There’s nothing quite like a bowl of warm, hearty soup to comfort you on a chilly day. And when it comes to comfort food, Carrie’s Cabbage Soup is a recipe that holds a special place in my heart. This soup is more than just a savory blend of shredded green cabbage, diced celery, and ripe red tomatoes – it’s a culinary testament to the power of simple ingredients, thoughtfully combined. The recipe has its roots from the traditional cabbage soups that have been a staple in many cultures across the globe. From the ‘kapusniak’ of Poland, to the ‘cabbage borscht’ of Russia, this humble vegetable has been warming hearts and homes for centuries. With time, these recipes have been adapted and personalized, and Carrie’s version is one such gem. The herbs in this recipe – thyme, marjoram, anisette, and tarragon – work in harmony to create a symphony of flavors. The anisette, with its subtle licorice notes, adds an unexpected twist that elevates the whole dish. And for those who like a bit of meat in their soup, there’s an option to add ground beef or sausage. What I love about this recipe is its flexibility. You can easily substitute the beef bouillon for vegetable broth if you’re vegetarian, or tweak the spices to your liking. It’s a forgiving recipe that allows you to make it your own. So, let’s dive in and I’ll show you how to make Carrie’s Cabbage Soup – your new favorite comfort food!
Ingredients
- 6 c. shredded green cabbage
- 1 c. chopped onion
- 2 c. diced celery
- 1/2 c. diced green pepper
- 1/2 tsp. thyme
- 1/4 tsp. marjoram
- 1 Tbsp. anisette
- 6 peeled ripe red tomatoes
- 2 pkg. dry onion soup mix
- 2 cans beef bouillon
- water
- 1/4 tsp. tarragon
- 2 Tbsp. granulated sugar
- 8 oz. tomato sauce
- 1 lb. ground beef, browned (optional)
- 1 lb. sausage (link, Polish, Italian, kielbasi or ground, browned or precooked)
Cooking Method
- Combine all ingredients except meat with enough water to cover. Bring to a rolling boil, then simmer for about 3 hours, adding choice of meat in last 20 minutes.
- (The use of fresh herbs enhances flavor.)
Calorie: 250
Total cooking time: 3 hours 15 minutes
Difficulty level: Easy
The Prelude to Cabbage Soup
Whoo boy, let me tell you about the time I tried to recreate my grandmother’s famous, or should I say infamous, Carrie’s Cabbage Soup. There’s a reason this recipe has been passed down through generations, and it’s not just because of the tantalizing mix of **green cabbage, onion, celery, green pepper, thyme, marjoram, anisette, tomatoes, onion soup, beef bouillon, water, tarragon, sugar, tomato sauce, ground beef, and sausage**. It’s also because making it feels like running a marathon, blindfolded, with one leg tied to a particularly stubborn goat.
The Not-so-Innocent Ingredient Gathering
You’d think the hardest part of making soup would be the cooking. Oh, how I wish it were that simple. No, the hardest part is wrangling the ingredients. Especially when the green cabbage decides to play hide and seek in the supermarket, and the onion, feeling particularly mischievous, tries to make your eyes water before you even get it home.
The celery, however, was the real MVP, standing tall and proud in its little vegetable bin, like a green, crunchy sentinel. And the green pepper? Well, it was just there, doing its thing, not causing any trouble.
The Boiling Battle
The next step was to combine all ingredients except the meat with enough water to cover them. Sounds easy, right? Well, let me tell you, making sure everything is submerged in water is like trying to get a room full of kindergarteners to sit still for a group photo. The tomatoes, in particular, thought it was a pool party and kept bobbing to the surface.
The Simmering Showdown
Once I had everyone in the pot and under control, it was time for the simmering showdown. And let me tell you, simmering for three hours is no joke. It’s like watching paint dry, but at least paint doesn’t make your stomach rumble with its delicious aroma.
As for the herbs – thyme, marjoram, and tarragon – they were the stars of the show. They infused the soup with such a tantalizing aroma that I had to tie my hands behind my back to stop myself from lifting the lid for a sneak taste.
Adding the Meat…or Not
The recipe said to add the ground beef and sausage in the last 20 minutes. But at this point, my culinary resolve was as shredded as the cabbage. I looked at the meat, the meat looked back at me, and we both decided that we’d had enough for one day.
So, I left the meat out, and you know what? The soup was still delicious. It was like a symphony of flavors, each ingredient singing its own tune, but all of them working together to create a beautiful, mouth-watering harmony.
The Culinary Conclusion
In the end, the soup turned out to be a hit, despite the cabbage’s initial reluctance, the onion’s tear-jerking antics, the tomatoes’ pool party, and the meat’s mutiny.
So, the next time you’re feeling brave and have a few hours to spare, why not give Carrie’s Cabbage Soup a try? Just remember to keep a close eye on those tomatoes, and don’t let the onions see you cry.
