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Worth the Wait Cabbage Soup

(24 Votes)
Updated April 20, 2016
SERVES
12
COOK TIME
1 Hr 30 Min

Worth the Wait Cabbage Soup has been handed down in Howard's family for generations. The original recipe had to be simmered for hours but with our shortcut version, we can enjoy the same great taste in much less time.

What You'll Need:
  • 2 (28-ounce) cans crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons lemon juice
  • 8 cups beef broth
  • 1/3 cup packed brown sugar
  • 8 cups coarsely chopped green cabbage (1-1/2 to 2 pounds)
What To Do:
  1. In a soup pot over medium-high heat, combine all ingredients.
     
  2. Bring to a boil, reduce heat to low, and simmer 1-1/2 to 1-3/4 hours.
Notes

Sensational Soup Recipes

 

If you enjoyed our recipe for Worth the Wait Cabbage Soup, then be sure to check out our collection of 33 Sensational Soup Recipes.

 

 

For a heartier soup, you can add 1 pound beef shoulder or chuck, cut into chunks. Just cook for an extra hour or until the beef is fork-tender.
 

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love cabbage soup, and this one was so hearty! Since tomato soup is my next favorite, I love that it has a tomato base to it. I ate mine with bread, so I could get every last bit at the end!

Needs something..Did not like the T paste or sugar..Has possibilities

Good soup but a couple of things I will change the next time. I will use much less or perhaps no tomato paste as I thought it made it to "stewy" and thick. Second I would add cooked ground meat and a bit of rice to make it a mock stuffed cabbage. Otherwise it was a very tasty and easy to make, although it did make a large amount for two people. I might also try cutting it by half next time.

I would cut down the amount of sugar by a 1/4 cup and I added a can of drained and rinsed white beens to add protien.

How long will it keep in the refrigerator?

This will keep up to one week in the refrigerator. The other option is to freeze it and then you will have it whenever you want it! Enjoy!

came out great!

I don't think this would taste the same without the sugar - it enhances all flavors. I WILL add beef cubes, cut small, or ground beef because that will add beef flavor without having to use beef bouillon cubes in the water/broth - they contain waaay much salt. Other than that, this recipe is making me really hungry! Thanks for sharing it.

We Love this! But with no Sugar.......I do add Stew meat or hamburger.

I think it would be better with a lot less tomato, it is tomato soup with cabbage. I make a vegetable soup with a lot of veggies and a lot of beef it is called vegetable beef soup but no recipe, just throw in what you want, I put a whole large head of cabbage in it.

GREAT

THIS WLD. BE SIMPLE BUT GOOD

fair

Love cabbage i am going to make this real soon YUM YUM

thank you mr. food for this very good soup. we are trying to eat more healther and my husband doesnt like can tomatoes but when i made this soup, he said it is a keeper and its sooo good. so again thank you.

Whats the recipe for one.

I love Mr. Foods recipes, comments and ideas. One thing I wish would be added to each recipe is the Nutritiona Information. I cook for a lot of different dietary needs, and the info would be so helpful. Thanks, Pat

Did you ever get the nutritional info for the cabbage/tomato soup or estimate the info. Would appreciate some help with this.

If you go to .www.sparkpeople,com and input the recipe it iwll give you all of the nutritional information you need and it is free.

Would be helpful to have the carb. count. Lester

Do you have the calorie count, fat grams, and fiber content for this recipe?

twonewknees 0556079 Did you ever get the nutritional info for the cabbage/tomato soup?

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