Cabbage Patch Soup Recipes – Chinese Food

Cabbage Patch Soup

Cabbage Patch Soup – Chinese Food

Cabbage Patch Soup Recipes

INGREDIENTS

10
  • 1 head cabbage, chopped
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 (6 ounce) can tomato paste
  • 3 medium tomatoes, chopped
  • 2 tablespoons chili powder
  • 3 beef bouillon cubes
  • 1 tablespoon minced parsley
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • salt and pepper
  • 8 – 11 cups water
  • 2 lbs ground beef
  • 1 cup chopped green pepper

DIRECTIONS

  1. In a large soup kettle, brown beef with onion, garlic and green pepper.
  2. Add tomato paste, tomatoes, chili powder, oregano, parsley, kidney beans and salt and pepper to taste.
  3. Stir well.
  4. Dissolve bouillon in 1 cup water and add to soup along with cabbage.
  5. Slowly add desired amount of remaining water.
  6. Bring to boil.
  7. Reduce heat and simmer for 1 hour.

This is my favorite soup to make when the weather starts to get chilly. It’s from a little restaurant in the small town where I grew up. My mom obtained the recipe, and I have fond memories of helping her make this soup. It’s great served with shredded cheese, and freezes really well too. Prep time, cook time and servings are all approximate. Enjoy!



Reviews – Cabbage Patch Soup Recipes

 This was very good! I only used 1 pound of ground beef. I used a 28 ounce can of diced tomatoes instead of 2 cups of the water & left out the green peppers since we don’t like them so much. Will definitely keep this in our meal rotation.

How anyone thought this is bland is a surprise to me, I made it as per instructions but used a can of tomatoes. This on first serving was quite hot with two tablespoons of chilli but the next day the chilli didn’t seem as hot and was a lot nicer but overall a winner.

This recipe was terribly bland. Something must to be missing. I used 8 cups of water (which included the one cup with dissolved bouillon). A flavor check after thirty minutes of cook time was disappointing. I added another three bouillon cubes, more black pepper, salt, one tablespoon each of chili powder and parsley and another teaspoon of oregano. It helped but the flavor wasn’t that great. I decided to try this recipe because everything was on hand and it was super easy to make. This is not a soup I would recommend. I probably won’t make it again because, honestly, it just wasn’t all that special.

Yum! This soup turned out really good! I used 1 pound of turkey Italian sausage removed from the casing instead of beef. we like hot and spicy, but the 2 T of chili powder was too much. Ours must be extra hot. After tasting the soup at the end, it seemed a little flat so I added about 1/3 cup of red wine and simmered a little longer. I know I’ll make this soup again making a couple of adjustments to suite us. So healthy and satisfying. Thanks so much for posting!

Wonderful, tasty recipe; like a Mexican twist on a cabbage soup! I made 1/2 recipe, but used 2 garlic cloves and 2 bouillion cubes – and only 1,5 ts of my extra hot chili powder, which made this juuust right, hot but not burning! Will definitely make again, thank you for sharing!

We really enjoyed this soup. Made it today and followed the recipe with just a few changes. I used 1/2 lb of italian sausage and a can of diced tomatoes…also skipped the grn peppers. I also added about 3 TB of rice just for fun. Good stuff!

This recipe is a good example of why Recipezaar draws me back time and again. I would have dismissed this recipe had it been in a magazine as it sounds so ordinary when you read the ingredients. But here you get to read all the great reviews which give you incentive to give it try. This soup was wonderful!

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