Creamed Cabbage Soup

This recipe delivers a large pot of creamy and cheesy cabbage soup, perfect for winter but delightful any time of year.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 293 Calories

Ingredients

• ½ teaspoon salt
• 1 cup all-purpose flour
• ¼ cup butter
• 6 tablespoons butter
• ½ teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1 ½ cups chopped onion
• 1 ½ cups chopped celery
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons dried oregano
• 1 tablespoon celery salt
• 6 slices American cheese
• 1 ½ gallons water
• 1 ½ teaspoons ground thyme
• 7 fluid ounces chicken broth
• 2 pounds cabbage, cut into 1-inch squares
• 2 quarts milk, or more to taste

Recipe Instructions

Step 1

Melt 1/4 cup butter in a large stockpot over medium heat. Cook and stir celery and onion in butter until tender, 3 to 5 minutes. Pour chicken broth and water over the celery mixture; bring to a boil. Add cabbage, celery salt, oregano, thyme, garlic powder, salt, and black pepper to the pot. Cook soup until the cabbage is very tender, 45 to 60 minutes.

Step 2

Melt 6 tablespoons butter in a skillet over medium heat. Stir 1 cup plus 1 tablespoon flour into melted butter until smooth.

Step 3

Bring the soup to a rolling boil. Stir a small amount of the hot soup into flour mixture until smooth. Return all flour mixture to soup. Pour milk into the soup, reduce heat to medium-low, and bring soup to a simmer. Add cheese and stir until blended into a thick, creamy mixture. Thin by adding milk if needed.