My family has always enjoyed cabbage soup, but I don't have the recipe written down. This is pretty close I think but I would have to actually make it and take notes to be sure! In a large stock pot, brown a good sized piece of beef - whatever cut of meat you like to use for a soup or stew. It doesn't have to be a good cut since you will cook it for a long time and it will get very tender. I alway add a little salt at this point, but that's personal preference. Once lightly browned and there are some juices in the pan, add a medium cut up onion and cook that for just a few minutes. If you need to you can add a little olive oil. Then cover the meat with water - 6-8 cups - and reduce the heat. Simmer at last an hour. When the meat starts to get tender and breaks apart when you stick it with a fork, add chopped up carrots and celery. Any other veggie you like can be added too. Continue to simmer for at least 30 minutes. Then add cut up cabbage and tomatoes. You can use a couple cans of stewed tomatoes. If you use fresh tomatoes, be sure to add 1 or 2 cans of tomato paste as well, depending on how tomato-y you want it (I use just 1 can). Cook until the cabbage is as soft as you like, at least another 30 minutes. At this point the meat should be almost shreddable it will be so tender. Salt and pepper to taste. (We use lots of pepper). If you want it more stew-like, this would be the time to thicken it with a little flour. (If it gets too thick, pretend you did it on purpose, call it gravy and serve the whole thing over mashed potatoes!) I like it without any other seasoning because I love the flavors of the veggies and the beef. But my Greek mother always added thyme and bay leaf while cooking. My German grandmother thought everything tasted better with a little fennel. Like most soups and stews there is LOTS of room for personal preference here. How many carrots? Depends on how much you like carrots! My carrot to celery ratio is about 3:1 because I love the carrots and just like the celery for flavoring. Hope this helps! Kate

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

Cabbage is listed by the NY Times as one of the 11 good foods that we do not tend to eat. On this list, I don't eat Swiss chard, though I wonder how it would be in soup, sardines, pommegranet juice and only traces of tumeric. I do eat pumpkin, pumpkin seeds, cinnamon, prunes, blueberries, beets, and cabbage.

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.