Old English Cabbage Soup

"A very tasty and easy soup. The cloves and the wee bit of butter makes this soup a winner. the original recipe calls for saffron but it is out of my price range so just for colour i have used turmeric which gives it a lovely fall hue. An inexpensive pleasant soup."

Original recipe yields 6 servings


  • Serving Size: 1 (325 g)
  • Calories 148.2
  • Total Fat - 6.6 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 6.6 mg
  • Sodium - 345.8 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 2.5 g
  • Sugars - 7.8 g
  • Protein - 6.7 g
  • Calcium - 56.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 56.2 mg
  • Thiamin - 0.1 mg

Step 1

Cut the leeks into 2 inch pieces; combine with the onion and saute in the butter over low heat until the veggies are soft, about 5 minutes.

Step 2

Add the rest of the ingredients and bring to a boil, then lower the heat and simmer for 30 minutes or until the cabbage is tender. Test the seasoning and add more if necessary. Serve very hot.

Tips & Variations

No special items needed.



It isn't the prettiest of soups but it make up for it with it's flavour - I happened to have some saffron so I used it. The cloves and mace add a special flavour. The recipe made 8 serving I have six left in the freezer. Thanks Derf great recipe

review by:
(10 Feb 2012)