Make Ahead

Crunchy Cabbage Soup

March  7, 2013
0 Ratings
  • Serves 8 to 12
Author Notes

Sometimes I'm lazy, Sometimes I REALLY have to watch my budget, and Sometimes I am just hungry for cabbage. No matter the amount of people I am having I always make this much soup so I can freeze it and pull it out of the freezer for any of the times you just read about! —Kathy Allen

What You'll Need
  • 12 cups bread cubes, (I use pumpernickel and rye but whole wheat will do)
  • 2 tablespoons olive oil
  • 2 medium yellow onions, sliced
  • 12 cups sliced cabbage, I use red and green and if I'm really feeling lazy I buy 2 bags of the type for coleslaw instead
  • 2 teaspoons black pepper
  • 3 tablespoons Mrs. Dash herb spices
  • 2 cloves of garlic, chopped
  • 4 cups vegetable broth, no-salt added type
  • 6 cups water
  • 2 cups shredded swiss (swiss is really low in sodium)
  1. Place large soup pot on stovetop and heat to medium.
  2. Add one T olive oil over medium heat and add bread to crisp a little. Stir around and then use spoon to remove to a bowl before it burns.
  3. Add remaining T of oil and place all cabbage and garlic and onion in pot.
  4. Add veggie broth and water and cook til boiling.
  5. Reduce heat to medium and add spices and stir. Simmer at least 45 minutes. The longer the better.
  6. Place bread cubes in individual serving bowls. Add pinch of cheese to each one. Pour soup over cubes and cheese when ready to serve.
  7. Add small dollop of sour cream on top each bowl before serving.
  8. Place remaining bread cubes, cheese and sour cream beside pot so people can refill.

See what other Food52ers are saying.

0 Reviews