var_dump($adSection);

Cabbage Soup

207 Reviews
96% would make this recipe again

A traditional recipe from Quebec.

Preparation : 10 min Cooking : 50 min
150 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

3 onions, thinly sliced 600 g
7 cups Savoy cabbage, finely chopped 550 g
2 1/2 carrots, shredded 260 g
1 1/2 tbsp canola oil 23 mL
2 1/2 tbsp butter, unsalted 35 g
3/4 tsp sugar 3 g
1 1/4 tsp salt 5 g
1/2 tsp ground pepper 2 g
5 1/2 cups chicken broth 1.38 L
2 3/4 cups milk, partly skimmed, 2% 700 mL

Before you start

A food processor will make chopping the vegetables easier.

Method

  1. Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
  2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.
  3. Pour in the broth, bring to a boil, then cover and simmer 15 min. Pour in the milk, then adjust the seasoning.
  4. Ladle the soup into bowls and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. Milk may be added when the soup is reheated.

Nutrition Facts Table

per 1 Serving (380g)

Amount

% Daily Value

Calories

150

Fat

6 g

10 %

Saturated 2.9 g
+ Trans 0.3 g

16 %

Cholesterol

10 mg

Sodium

760 mg

32 %

Carbohydrate

18 g

6 %

Fibre

3 g

13 %

Sugars

9 g

Protein

5 g

Vitamin A

46 %

Vitamin C

27 %

Calcium

14 %

Iron

4 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 0 serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Calcium, Fibre, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Folacin, Potassium, Vitamin B12, Vitamin D
Excellent source of  :
Vitamin A

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Milk and Alternatives ½
Fats 1
Other Foods 0

Leave a review

You have to be logged in to leave a review

Members' Reviews

207 Reviews (192 with rating only ) 96% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
rlalonde
september 28, 2012 | I would make this recipe again

Plain and simple. With an accenting side dish you don't need anything else. Excellent soup that I look forward to making it again.

Useful 0
jetmekanik
april 12, 2012 | I would make this recipe again

I have been looking for a cabbage soup recipe that I got from a lady I worked with many years ago. Unfortunately, this is not the soup I was hoping for...BUT... it is still really good! If you can get past the fact that it looks like a cross between an uncooked omelet and coleslaw, it's great! By the way, the colours are much brighter than the picture shows - for once the photo doesn't look as good as the real thing.

Useful 0
slightlywoman
january 31, 2012 | I would make this recipe again

It's better without the milk.

Useful 0
buddyporter
july 04, 2011 | I would make this recipe again

This soup was really great!

Useful 0
Azurelite
january 26, 2011 | I would make this recipe again

Noting that (once again) only salt and pepper are used for seasoning, I added curry, cayenne and tarragon. Next time, I'm going to add tomato too. A very tasty, easy to make, quick lunch! I served it with nachos & salsa.

Useful 2

This recipe is in the following categories

Vegetables | Soups | High Vitamin D | Halal | Diabetes-friendly | Canadian

Top Reviews

View All Reviews
kittykelly
september 26, 2008 | I would make this recipe again

This is a very different version of cabbage soup (eg. with tomatoes) the addition of milk gives the soup a very rich tasting soup with the added bonus of calcium.

Useful 6
qtip
october 09, 2008 | I would make this recipe again

We have made this soup twice, once adding barley, with enough for the freezer each time. It was excellent both ways and we look forward to eating it again for lunch or supper. Pat & Mike C.

Useful 3
Azurelite
january 26, 2011 | I would make this recipe again

Noting that (once again) only salt and pepper are used for seasoning, I added curry, cayenne and tarragon. Next time, I'm going to add tomato too. A very tasty, easy to make, quick lunch! I served it with nachos & salsa.

Useful 2