Moms Cabbage Soup

[kameal]

Found your recipe 4-1/2 yrs ago when I was prego and could not get enough of it. I loved it over potatoes with sour cream. I lost the recipe and am sooo glad to have found it again!

[willwolf]

Simple, pure, and tasty!  Like sisterbeka, I also halved the recipe, and it still made a lot; I used my biggest pot, which was 5qt, and it was full.  Unless you're feeding an army, I can't imagine making the whole batch with 2 large heads of cabbage.  I wasn't quite sure about the sizes of the tomato sauce and V8 cans, as the recipe only vaguely states large.  I wound up using a 46oz can of V8 and 3 8oz cans of tomato sauce with 1 large head green cabbage and 3/4 of a large onion.  I also rinsed out the cans with a little water for additional liquid.  I cooked this, covered, over low heat for about 5 hours.  The consistency turned out thicker, more like a stew.  I chose not to add any additional seasonings and just savor the recipe as-is.  I didn't think any salt was needed, as there's plenty of salt in the tomato sauce and V8.  Next time, I may decide to tinker with some additional seasonings, but they're really not necessary.  I did take the author and kameal's suggestion of serving this over homemade mashed potatoes with a dollop of Tofutti sour cream on top.  This will be a delicious addition to my upcoming fall/winter cooking.

[Duckalucky]

I just made this soup (a half batch) and I am amazed... it is so incredibly good.  Don't be fooled by the short ingredient list.  I made it just as-is and, although I was bored by the taste halfway through the cooking time, with a long slow simmer there is a magical alchemy that transforms this into pure satisfaction.

Yum.

I didn't add a particle of salt, and might go so far as to recommend a salt-free tomato sauce.  At the end of the cooking time I brightened up the deep, rich flavor with a few caraway seeds (about 1/2 teaspoon, tops-- for a half batch) and a few fresh grinds of black pepper, but that's it.

It is indeed thick and hearty.  This will be a winter staple for me.  My husband is rolling his eyes back into his head and making happy "mmmm" noises over a bowl as I type.

[matchgirl]

I made this following the recipe except for the addition of three large carrots in chunks. Unfortunately I used my crockpot, which doesn't seem to have been the best idea. The color was kind of off and it wasn't all that appetizing. I ate it over yukon gold mashed potatoes and added a dollop of tofutti b.t. sour cream, which added a lot. I'd like to try it again on the stovetop and see if I can't avoid overcooking it (or whatever) as I did the first time. 

[sarahsmile]

Yummy, I halved it as well and used organic "health store" veggie juice. I have a head cold and I know this soup will fix me right up! I also put it over mashed potatoes too. I used my herbed mashers recipe (its on the site too) 
Thank you for the great soup recipe!

[apstaats]

Mmm...  This was really good with nutritional yeast sprinkled on top.

[Duckalucky]

I just made this again and boy!  Is it good! 

This is just the nicest winter warmer-upper.  Mmm.  I've used leftovers to make outstanding minestrone, too (added cooked beans, onions & peppers, spinach, and noodles), but it's good just as it is.

[Jewelieta]

I had to improvise with this recipe, but it turned out FANTASTIC!  (All organic) I used one head of cabbage, three 8 oz. cans of tomato sauce, and a 46 oz. bottle of tomato juice. After throwing in the cabbage, some cut up baby carrots, celery, and left over green onion I had to add some more liquid. All I had was tomato paste so I whisked the paste with some unflavored soy milk to make about 3 1/2 cups and dumped that in too. I seasoned to taste with salt, pepper, garlic powder, and celery salt. It turned out creamy and oh so good!! I topped it with a dollop of toffuti sour cream and some sprinkles of parsley. This is going into the rotation! THANK YOU SO MUCH!! 

[Jewelieta]

Oops, I forgot to add that I put in some corn for color too! 

[shelloid]

Sorry to be the odd one out, but I thought that this recipe was awful.
I followed it exactly and it ended up really thick and not soup like at all.  I tried adding a bit more water to try and sort this out.  I think maybe the vagueness of the quantities didn't help.  In the states there maybe standard 'large' cans of stuff, but I didn't know what to use here in the UK as equivalents.
It ended up really bland and for some reason actually made me gag when I was eating it!  I ended up throwing it away, something I would never normally do. 

[lubimiller]

I love this soup, it is so easy and fat free!   I added celery and cilantro this time.  But it could be made so many ways.....love it

[cayetano]

So, so good over potaoes.  This has definitely become a new staple.  Plus, it's a good base for other recipes - I used the leftovers to make a Cajun okra stew and everyone LOVED it!

[caroleena2]

SO good. I made 1/4 recipe with a half head of cabbage, 32-oz bottle of organic low-sodium veggie juice (minus a bit that I drank) and a 14-oz can of salt-free tomatoes. I added a little veggie stock as it was cooking--eyeballed it. (I also added some to the leftovers). Only seasonings I needed were plenty of pepper, onion powder and some spike.