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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 21-30 of 53

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  • on December 24, 2008

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    The soup is still simmering on my stove right now as I took someone else's recommendation to allow it to simmer for 90 minutes to let the sauerkraut cook through. Instead of the ham steak I used 1 lb of bacon because I'm not a big fan of ham, I also didn't use the carrots. Right now it smells delicious and my initial tasting of the broth was wonderful, and it's only going to get better the more it cooks together. I will definitely be making this again.

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  • on December 18, 2008

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    FYI: if you dont like cabbage or sauerkraut you probably shouldnt be making this soup, so please ignore all the reviews that bashed this recipe for too much of a "cabbage or kraut flavor." This soup Def feeds more than 4 but if you listen to the show on tv you would recall that she said it feeds a family if you like to eat 3 or 4 bowls like her family does. I love the flavor just like described and helps me get out of my cold and flu season :

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  • on December 16, 2008

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    I made this with the grilled swiss on pumpernickle and the two together are just perfect! I 3/4 of a pound of ham steak just to add more meatiness and also added a bit more stock (6 cups instead of 4 to tone down the sweetness and it was so good! I froze the rest and just reheat when I'm in the mood. This is going to be one of my staple soups for the winter. Make it in huge quantities and freeze it! It will join my veggie beef and chicken soup that I make every year in the freezer. Thanks Rachel!!

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  • on November 28, 2008

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    This soup is pretty good - quick and easy to make too. It just makes a lot so it's best to serve as a large meal or bring to a potluck. The sandwiches Rachel made on the show with it are an excellent side - grilled cheese with Swiss, pickles, and dijon. Happy dipping!

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  • on November 14, 2008

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    Probably the easiest recipe to make. I suggest using a food processor to finely shred all vegetables, including cabbage. I used regular potatoes and the soup turned out fantastic. My only concern is that is made so much that I ran out of fridge space.

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  • on November 08, 2008

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    I made this recipe, ate it for dinner and said I'd never make it again. Not being one to waste food, I had it for dinner 2 days later and it was as if I was eating something completely different. It was terrific!
    My advice: make this soup but don't eat it for at least one day. You'll be glad you waited.

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  • on October 29, 2008

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    My husband hates cabbage but he loved this. He had seconds. I love the flavor and it healthy too.

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  • on October 26, 2008

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    I am of polish decent so everything that involves cabbage or sauerkraut makes me think of growing up. I thought this soup was excellent. I halved this recipe because there are only 2 in my family and I am the one who likes cabbage. Even though I halved it I used a little more ham and a whole quart of chicken stock. I will definitely make it again and half it again. Thank you Rachael!!!

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  • on October 24, 2008

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    The soup is overwhelmingly cabbage. You really can't taste many other of the veggies or flavors. The flavor of the broth was very interesting as well. Sort of a sweet saurkraut. If you don't like saurkraut-which I really don't-the sweetness mellows it out. Also, there is NO way this serves only 4 people unless you are eating 3 servings. It would EASILY serve 8 and just as easily stretch it to 10. If you are making this, just freeze what you don't want to eat and eat for a few weeks off of it. Worth making as it is really cheap to make.

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  • on October 24, 2008

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    I was so excited to make this soup, had company over because we all liked the ingred. that were listed. Your right made a lot but the taste was not good or should I say not much taste.... sorry can't even do one star for this one. Well I guess I do have to give it one star the site won't let me post nop stars.

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