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

I looked through my recipe files, and it seems I mostly eat cabbage in soups. I have fond memories of mom making boiled dinner with cabbage, carrots and potatoes as a kid, but now that I'm a vegetarian, without corned beef it is just boiled vegetables, lol! I tend to roast potatoes and carrots for flavor. I've heard you can do that with cabbage but have never tried. Mom also made a potato, cabbage kielbasa recipe that I loved, but again, without sausage it is not much other than a version of "bubble and squeak." So I tend to eat cabbage primarily in soup, coleslaw and stir fry. There are a gazillion recipes for coleslaw, I even saved our infamous coleslaw thread from here. It seems like Bobby Flay is the king of coleslaw on the Foodnetwork Web site, where I get a lot of my recipes. That man has quite the way with salads I must say, even though that is now what he is known for. So here's the recipe that is in my "to try" file right now. It came from someone here on CF, I believe from one of our "hearty winter soups" threads, but I copied it very early on in my CF days and did not put a credit on it. So if this is your recipe, step forward, lol! I'm going to use fake sausage because I'm vegetarian. I have used it before in recipes calling for sausage, it is pretty good. There are no instructions, so you have to know basic soup making techniques to use this recipe. Sausage Cabbage Soup 1 med. onion, chopped 1 TBLSP olive oil 1 TBLSP butter or margarine 2 med. carrots, halved and thinly sliced 1 celery rib, thinly sliced 1/2 tsp. ground caraway seeds (or whole ones I guess, I happen to have ground caraway on hand, thank you Penzey's!) 2 cups chicken or vegetable broth 2 cups chopped cabbage 1/2 lb. fully cooked smoked kielbasa or polish sausage, halved and cut into 1/4 inch slices (I'll be using Morningstar Farms fake sausage links) 1 14.5 oz. can of diced tomatoes, undrained 1 TBLSP brown sugar 1 can white kidney beans, rinsed and drained (I'll probably use great northern) 1 tsp. vinegar 1 tsp. salt 1/4 tsp. pepper Minced fresh parsley for a garnish. I adore cabbage rolls, but with three jobs and commuting it just aint ever gonna happen in my kitchen. Here's one more cabbage recipe for now. I got this from a REdbook magazine issue, April 1999. It was from an article on how to get your kids to eat vegetables. The recipes came from the Moosewood restaurant. Potato Cabbage TRaingles 1 cup peeled and sliced Idaho potatoes (or local PA potatoes, lol!) 3 cups finely chopped green cabbage 1/2 onion, finely chopped 1 TBLSP butter 1 cup lowfat cottage cheese 1 cup grated cheddar cheese 2 eggs 1/4 cup chopped flat leaf parsley 1 TBLSP fresh dill (I dunno, maybe 1 tsp. dried dill, I never have fresh on hand except in the summer, so that's my guess.) 1/2 tsp. salt 1/4 tsp. pepper 2 refrigerator piecrusts from a 15 oz. package (you can make your own piecrust but as you know I'm dough-challenged, so the store-bought kind is fine for me.) Preheat oven to 400 degrees. Boil potatoes in salted water until tender. Drain and roughly mash. Saute onion and cabbage in oil and butter in a skillet over med. hi heat until tender, about 15 min. Add to potatoes and stir in cottage cheese, cheddar, one egg, parsley, dill and salt and pepper. Cut each pie crust into 4 traingle shaped wedges. Divide the filling and spoon it into the center of each wedge. Lightly beat the remaining egg with 1 TBLSP water. With a pastry brush, coat edges of the pastry with the egg mixture and fold over to form a triangle. Press edges with a fork to seal. Arrage pastries on a greased baking sheet. Brush each pastry with the egg/water mixture and spinkle with sesame and/or poppy seeds. Bake for 25 minutes until golden brown. Makes 8 pastries. Note: these are not low fat, so if you are a hardcore health nut or vegetarian you can sub all or half tofu for the cottage cheese, and use less cheddar, say 2/3 cup. These are very good to make ahead and reheat for lunch at work or a snack. You can also add other vegetables like shredded carrots or zuchinni.

I wish I could remember who posted this on the daily recipe thread. I made it and its good! Cabbage Roll Soup 1 lb ground beef 1 onion Put in soup pot & brown hamburger & onion. Then add: 6-8 cups beef broth 1 can diced tomatoes oregano or Italian spice to taste 1/2 cup rice 1/2 cabbage, shredded. Simmer for at least an hour When I make this recipe, I usually at least double it or more then freeze in individual servings to take on lunches I love cream of Cabbage soup....I am the only one here that does though. Creamed Cabbage Soup Serves: 8 2 (14 1/2-ounce) cans chicken broth 2 ribs celery chopped 1 medium head cabbage, shredded (3 pounds) 1 medium onion, chopped 1 carrot, chopped 1/4 cup butter or margarine 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups half and half 1 cup milk 2 cups cubed fully cooked ham 1/2 teaspoon dried thyme Chopped fresh parsley In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan. Add flour, salt and pepper; stir to form a smooth paste. Combine cream and milk; gradually add to flour mixture, stirring constantly. Cook and stir until thickened; continue cooking 1 minute longer. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley. ** I leave the thyme and parsley out

I made some this past week with Italian sausage, white beans, and cabbage. It had chicken broth but I think beef or vegetable broth could be used depending on what taste you like. Also had onion, celery and carrot, the classic trio. I added some additional Italian seasoning and garlic and some white wine. Topped with parmesean. Better the second day . . . would have been good with some chopped tomato also . . . I also added kale. I make a meat free borscht with beets, carrots, onions, cabbage, celery, dill and lemon juice. I have also made mushroom barley soup with dill and cabbage along with onion, celery and carrot. Mine is meatless but meat broth could be used along with whatever bits of meat you like . . .