Curried Cabbage Soup
- Ready In:
- 3hrs 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1⁄2 small cabbage, coarsely shredded
- 1⁄2 large onion, diced
- 1 tablespoon vegetable oil
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup raw rice
- 1 lemon (juice only, save rind for another use)
- 2 frozen vegetarian breakfast sausage patties, chopped
- 1 (16 ounce) can tomato sauce
- water
- 1 tablespoon curry powder, to taste
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- salt & pepper
- 1⁄2 cup raisins (optional)
directions
- Saute onion& chopped patties in the oil& butter on a medium heat until onions are tender and the mixture begins to brown.
- Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture.
- Add the can of tomato sauce, and then using the can, add 4 cans full of water.
- Add the rice, lemon juice, curry, sugar, salt and pepper and stir well.
- Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours, stirring occasionally.
- If you'd like an additional touch of sweetness, add the 1/2 cup of raisins about 15 minutes before the soup is done.
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Reviews
-
I sort of backed into this recipe because I was looking for a curried cabbage-y soup-y idea to transform leftover Spanish rice into a new meal. Was thrilled to find this recipe because I had some soy breakfast sausage patties in the freezer, and frankly, I don't like them very much, so I thought aha! This will disguise them and use them up! My rice already had onions, oil, butter, tomato and rice in it, so I added everything else listed in the recipe. The only changes made were to omit the white sugar and to use golden raisins instead of dark ones, and I cooked it for only 20 minutes until the cabbage was tender. It was very tasty and made a satisfying dinner, and it used up all my leftover rice and two of those darn sausages! Thanks for the good idea.
Tweaks
-
I sort of backed into this recipe because I was looking for a curried cabbage-y soup-y idea to transform leftover Spanish rice into a new meal. Was thrilled to find this recipe because I had some soy breakfast sausage patties in the freezer, and frankly, I don't like them very much, so I thought aha! This will disguise them and use them up! My rice already had onions, oil, butter, tomato and rice in it, so I added everything else listed in the recipe. The only changes made were to omit the white sugar and to use golden raisins instead of dark ones, and I cooked it for only 20 minutes until the cabbage was tender. It was very tasty and made a satisfying dinner, and it used up all my leftover rice and two of those darn sausages! Thanks for the good idea.
RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.