Prep 10 mins
Cook 30 mins
A very simple recipe, can be easily double.
- 2 cups cabbage, chopped finely in strips
- 5 cups chicken broth
- salt and pepper
- 2 -3 carrots, chopped finely in strips (optional)
- Cut the cabbage and carrots finely in strips.
- Heat the chicken broth in a large casserole.
- Add the cabbage and carrots.
- Let boil 20 to 25 minutes.
- You can add seasonning to your own taste.
- I tried with red cabbage and I won't do it again cause the color is not inviting.
A highly adaptable recipe to which you can add other ingredients that you have on hand or that the whim of the moment inspires you to add. I doubled the recipe - some for the freezer! I used breezermom's yummy Basic Chicken Stock and Savoy cabbage. I always use Savoy cabbages - they're so much more flavoursome. I added onion, leeks, garlic and mushrooms, about 1/2 teaspoon of cumin and a selection of Italian herbs, and then added some noodles just before serving the soup. I also made this soup two days before we ate it and froze the rest. Those couple of days seem to make such a difference to flavour! The result was a superbly flavoursome soup which I'll certainly be making again. Thanks for sharing this yummy recipe, Boomette. Made for Zaar Stars Tag.
This is very basic. I used homemade chicken stock and this warmed me up on a cold morning. Made for RECIPE SWAP #45 - October 2010.
Made this for myself for lunch. I used a bag of coleslaw mix as I had it on hand. As written, I thought it was missing something. I did add some onion and garlic. I didn't add the salt but did add a good bit of pepper.