Cabbage Soup


Cabbage is one those vegetables that always seems to reinvent itself. I can recall growing up eating hot biscuits and green cabbage from the garden with potatoes and a piece of pork added for flavor. There’s also red cabbage which was usually used for making coleslaw. But even more exciting is the numerous characteristic and beautiful vibrant earthly colors of cabbage. First: there’s savory cabbage with its tight crinkly leaves in shades of green and purple. Then there’s my favorite Bok Choy with large dark green lose leaves and bold white stems.There’s also Napa cabbage ( Chinese Cabbage) which has more of a pale greenish yellow leaf and a sweeter taste. Napa cabbage is good for stir fry dishes.

I also must mention brussels sprouts which look like baby cabbage but they are not, although they are a part of the Brassica Oleracea family. The variety of recipes that can come from cabbage are almost unbelievable. In fact I’m going to step out on that ledge and say at least eighty percent of us eat some form of cabbage and enjoy it. Just think about the number of dishes that can come from a head of cabbage.

There’s our favorites such as sauerkraut and coleslaw that show up at every cookout. And of course I can’t forget cabbage rolls stuffed with beef and rice cooked in simmering tomato soup, that’s one of my favorite winter meals.Oh and corn beef and cabbage, that was a regular in elementary school. And there has got to be hundreds of Asian recipes that include cabbage. There’s also grilled cabbage and just plain old fried cabbage. I know sometimes it seems like cabbage gets a bad rap, but trust what I say this vegetable will alway be trending. So get snug and comfy this winter and enjoy your nice hot bowl of cabbage soup.

Prep Time: 20 minutes      Cook time: 1  1/2 hours       Yield: 4 to 6 servings     Difficulty: easy


2 medium size heads of green cabbage

Shiitake mushrooms coarsely chopped

4 cups of homemade beef stock  ( substitute with chicken or pork stock)

3 large chopped white potatoes

Several small carrots

2 mini yellow peppers

1 large chopped yellow onion

3 cloves of roasted garlic

1 can of chopped tomatoes

2 teaspoons of dried sage

1 teaspoon of salt

1 teaspoon of black pepper

2 teaspoons of thyme

2 teaspoons of basil

1 teaspoon of Aleppo Pepper

Splash of apple cider vinegar


Fill crockpot half full with beef stock, wash cabbage then add to pot include salt, yellow peppers, Aleppo pepper and herbs. Cook on low heat for one hour. Finally increase temperature to high add remaining ingredients and cook for thirty minutes. Add  butter and season for taste.

Thanks for stopping by.



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