Creamed Cabbage Soup
2013 – Gluten Free Living
Creamed Cabbage Soup is one of the most delicious comfort foods you’ll ever eat. Seriously. I will tell you I was not much of a soup maker before I had to have skin grafts on my gums a few years back. My mom rarely made soup growing up even though she grew up in a farm family where her mother served soup before every main meal.
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But once I had to have surgery and I was unable to eat all my delicious salads anymore (for about 2 months each time), I started trying soups and discovered I loved them. Soups allow me to experiment and try different combinations and I feel more free to experiment with them than probably any other types of recipes.
This Taste of Home creation is a great addition to your soup files if you like soups and chowders. It’s so easy, hearty and delicious. It has lots of cabbage, carrots, celery, onions, leeks and ham in a delicious creamy texture and seasoned just right. However, if you like more seasonings feel free to add them.
I really try to stay off the processed foods these days so I love making homemade soups, salads and breads especially. I admit to being a cabbage lover. It started when my grandmother used to make homemade Haluski (pronounced ha-loosh-key, a Czech dish) with homemade noodles, fried cabbage, onions and sometimes bacon. We used to make cabbage pies, too. I admit you probably have to acquire the taste, but I like anything with cabbage most of the time. So here’s another offering using up this hearty vegetable.
I made a gluten free version of this recently using gluten free flour as the thickener. This homemade soup is a lot healthier than those that incorporate canned cream soups since all of those are loaded with MSG, soy and corn products (which are about 90% genetically modified in this country these days), and have other harmful preservatives.
My husband prefers only hearty soups with lots of meat if he’s going to eat soup at all. This one certainly fills that bill. If you’re looking for a substantial soup recipe for cold winter nights, consider trying out this great recipe. Add a loaf of home baked bread and you have a sumptuous treat!
When I initially posted this recipe in June 2012, I had just begun my blog. Since I knew NOTHING about photography, let alone food photography my pictures were mostly deplorable. I’ve been remaking all my first-year blog recipes to get better pictures and this recipe came up for remake in February 2016.
I made it for a young gal and her family in our church who just had a baby. Along with Cake Batter Blondies and Savory Party Bread, it made a delicious home cooked meal for them that everyone enjoyed.
Creamed Cabbage Soup is a gluten free recipe if you substitute a half cup of gluten free flour for the all-purpose flour in the recipe.
Creamed Cabbage Soup is a very hearty and substantial soup for dinners.
Add some bread and this is a great meal for cold winter nights.
Here’s what I did.
I used these ingredients.
Pour broth into a Dutch oven. Add diced onions, diced celery, sliced carrots and sliced leeks.
Add sliced or shredded cabbage. Stir all ingredients to combine. Cover Dutch oven. Bring to a boil. Reduce heat and simmer about 15-20 minutes or until vegetables are cooked. Test the carrots with a fork. If they are done the rest of the veggies will be done, too.
Meanwhile, in a separate skillet, melt butter. Add gluten free flour and whisk to combine. Allow flour to cook a few minutes. The mixture will be dry.
Add half-and-half. While half-and-half will do, heavy whipping cream is a lot thicker and will cause the soup to thicken up more like a chowder. I love thick soups rather than thin, gruel-type soups! Cook over medium heat until sauce thickens.
Add seasonings. Stir to combine.
Add diced ham. This is a great recipe to use up leftover spiral cut ham.
Here the veggies on the stove are cooked.
Transfer the cream sauce into the Dutch oven with the cabbage and other veggies.
Stir to combine and heat through. If you want a thicker soup add a paste of a little more gluten free flour and water. If you want it thinner add a little more broth or use milk.
Except for chopping the vegetables this soup is not very labor intensive. You can have a delicious soup ready in about an hour.
Creamed Cabbage Soup has so many different veggies that you’re getting quite a lot of different vitamins and health benefits.
I’ve added bell peppers and mushrooms to this recipe before and those work well too.
Creamed Cabbage Soup is wonderful comfort food for our family.
Here’s the recipe.
CREAMED CABBAGE SOUP
(Recipe adapted from Taste of Home Cookbook 1994)
Creamed Cabbage Soup
Equipment
- 1 Dutch oven with lid or soup kettle
- 1 sharp knife to cut vegetables
- 1 large sauce pan
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 32 oz. can chicken broth
- 2 ribs celery diced or sliced on the diagonal
- 1 medium head cabbage shredded or chopped, outside leaves removed
- 1 medium onion diced
- 3 medium carrots sliced
- 1 leek green top removed, washed thoroughly and diced
- 1/4 cup unsalted butter
- 1/2 cup gluten free flour or use regular flour
- 1 1/2 tsp. salt
- 3/4 tsp. ground black pepper
- 1 qt. half-and-half or heavy whipping cream
- 2 cups ham cubed, fully cooked
- 2 tsp. dried thyme
- 1 tsp. dried marjoram
- 1 1/2 tsp. fresh parsley chopped, or about ½ tsp. dried parsley
Instructions
- In a large soup kettle or Dutch oven, combine the broth, celery, leeks, cabbage, onion and carrots; cover with lid; bring to a boil.
- Reduce the heat; cover and simmer for 15-20 minutes or until the vegetables are tender.
- Turn off heat and leave on stove top until needed.
- Meanwhile, melt the butter in a large saucepan.
- Add the gluten free flour and stir to form a paste.
- Gradually whisk in cream about a half cup at a time until all is worked through, stirring constantly.
- Add seasonings; then add ham.
- Stir to combine.
- Cook and stir several minutes until mixture has thickened considerably.
- Gradually stir into the vegetable mixture.
- Garnish with fresh parsley.
- (If you don’t have fresh parsley, add dried parsley with thyme).
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 32-oz. can chicken broth
- 2 celery ribs, diced or sliced on the diagonal
- 1 medium head cabbage, shredded or chopped (outside leaves removed)
- 1 medium onion, diced
- 3 medium carrots, sliced
- 1 leek, green top removed, rinsed and sliced
- ¼ cup unsalted butter
- ½ cup Pamela’s gluten free flour or pancake and baking mix
- 1 ½ tsp. salt
- ¾ tsp. pepper
- 1 qt. half-and-half or heavy whipping cream
- 2 cups Farmland cubed fully cooked ham
- 2 tsp. thyme
- 1 tsp. marjoram
- Chopped fresh parsley (or about ½ tsp. dried parsley)
- In a large soup kettle or Dutch oven, combine the broth, celery, leeks, cabbage, onion and carrots; cover with lid; bring to a boil.
- Reduce the heat; cover and simmer for 15-20 minutes or until the vegetables are tender.
- Turn off heat and leave on stove top until needed.
- Meanwhile, melt the butter in a large saucepan.
- Add the gluten free flour and stir to form a paste.
- Gradually stir in cream about a half cup at a time until all is worked through, stirring constantly.
- Add seasonings; then add ham. Stir to combine.
- Cook and stir several minutes until mixture has thickened considerably.
- Gradually stir into the vegetable mixture.
- Garnish with fresh parsley. (If you don’t have fresh parsley, add dried parsley with thyme).
You can make this soup thicker by using heavy whipping cream instead of half-and-half. I only had half-and-half on hand so that’s what I used.
If you like cabbage, you and your family will love this hearty, satisfying Creamed Cabbage Soup.
Every bowlful of Creamed Cabbage Soup will have you coming back for more!
You may also enjoy these delicious recipes!
Creamed Cabbage Soup
Equipment
- 1 Dutch oven with lid or soup kettle
- 1 sharp knife to cut vegetables
- 1 large sauce pan
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 32 oz. can chicken broth
- 2 ribs celery diced or sliced on the diagonal
- 1 medium head cabbage shredded or chopped, outside leaves removed
- 1 medium onion diced
- 3 medium carrots sliced
- 1 leek green top removed, washed thoroughly and diced
- 1/4 cup unsalted butter
- 1/2 cup gluten free flour or use regular flour
- 1 1/2 tsp. salt
- 3/4 tsp. ground black pepper
- 1 qt. half-and-half or heavy whipping cream
- 2 cups ham cubed, fully cooked
- 2 tsp. dried thyme
- 1 tsp. dried marjoram
- 1 1/2 tsp. fresh parsley chopped, or about ½ tsp. dried parsley
Instructions
- In a large soup kettle or Dutch oven, combine the broth, celery, leeks, cabbage, onion and carrots; cover with lid; bring to a boil.
- Reduce the heat; cover and simmer for 15-20 minutes or until the vegetables are tender.
- Turn off heat and leave on stove top until needed.
- Meanwhile, melt the butter in a large saucepan.
- Add the gluten free flour and stir to form a paste.
- Gradually whisk in cream about a half cup at a time until all is worked through, stirring constantly.
- Add seasonings; then add ham.
- Stir to combine.
- Cook and stir several minutes until mixture has thickened considerably.
- Gradually stir into the vegetable mixture.
- Garnish with fresh parsley.
- (If you don’t have fresh parsley, add dried parsley with thyme).
6 Comments
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Jen
June 9, 2013 at 7:15 pm
Thanks for the reference and this soup looks delicious! My family loves cabbage in all forms (sadly for mama the next day…)
Teresa
June 11, 2013 at 4:11 pm
You’re welcome and thank you!