Marie Alice, I am so glad no one could see me scraping my soup bowl in order to get the last drop of this delicious soup! This recipe combines three of my favorites, soup, cabbage, and cheese! I used Emeril's Seasoning and omitted the dill and cayenne. I used homemade chicken stock (try Crock Pot Chicken or Turkey Stock, it's ridiculously easy and exceptionally rich). I worried about the consistency when I reheated it, but it turned out fine. This is going on my comfort food list. Thank You, MarieAlice! Sue
My pet peeve is when a recipe doesn't give the exact measurements. What is a 1/2 head of cabbage? 4 cups, six cups, 8 cups, 10 cups? I made this , but I added more broth because it looked so thick.. ( i think I had about ten cups of cabbage , I used about 1/3 of a a very large head) After I added the cheese and cream it thinned down. My husband absolutely loved it. Please can someone tell me how much cabbage to use in this recipe? I definitely will make it again but would like to do it right.
Using what I had on hand, I made this recipe as written using red onion and purple cabbage, then subbed gorgonzola for the sharp cheddar. OMG. Wonderful.
Perfect on a cold night. I followed the recipe exactly, with the exception of instead of "dried fine herbs", I used sage, dill weed, parsley, cilantro, thyme, a dash of cajun spices and cayenne pepper, and a dash of seasoned salt. Thank you so much for sharing this wonderful recipe.
Browsing around for something different and a little "light" for dinner, I came upon this recipe. It was so very delightful that I can't say enough about it. I did substitute "low fat" when I could...and it was quite easy, really...given fat free half and half doesn't really taste all that different from that heavy cream. Well....ok...but when you don't want or need all the calories....this is one terrific soup. My husband I devoured...I have already emailed my kids (who love to cook) and it's a keeper!!! Kudos Marie Alice!!!!!!
FANTASTIC! One of the best soups I ever tasted. I did make a few changes... mild Italian sausage in place of the bacon and sour cream in place of heavy cream makes it a 6 star soup. Everyone whos has tasted it wants the recipe.
Wow! This soup is amazing! I made it with chopped peameal bacon chunks which gave it a lovely smoky flavor and since I didn't have any swiss cheese I used only the cheddar and some half-and-half instead of heavy cream. A perfect soup for a snowy day. Thank you!
This soup is loaded with flavor! Perfect flavor combinations. I made it just as written, using thyme and parsley as the herbs. I garnished with some extra chopped green onion. Thanx for this recipe. I'll make this soup again.
Wow! This is a very easy and delicious soup. Strangely enough (considering this is cabbage soup WITH cheese) I think it would work just fine without the cheese. I couldn't really taste it in the soup. Next time, I will just have shredded cheese at the table as an optional topping. I left out the green onions because there weren't any at the store, used half & half instead of cream, and used pieces of meatballs because we forgot to buy bacon! Also, I had no fine herbs, so used a bay leaf, and 1 - 1.5 tsp each of dried oregano and thyme. It is really a wonderful soup. Even better the second day! Thanks so much for the great recipe.
Very good!! Took Summerwines advice, and left out potatoes. Had leftover ham from Sunday dinner and added it to the soup. The slight smokey flavor, made the soup even better. I was snowed in and had to use whole milk, instead of the cream. The soup was still delicious.