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Sweet n "Saur" Cabbage Soup Recipe

Sweet n "Saur" Cabbage Soup

Recipe courtesy Rachel Ray

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 11-20 of 53

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  • on October 10, 2010

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    This was really delicious and incredibly easy. The broth ended up being a little too sweet for our liking, so we will only use the honey and the chicken broth next time. It was also incredibly hearty and talk about feeding 5 people heaping servings for cheap! Overall, amazing!

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  • on October 06, 2010

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    what kind of cider is she talking about?

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  • on January 28, 2010

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    I disagree with Tammy completely!! I found this recipie full of flavor - especially for someone who had never had cabbage soup and doesn't necessarily like Saurcraut. I added a bit more honey and used Apple Juice instead of Cider - trying to stay away from sugar, I also added 2 cans of beans which was great - but this was simply delicious and filling and wonderful!! Way to go Rachael! :

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  • on October 28, 2009

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    This is the worse recipe I've gotten from Food Network's website and from Rachel Ray. I cook alot of her meals and didnt care for this soup at all. It was really a waste of time and money making it :(

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  • on October 20, 2009

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    I like it as something low calorie, which is hard to find with lots of flavor.

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  • on October 07, 2009

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    Great recipe!! Easy and very flavorful!! Def have to simmer for at least an hour cause it only get better with time!! I added more stock and apple juice because it was very thick!! Not a "30 minute meal"....but def YUMMM-OOOO!!!

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  • on October 02, 2009

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    i have tasted it twice. its different but good. am letting it cook longer. at least an hour.

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  • on September 29, 2009

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    It was ok but nothing special and I doubt that I would ever make it again. I doubled the amount of ham but it still didn't balance out with the large amount of vegetables. Also the recipe easily serves 8. I had a lot left over to freeze.

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  • on September 27, 2009

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    I thought this recipe was good. I read the other comments before I made it, so I added no extra salt, there is plenty of sodium in the stock, canned beans and kraut. I used low sodium chicken stock.

    As soon as I made it I tried it and did not like it, as another person wrote it tasted odd. I do like cabbage! The flavors from the kraut need time to blend with the ham, honey and cider.

    I tried it after a day and it was ok. The flavors had blended. I tried it on day 3 and it was much better. This time I tried it with and without the fresh dill and sour cream. The dill brightens it up quite a bit. Although I liked the sour cream with it I don't think it is an important component.

    This soup is very thick. The shredded potatoes seem to thicken it. I suggest using some cubed potatoes in addition, and chuncks of carrots and apples and more stock and cider. Use chuncky veggies if you want to taste them. Use a crispy style kraut for an interesting texture.

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  • on March 18, 2009

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    I picked this recipe because I wanted to make something for St. Patrick's Day that was easy. I am not a fan of half the ingredients and thought it would be gross. I followed the cooking time exactly. I was surprised that this was SO GOOD! and not overly strong - milder actually then I thought it would be. The dill and sour cream really finish off this dish. I would not skip them. And yes, I thought it made 6-8 servings not 4.

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