Cabbage Soup
Delicious and hearty non-vegetarian cabbage soup recipe filled with nutritious vegetables and meat left-overs.
Servings: 6 servings
Calories: 353kcal
Equipment
- Large Soup Cooking Pot
- Saucepan
Ingredients
- 3 cloves garlic minced
- 2 cooking onions finely chopped
- 2 tbsp oil vegetable or canola
- ½ large head of Savoy Cabbage cut into small pieces
- 2 potatoes cut into small cubes
- 1 large carrot cut into small pieces
- 1 lb chopped pork or beef or chicken/turkey leftover ham, leftover turkey or chicken, smoked bacon, italian sausage
- 3 L water
Roux
- 2 tbsp all purpose flour, unbleached
- 3 tbsp oil vegetable or canola
Instructions
- If using raw/uncooked meat, chop meat into small pieces and then sautee until lightly cooked (about 5-7 minutes).
- If using cooked meat leftovers, chop into small pieces and continue with the cabbage soup recipe.
- In a large cooking pot, sautee onions and garlic in oil for about 3-4 minutes.
- Add chopped cabbage, potatoes and carrots.
- Add chopped (cooked) meat.
- Season with salt and pepper (can also use Vegeta seasoning).
- Sautee for another 5-7 minutes.
- Add 3L water. Let simmer for about 40 minutes (until cabbage and potatoes are soft).
- In a small saucepan, add 2 tbsp flour to 3 tbsp oil to create a roux. Stir over medium heat until golden brown. Pour 2-3 ladlefulls of soup mixture into saucepan and mix until completely dissolved. Add the roux to the soup.
- Simmer slowly for another 7-10 minutes.
Nutrition
Calories: 353kcal | Carbohydrates: 12g | Protein: 15g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 98mg | Potassium: 490mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2761IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 1mg