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