Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / 1930's Corned Beef and Cabbage Soup Recipe
    Lost? Site Map

    1930's Corned Beef and Cabbage Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    domesticatedmom's Note:

    Great Grandmother was known for this one. When she knew we were going to visit she made a big kettle of this mouth watering soup and extra homemade bread and sweet butter. Hillandale Sweet butter is the closest taste to Grammy's. I've been making this soup for 20+yrs. Having had first timers eat this recipe Grammy's way they raved compliments and always came back for 3rd's! I've never been able to eat just one bowl. My youngest daughter (9 yrs) will not eat cabbage, but she finally ate cabbage with this soup and she loved it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 2 -3 lbs cabbage, chopped
    • 2 (12 ounce) cans corned beef
    • 1 (15 ounce) can white corn (I like shoepeg in mine)
    • 1 1/8 lbs baby carrots (faster version canned carrots is fine)
    • 10 large russet potatoes, quartered (not canned potatoes please)
    • water


    1. 1
      Empty beef into large soup pot; cover with water and mush it a bit.
    2. 2
      Let come to a boil and stir nicely to get the beef flavor going.
    3. 3
      Add cabbage and fresh carrots.
    4. 4
      add more water to cover and let simmer about 30 minutes.
    5. 5
      Add Potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring.
    6. 6
      Simmer until potatoes and carrots are fork tender.
    7. 7
      Stir occasionally to ensure equal tenderness.
    8. 8
      Serve in large bowls and lots of cut homemade bread--you're going to need it!
    9. 9
      Its usually a 2 hour prep and cook combined.
    10. 10
      The longer it simmers the better the flavor.

    Browse Our Top Low Cholesterol Recipes

    Ratings & Reviews:


    Nutritional Facts for 1930's Corned Beef and Cabbage Soup

    Serving Size: 1 (776 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 663.8
    Calories from Fat 156
    Total Fat 17.3 g
    Saturated Fat 5.6 g
    Cholesterol 83.3 mg
    Sodium 1069.8 mg
    Total Carbohydrate 102.7 g
    Dietary Fiber 15.3 g
    Sugars 12.4 g
    Protein 28.5 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites