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'Mostly' Cabbage Soup

mostly cabbage soupOh hai.

Hello, my name is Chrystal and I’m a cabbage junkie.

If you’ve been reading YUM for any amount of time you’ll gather that I’m Irish and that I like cabbage in my soup. You may also recall that I made Vegetable Cabbage Soup already this month. Another thing you might notice about me is that I am known for never making things the same way twice. My corned beef and boiled dinners tend to differ. Sometimes carrots, sometimes celery, and one time there was no cabbage. *gasp* There will be times I use beef stock, others where I use vegetable or chicken. It’s my dinner, I’ll play with it if I want to.

The same goes for my cabbage soup. There are times it mostly resembles the ‘toss everything in but the kitchen sink’ when it comes to the vegetables. Other times it’s just me warming up some of my homemade canned tomato and calling it soup.

Then, there are times like this one when I make some vegetable soup, toss in some cabbage and onions just so I can call it ‘Mostly’ Cabbage Soup.

mostly cabbage soup and more

That’s how I roll.

In all seriousness I wanted to show you how easy it was to switch some ingredients in a simple recipe for a different flavor.

Do you have a simple soup or recipe that you change according to the ingredients in your kitchen? Tell me about it in the comments below.

Mostly Cabbage Soup

Chrystal Mahan YUMeating.com
4.50 from 2 votes


  • 1/4 purple onion diced
  • 1/2 a head of cabbage chopped into small pieces
  • 2 jars homemade canned tomatoes
  • 8-10 oz vegetable stock homemade preferred
  • salt
  • pepper
  • garlic powder
  • onion powder
  • NOTE: If you don't have homemade canned tomatoes you can use 4 cans of diced canned tomato with 1 small white onion diced and 1 green pepper, diced.


  • Combine all of the ingredients in a large stock pot.
  • Let simmer over low heat for 45 minutes to an hour or until the vegetables are tender.
  • Add seasoning per your own taste.


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  1. I absolutely love cabbage! I make a mean red cabbage and apple side dish! This soup looks so good and warming! We still have winter here even though it’s Spring!

    1. We are just now seeing the last of the snow melt, but now it’s rainy weather and still a bit chilly. I love eating cabbage soup year-round.

  2. I have only ever had cabbage with a boiled dinner. I Like it, but never really thought to make it any other way. Look at you getting all crazy with your cabbage.

  3. This is such a healing soup. My sister and I used to make it when we were healing from candida. Maybe not quite this recipe, but one very similar.

  4. 5 stars
    I’m not Irish but I love cabbage–stuffed cabbage is my favorite. Yes, I have made cabbage soup many times over the years (sometimes with corned beef). I was even on the Cabbage diet way back when–remember thar one?

  5. Hai! My name is Theresa and I am married to an Irish man. I would also like to say that I adore cabbage soup too. You sound just like my mil. She never makes anything the same way twice either. This soup sounds Yum-O!

  6. I love cabbage too! This sounds so easy and so simple! I’m allergic to onions, do you think it would taste ok if I substituted something like garlic instead?

    1. For sure! I have done it without onions. Garlic would be great. The great thing about this is you can add a variety of vegetables and spices for your own tastes.

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