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Worth the Wait Cabbage Soup

(44 Votes)
1 Hr 30 Min

Worth the Wait Cabbage Soup has been handed down in Patty'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 (12-ounce) can tomato paste
  • Juice of 1 lemon
  • 4 beef bouillon cubes
  • 8 cups water
  • 1/4 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, then reduce heat to low and simmer for 1-1/2 to 2 hours.

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

Why is there no area where you can SEARCH for a Recipe ???

At the right end of the green bar across the top of the page is a search area. Sorry everyone that this is not a review, but I get tired of people not opening their eyes putting put a little effort to find something. -/

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.

Why sugar?

Hello there! We originally created this recipe based on cultural preferences; however, after retesting we have gone ahead and decreased the amount of sugar used in the recipe. Enjoy!

Here Here

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.

I see iomments regarding sugar and agree it is a rule of thumb from my nanna is 1 ts sugar for every large can of tomatoes

the bones of this recipe is good I used 1/4 cup brown sugar and NO white sugar added barley cubed beef chuck and about 2 cups frozen mixed vegetables and 2 cloves garlic very good

I used one-third the sugar(Brown only) and it was still sickeningly sweet! I had to throw it out,after trying a small bowl! Congrats! You win my 1st.YUCK! award.

When I read this recipe I thought it was too much sugar, what amount of sugar do you think is good? maybe half the amount; I am sure the sugar help cut some of the acid in the tomatoes

When reading this recipe I thought it was too much sugar alao; do anyone have any idea what amount you should use, maybe half the amount

Too much sugar! Next time I will reduce the amount of sugar to 1/4C Brown sugar. I like sweet things, but this one was way too much.

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!

Made today and thought it was a bit to sweet,but good. Does anyone know if this soup will freeze well?

Yes, this soup will freeze well, so you can make a batch and have it whenever you want it! If the soup is too sweet, you can reduce the amount of sugar. Enjoy!

Yes it freezes very well. I've been using this recipe since 1999. I cut the sugars by half of each. I also added 2 lbs lean stew beef cubed, 1 large onion, 3/4 cup barley, and 3 cans mixed veg. I let it simmer a little longer, just to make the cabbage more tender. I use the Ziploc containers for freezing.

I made this soup yesterday for the freezer. I put in smaller amounts of the sugar and it was still WAY too sweet. Thought I had read the recipe wrong. I tried everything to cut down on the sweetness,no avail finally added sauerkraut and hope that works.the recipe went in the round file!!!!!

It doesn't make much sense to throw the recipe away when all that is necessary to fix it is to leave out most of the sugar.

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 will try this with 1/2 of the sugar.

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.



i think this recipe would be much better if the sugar and salt were left out. We can always add salt if we think it is needed.

2 thumbs down.. was deffinatley not worth the wait! The sweetness from the sugar over powered the entire soup. I added some hot sauce in hopes to make it more edible. Very dissapointed in this recipe, =-(

i'm with you 100% lets try this with out the sugar.


Hmm..I am suspicious. A lot of sugar and salt. BUT, I will try it and get back to you. I am intrigeuid

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

Way too much sugar! Was there a misprint?

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 halved this recipe, and used one can of low sodium beef broth instead of bouillon. I also used half the amount of granulated sugar, replacing the other half with Splenda. used brown sugar Splenda too. Still very yummy!

Cindyppro .... thanks for the information regarding your substitution. I wanted to make this soup but I was cautious about making the "Splenda" substitutions. I know sugar and salt combinations are used to lower the acidity (taste) levels of tomatoes. I think I will also use either sodium free broth or sodium free beef boullion. There is a Kosher deli close to where I live that makes a magnificient "Cabbage" soup, but they won't tell what's in it. This sounds very much like what they serve. Thanks again Cindyppro and also Mr. Food

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

how much salt is in this soup, how about a low sodium version, and lower sugar. Bouillon cubes and canned tomatoe are full of sodium.

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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