Shredded Cabbage Soup Recipe

cabbage soup with leftover meat
Diana Rattray
  • 2 hrs 40 mins
  • Prep: 20 mins,
  • Cook: 2 hrs 20 mins
  • Yield: 6 servings
Ratings (4)

This simple cabbage soup is a delicious vegetable soup. The soup is not only full of flavor and vegetables, it is low in fat and calories. This is an excellent lunch soup, especially if you're trying to cut calories. Serve it with a slice of crusty bread and a tossed salad, if you like.

About 1/2 to 1 pound of ground turkey or beef are good additions if you need a more substantial dinner soup.  Diced pork, beef, or pot roast are great options as well, and an excellent use of leftovers. For vegetable alternatives, replace the head of cabbage with a 16-ounce bag of coleslaw mix. If you don't have fresh tomatoes, add a 14.5-ounce can of diced tomatoes.

If you have vegetarians in your family, replace the beef broth with vegetable broth. And if you need more protein in the dish, add a 5-ounce can of beans (drained).

What You'll Need

  • 2 medium onions (thinly sliced)
  • 3 tablespoon butter
  • 2 (10 1/2-ounce) cans beef broth (condensed, or use homemade concentrated broth)
  • 1 small head cabbage (green, coarsely shredded)
  • 2 carrots (sliced)
  • 2 medium potatoes (peeled and cubed)
  • 1 stalk celery (including leaves, sliced)
  • 2 tomatoes (chopped)
  • 1/2 to 1 teaspoon dill (dried)
  • 1 teaspoon salt
  • Pinch black pepper

How to Make It

  1. Melt the butter in a large saucepan of Dutch oven over medium heat.
  2. When the butter is hot, add the onions; cook until they are translucent, stirring frequently.
  3. Add the beef broth, cabbage, carrots, potatoes, celery, and tomatoes.
  4. Add enough water to thoroughly cover all ingredients by about 1 inch.
  5. Bring the to a boil, then reduce the heat to low and add seasonings.
  6. Simmer for 1 1/2 to 2 hours.