This cabbage soup is sweet with the taste of apples and a little sour from the addition of vinegar. A garnish of sour cream and chopped apple is beautiful and delicious.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, saute the apple and onion in the butter until tender. Stir in the cabbage and saute for 5 more minutes.

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  • Pour in stock and vinegar; bring to a boil. Reduce heat and stir in sugar, salt, pepper, celery seed, and raisins. Simmer, uncovered, for an hour. Stir in apple butter.

Nutrition Facts

154.4 calories; 3.3 g protein; 26.8 g carbohydrates; 8.7 mg cholesterol; 254.1 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2006
My Uncle remembered a cabbage soup his immigrant mother made as a child. All he told me was it had rasins and prunes and short ribs in it. I used Holly's rescipe as a base and I boiled 1 pound of short ribs in 2 quarts water to make the stock leaving the meat in the pot. I also added 1/3 cup prunes and 2 heaping tablespoons of freash grated ginger to the pot about 30 minutes before serving. Rave reviews from my uncle and my husband! Thanks! Read More
(31)

Most helpful critical review

Rating: 2 stars
03/17/2009
The concept is great but even after cutting the vinegar in half the soup was still way to sour for me. Read More
(6)
30 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/18/2006
My Uncle remembered a cabbage soup his immigrant mother made as a child. All he told me was it had rasins and prunes and short ribs in it. I used Holly's rescipe as a base and I boiled 1 pound of short ribs in 2 quarts water to make the stock leaving the meat in the pot. I also added 1/3 cup prunes and 2 heaping tablespoons of freash grated ginger to the pot about 30 minutes before serving. Rave reviews from my uncle and my husband! Thanks! Read More
(31)
Rating: 5 stars
02/10/2004
I've made this soup twice now with great results. Served with fresh-baked bread (try the "Honey Wheat II" recipe on this site) and sour cream it's a big hit for cold nights. My Ukrainian-born husband raves about it and loves the sweet-sour zing. He's a little picky and usually turns his nose up at my attempts at Ukrainian fare but this was a winner! Read More
(27)
Rating: 5 stars
02/17/2004
I love this delicious soup; I put in 1/4C vinegar (instead of 1/2C) and use golden raisins. Sometimes I put in a slightly spicey sausage sliced chunks: I boil sausage pieces in soup for a few minutes at the end before serving. Lovely next day...seems that flavors blend more after reheating. Don't skip the celery seed...adds to the unique flavor! Read More
(24)
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Rating: 5 stars
01/08/2006
This cabbage was unbelievably good. It reminds me of the soup my mother used to make before she stated to control sweetenning in her recipes. Read More
(10)
Rating: 5 stars
04/10/2003
we my family truly enjoyed this soup Read More
(10)
Rating: 5 stars
12/07/2010
This recipe has become a favorite for me. A perfect recipe for the busy single (like me.) It's so easy and cheap without a lot of ingredients, yet so tasty! I love the vinegar flavor and follow the recipe exactly, but if you don't like such a strong vinegar flavor it's easy to play with the ratios of sugar or apple butter to vinegar. I sometimes add cranberries too. Thanks for sharing this recipe! Read More
(10)
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Rating: 5 stars
09/14/2006
I added 1 lb. Keilbasa to the soup and it was delicious!! Read More
(9)
Rating: 4 stars
01/18/2011
Great sweet and sour flavor. The recipe as is yielded soup that looked just like the picture (more cabbage than soup). I added another quart of broth to get it to the consistence I liked. Then I had to add a little more vinegar and brown sugar. Read More
(8)
Rating: 5 stars
11/13/2008
good recipe....i will cut down on the vinegar and add some cooked beef next time. Read More
(8)
Rating: 2 stars
03/17/2009
The concept is great but even after cutting the vinegar in half the soup was still way to sour for me. Read More
(6)