I know what you’re thinking….”Cabbage soup. YUCK!” I don’t like cooked cabbage either, but my mom made this some years back. When I walked in the kitchen, I couldn’t get over how good the soup smelled. It really is a hearty and fiber-rich soup that is perfect with cornbread on a cold day.
Cabbage and White Bean Soup
- 1 head of cabbage, outer leaves picked off, coarsely chopped & put in a big bowl of cold water
- 1 large onion, diced
- 2 cloves of fresh garlic, minced
- 1 (14-16 oz) kielbasa (I usually get Hillshire Farms Polska kielbasa), sliced or diced depending on preference
- 1 can mild Rotel
- 3 cans of white Northern beans, drained
- 1 can of chicken broth
- 1 tablespoon of oil
- 2 tablespoons salt for cabbage plus more to taste
- 1 teaspoon of black pepper
- Drain water from cabbage. Add cabbage to a large stockpot, and fill with fresh water. Add about 2 tablespoons of salt.
- In a separate skillet, heat oil over medium heat.
- Add onions, and sauté 3 minutes.
- Add kielbasa and sauté until onions are done and kielbasa is starting to brown.
- Stir in garlic. Cook for one minute.
- Add kielbasa, onions, and garlic to cabbage and water.
- If needed, scoop out some of the water to make room for other ingredients.
- Add rotel, chicken broth, and beans.
- Continue cooking until cabbage is soft and almost translucent—about an 1 to 1 1/2 hours.
- Add salt and pepper to taste.
*Note: This is a great crockpot recipe. No need to saute everything. Just put all ingredients in crockpot, minus the water you’d add to the cabbage. Instead, add a cup or two of water. Cook on low, and forgettaboutit!
This makes a lot, so share with your neighbor or a sick friend.
Make sure you make some cornbread with it!