Cabbage Soup With Cheese
photo by *Parsley*
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 226.79 g bacon, chopped
- 1 onion, chopped
- 1 bunch green onion, chopped
- 1 head cabbage, coarsely chopped
- 2 potatoes, peeled and diced
- 1182.95 ml chicken broth
- 7.39 ml dried fine herbs
- salt & freshly ground black pepper
- 236.59 ml shredded swiss cheese
- 118.29 ml shredded sharp cheddar cheese
- 177.44 ml heavy cream
- 2.46 ml dried dill
- 0.61 ml cayenne pepper
directions
- Saute bacon in a dutch oven over medium heat, until partially crisp. Pour off all but 3 to 4 TBS of the fat.
- Add the chopped onions and cabbage to the pan. Saute for 5 minutes, or until onions are soft.
- Stir in potatoes, then chicken broth, fine herbes and salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
- Just before serving add the cheeses slowly, stirring until melted, but do not allow to boil. Add remaining ingredients and adjust seasoning if required.
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Reviews
-
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 recipe #55282, 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
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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.
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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!!!!!!
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Tweaks
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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.
RECIPE SUBMITTED BY
MarieRynr
Chester, 0