Mary Lou's Hearty Cabbage Soup - BigOven 160602
Mary Lou's Hearty Cabbage Soup

Mary Lou's Hearty Cabbage Soup

Ready in 45 minutes
11 review(s) averaging 3.8. 50% would make again

Top-ranked recipe named "Mary Lou's Hearty Cabbage Soup"

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A wonderful hearty soup - great for a cold winter day. This recipe makes a large crock pot (the big oval one) full - good for several meals and leftovers too.

"I enjoyed this recipe. Really good! I think using a smoked hock would be a good variation. I will also try making the soup but substitute plain country ribs for the sausage for a pork flavored soup. Still - soup was very good as directed."

- DaddyBlues

Ingredients

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1 large head green cabbage
1/2 large Spanish onion; peeled
4 large carrots; (up to 5), peeled
4 large potatoes; (up to 5), peeled
1 28-oz can diced Tomatoes
1 can Tomato paste
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Basil; optional
1 ea Bay leaf; optional
1/4 pound Bacon; cooked optional
6 ea polish sausage; browned
1 teaspoon Sugar
1 bottle (1.89l) Vegetable cocktail drink; NOT clam cocktail

Original recipe makes 10 Servings

servings  

Preparation

Slice cabbage, onions, carrots.

Saute onions in leftover bacon drippings. (for those watching your fat intake - put them straight in the pot. otherwise you can saute them in fat or butter - until slightly wilted down - which sweetens the onions and cabbage beautifully.)

Put above in pot. (or crockpot)

Add cocktail juice (i like Allan's - its sweeter than V8 brand - this is the way to get all those vegetables in that you and the kids don't like :) a full 1.89L bottle) and tomatoes (i use the ones w/ basil and garlic to save a step). Rest of Spices and sugar - except pepper - only about 1/2 the pepper as you will need to top it up at the end for fresh flavour.

COVER.

Cook for 3-4 hours stirring occasionally -- until the the cabbage and such wilt down. (the crockpot is pretty full - i add things as i have room). Dice & Add potatoes, and carrots.

Add sausage (and optional bacon) whole or sliced to soup and cook for another 20 minutes at least before serving (for me its the rest of the day). (Optionally you can cook the sausage on a baking sheet in the oven - 350 for around 20-25 min - then slice up -- for choking safety w/ kids slice lengthwise then cut up (making half circles).

Or slow cook in crock pot (i prefer this) all day on low... (i sometimes put it in the fridge and continue cooking few more hours on low the next day -- for the next days dinner).

I use LOTS of pepper since this is supposed to be a PEPPERY winter warming, sinus clearing soup.

Serve with buttered bread or crescent rolls and sour cream dolloped on top (remove sour cream for low cal version.)

Tastes better each time you reheat it (which for us two is about 4-5 meals :))

Notes

A wonderful hearty soup - great for a cold winter day. This recipe makes a large crock pot (the big oval one) full - good for several meals and leftovers too.

in response to the rachel's comment. the sizing of the tomato cocktail is from the default in the app - it should be a full size jug of v8 or similar (i don't know the oz - since i buy it in canada - its 1.89l) and i don't know where the program got 16 oz from. (i have a mac now -- and big oven is decidedly un-mac friendly so i can't see it). the only ingredients i don't mention in the instructions are the carrots -- they go in w/ the tomatoes and juice. in fact - its very easy - after you saute stuff like the onions - it all gets dumped into the pot at once and set on slow cook. sorry you didn't like it - but since you didn't make it as instructed -- water will just make it weak - i cant imagine it would taste right. Note that until the cabbage cooks down - the liquid will NOT cover it -- but thats why there is a lid on a slow cooker, between the juice and the liquid from the tomatoes there is plenty - and i've been making this recipe for 20 years w/o fail. I've updated it to show where to put the veggies in.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 260 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This recipe is very poorly put together. Several of the ingredients mentioned in the list are never mentioned in the recipe, so I am unsure if I put this soup together properly. It was very frustrating. Also, They only mention needing 16 oz of cocktail juice, but that is not enough fluids to cook down a soup of this size. I went ahead and added more and water also. I didn't care for the flavor at all and was very disappointed.
rachelvantassel 5 months ago
foodjunkie3 1 year ago
I enjoyed this recipe. Really good! I think using a smoked hock would be a good variation. I will also try making the soup but substitute plain country ribs for the sausage for a pork flavored soup. Still - soup was very good as directed.
DaddyBlues 2 years ago
[I made edits to this recipe.]
ciara 4 years ago
Photo and comments don't match the recipe.
divalicious 5 years ago
[I made edits to this recipe.]
ciara 5 years ago
[I made edits to this recipe.]
ciara 5 years ago
Use this recipe for a base and then add garlic, additional seasoning and wine (or beer).
dja1965 5 years ago
[I made edits to this recipe.]
ciara 6 years ago
A delicious and comforting Old-World Style soup that's easy to make and very versatile (ingredients and amounts can vary according to availability and taste). Cabbage soup is high on my list of favorites and there are many versions of this Eastern-European staple. My families version of Kapusta (Polish Cabbage Soup) is different in that we normally use bay leaves and whole alspice as seasonings, and add sauerkraut along with a piece of pork or country ribs. In this version, I loved the subtle smoky flavor that the bacon gave the cabbage soup. Since I love cabbage, I used a large head, and I sauteed some garlic along with the onion. I used a high quality Smoked Polish Sausage (made locally by a Polish Butcher). Also, to thicken the soup up a bit (for my taste), I made a roux, from some additional bacon grease and couple spoons of flour, and added it to the soup along with the sausage during the last 20 minutes of cooking. This savory soup was very flavorful and served along with big pieces of crusty bread, made a good and hardy meal. If you can, this is one of those soups you should make the day or night before and refrigerate -- it taste even better made ahead and reheated, the taste improves greatly with age!
sgrishka 6 years ago
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