Recipe by OceanLuvinGranny
My daughter-in-law gave me this recipe about seven years ago. They came to visit us and she made it for a supper for the kids. Of course, we all loved it. You could use Kielbasa instead of the vegetarian hot dogs and that would be good too! I have made it that way a few times and it tastes so good that way! When we have vegetarian guests, I make it the regular way for them and we still love it that way too. Cook time does not include the time for cooking the vegetables ahead of time.
Top Review by Cook4theFamily
I'm giving this recipe four stars; we liked it, but the caraway was too much, and the recipe didn't have salt in it, which we thought it needed. It tasted better the next day, not as strong, but next time I'll cut the caraway in half. Now, I also tweaked it for personal preference, but I don't score on that. Added half cup sour cream to half cup milk, instead of half and half, then added extra milk to make it soup, as the recipe calls for. Added pepper (red, my preference and it really was good that way!) to the soup instead of on top. Used regular cabbage instead of Savoy, and I thought it tasted fine that way. Used kielbasa, given as an option. Used regular canned corn instead of creamed corn. Mashed it a little at the end, to thicken it (maybe because I didn't use the creamed corn). I cooked the completed soup on top of the stove, which may also have affected the thickening because it didn't cook as long. It also made it harder to regulate the heat, and it boiled more than a milk soup should.....still tasted great but didn't look as smooth as it could have. No score on that either, my mistake. Made a LOT of soup! Really liked how the vegetables were mostly cooked when you put it together, can start it earlier in the day if you want, a little at a time, like a progressive dinner or use leftovers? Maybe. Overall, this was a good soup, different than your everyday cabbage/potato soup, which is what I was looking for. We WILL make this again, it's a wonderful meal soup, hearty and filling.
- 8 cups cubed potatoes, peeled and cooked tende crisp with 1/4 c water from cooking reserved
- 1 medium onion, chopped
- 3 cups sliced carrots, cooked tender crisp (when I have been in a hurry, I have used 1 15 oz. can of sliced carrots drained)
- 4 celery ribs, chopped fine (not too fine though because you want them to be noticable both in taste and texture)
- 1 lb savoy cabbage, shredded and cooked until tender 1/4 c water from cooking reserved
- 1 (20 ounce) can Worthington veja-links, chopped into rounds with 1/4 c of liquid reserved
- 2 1⁄2 teaspoons caraway seeds
- 1 (15 ounce) can cream-style corn
- 1 cup half-and-half
- milk, enough to make soup
- sour cream (to garnish)
- green onion, slices (to garnish)
- pepper, to sprinkle over top of soup bowl
Directions See How It's Made
- Cook potatoes and drain.
- Cook carrots and drain (or use 15 oz. can of sliced carrots drained).
- Set aside.
- Saute onion and celery in margarine until tender and reduced.
- Cook cabbage until tender and drain.
- Put everything in crock pot.
- Add half and half, milk and the reserved liquids from the cooked veggies.
- Stir well
- Cook on high stirring frequently for three hours.
- Serve in bowls.
- PPut a dollop of sour cream on top of bowl and sprinkle with green onions.
- Sprinkle pepper into soup if you desire.