We eat a lot of cabbage. We love it fried, boiled, and in coleslaw, kraut, and pickles. I even love it raw with salt. Another way we love cabbage is to make a big pot of cabbage soup or add it to other soups and stews like Cabbage Patch Stew.
The Deer Hunter most often makes cabbage soup for us. Like Miss Cindy he never makes anything the same way twice so it’s hard to pin down his recipe. But cabbage soup is pretty hard to mess up no matter how you make it.
Here’s what he used for his most recent pot.
- Whole head of cabbage chopped
- One big onion chopped
- About five carrots chopped
- Three stalks of celery chopped
- Four good size potatoes chopped
- Two slices of bacon
- Quart of chicken stock
- Water
- Salt, pepper, and oregano to taste
- Two tablespoons of apple cider vinegar
- One tablespoon of brown sugar
- A dollop of bacon grease
- A dollop of ghee (butter works too)
Add everything to a big pot and then add enough water to cover all the vegetables good. Simmer till all the vegetables are done to your liking. Serve with cornbread and you’ve got something good to eat.
The vegetables can be chopped as big or as small as you prefer. He often adds a jar of our home canned tomatoes, but we’ve managed to eat them all this year so he didn’t add one this time.
Meat can also be added to cabbage soup. We’ve had it with hamburger, stew meat, deer meat, and even chicken—it’s all tasty.
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Tipper
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That soup and cornbread looks delicious!! I love cabbage too, raw, boiled or slaw and around here we love cabbage casserole.
My late Mom, Big Mom, and Granny made a soup similar to this. I’m making it this evening to honor my Irish side. We’re having cornbread to honor my hillbilly side 😉
My husband was a really good cook and he was the same way. He never used a recipe and it was different everytime according to what we had on hand but it was always good. I am not a huge cabbage lover but I do like fried cabbage and just a pot of cabbage boiled with some kind of pork seasoning meat. My Momma made homemade kraut and I did like it but it didn’t taste anything like the kraut you get at the store now. I have never cared for coleslaw except for the one they serve at Kentucky Fried Chicken. I made some following a copycat recipe but it didn’t taste the same.
Oh my goodness..Matt’s recipe sounds delicious. I will try it soon. I got up this morning and made my Mama’s cabbage roll recipe to have for our St, Patrick’s day supper. I got them all completely ready…except for baking. First, I wilted cabbage leaves and let them cool. I mixed ground beef, cooked rice, chopped sweet peppers, onions and celery, garlic salt, black pepper and Worcestershire sauce in a bowl. I formed this mixture into small cylinders and wrapped with the wilted leaves. Then I made a sauce to pour over them from tomato juice, butter, garlic salt, black pepper and Worcestershire sauce. Because we love it, I covered the bottom of the baking dish with sliced, slightly cooked cabbage and laid the cabbage rolls on top—then the sauce was poured over it all. I can’t wait to serve them this evening with mashed potatoes, corn, and homemade bread. Happy rest of your day everyone!☘️
My grandmother made lot of cabbage soup. I still love it, especially with some good cornbread.
We really enjoy and eat lots of cabbage, too. I really have to watch my consumption of raw cabbage because of my diverticulosis. I’ve found if I grate the cabbage really fine I can eat Cole slaw without a problem, so I always avoid eating Cole slaw out or from someone else’s kitchen. Kraut doesn’t seem to bother me—I think it’s because the fermentation process softens the cabbage enough so that it is easier to digest and doesn’t aggravate my diverticulosis. I always add cabbage to my vegetable soup, but I am certainly going to try your recipe shared here. I know it will be good—I can hardly wait to try it.
I’ve never thought of putting bacon in my cabbage soup, but it sounds really good. Do you just throw it in raw and boil it? or is it fried then added?
Quinn, he just throws it in raw 🙂
Yum! Sounds and looks tasty! Thank you for sharing the recipe with us!
Thank you, Tipper!
We love cabbage any way you fix it. Just a plate of cabbage with some good ole cornbread is some mighty fine eating. If I make vegetable soup, it’s not the same without cabbage. Matt’s soup sounds delicious!
Gloria, you talked me into it, I am having cabbage cooked with a smoked sausage add to them, a pone of unsweetened cornbread, mashed taters, and sweet ice tea for mine and my son’s supper. I will always save room for a small bowl of cornbread and milk for dessert.
For St. Patrick’s Day today – a big ‘ol pot of Corned beef, cabbage (red and green), red taters, carrots and onions. Soooooo good!
Hmm this sounds yummy. I eat cabbage all the other ways, but never the soup. I know Momma and my sister liked it, but I never tried it. Gonna have to now!
When I make vegetable soup it turns out to be about 50% cabbage. My soup has the same ingredients as in your recipe except I have never used vinegar, brown sugar, or oregano. I would love to try adding them to my next pot of soup but that won’t be until I get past the stomach bug that has gone through my family one household at a time. Probiotics and a cup of yogurt might be on my good luck menu today.
I love cabbage and prepare it almost weekly. I even got my northern born husband to like fried cabbage and most of the other cabbage dishes I serve at meals. I grew up with all kinds of cabbage dishes, but I didn’t like cabbage until I was in my thirties. My mother used to make cabbage soup, kraut, Cole slaw and stuffed peppers using the cabbage leaves. Daddy made sour kraut in crocks. About a year ago I make a cabbage soup to use as diet food. Claims were made by people that a large amount of weight could be lost by eating it only. I tried it and was only able to eat this cabbage soup four times before I was sick of it but it didn’t turn me off to eating cabbage again.
Cabbage is a true gift from God. The road to a healthy diet runs straight through the cabbage patch. You can’t go wrong feeding on cabbage and its kin–Napa cabbage, Savoy cabbage, kale, collards, broccoli, cauliflower, Brussels sprouts, kohlrabi, bok choy, cress, rapini, turnip, radish, horseradish and wasabi!
My grandmother, who lived to be 101, swore by the healing power of sauerkraut. She would go to her favorite diner and eat pork and sauerkraut every Monday because it was their daily special. She said it kept you “regular “
Years ago I found a recipe very similar to this except for the bacon, bacon grease and butter. I was trying to eat healthier. But I must say those ingredients do sound like yummy additions. Sounds like delicious comfort food.
I love cabbage too and one of my most fun things to do is make fried cabbage for those who say they don’t like cabbage. I fry it in a cast iron skillet and always singe some or turn it almost burned in spots. Not just a few folks, but ALL eat every nibble declaring it’s delicious and always asking for more! I adore cabbage rolls too and really about any way you want to make cabbage except Korean kimchi. Have a great day all and if you’re eating cabbage enjoy it in good faith that your health and gut health are improving with every bite. Cabbage and beans give off a fermenting gas that the bowels and entire digestive tract really enjoy! Be in good health and prosper as the soul prospers (on a steady diet of the WORD.) COUNTRY FARE HAS BECOME TRENDY so enjoy being a trend setter yall!!
I also love cabbage in all the ways you mention. My newest way to prepare it is to sauté mushrooms and onions, and when they’re about half done add the cabbage and mix well. Cover, and when it’s nice and soft, mix it with boiled egg noodles, butter, salt and pepper. A friend sometimes likes to add hamburger to her mushrooms and onions or chopped bacon before mixing in the cabbage. I also like to add a seasoning called Spike that I buy from VitaCost.
Never the same way twice! Like the three fellas making chili together, one of whom said, “This recipe is so secret even we don’t know what’s in it.” Hmmmm, sounds like craftsmanship to me. I am forevermore intrigued by intuitive (seat of the pants) work. What “sense” do we have that can gauge proportions to a niceity? Psalms 139 said it – I think – best in the author saying he was “fearfully and wonderfully made”. And so are we each and all. This is a good day for such, acting just like March out there.
We love cabbage soup and we eat a lot of it too. We love it fixed just about any way it can be fixed. Yesterday it was the star of Camp Bluestar Salad, which to me is a fancy coleslaw, but everyone loves it when I take it to pitch ins. I may have to make another pot of cabbage soup this week, thank you for the reminder!
This sounds tasty. We’re having a cold snap and I have all these ingredients so cabbage soup and corn bread are on the menu!
I have never ate cabbage soup, but love boiled or fried cabbage and plain and simple coleslaw- cabbage, mayonnaise, salt and pepper. I bought a cabbage last week, this has got me to thinking about cooking it and cornbread for my supper tonight.
me, too! i even got two cabbages as i couldn’t resist the 79cent st. patrick’s day price! (plus, i knew tipper would provide recipes…)