Healing Cabbage Soup

So yummy and easy!!!! I only gave it a 4 because once you make it your own it's a 5 star!!!! I did not use any oil, I used olive oil cooking spray to cooked 1 large onion and 1 TBS crushed garlic. Added water, all bullion, 2 stalks of celery, 20 baby carrots cut up, 1 potatoe, tom. w/ juice in can, 1 tsp cayenne pepper, and 1/2 tsp italian seasoning. i thought the amount of cabbage called for was PERFECT!!! I did have to add an additional 1 1/2c of water thr. out cooking. Thank you for the great easy recipe!!! I'm guessing left overs will be wonderful tommorow after the flavors have intensified!!! Thanks for sharing!! This will rock this summer when i have those left over veggies from the garden i'm not sure what to do with!!!!! My boyfriend loved it as well which is a big plus as he's not a huge veggie guy 8 - )

9/2013 I've made this many times and love it. Whenever I can, I add some kind of protein... usually beans (pinto, garbanzo, black...doesn't matter). The other option is serving over some leftover shredded chicken. It may just be soup, but with a little thought the nutritional value is excellent. I found this recipe to be perfect as written. It is not supposed to be a thick soup, but a consume based one. I think there is confusion about how much cabbage to add because they do vary in size alot. Maybe trying to pin down a weight (like 1/2 of a 2 lb head) would give a little more guidance. Thanks for a great recipe!

Wow, is this a great soup! Absolutely our new favorite comfort food! I used chicken broth instead of water and also added some baby carrots and canned corn to my pot. I have made this several times now and it always turns out fabulous... is even better the next day. Eat with some crusty french bread and it's heaven! Thanks so much for the great recipe!

I decided to try this last night since I'm fighting a cold. It was delicious! I did make a few changes though, which is why I only gave it four stars. I used 8 chicken bouillon cubes instead of 4, plus I added extra herbs & a pinch of red pepper flakes as someone suggested. I substituted 1/2 tsp. onion powder for the onion and used more garlic than called for. Since I left out the onion, I only needed 1 tsp. of olive oil to sautee the garlic. We served the soup with some French bread brushed with olive oil and sprinkled with garlic salt & Parmesan cheese then toasted. It was an excellent meal!

It seems like a good base for what could be a great soup. I read a lot of reviews that say it tastes even better the next day and I'm looking forward to that. I used canned chopped tomatoes and added the juice in (didn't want to waste it) and I'm glad I did, it definitely added to what would otherwise be a relatively plain broth. I think it's lacking in some dimension ... perhaps more veggies or another spice). That being said ... I'm sitting on my couch, wrapped in a blanket eating/drinking this soup with a box of tissues next to me and I already feel like it's giving my cold a run for it's money! I'm not tossing this soup out!

Simply yummy, added lentils to the mix and a bit more liquid. it was devoured!

we loved this soup. As others did, I changed it a bit. I used maybe 1/2-1 T of oil. I used a 48 oz can of low-fat/low sodium chicken broth and one C of water with 1 boullion cube. I added about a cup of carrotes diced and 3 stalks of celery diced (which I sauteed with the onions). I used the liquid from the tomatoes, too. Oh, I added 2 whole cloves of garlic instead of chopping and sauteeing with the onion. We may try it next time with only 1 clove or leave it out all together.

try 1 to 2 quarts of low sodium vegetable, chicken, or beef broth instead of the water and bullion cubes..Can also add sliced mushrooms for a little different flavor.

Even though I'm not big on soup, I enjoyed my first bowl of it tonight. I used half chicken broth & half water, because I don't like strong broth. Also used a whole onion & whole cabbage, & plain stewed tomatoes; added Italian seasoning & omitted salt. If I do it again I would use fresh plum tomatoes in place of canned, because I prefer to stay with whole foods & avoid added sugar, salt, high fructose corn syrup, etc. This is definitely a nice way to use cabbage. Will probably do this one again. I gave it a 4 because of the use of convenience ingredients which are not healthy.

Several days after coming home from surgery, I sent my husband to the grocery store with lettuce on the list. Well the angels were watching over him & he came home with cabbage instead. I found this recipe which contained ingredients I had, or had reasonable substitutes. And with a name like that how could I resist? My "I'm not a cook" husband chopped all the veggies and it was easy enough for me to put it all together. We just finished it and it was great. So comforting. Real food. I feel better already. I used 2 tablespoons olive oil which was enough. With the onion (used a whole small one) and garlic, I also cooked some celery and green pepper. I used "better than bouillon chicken base" which I use in place of bouillon in all my soups. 1/2 teaspoon pepper was just right for us but 1/2 teaspoon salt was plenty. I thought I'd want more than 1/2 of the large cabbage I had--but 1/2 was fine. I used diced tomatoes with balsamic vinegar, basil & olive oil. It turned out great.

I make a soup very similar to this but start with browned ground beef as a base I also add some undrained sauerkraut + rice to zing it up abit and call it stuffed cabbage soup! Yummy and men love this!

Excellent recipe! Like the other users, I used 2 qts. chicken broth (cage-free, of course) instead of the water and chicken bouillon and added carrots, celery and a handful of spices (oregano, basil, etc.) and tripled the amount of onion. I might add lima beans next time to make it a bit more filling, while keeping it lo-cal and nutritious.

LOVED IT!!!!!! I read every rating beforehand and took advice of others. first I did not use much olive oil, maybe 1 1/2 tb. When I added the water and bouillon, I also added carrots, oregano, thyme, basil, and just a dash of chili powder, salt and pepper.I used a can of regular stewed tomatoes and just choped those up. It turned out excellent!! I will make often! Very inexpensive.

I just made this recipe tonight. It is probably one of my top 10.... the best/easiest thing you could ever wish for!! Instead of bouillon cubes and the two quarts of water, I used only two cans of reduced sodium chicken broth, because after making this recipe a few times, I realized that I prefer it have much less liquid. I did not add salt, and added 1/2 tsp of crushed red pepper flakes as well for a kick. The thing about having less liquid in this soup is that it can be served as soup, or other times you may prefer to drain away some of the liquid and actually serve it as a tasty side to any simple pork chop or chicken dish. I make this at least once a month and it's enough for 8 servings for us, even with the reduced liquid. At times, I use only ONE can of chicken broth when I know that I plan on serving this as a side dish and not a soup. It's still every bit as delicious!

also good for diets......fills you up so you won't eat so much other stuff........ plus it helps with digestion.....

I was skeptical at first that so few ingredients could make a good soup. I was pleasantly surprised how good this is. I used red cabbage to get more nutritional bang and added red kidney beans for protein. The red cabbage turned the soup a pretty burgundy!

This soup is wonderful. Easy to make, inexpensive, and tastes delicous.

This soup is so good. I used chicken broth and added carrots and celery but didn't change anything else! Very light and flavorful.

I did make a number of changes, although I suspect that the soup would be wonderufl as posted. I list my modifications so that others may benefit from my experience; as others have said, this recipe is perfect for local tailoring! I began by browning chunks of lean pork (I used cubed boneless country-style "ribs") in olive oil with the garlic and onion .... and generous sprinkling of herbs de provence. Once the pork cubes were brown, I added three bags of slaw mix, one large can of chicken broth, and three cans of diced Italian-style tomatoes. This I simmered for about 45 mins. Then, with the heat OFF, I stirred in about two cups of frozen peas (which were able to cook in the residual heat). Oh ... I also added a genrous sprinkle of fresh-ground pepper. Yum. Relatively low-fat and relatively low-sodium! Today was the second day I carried it to my office for lunch. Don't think I'll be tired of it by Friday! Sorry to be so long-winded ... and to have deviated so much from the original recipe, but I wanted to share my delight in my new soup discovery!

Great Stuff! I added some red pepper as well as one of the other reviewers. Very tasty soup. Excellent for using up all the cabbage in the garden. I didn't have parmesan cheese though. I guess I will try it like that next time. This will be one of our stapels in our house.

I LOVED this recipe. It's one I'll be making again soon. I used more like a full head of cabbage, and since I didn't have Italian tomatoes, I used plain and added Italian seasonin as some other users had suggested. I also added some Red Pepper as another user suggested to give it a little more kick. The entire pot was gone in about two meals time! Thanks for a great recipe!

Delicious! But I found a few more ways to cut some of the calories off. First, I didn't use any oil (I just put the onion in the water/chicken broth mixture) and since I had no canned tomatoes on hand, simply used two small chopped ones. I still found it delicious, and have made it two times more since.

This is very similar to a recipe I use. I use a little less broth and add a pinch of Italian seasoning and cayenne and I top it with a sprinkle of parmesan cheese. I also use coleslaw mix to avoid all the shredding. This is a good filling and low calorie soup with plenty of fiber.

Great basis for a cabbage soup. Added 5 garlic cloves, 1 whole onion, 1 red and 1 yellow pepper, sm. box sliced mushrooms, sauté all these veggies together in olive oil. Used 4 cups chicken broth, 2 cans rotel Tom. Whole head of cabbage. Had a pound of sausage that I boiled in a separate pan for 5 mins. Drained then rinsed in cold water. All grease is gone! Added to soup, half tsp. Hotshot, dash red pepper flakes. Simmer altogether about an hour. Delicious!

This recipe came at a perfect time. I needed to use up a pkg of slaw mix and the date was going to expire. The only changes I made (and you could do a lot of personalizing on this one)were to add celery, a little more onion and diced carrot and subst one can of chicken broth for part of the water in addition to the granules. And I used the entire can of tomatoes and pureed them before adding them to the soup. Also added a scoop of cooked rice to each seving. This is great if you are sick or well and it would be very soothing if you are sick with cold/flu. Thanks, JG from Susie

This was really good- I was skeptical since it IS cabbage soup, but it surprised me! We'll definitely make this again. I did add a can of garbanzo beans because I wanted some protein and I knew my 18month old would eat those. Didn't take away from the tastiness, but added said protein!

An outstanding recipe to add your own flair to. I took the basic recipe and also added: 1) 1 bunch of green onions, chopped; 2) 1 can each of red kidney and cannellini beans (drained); 3) 3 sliced chicken apple sausage links; 4) more herbs (parsley, basil, italian seasoning, celery seed), and 5) 1/4 tsp cayenne for zip. Had amazing flavor and made my stomach happy. Even better the next day.

My hubby and kids ate this right up. A little on the salty side though. I think just with the chicken cube seasoning alone has plenty of salt. Next time I will omitt the added salt. Didn't have stewed tomatoes so I blended my own fresh tomatoe. Thanks. This was a warm and comfort soup for us stuck at home with a cold!

I'm impressed. It's a simple recipe that creates a flavorful, light soup, perfect for a lunch. the only thing is that it is a bit on the oily side. maybe a tbs less would be better.

Really delicious soup! I added corn to the soup to give it a little more bulk. Also, to make it a little thicker, I took about half of the soup, put it in the blender, pureed it, and added it back to the stock pot. This really helped with the texture. I also let it simmer, uncovered, for about 2 hours to thicken it up as well. Overall, it was very tasty and cheap to make too, which was great for a starving college student.

I received this as a daily email from Allrecipe. I looked at it, read all the reviews and thought I like cabbage but in a soup?..Today I wanted something to make to go along with my Sunday meal making for week ahead. Worked with what I had on hand. I used a bag of frozen seasoning vegetables (onions, celery,red and green peppers)thawed. Minced garlic. Do not use bouillion, so used 4 cans of chicken broth. Omitted the salt. Added 2 carrot sliced thin. Didn't have a head of cabbage but I did have a bag of cole slaw mix. No Italian style stewed tomatoes but did have diced. Sauted the veggies,and garlic, added the black pepper, and thyme,which I put in all my soups, crushed caraway seed,because it goes good with cabbage and dash of italian spices to make up for stewed tomatoes. Added the cole slaw.. then the tomatoes undrained. And let it go. I ended up eating two bowls of soup and the Sunday dinner is now leftovers for during week. This was delicious and using the short cuts made it even better and I am sure it didn't compromise the taste. Thanks for a great base..will be making this often.

So so yummy!!! This is my second time making it. first time I added extra garlic, Italian seasoning the whole onion and the whole cabbage and it turned out excellent. This time I boiled chicken first to make the stock and the same additions as the first time and served with rice on the side since my husband doesn't eat soup by itself and it turned out amazing. This is a great recipe by itself or with extras. You can't go wrong as long as you like cabbage like me. SO SO GOOD AND GOOD FOR YOU!!!!!!

Oh my! This is excellent! The only differences I made were to cut up some baby carrot (as suggested) that I had in the fridge, 3 stalks of celerey, 6-14 1/2 cans of broth and a whole head of cabbage. I used a can of Italian seasoned diced tomatoes. I'm eating it right now and on my second bowl. It is delicious!!! I left the seasoning the same. What a great recipe!

I was attracted to this recipe because I am pregnant, feeling sick and horribly constipated. LOL I definitely followed Taylor's and others' suggestions to add different ingredients here and there. I added: Black peppercorns, salt, pepper,. balsamic vinegar, paprika, italian seasonings, celery, carrots, potato, cooked onions and garlic, ketchup, and also some chicken bouillion and even plain spaghetti sauce, as I didn't have any tomatoes. I thought it was delicious! I will make this again.

I've never made cabbage soup before. It was my son's idea to make cabbage soup. And since he doesn't eat many veggies, we had to make it! I made it as it was written. Except he wanted to add some carrots and green beans and I had some fresh mushrooms to use up. It was SO good. My son ate it up!

I really like the soup and think it would most likely be just fine as instructed but due to other comments I made a few changes adding some seasoning and I used a chicken base. It was very good BUT I think I used a bit to much crushed pepper flakes. Normally we like it really hot and I'll use as much as 2 teaspoons of red flakes in a dish. lol BUT I used 1 teaspoon and maybe a pinch more in this soup and it was way hot! I mean spicy enough to have to keep a glass of water on hand! So next time a pinch or two but whoaaaa...not so much red pepper! Thank you!

We used vegetable both and sliced red ,yellow peppers and carrots to add color. I always add the juice of a lime also ,it really brings out flavor . Great soup for cold nights.

I'm a cabbage fanatic and made hubby meatloaf for dinner and I don't like so decided to whip up something that would be nice and warm...this fit the bill. I had the Italian diced tomatoes and also added 1 roma tomato that was starting to look kind of sad. I used Swanson chicken broth w/roasted garlic (it's really good canned broth) and then some chicken bouillon/water. I had some baby carrots I had made and couldn't choke down on their own (balsamic carrots) so threw those in, and I had one lonely turnip down in the crisper so diced that up and threw in. Put this on the stove while I whipped up a batch of cookies and was done by the time the first batch came out of the oven....I did have to add a little more salt to mine but that's personal preference. Also added a bit of harissa chile powder for some 'heat'. This could easily be embellished with the 'clean out the fridge' bunch of veggies. lo to no fat and very, very healthy.

Well, I have to say, I am astonished and gratified to see such a wonderful response to my little soup recipe! I am beyond pleased that God is blessing so many people with it. Since the recipe as published here isn't exactly the same as the one I submitted, I am amused to see that some of the reviewers have brought it closer to my original in the changes they have made to it. Happy eating and stay healthy!

Loved this but made the following additions which really kicked it up: add 2-3 chopped celery stalks and carrots (sauteed in small amount of butter), basil and used Ro-Tel tomatoes which made it have a little kick. Oh, and I also added 3/4 cup of barley. As recommended by others, I used chicken broth. Delicious!

Loved this simple soup. Add some carrot and celery for more depth and flavour.

Very good recipe. I also made a few changes, but nothing that would take away from the original recipe. I used a whole onion, a small carrot sliced, and a couple stalks of celery, sliced (including the leafy tops, diced). I found this soup to be light and tasty. It would go great with something heavier, such as a grilled cheese sandwich.

ABSOLUTELY DELICIOUS! I ADDED A CAN OF VEG-ALL, FRESH CELERY & DITALINI PASTA TO THE MIX. YUMMY!!!!!

A healthy, hearty, filling and cheap soup. Just what I was looking for. The directions couldn't be easier, nor could the ingredients be more simple-- all that and it even tastes good. I made a double batch and had it for lunch at work every day this week, and I'm still not tired of it. The reviewer who suggested Parmesan cheese was right on. When I first made the soup, I served it for dinner with a crusty French baguette that I cut into slices, basted with olive oil and garlic powder, sprinkled with a Parmesan/Romano mix and then toasted under the broiler. I also garnished my soup with some of the cheese mixture, which was great. I made my soup pretty spicy by adding some Cayenne and a good amount of fresh ground black pepper. My nose runs every time I eat it, so I'm sure this would be perfect for healing a cold. I ate it in perfect health and on the hottest day of the year, though! I think it's tasty anytime.

This was a really good soup. I added chopped carrots, celery, green and red peppers to the onion and garlic as it was frying up, and then used low-sodium chicken broth instead of the water and bouillon. I had a bag of coleslaw mix that I used for the cabbage, and as I didn't have italian-style canned tomatoes, I chopped up fresh tomatoes and added some dried basil and oregano to the soup to make up for it. Thank you for sharing your recipe!

This is sooo delicious and hearty!! It really hit the spot this cold winter night! I doubled the recipe and used red cabbage because that was what I had and I followed the recipe, for the most part, but I didn't follow it strictly because this recipe is great for personalizing. I used everything the recipe called for and added canned beans for fiber and protein and I just threw in what ever spices I felt like the soup needed from my spice cabinet (i.e. garlic and herb powder, cayenne, etc.). I really liked how a little cayenne upped the flavor of this soup. Everyone in the family loved it (even though they usually don't like the "healthy" dishes I make), but I especially loved this dish (being that I'm a health freak). Also, I threw in the tomatoes as is without draining them---I like the extra tomatoe flavor and nutrients!

Once again, the simplest things are the best! Healthy, easy and economical. I doubled the recipe and used regular diced tomatoes and added 2 tsp Italian seasoning. Also added a couple of stalks of celery. Will definitely make again. Update - this soup freezes very well. I found a long lost container in the freezer this morning and brought it for lunch. It's been in the freezer for a while and I didn't have high hopes, but it was very good!

I was not expecting to like this soup at all. I just finished my 3rd bowl. I used a can of Diced tomatoes with zesty mild green chilies, Perfect! I also followed other suggestions of adding carrots & celery, chicken broth & just a cup of water. I chopped half of the cabbage, then placed the remainder in the blender to thicken the soup a little. This soup was a hit!

I just made this and my husband and I thought it was very good and will make it again. That being said, I looked at this recipe first because I wanted cabbage soup. I read many reviews and barely any are for the recipe. The reviews are based on using it as a base and putting in whatever you want, and still calling it this recipe. If you add a bunch of vegetables, it becomes vegetable soup. there are recipes for vegetable soup. If you put meat in it, it is no longer cabbage soup, but something else, that there are recipes for. Obviously, everyone who changed it, wasn't really looking for cabbage soup. We all do our own thing with cooking, but I get tired of reading reviews that just change the recipes. And since they change everything, the amount of reviews becomes deceitful and misleading.

Very good, for what it's intended to be. I used turkey stock, since I made it yesterday from a turkey carcass, so didn't need the bouillon and water. I did use a little celery, 1 small carrot, and a little red bell-pepper. Stirred in some cilantro after it was done. I held myself in restraint, and didn't add dry beans, barley, potatoes, or any other "carb," to stay true to the spirit of the recipe. This has been on my list to try for a few weeks. Thanks! : )

I made this for dinner tonight. Oh my lordy, it was awesome. I did make a couple small changes just because of personal preference and everyone here ate two bowls at least. I added a whole leek instead of the onion because I love leeks and 4 cloves of garlic. Also, sauteed some button mushrooms with the leek and garlic. I used chicken broth and some water instead of the bouillon cubes because it was in my cabinet. And I used a whole 2 pound cabbage. It was perfect for me because I'm sick. My nephew is on a special diet and he ate three bowls. Soo happy with this. It is on the meal rotation hahaha

I made this soup to directions, only I doubled the recipe. The flavor is awsome. My entire family loved it, and it cured my cold. Mark F. Anderson

I love this soup! Besides being delicious, what I really like is how nice it heats you up on cold nights, but isn't heavy like most "winter food." I have made it several times now. First, I made it as-is. Now when I make it, I make two slight changes. I like to add about half of the liquid from the can of tomatoes and add a little bit of sliced carrots. The recipe is still five star as-is. My changes are just for my personal preference. Thanks for a great recipe!

I received a lot of compliments after making this. I also added bacon and then sauted my garlic and onions with the bacon cooking.

Good. Easy. Garlicky and spicy. I used crushed tomatoes since I had no stewed tomatoes. I also used low-sodium chicken broth instead of water and bouillon to cut down on the salt.

Excellent!!!!

This is one of the easiest soups to make and it's one of my favorites. It's very tangy and fresh tasting. The veggies are not mushy as long as you don't overcook. I stop cooking when they are still nice and firm with just a little "bite" to them. I think you have to like Bloody Marys, tomato juice or V8 to enjoy this soup because it does have a lot of zing from the tomatoes and other veggies, but if you are a huge fan like me you will love it. As with any recipe here, only add salt to taste. I never trust another person's salt threshold.

I just made this soup tonight after a long day of Christmas cookie baking. It was quick to throw together. Took advice of others and used chix. broth, water and 1 chix. bouillon cube instead of all chix bouillon. Added chopped celery to onions, cooked till tender. I bought the wrong size tomatoes, got a very large can, twice the size called for, but added it all anyway. Added some sliced smoked polish sausage, carrots, and about 2 Tbls. sugar to take the bite out of the tomatoes. It tasted great on a cold winter nite here in Wisconsin. I bet it will taste even better tomorrow after flavors have time to mingle.

Great soup. Sometimes I brown some lean ground beef first and drain off all fat, then add to soup. I always use beef broth instead of chicken b/c it gives it more flavor. I also saute the cabbage with the onions and garlic first before adding broth and tomatoes and use 2 cans of diced tomatoes instead of 1. Also add sprinkle of Prudhomme's Vegetable Magic and onion powder. Delicious!

This is truly a comfort food. This is a great soup for a snowy, cold night. Will definitely make again. The changes I made were: I used a whole onion, I used chicken stock, did not use salt, used a 16 oz bag of Old Fashion Cole Slaw Mix, added 2 can of diced tomatoes with basil, garlic and oregano, added a pinch of sugar and added a couple of diced carrots. Served it with some crusty bread. YUM....

From 2 Stars to 4. I thought this soup was a little bland but with a couple of minor changes, it jumped to a 4 star recipe. I used canned chicken broth in place of water (omitting the called-for chicken bouillon). I also wanted a more savory flavor so I added 1 1/2 teaspoons Italian Seasoning. I'll be making this again.

This was so good---I was really surprised. I used a can of regular, not seasoned, diced tomatoes and added an italian herb mix. I also added a bit of cayenne pepper and used chicken stock instead of bullion cubes. My husband even really liked it. And, unlike most soups, the leftovers didn't just sit in the fridge---I ate them all! This will be a regular.

Two thumbs up!!!!!!!!! Great recipe thanks so much. I made this and i feel much better after eating it. I did put Franks hot sauce in it other then that i made it as read.

What a pleasant surprise! My husband (not always a soup fan) loved it (with my few additions). He asked me to keep the recipe handy so we could have it again--soon. I replaced the canned tomatoes with 5 fresh Roma tomatoes coarsely chunked, a can of Jalopena stewed tomatoes, and I added a cup of thin spaghetti (broken), along with a half-cup of elbow macaroni. The pasta made it a bit heartier and the Jalopena tomatoes gave it a enough bite to make it interesting.

THIS soup is so good ,im happy I have found it ,it just makes you feel warm and happy .

I am so happy to have found this soup! I used chicken broth and a little Penzeys chicken base instead of the bouillon cubes. I didn't have Italian stewed tomatoes, so I used regular ones, and added them along with some Italian seasoning, juice and all. Adding kidney beans made the soup even more fiber rich. As much as I enjoyed this soup tonight, I can foresee endless variations, including adding smoked sausage, chicken, and almost any kind of bean. The fact that it is a healthy soup and takes no time at all to make, is the icing on the cake. Love this soup!!

Made it exactly as is and I LOVE it!!

This is a delicious low calorie recipe; good for the holiday time of year with all the other high fat/calorie food choices out there. To make the soup a little more substantial, sprinkle with Parmesan cheese, or add a little cooked pasta (like ditalini).

I am rating this 5 stars because just as it is, it is delicious. That being said, I did change a few things. I added 2 stalks celery, 3 carrots and 2 cups of lentils. I used chicken broth instead of water and bouillon and didn't add any salt. Next time I think I will use diced tomatoes instead of the stewed. I served it with cornbread and my husband kept mmmmmmmmmmmming. It very good. Our temps this weekend were in the 30s so the soup was very satisfying.

This is such a great healing soup! I added some spices and whatever else was in my pantry. Its a very flexible recipe. Thanks!

I've never had cabbage soup before but this was wonderful! Perfect on a cold rainy day and it's sooooo healthy. Only change I made was use 1 whole onion and added 3 carrots. Wonderful!

Awesome anytime. this is a great base soup to add whatever other veggies you like. when you are cooking the onions and garlic I also add carrots, celery and zucchini. I then mix spinach with the cabbage. I use two cans of tomatoes and use the sauce from it as well. I just make sure that the tomato sauce and broth add up to 2 quarts.

PERFECT! I am currently caregiving for my father, so I do all the cooking for him. It has been difficult to find tasty and nutritious recipes you can eat without teeth! I drained the broth when the soup was done and put all the solids in the food processor. I then returned the puree mix to the broth and he LOVED it! Thanks!!

I added smoked turkey sausage when I stirred in the tomatoes and let it simmer for 40 more minutes. My husband said he could eat this every night for the rest of his life.

Very good soup. Use chicken broth, reg. stewed tomatoes and added a rounded scoop of Italian Seasoning. Nothing is wrong with this recipe. It was strangely exactly what I needed (I'm not sick) and I can see myself eating this soup in the summer too; maybe because though it's filling it's also a very light soup. Even my 3 year old ate it, I love ways to get veggies down him. It's being put in the recipe box for keeps right now!

Hubs has been asking me to make a low carb, low calorie veggie soup that he can “snack” on. I made this using chicken broth instead of the water/bouillon and a 1 pound package of pre-shredded cabbage. I didn't drain the tomatoes and used diced tomatoes flavored with garlic, basil and oregano. To bulk up the veggies, I also added one cup of each chopped carrots and celery. I only used about 1 T. of oil to sauté the veggies and added the garlic for the last minute. After that I followed the recipe. This turned out to be very flavorful and just what Hubs was after. So five stars from us!

I love this, and so does my family. I add about everything healthy I can think of--this recipe is very forgiving!

I made this soup when I had a head cold and it was delicious. I even had enough to eat off it for at least 3 more dinners. It was really good with cheese-filled breadsticks. The only thing I really did different was use 2 cans of chicken broth instead of the boullion, because I didn't have any boullion, and use the petite diced tomatoes, because that's what I had in the pantry. I don't know if it made my head cold any better, but it's definitely a soup that I'll be making over and over again.

Simple and inexplicably soothing! Had a terrible cold and wanted home-cooked soup without much effort. This was wonderful. Used 2 cans chicken broth in place of water, added carrots, a little basil and thyme. Perfect!

Delicious! I did however follow some people's recommendations and added cayenne pepper. I also used red cabbage instead of green since its higher in vitamins,and added some cut okra, lentils, and sliced mushrooms. Instead of chicken bouillon I used a vegan chicken flavored base that was low sodium.

I was waiting to catch cold to make this soup since I saw the recipe ! This is a great recipe. As I did not have stewed tomatoes on hand, I used 2 tbsp tomato paste instead. I also added a little bacon and thinly minced scallion. Really yummy.

I did not care for this.

I thought this was a good soup. I did make one change which was to add one cup of dried lentils with the cabbage. I didn't have the italian tomatoes so added 1 1/2 tsp italian seasoning. Not the best cabbage soup I've made but it was good even my 6 and 5 year old asked for seconds.

This was Delicious. I made this for me and my friend when she was sick and it was a big hit! I changed it up a little bit by adding carrots, celery, fresh tomatoes( rather than canned ones) and I added seasoned chicken and (canned) green chilli peppers. It was Delicious and because of the kick, it cleared our sinuses! Thanks for the healing soup!

This was excellent! I didn't have stewed, Italian tomatoes, so used a can of diced tomatoes and added about 1 1/2 -2 teaspoons of Italian seasoning, along with an extra teaspoon of dried basil. Topped with a sprinkling of fresh grated parmesan cheese and served with whole grain bread. Thanks for a great recipe!

This was really good! I was skeptical as it was cooking, it's not very pretty, but it was great. My whole family liked it (even 2 & 4 year olds!) I did make some changes: I used a 28oz can of tomatoes with basil, and also added a can of cannellini beans (white kidney beans). Also used 2 qts of boxed chicken broth instead of the water & boullion. The beans worked perfectly in the flavors and added some protein!

Made this last night for supper. Way beyond good. This goes in my permanent folder. The only thing I would likely change is using bacon grease in place of the olive oil. You absolutely have to try this one.

Best cabbage soup I have ever had! The only thing I would do differently is add less oil, as I don't like my soup to be that greasy.

Absolutely loved it....I made a few changes I didn't have a can of Italian style stewed tomatoes so I put regular tomatoes and a tsp of sun dried tomato paste ...

DELISH! I fixed the soup as directed; I am NOT a good soup maker. I did double the recipe, added 8 oz of julienne ham strips and a 12 oz pkg of mixed veges. A nice thing about this recipe is that you can add things that you like and it is a great basic recipe. Thanks for a GREAT basic recipe. I also have an italian herb garden and added some of my own fresh herbs for additional flavor.

This was really easy and very good. I doubled both the cabbage and the tomatoes and it worked out fine, plus I added a tablespoon of bacon grease with the bouillon ... yeah! wow! My husband doesn't eat dairy but I love it, so I stirred two large spoonfuls of yogurt into my own bowl of soup and it was delicious. Thanks for posting this tasty and versatile recipe!

very nice comforting soup. I added some pork cuts and a carrot, and used a full head of cabbage. We ate it with a loaf of french bread. I will definitely make again.

Ok, so I just got finished eating a bowl for lunch.....and it was delicious! I sauteed onion,carrot,celery, and garlic first, then added fat free/low sodium chix broth. I also used a bag of pre-shredded cole slaw mix(didnt have a head of cabbage),a can of fire roasted tomatoes, and a can of drained/rinsed kidney beans. Very tasty on this cold rainy day.

We loved this soup! I followed the recipe except that I only had plain diced tomatoes, so I used a can of those and didn't drain them (that's too much great flavor to not put into the soup), and I put in a teaspoon of Italian seasoning. Next time I'd like to put in carrots, celery, sausage and a few more spices. But the recipe is perfect as is! Thanks~

I never thought I would enjoy cabbage soup, this is terrific, I have made it 4 times since discovering the recipe weeks ago.

This was soooooo good. I did add tons of seasoning and extra chicken bouillon because i would have normally subed the water with broth but i was out. also added red pepper flakes, lemon pepper and season salt. delish!! i'm doing this for my cabbage soup diet

I love this soup. I have been making it for a while now. I usually add in whatever vegetables I have on hand so it comes out different evertime. Thank you for sharing.

Incredibly good! I added cayenne pepper -- mmmmmmm!

Made this in the morning... may make it tonight as well. Can. Not. Stop. Eating this soup! What a great basic recipe. I altered by using only two garlic cloves and adding a bay leaf, half of a jalapeno with no seeds and 2 large, chopped carrots to the onion/garlic/oil step. One qt veggie broth (boxed) plus one qt water was perfect with kosher salt and pepper to taste, and for spice I added a pinch cayenne and about 1/2 teaspoons each of tumeric, basil and dill seeds. (Wow, the dill seeds!!) Stirred in a tsp cider vinegar to seal the deal. It truly is a delicious meal alone, and I enjoyed it with a bit of pre-cooked turkey sausage. xox