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Moms Cabbage Soup

What you need: 

2 (20 ounce) cans tomato sauce
1 (16 ounce) can vegan vegetable juice
2 large heads green cabbage, chopped
salt, to taste

What you do: 

1. In a very large pot, combine all ingredients.
2. Slow cook over at least a 4 hour period. Contents will cook down.
3. The slower and longer this cooks, the better the flavor is. This can also be slow cooked in a crockpot over night.
This is a great soup, or mom used to put it over mashed potatoes when I was a little girl. Loaded with Vitamin C, this soup is great in the winter to help fight the cold and flu season.

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


Yummy, I halved it as well and used organic "health store" veggie juice. I have a head cold and I know this soup will fix me right up! I also put it over mashed potatoes too. I used my herbed mashers recipe (its on the site too)  ;)
Thank you for the great soup recipe!


I made this following the recipe except for the addition of three large carrots in chunks. Unfortunately I used my crockpot, which doesn't seem to have been the best idea. The color was kind of off and it wasn't all that appetizing. I ate it over yukon gold mashed potatoes and added a dollop of tofutti b.t. sour cream, which added a lot. I'd like to try it again on the stovetop and see if I can't avoid overcooking it (or whatever) as I did the first time.  :-\


I just made this soup (a half batch) and I am amazed... it is so incredibly good.  Don't be fooled by the short ingredient list.  I made it just as-is and, although I was bored by the taste halfway through the cooking time, with a long slow simmer there is a magical alchemy that transforms this into pure satisfaction.


I didn't add a particle of salt, and might go so far as to recommend a salt-free tomato sauce.  At the end of the cooking time I brightened up the deep, rich flavor with a few caraway seeds (about 1/2 teaspoon, tops-- for a half batch) and a few fresh grinds of black pepper, but that's it.

It is indeed thick and hearty.  This will be a winter staple for me.  My husband is rolling his eyes back into his head and making happy "mmmm" noises over a bowl as I type.


Simple, pure, and tasty!  Like sisterbeka, I also halved the recipe, and it still made a lot; I used my biggest pot, which was 5qt, and it was full.  Unless you're feeding an army, I can't imagine making the whole batch with 2 large heads of cabbage.  I wasn't quite sure about the sizes of the tomato sauce and V8 cans, as the recipe only vaguely states large.  I wound up using a 46oz can of V8 and 3 8oz cans of tomato sauce with 1 large head green cabbage and 3/4 of a large onion.  I also rinsed out the cans with a little water for additional liquid.  I cooked this, covered, over low heat for about 5 hours.  The consistency turned out thicker, more like a stew.  I chose not to add any additional seasonings and just savor the recipe as-is.  I didn't think any salt was needed, as there's plenty of salt in the tomato sauce and V8.  Next time, I may decide to tinker with some additional seasonings, but they're really not necessary.  I did take the author and kameal's suggestion of serving this over homemade mashed potatoes with a dollop of Tofutti sour cream on top.  This will be a delicious addition to my upcoming fall/winter cooking.


Found your recipe 4-1/2 yrs ago when I was prego and could not get enough of it. I loved it over potatoes with sour cream. I lost the recipe and am sooo glad to have found it again!



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