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Cajun Cabbage Soup

Rated as 4.72 out of 5 Stars
12

"Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired."
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Ingredients

1 h 20 m servings 221
Original recipe yields 8 servings

Directions

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  1. Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
  2. Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

Footnotes

  • Cook's Note:
  • Add canned green beans, bells peppers, or canned tomatoes with green chiles as desired.
  • Beef bouillon cubes can used in place of chicken bouillon cubes.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 221 calories; 12.4 19.9 9.5 27 1522 Full nutrition

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Reviews

Read all reviews 64
  1. 82 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A great, hearty soup for a winter's night. I made this pretty much as written - my changes being using a liter/quart container of organic chicken broth and 2 teaspoons of the Creole Seasoning B...

Most helpful critical review

Cajun Cabbage Soup Haiku: "Perfect spice for me, daughter said, 'eek! It's too hot!' Didn't like ketchup." I increased the onions, not having any leeks, and kept everything else the same, other ...

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Cajun Cabbage Soup Haiku: "Perfect spice for me, daughter said, 'eek! It's too hot!' Didn't like ketchup." I increased the onions, not having any leeks, and kept everything else the same, other ...

A great, hearty soup for a winter's night. I made this pretty much as written - my changes being using a liter/quart container of organic chicken broth and 2 teaspoons of the Creole Seasoning B...

I’m guilty of reading reviews and the subsequent modifications to get ideas and suggestions for possible improvements. This is a great recipe, but I refuse to use ketchup on anything, so I used ...

Great gumbo ish soupish, stewish, added napa cabbage along with one green cabbage ,substituted Tony's Creole cuz it was a little too salty for some Old Bay which is my favorite....a little goes...

I found this recipe while searching for more ways to use leeks. I lowered the sodium by using a cup of tomato sauce instead of salsa and ketchup. It turned out great.

I was looking for a way to get the odds and ends out of my fridge. This was perfect. I didn't have celery, carrots or leeks. I used a red onion and through in a half bunch of cilantro and 2 Tsp ...

I made some changes, 1 quart of chicken Stock in place of water and boullion,2 cans of diced tomatoes,used a whole onion as we love them,4-5 cloves garlic-we love them too. No ketchup per others...

I browned the butter first then browned the onion and garlic in it. it added a roux type flavor to the base. I didn't have any leeks on hand so make it with 1 1/2 white onion and 4 large garlic ...

I didn’t use the leeks. I did use green beans, tomatoes and beef bouillon. Delicious!