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
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Ingredients
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12 cups
bread cubes, (I use pumpernickel and rye but whole wheat will do)
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2 tablespoons
olive oil
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2
medium yellow onions, sliced
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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
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2 teaspoons
black pepper
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3 tablespoons
Mrs. Dash herb spices
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2
cloves of garlic, chopped
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4 cups
vegetable broth, no-salt added type
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6 cups
water
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2 cups
shredded swiss (swiss is really low in sodium)
Directions
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Place large soup pot on stovetop and heat to medium.
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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.
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Add remaining T of oil and place all cabbage and garlic and onion in pot.
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Add veggie broth and water and cook til boiling.
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Reduce heat to medium and add spices and stir. Simmer at least 45 minutes. The longer the better.
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Place bread cubes in individual serving bowls. Add pinch of cheese to each one. Pour soup over cubes and cheese when ready to serve.
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Add small dollop of sour cream on top each bowl before serving.
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Place remaining bread cubes, cheese and sour cream beside pot so people can refill.
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