Cabbage Cream Soup Recipe

a gorgeous cabbage ready for souping


 Updated 13/05/2015

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A good way of increasing your daily vegetable count; not quite as challenging as a plate full of cabbage! Without the cream and butter (or with low fat alternatives) it represents a good, low fat soup.


  • 1 cabbage, washed, trimmed and sliced
  • 1/2 pint milk
  • 3 pints water
  • 1 tablespoon butter
  • 1 large onion, peeled and sliced
  • 1 dessertspoon flaked tapioca
  • salt and black pepper
  • cream (optional)
(see measure conversions for more information on quantites)


  1. Put cabbage and onion into a saucepan with 3 pints of water.
  2. Boil until the vegetables are quite soft - about 25 minutes.
  3. Skim surface well.
  4. Allow to cool for a while.
  5. Put vegetables and water into a blender and blend well.
  6. Return to saucepan and gently heat.
  7. Sprinkle in the tapioca, add the butter and milk and season to taste.
  8. Simmer for a quarter of an hour.
  9. Take the pan off heat stir in cream if desired.
  10. Serve hot.

Prep Time: 5 minutes

Cook Time: 45 minutes

Yield: 2-4 portions


In response to mickey - cabbage is delicious and very good for you.
#1 - sarah - 05/14/2015 - 06:40
cabbage - you cant b serious.... it's gross
#0 - mickey - 05/13/2015 - 05:46
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