I know there are people who can’t stand cabbage soups (or cabbage in general) but I have always been a big fan. When I was a kid we used to have cabbage dishes for dinner quite often; casseroles, soups, cabbage rolls… I couldn’t decide which one I loved the most, they were all delicious.
The cabbage soup my mother made was out of this world. Every one of us went for seconds and it was all gone in 15 minutes, no matter how big a pot she was using. If I remember correctly, she only used salt and pepper to season the soup. It was the fresh ingredients that made it so delicious. But even though I loved her recipe, this time I wanted something a bit different. I came across this one, and it turned out a huge success (so use the largest soup kettle available!)
It seems like a long list of ingredients, but don’t let that scare you. It’s not a difficult soup to make, and the end result is totally worth the effort! This soup will only get better after a day or two in the fridge, so I would advice you to make enough for leftovers!
USE THE NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS