Cabbage Soup

215 Reviews
96% would make this recipe again

A traditional recipe from Quebec.

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Preparation : 10 min Cooking : 50 min
150 calories/serving

Ingredients

3 onions, thinly sliced 600 g
7 cups green cabbage, or Savoy, 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.

Observations

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 (380 g)

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

Net Carbs

15 g

Protein

5 g

Vitamin A

46 %

Vitamin C

27 %

Calcium

14 %

Iron

4 %
More info

Claims

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

DIABETES Exchange

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

215 Reviews (200 with rating only) 96% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

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

Top Reviews

View All Reviews
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
Anonyme
october 20, 2021 | 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
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

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