I frequently put cabbage in soup, and it cooks down a lot, and so you can add a lot of it and still not notice it much - to me it is very mild when cooked in broth. I'm just saying this in case you do not get the recipe - you can add lots and lots of cabbage to it. I add hot chilies to mine, which may be why I do not taste the cabbage so much.

I'm not Ruthanna....but I sure have a recipe for ya.

Sautee 1/2 cup onions in 2 T butter....or oil if you choose....or bacon fat if you want to live large.
When the onions are soft, add about 4 cups coarsly chopped cabbage,,,,toss to coat with remaining fat, and add 6 cups chicken broth ( or if you cheat...6 cups water and 2 tablespoons of wylers chicken broth powder) and the juice of half a lemon.....as it's coming to a simmer peel 2 or 3 large red skinned potatoes and cut into small chunks and add to pot....add about 3/4 tsp dry marjoram leaves ( more if you choose, I find marjoram goes a long way).
Simmer uncovered about 30 minutes, until the potatoes are beginning to break down, and add ( slowly) 1 cup milk whisked with 3 tablespoons of flour....simmer until thickened and no longer tastes raw....then add about 2 T cream cheese....cut into very small pieces and stirred into the simmering soup.
Add pepper to taste...I like a lot....and a grating of nutmeg on each serving....
I am making myself hungry!
This should serve 8....or 6 with seconds!

I use one "box" of broth and t cups of water with Wyler's added....and I freeze my cream cheese and use a potato peeler to shave small pieces into the bubbling broth.

Seagrass, I found this one from Ruthanna, it has kielbasa and ham broth, but the ham could easily be used in place of the sausage:

SAUSAGE CABBAGE SOUP

1 medium onion, chopped 1 Tbsp. vegetable oil 1 Tbsp. butter or margarine 2 medium carrots, halved and thinly sliced 1 celery rib, thinly sliced 1/2 tsp. caraway seeds 2 cups chicken or ham broth 1 cup water 2 cups chopped cabbage 1/2 pound fully cooked smoked kielbasa, quartered and cut into 1/4 inch slices 1 can (14-1/2 ounces) diced tomatoes, undrained 1 Tbsp. brown sugar 1 can (15 ounces) white kidney beans, rinsed and drained 1 tsp. vinegar Salt and pepper to taste minced fresh parsley (optional)

In a 3-qt. saucepan, saute onion and celery in oil and butter until almost tender. Add carrots, caraway seeds, broth, water, cabbage, sausage, tomatoes, and brown sugar; bring to a boil. Reduce heat; cover and simmer for 35-30 minutes or until vegetables are tender. Add beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.
Yield: 6 servings.

It sounds good anyway. That ham might also make a good potato soup...

Have a nice visit with Mom!

Annie

Thank you all for your responses. I found the image and a general description of the soup posted by Ruthanna in a January 2012 thread for boiled cabbage recipes. I had forgotten about the green beans. The peeled potatoes are whole. But I have a recipe (not with me) detailing how to make it. I remember marjoram. I think it uses chicken stock. I can wing it.

Third post down

http://ths.gardenweb.com/discussions/2349552/boiled-cabbage-recipes

seagrass

Seagrass, I found that one too, without a recipe. I'm sure it will be delicious, no matter how you make it.

Annie