Cabbage Soup

By Janet Crow - Guest Writer

– There is just something about soup that is comforting and satisfying, especially on a cold Winter day. My Grandfathers both had gardens as I was growing up and those fresh vegetables would be turned in to some of the best soups ever eaten. My Grandmother made a cabbage soup very similar to this one when I was younger, but I never really knew exactly how she made hers as a recipe was never written down. Over the years I developed my own recipe for cabbage soup and my family really enjoys it. Pair the soup with a hot pone of cornbread slathered in butter and you have comfort food at its best.

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Cabbage Soup

1 stalk celery, diced

1 carrots, peeled and diced

1 medium onion, chopped

1 T. bacon grease

1 small head cabbage, chopped (about 5 cups)

1 clove garlic, minced

good pinch red pepper flakes

1 tsp. dried basil

1/2 tsp. salt

1/2 tsp. pepper

14.5 oz. can diced tomatoes with juice

3 C. beef broth

1 1/2 C. water

cooked and crumbled bacon for serving (about 5 strips)

In a dutch oven, heat the bacon grease over med. high heat. Add the celery, carrots and onions. Cook for 5 minutes then stir in the cabbage and garlic. Reduce the heat to medium and add in the pepper flakes, basil, salt and pepper. Stir and cook for 5 minutes. Add the tomatoes with juice, broth and water. Cover and cook over med. low heat for 30 minutes. Serve with some of the bacon on top.

By Janet Crow

Guest Writer


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