As mentioned, cabbage isn't specifically prohibited from soups. I would guess it's bitterness and quality issues with canned cabbage as the sole product in a jar, like rutabagas. Those canning instructions were pulled because it was felt the final product wasn't appealing but then they were restored because some liked it. However, I doubt a little cabbage in soup is going to present the same problem. I would do a small batch first to verify the result is what you want. Carol Here is a link that might be useful: Hyperlink for NCHFP Soups

I've used this "recipe" for vegetable soup for years and the ingredients are never exactly the same. Depends a lot on what I have in my "soup bag" in the freezer. It's always the same through the addition of garlic powder, before you cook for 15 minutes, and then it just varies from one time to the next. Easy to cut in half by using one envelope of the onion soup mix. Freezes well, too. Hearty Vegetable Soup Combine: 3 qts. boiling water 2 pkgs. Dried onion soup mix Leftover roast beef, steak etc. Let boil 25-30 min. then add: 1 16 oz. can tomato sauce 1 16 oz. can tomatoes, cut up 1 teas. ea. dried marjoram, basil, pepper and parsley flakes 1 T. salt, 1 T celery flakes or 2 or more large stalks celery (cut up) the more the better. 2 bay leaves and 1/2 teas. garlic powder Let this cook 15 min. then add: 1 lg. bag frozen mixed veg. 1 box frozen cut okra This is where you can get creative with whatever you may have in your freezer. Let all cook, covered, 2 -3 hrs. Sprinkle with parmesan cheese. Note: I keep bits of leftover veg., roast beef, etc. in a zip-loc bag in the freezer so what I add depends on my "soup bag' and is never quite the same but always good.

I'm probably too late, but here are 2 recipes. WARM SPINACH-PARMESAN DIP 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil 1 3/4 cups chopped onion 6 large garlic cloves, minced 2 tablespoons all purpose flour 1/2 cup chicken stock or canned low-salt chicken broth 1/2 cup whipping cream 1 10-ounce package ready-to-use fresh spinach leaves 1 cup (packed) grated Parmesan cheese 1/4 cup sour cream 1/2 teaspoon cayenne pepper Baguette slices, toasted Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices. Makes about 3 cups. Bon Appétit SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES Fresh spinach, sauteéd in oil with garlic, is pureed with sour cream and green onions to create this delicious dip. For a picnic, transport the dip and the vegetables in a cooler, or surround them with cold packs in the picnic basket. 1 1/2 teaspoons plus 2 tablespoons olive oil 2 teaspoons finely chopped garlic 8 cups (packed) fresh spinach leaves (about 5 ounces) 1/2 cup chopped green onions 1 cup sour cream 1 teaspoon fresh lemon juice 2 6-inch-diameter pita breads Assorted raw vegetables Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sauté 10 seconds. Add spinach; sauté until wilted and tender, about 2 minutes. Cool. Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill. Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.) Serve dip with pita triangles and assorted raw vegetables. Makes 6 servings. Bon Appétit August 1997

I think in the my other soup thread I mentioned that I only added 1/4tsp. when the recipe called for 1/2 - 1tsp. of curry powder. I really didn't taste the spice at all, so either I had a very mild curry powder or most probably I should have added the 1/2 or indeed the full teaspoon.