Cabbage Soup

Name: Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head cabbage, chopped; 2 onions, chopped; 6 Tbsp. butter or margarine; 2 Tbsp. flour (optional); 6 c. water; 3 Tbsp. lemon juice; 1 (16 oz.) can chicken broth; 1 (8 oz.) can tomato sauce; 1 (16 oz.) can tomatoes, chopped; 2 Tbsp. sugar; 1/2 tsp. pepper; 8 Tbsp. instant chicken bouillon or cubes

Eats Now Editorial Team · 330 kcal · Soups & Stews

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Cabbage Soup – a delicious recipe with head cabbage, onions, butter, flour, water, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 small head cabbage, chopped
2 onions, chopped
6 Tbsp. butter or margarine
2 Tbsp. flour (optional)
6 c. water
3 Tbsp. lemon juice
1 (16 oz.) can chicken broth
1 (8 oz.) can tomato sauce
1 (16 oz.) can tomatoes, chopped
2 Tbsp. sugar
1/2 tsp. pepper
8 Tbsp. instant chicken bouillon or cubes

1
Saute cabbage and onions in butter for 15 minutes.
2
Add remaining ingredients.
3
Simmer 1 hour.
4
Add more chicken bouillon cubes, if desired.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small head cabbage, chopped, 2 onions, chopped, 6 Tbsp. butter or margarine, 2 Tbsp. flour (optional), and more.

Yes, Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
330 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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