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Creamy Cabbage Soup Recipe

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This recipe for Creamy Cabbage Soup is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 cups (2 pound head) coarsely chopped cabbage
2 cups cooked cubed (1/2") ham
1 1/2 cups shredded carrots
1 cup chopped celery
1 /4 cup chopped onion
1/4 cup sweet butter
5 cups water
2 tsp chicken flavor bouillon (or soup base)
1/2 tsp celery salt
1 (5 1/3 oz) can evaporated milk
1/3 cup flour
3/4 cup water
Directions:
Directions:
In a Dutch oven (or large soup pot) combine all ingredients except evaporated milk, flour and 3/4 cup water. Cook over high heat until mixture comes to a boil (10 to 12 minutes); reduce heat to low. Continue cooking until vegetables are crisply tender (30 to 40 minutes). Stir in evaporated milk. In a small bowl, stir together flour and water until smooth; slowly add to soup. Continue cooking, stirring occasionally, until mixture comes to a boil (10 to 15 minutes). Boil 1 minute. Season to taste. Makes 10 (1 cup) servings
Personal Notes:
Personal Notes:
Recipe comes from "Land O' Lakes Country Heritage Cookbook.

 

 

 

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