Cabbage Soup is my Mom’s favorite!
She made it often when I was a little girl. Way too often! I thought then…
It was almost as if I grew up on Cabbage Soup! 🙂
As much as my Mom loved it, I equally hated it!
Now, a few decades later, it’s a different story. Perhaps because I long for the flavor of my childhood, or maybe because I make Cabbage Soup only occasionally…
I can honestly say, I truly enjoy Cabbage Soup now, as a grown woman!
Cabbage Soup is best when it’s made with new, fresh, summer cabbage.
It’s even better with fresh dill!
I like to offset the sweetness of the cabbage with seasoned rice vinegar or apple cider vinegar, or just plain white vinegar, depending on what I have on hand.
Cabbage Soup can be made with rib meat, chicken, bacon or kielbasa, depending on what you like.
I make it with whatever I have in my fridge. 🙂
Here are some visuals of how I make my Cabbage Soup with rib meat:
Now, how do I serve this Cabbage Soup filled with rib meat?
Usually, I like to serve it as is.
I ladle some soup out into a bowl and top it with a chunk of meat.
Sometimes, I take the rib meat out, shred it and then combine with the soup.
For a heartier meal, I serve my Cabbage Soup with potatoes, Roasted Dill and Parmesan Potatoes or just simple smashed potatoes.
The quickest way to make a whole pot of Cabbage Soup is by using bacon and/or kielbasa.
I start off with some bacon in a Dutch oven. Shortly after, when the bacon renders some fat, I add a chopped onion sauté it until the onion is translucent:
A little later, I add chopped carrots and continue to sauté the happy trio:
Next, I add chopped cabbage and fill the Dutch oven with 8 cups of water:
Granny Smith apple goes beautifully with the sweetness of cabbage:
I add a teaspoon of gluten-free chicken bouillon, 3 bay leaves and 3 allspice corns and simmer my soup for about an hour on a vey low heat.
I finish it off with dill and kielbasa, salt and pepper!
One tip that makes my cooking so much easier – I always have frozen herbs in my freezer!
In this case – DILL! Fresh dill that has been washed and chopped prior to freezing in a plastic food container.
Cabbage Soup goes with dill like peanut butter and jelly! The more, the better! 🙂
As Always, Eat Well, Spend Wisely!
- 1lb ribs OR rib meat, or chicken thighs
- 1 onion, chopped
- 4 large carrots, peeled and chopped
- 1 large cabbage, chopped
- 1 Granny Smith apple, peeled and chopped
- 2 T olive oil or bacon fat
- 8 cups of water
- 1 t chicken bouillon
- 3 bay leaves
- 3 allspice corns
- 3 T seasoned rice or apple cider vinegar
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tsp garlic salt with parsley
- 2 T fresh dill, chopped
- In Dutch oven, sear meat in oil or bacon fat.
- Add onion and sauté it around the meat for few minutes.
- Add carrots, cabbage and apple. Simmer on low to allow vegetables to release juices.
- Add water, bay leaves, allspice corns and chicken bouillon and continue to simmer on low for about 1.5 hours.
- Season with salt, pepper, garlic salt, dill and seasoned rice vinegar.
- Serve hot by itself or with smashed or roasted potatoes.