Cabbage Soup

Cabbage Soup

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    5 h
  • Ready In

    5 h 20 m
Victoria M.H.
Recipe by  Victoria M.H.

“This is a different twist on cabbage soup; I think normally it's plain. You can do cabbage soup without the meat and have a nice vegetarian dish as well.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Process cabbage, chard, kale, green onions, bell pepper, carrot, and celery in a food processor until finely chopped; transfer to a slow cooker. Add chicken bouillon, bacon, marjoram, parsley, and sage. Pour enough water over the ingredients to fill slow cooker to the brim of the crock.
  2. Cook on High for 5 hours.

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Review (1)

Rate This Recipe
Lady Bray
4

Lady Bray

I followed the recipe to the letter, except I shredded the cabbage while processing the other veggies finely. The soup was fantastic, though three bouillon cubes were not enough to salt that much water. Next time I will also probably add some chunky potatoes to give the soup a bit more to bite into. Topped it with fresh grated Parmigiano Reggiano and the kids ate it up!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 158 cal
  • 8%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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