Collection of
international Cabbage Soups

Find here my collection of international cabbage soups. They are delicious but NOT really ideal for your cabbage diet week.

If you're looking for soups being suitable for the cabbage soup diet week then please click here.

German Cabbage Soup

2 oz Ground Beef Round
2 tb Onion
1 d Each mustard, soy sauce, salt, pepper
1 tb Dry red wine
1 1/4 c Beef broth
2 lg Cabbage leaves (Cut in pieces)
1/2 md Tomato - cubed
1/2 ts Fresh parsley

Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix thoroughly. Form into tiny meatballs. Add wine to broth; bring to boil. Add wine to broth; bring to boil. Add meatballs to broth, one at a time. Bring to a boil again. Cook meatballs 5 minutes; remove to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes. Pour over meatballs. Garnish with parsley.

French Cabbage Soup

3 c Potatoes, peeled & chopped
1 lb Lean bacon or ham in 1 piece
3 qt Water
2 lb Cabbage, roughly sliced
6 Peppercorns, crushed
2 Celery stalks, sliced
1 1/2 c Red or white beans, canned, drained
6 Parsley sprigs
1 Bay leaf
1/2 ts Ground thyme 1/2 ts Marjoram
2 Garlic cloves, crushed
2 Onions
2 Carrots, quartered
2 Turnips, peeled & chopped
Salt

Put potatoes and bacon in deep kettle. Add water. Bring to boil. Simmer, covered, 2 hours, or until meat is tender. Remove meat; slice into serving pieces. Skim off excess fat from soup. Return meat to soup. Add beans. Season to taste with salt. Heat thoroughly. Serve with French bread.

Czechoslovakian Cabbage Soup

2 lb Beef soup bones
1 c Onion; chopped
3 Carrots, pared & coarsely chopped
2 Garlic clove; chopped
1 Bay leaf
2 lb Beef short ribs
1 ts Thyme, dried whole
1/2 ts Paprika
8 c ;Water
8 c Cabbage; coarsely chopped
2 lb Tomato; canned
2 ts Salt
1/2 ts Tabasco sauce
1/4 c Parsley; chopped
3 tb Lemon juice
3 tb Sugar
1 lb Sauerkraut

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in a 450 F. oven for 20 to 30 minutes or until the meat is brown. Transfer the meat and vegetables into a large kettle. Using a small amount of water, scrape the browned meat bits from the roasting pan into the kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to a boil. Cover; simmer 1-1/2 hours. Skim off the fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for one hour. Remove bones and short ribs from kettle. Cool slightly; remove the meat from the bones. Cut meat into cubes; return to kettle. Cook five minutes longer.

Swedish Cabbage Soup

2 lamb shanks
2 beef bouillon cubes
1/2 teaspoon salt
1 tablespoon whole allspice
1 cup leeks -- chop
1/2 cup parsnips; peel -- chop
1 cup carrots; peel -- dice
1/2 cup celery -- slice thin
2 medium potatoes; peel -- dice
1/4 cup parsley -- mince
2 quarts water
2 quarts cabbage - shred

Place the lamb shanks in a slow cooker with the bouillon, pepper and salt. Tie the allspice in a cheesecloth and add with the remaining ingredients except the cabbage. Cover and cook on low 7 to 9 hours or until the meat is tender. Remove the allspice and the meat. Cut the meat from the bones, dice and return to the pot. Skim off fat from the top of the soup. Turn to high, add cabbage, cover and cook on high 20 to 30 minutes or until the cabbage is done.

Italian Minute Minestrone

1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 15-oz. can diced tomatoes
1 15-oz. can cannelloni beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
Salt and pepper to taste

Heat olive oil in a large saucepan. Saute garlic, onion, carrot and zucchini until tender. Add cabbage and continue cooking until cabbage is tender. Add remaining ingredients and cook over medium heat for 15 - 20 minutes.

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