creamed-cabbage-soup

Creamed Cabbage Soup

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  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
DQSHULER
Recipe by  DQSHULER

“My mom used to make this when I was a kid. It's great on a winter day, or any time of the year!”

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Ingredients

Adjust Servings

Original recipe yields 4 quarts

Directions

  1. Melt 1/4 cup butter in a large stockpot over medium heat. Cook and stir celery and onion in butter until tender, 3 to 5 minutes. Pour chicken broth and water over the celery mixture; bring to a boil. Add cabbage, celery salt, oregano, thyme, garlic powder, salt, and black pepper to the pot. Cook soup until the cabbage is very tender, 45 to 60 minutes.
  2. Melt 6 tablespoons butter in a skillet over medium heat. Stir 1 cup plus 1 tablespoon flour into melted butter until smooth.
  3. Bring the soup to a rolling boil. Stir a small amount of the hot soup into flour mixture until smooth. Return all flour mixture to soup. Pour milk into the soup, reduce heat to medium-low, and bring soup to a simmer. Add cheese and stir until blended into a thick, creamy mixture. Thin by adding milk if needed.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 925 mg
  • 37%

Based on a 2,000 calorie diet

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Healing Cabbage Soup

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Potato, Parsnip, and Cabbage Soup