Creamy Cabbage Soup

READY IN: 50mins
Recipe by ElaineAnn

This is different from the other cabbage soups posted.

Top Review by Domestic Goddess

Not only is this soup delicious, but it's comfort food at it's best; especially if your feeling a bit under the weather. I had all the ingredients on hand, and couldn't wait to make this soup. I did use 4 cups of already shredded red & green cabbage and carrots, which comes in a 14-oz bag. I also added a 3/4 cup diced onion, 3 small cloves garlic, and since there was salt in the ham, I didn't season the soup with any additional salt, nor any pepper. When it came to making the roux, I did it in a separate pan, and I used 4 tablespoons of butter, and 4 tablespoons of flour, and then I gradually (but quickly) added as much broth as I could from the big pot of soup to the roux. When the roux was well mixed, and had slightly thickened, I added all of it back to the large pot of soup. Even though there wasn't much seasoning added to the soup, I found the ham and the salt in the ham, gave this soup lots of flavor. My husband and I thoroughly enjoyed this soup, but I also think you could add a 15 ounce can of small white beans (drained & rinsed) to the soup. I plan on making this soup again, as this recipe is definitely a keeper!

Ingredients Nutrition

Directions

  1. In a stockpot or Dutch oven, saute onions and garlic until softened.
  2. Add cabbage, potatoes, ham and paprika.
  3. Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
  4. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
  5. Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
  6. With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
  7. Add salt and pepper to taste.
  8. Stir in the cooked vegetables and meat and simmer a few minutes to heat through.

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