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Creamy Cabbage Soup



Posts : 16500
Thanked : 805
Join date : 2013-01-12

Creamy Cabbage Soup

Post by Lobo on Sat 27 Jun 2015, 9:10 pm

Creamy Cabbage Soup - Sorry there wasn't enough left for


  • tbsp Oil

  • 1 medium onion, chopped

  • 1 Granny Smith apple, peeled chopped

  • 1 medium carrot, chopped

  • 1 clove Garlic, minced

  • 2 cans (14-1/2 ounces each) chicken broth

  • 1 medium head cabbage (3 pounds) , shredded

  • tbsp Italian Seasoning

  • tbsp Garlic Salt

  • 1/4 cup butter

  • 3 tbsp all-purpose flour

  • 1 tsp salt

  • 1/4 tsp pepper

  • 2 cups half-and-half cream**

  • 1 cup whole milk**

  • 2 cups cubed fully cooked ham (or crumbled Italian sausage; decrease seasoning if sausage is used)

** 3 cups of raw goat milk may be substituted for the whole milk & half/half.


  • In a large Dutch oven, combine oil, onion, carrot, apple and garlic; saute until lightly caramelized.

  • Add the broth, cabbage, Italian seasoning and garlic salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

  • Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. [If making over the open fire, substitute butter/flour mixture with 2 tbsp of Corn Starch (Non-GMO if possible) mixed into milk separately.]  Gradually stir into vegetable mixture. Add ham and heat through.  Yield: 8-10 servings.

    Current date/time is Fri 21 Oct 2016, 10:34 pm