Homemade (Oily) Cabbage Soup Is On For This Week

English: kapuśniak

English: kapuśniak (Photo credit: Wikipedia)

One of my most favorite of soups is homemade cabbage soup! Whenever it’s on for the weekend in this house it is very soon gone. We have it for brunch or lunch and cannot have enough of this delicious soup.

The trick to this recipe is to make it very oily. I don’t know why my mom made it this way…..many may not like it that way, but it really taste so good with lots of oil in it. You know the old elders would encourage the oil in the recipe saying oil is good for the body during winter months. But I prefer to use a good oil like coconut oil and grass fed ghee instead of just butter and vegetable oil. It also could be made without any other vegetables added but I prefer to put some in.

So this weekend we are having it along with some take out batter fried chicken and buttermilk cornbread. I’m so excited because that’s what you call good eatin!

Another reason I love and prefer having soups that are homemade like this one and chicken noodle soup is because these two soups are so easy to make, especially in a crock pot. They are so warming and healing with each and every spoonful in the tummy. I tell you we are pleased to have stopped having the various canned soups we used to enjoy but instead we vow never to go back to canned soups, because homemade soups are so much more healthy, delicious and nutritious.


Homemade (Oily) Cabbage Soup Recipe


1/2 to 1 gallon of chicken broth (canned or for homemade see my chicken broth recipe below)

1 whole cabbage (rough chopped)

5-6 large carrots (sliced)

2 celery stalks (sliced)

1 small rutabaga (rough chopped)

1 cup green bell pepper (chopped)

1 Tablespoons of fresh garlic (chopped)

2-3 plum tomatoes (skin removed and mashed in food processor)


2 Tablespoons of tomato paste


1 cup of ghee (grass fed) (optional)

2 Tablespoons of coconut oil (optional)

½ stick of sweet butter


2-3 Tablespoons of Himalayan salt

1 Tablespoons of Italian seasoning

1 Tablespoons of garlic powder

1 Tablespoons of onion powder

2 pinches of hot pepper flakes

2 Tablespoons of granulated sugar

1 teaspoon of black pepper (optional)

a sprinkle of fennel seed

a sprinkle of thyme


1 large crock pot

1 large serving spoon

Soup bowls


Put chicken broth and all the ingredients in the crock pot, on high heat, let cook for 2 hours, then on low heat, let cook 2 hours or til done. Serve with a side of buttermilk cornbread and fried chicken.

This recipe could be split in half. I like to freeze half for later so there is always some in the freezer on non cook days.

Comments: I freeze the backs from the chicken baked in our home each week. Since we never like to eat the backs, I use that part of the chicken rather than throw it away. I just do not believe in wasting anything if I can. So I save up about four to five backs of the chicken to make a chicken broth. Or I will just boil a fresh whole chicken when I don’t have enough backs saved up.

self-made bouillon de volaille (chicken broth).

self-made bouillon de volaille (chicken broth). (Photo credit: Wikipedia)

My Homemade Chicken Broth Recipe


4-5 chicken backs (previously baked)


1 whole fresh chicken (range free preferred/to be boiled)

1/2 to 1 gallon of filtered water (enough to cover the whole chicken)

3-6 large carrots (whole or chopped)

2 celery stalks (whole or chopped)

½ rutabaga (whole or chopped) (optional)

1 cup of green bell peppers (halved or chopped) (optional)

1 Tablespoons of garlic powder

1 Tablespoons of onion powder

1 whole onion (peeled)

1 crock pot

1 large serving spoon

1 medium mesh strainer

1 large bowl or pot


Put all ingredients in the crock pot, let it cook for 5 hours on high. 2 hours on low. Let cool, strain off broth into a large bowl, saving only the liquid broth.

For baked chicken backs: Discard the baked chicken backs and the boiled cooked vegetables.

For whole chicken: Save the shredded chicken meat from off the boiled whole chicken, discard the bones and the boiled cooked vegetables. Pour strained broth into a large storage bowl and refrigerate or freeze broth and shredded meat separately for later use.

About lovelyseasonscomeandgo.wordpress.com

I like to call my self a happy soul, a daydreamer and have a heart of a gypsy. Love to use my imagination. And trying out new things. Life can be so wonderful and enjoyable when I am being positive and releasing.
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