Cream of Cabbage Soup

An honest answer is like a kiss on the lips. Proverbs 24:26  NIV

During the crazy weather period we just had I suddenly had a hankering for soup!  I especially wanted either cream of cabbage or my version of minestrone, so, I decided to make both.  The very best thing (well, maybe not the very best, but close) about soup is that you can make a whole lot of it and freeze it! Plus, it’s easy to make and fun to eat!  It’s especially good with homemade popovers (yummy).  And of course, you can pretty much change anything you want and it will still taste scrumptious! 

Here’s part of what you need…

plus some veggies….

and of course, you can’t have cabbage soup without *cabbage*…


Finally, some flour (I need a smaller canister, this one doesn’t fit in my pictures very easily).

Dump all the veggies in a big dutch oven or stock pot,  along with some chicken stock, and your seasonings.  Now, I just want to make a note here that I was in massive hurry to get this done so I could eat it.  A better way to do this is to saute the carrots, onions, celery and ham in a little butter first – adds more flavor and kind caramelizes the ham. 

But you can do this quick method, too, with wonderful results. Bring it to a boil and then turn down heat to simmmer for a while, until the cabbage really cooks down, 25 to 30 minutes.  You will do this step without the other veggies if you decide to saute the other veggies.

While the veggies are simmering, start making the cream base.  Melt some butter and add some flour to it.  Let it get a little brown.

Add milk and cream and cook and stir over medium heat until it thickens.

That’s the ticket!

See how nicely the cabbage cooked down?  Now add in the ham and keep simmering it until it heats up. *If you chose to saute the ham and other veggies, you’d add the other veggies in now too*

Pour in the cream mixture (Mmmmmm), and simmer for another 20 minutes or so.

And isn’t it pretty! Okay, I have to admit, I didn’t eat it right away.  Instead, I made popovers to go with it. I’ll do that one next, okay?

Cream of Cabbage Soup:


  • 4 cups chicken broth
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried rosemary, crushed
  • Salt and pepper to taste
  • 1 head of cabbage, shredded
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cups diced cooked ham
  • 1/4 cup (1/2 stick) butter
  • 3 tablespoons flour
  • 1 cup milk
  • 2 cups of cream (you could also use 1/2 and 1/2)


  1. Combine the chicken stock and vegetables in a large dutch oven or stockpot.
  2. Add spices and bring to a boil. Reduce heat to simmer, and cook until the cabbage reduces by about half (25 to 30 minutes).
  3. While the vegetables are cooking, make the cream sauce. In a saucepan, combine the butter and flour.  Cook over medium heat until the flour browns a bit.
  4. Add the milk and cream, and cook and stir until thick, 5 to 10 minutes.
  5. Add the ham to the cooked cabbage mixture and continue to simmer until it’s warmed through.
  6. Add the cream sauce to the cabbage mixture, and simmer, covered, another 20 minutes or so.
  7. This gets better with age, so consider making it the day before.

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