Cabbage Soup

There’s a number of restaurants I loved going to growing up. I sadly don’t live anywhere close to Charleston anymore and a lot of those restaurants are now closed so I was thankful that my Mom had this recipe in her recipe box. This restaurant served cabbage soup and hush puppies as a starter for every table. Sounds like a weird combination, but even as a kid I loved them both so much. This recipe could not be more simple, and it makes a decent amount so you can also freeze some if you like. Serve this with a side salad and fresh fruit for a nutritious lunch or light dinner.

  1. Place cabbage and celery in a large saucepan or Dutch oven. Cover with water and bring to a boil. Reduce heat to medium-low and continue to cook until the veggies are tender, about 15-20 minutes.

2. Add remaining ingredients and simmer for 5 minutes longer.

Cabbage Soup

Serves 6

All you need:

1/2 medium head green cabbage, chopped

5 celery stalks, chopped

1 (28 oz.) can crushed tomatoes

1 cup tomato juice

2 teaspoons salt

1/2 teaspoon black pepper

1/4-1/2 teaspoon crushed red pepper flakes (depending on how spicy you would like it)

All you do:

  1. Place cabbage and celery in a large saucepan or Dutch oven. Cover with water and bring to a boil. Reduce heat to medium-low and continue to cook until the veggies are tender, about 15-20 minutes.
  2. Add remaining ingredients and simmer for 5 minutes longer.
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