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Worth the Wait Cabbage Soup
(27 Votes)
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- 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
- In a soup pot over medium-high heat, combine all ingredients.
- Bring to a boil, reduce heat to low, and simmer 1-1/2 to 1-3/4 hours.
Mr. Food Test Kitchen Tips!
- 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.
- If you enjoyed our recipe for Worth the Wait Cabbage Soup, then be sure to check out our collection of 33 Sensational Soup Recipes.
- Need more cabbage? Try our Skillet Sausage 'n' Cabbage, Scandinavian Cabbage Soup, or Aunt Nellie's Cabbage Fritters!
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Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 104
- Calories from Fat 7.7
- Total Fat 0.9g 1 %
- Saturated Fat 0.3g 1 %
- Trans Fat 0.0g 0 %
- Protein 5.4g 11 %
- Amount Per Serving % Daily Value *
- Cholesterol 0.0mg 0 %
- Sodium 894mg 37 %
- Total Carbohydrates 22g 7 %
- Dietary Fiber 4.6g 18 %
- Sugars 15g 0 %
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rac7431 2877525
Jan 06, 2018
I live in south Florida. Today is Jan.6, 2018 and am freezing my tail off. All these soup recipes look realy good to me right now. I love soup anyway, more broth the better!!!
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rac7431 2877525
Jan 06, 2018
Adding a little kielbasa might add more flavor than beef.
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scottgoodman 2376481
Nov 02, 2017
This is a very fine tomato soup. Much better than canned. I anticipated the beef flavor would stand out. It did not.
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dotnworb 4365657
Oct 16, 2017
We loved it but I would add barley. Adding white beans suggested by someone else sounds good too.
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portia2 2222613
Oct 13, 2016
I use sauerkraut because my bubby taught me some 60 years ago..there weren't too many lemons in the root cellar in Russia..my version in I use sauerkraut in my soup because there weren't too many lemons in a Russian root cellar..great on a cold day with rye bread to dunk.
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Foodismylife
Apr 18, 2016
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!
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jdcondors 0381019
Jan 19, 2016
Needs something..Did not like the T paste or sugar..Has possibilities
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kateb1950 2182226
Feb 16, 2015
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.
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Member 16808
Oct 11, 2014
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.
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tyrelady 6077357
Aug 28, 2013
How long will it keep in the refrigerator?
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Test Kitchen Team
Aug 29, 2013
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!
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prettygoodcook 0949373
Aug 13, 2013
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.
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marybethblus 8062207
Mar 10, 2013
We Love this! But with no Sugar.......I do add Stew meat or hamburger.
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billdotson 9897845
Jul 20, 2012
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.
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bnbsmith25 7216467
Feb 07, 2012
THIS WLD. BE SIMPLE BUT GOOD
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Roni 10
Dec 06, 2011
Love cabbage i am going to make this real soon YUM YUM
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donjavaux 2831101
Feb 13, 2011
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.
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panza 5434105
Feb 07, 2011
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
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evaelliott8961 0987929
Nov 26, 2012
Did you ever get the nutritional info for the cabbage/tomato soup or estimate the info. Would appreciate some help with this.
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roseirishrose54 5892311
Oct 13, 2013
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.
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lscaleman 2857543
Feb 07, 2011
Would be helpful to have the carb. count. Lester
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twonewknees 0556079
Jan 08, 2011
Do you have the calorie count, fat grams, and fiber content for this recipe?
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evaelliott8961 0987929
Nov 26, 2012
twonewknees 0556079 Did you ever get the nutritional info for the cabbage/tomato soup?
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