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Shredded Cabbage Soup

Posted Feb 05 2013 8:44am

Shredded Cabbage Soup

Shredded Cabbage Soup

Here’s a simple cabbage soup that is perfect when you want a nourishing way to compensate after several days of overindulgence, which is exactly what I want to do after spending 3 fun-filled days in Portland exploring the city, visiting with friends and eating and drinking way more than I’m used to.

I enjoyed every minute of our time away. But now I’m ready to ease off the heavy eating for a few days.

A pot of of homemade soup, such as this shredded cabbage soup, is my go-to solution. It’s simple and satisfying. Hearty but not heavy, with the ability to fill you for relatively few PointsPlus.

This shredded cabbage soup, is a Russian soup recipe from the Betty Crocker New International Cookbook (1989). To make it a little more Weight Watchers friendly, I used less oil and topped mine with plain nonfat Greek yogurt instead of sour cream.


Shredded Cabbage Soup

Prep time

Cook time

Total time


A hearty satisfying Russian soup, that is traditionally enriched with a dollop of sour cream just before serving. You could use yogurt instead!
Recipe type: Soup
Serves: 6

  • 2 teaspoons olive oil
  • 2 medium onions, peeled and thinly sliced into half moons
  • 2 cans (10-1/2 ounces each) condensed beef broth
  • 2 broth cans of water
  • 5 cups coarsely shredded green cabbage (1 small head)
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 stalk celery (with leaves), sliced
  • 2 medium tomatoes, coarsely chopped
  • 1 teaspoon salt and freshly ground pepper to taste
  • Sour cream or Nonfat plain Greek yogurt, if desired
  • Dill weed or parsley, if desired

  1. Place the olive oil in a Dutch oven or soup pot over medium heat. Add the onions and cook, stirring occasionally, until tender.
  2. Add the beef broth, water, cabbage, carrots, potatoes and celery. Bring the mixture to a boil over medium-high heat and then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
  3. Stir in the tomatoes, salt and pepper, and simmer, uncovered, about 10 minutes.
  4. Top each serving with a dollop of low fat sour cream or plain Greek yogurt, Garnish with dill weed and/or parsley, if desired.

Nutritional Estimates Per Serving (about 1-1/2 cups): 149 calories, 2.5 g fat, 27.2 g carbs, 6.8 g fiber, 6.7 g protein and 4 Weight Watchers PointsPlus



Source: Betty Crocker’s New International Cookbook

More Weight Watchers Friendly Soup Recipes

Leftover Turkey Noodle Soup Recipes
Slimming Garden Vegetable Soup
Weight Watchers Lentil & Swiss Chard Soup
Healthy Tuscan Vegetable & White Bean Soup

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