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Creamed Cabbage Soup

Teresa Ambra
Creamed Cabbage Soup is marvelous! This tasty soup is filled with ham, cabbage, carrots and celery. It's a wonderful comfort food on cold winter nights and great served with a hearty, home-baked bread. Enjoy a bowl of hot, hearty and satisfying soup tonight! This recipe is gluten free.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 259 kcal

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

NOTE: I have also added red cabbage, leek, and mushrooms to this recipe and it works out well.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 259kcalCarbohydrates: 20gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 59mgSodium: 1017mgPotassium: 431mgFiber: 4gSugar: 10gVitamin A: 3960IUVitamin C: 40mgCalcium: 180mgIron: 2mg
Keyword cabbage, carrots, gluten free, ham, main dish, soup
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