Creamed Cabbage Soup0 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“My mom used to make this when I was a kid. It's great on a winter day, or any time of the year!” - by DQSHULER
Original recipe yields 4 quarts
- 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.
- Melt 6 tablespoons butter in a skillet over medium heat. Stir 1 cup plus 1 tablespoon flour into melted butter until smooth.
- 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.
Amount Per Serving (12 total)
- 293 cal
- 17.6 g
- 23.7 g
Based on a 2,000 calorie diet
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