 1h45m

Yield 12-14 serving(s)

Number Of Ingredients 20

4 cups water
2 tablespoons chicken bouillon granules
3 cups diced peeled potatoes
1 cup finely chopped onion
1 cup diced peeled rutabaga
1 cup diced carrot
6 cups chopped cabbage
1 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dill weed
1 cup butter or 1 cup margarine
1 cup flour
2 cups milk
2 cups chicken broth
1/2 lb American cheese, cubed
1/2 teaspoon dried thyme
pepper
additional milk (optional)

Steps:

  • In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes.
  • Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp tender. Add garlic, salt and dill weed.
  • In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

Tips:

  • Choose the right cabbage. Green cabbage is the most commonly used type of cabbage for this soup, but you can also use red cabbage or Savoy cabbage. If you're using a head of cabbage, remove the tough outer leaves and cut the cabbage into quarters. Then, remove the core and slice the cabbage into thin strips.
  • Don't overcrowd the pot. When you're adding the cabbage to the pot, don't overcrowd it. The cabbage will cook down a lot, so it's important to leave some room for it to expand.
  • Season to taste. Cabbage soup is a very versatile dish, so you can season it to your liking. Some common seasonings include salt, pepper, garlic, onion, and celery. You can also add other vegetables, such as carrots, potatoes, or tomatoes.
  • Serve with a side of bread or crackers. Cabbage soup is a hearty and filling soup, but it can also be served with a side of bread or crackers to make it even more satisfying.

Conclusion:

Cabbage soup is a delicious and nutritious soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. With its simple ingredients and hearty flavor, cabbage soup is a surefire hit for the whole family.

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