French Cabbage Soup

One of my favorite blogs is Morning’s Minion  by a lady from Vermont who retired to live in Kentucky.  Her posts are full of her activities with her cats and her old horse, Pebble, and descriptions of her quilts and their favorite foods.  The other day, she said she had made some French Cabbage soup, which was new to me .  I looked at recipes on the internet and put together different elements along with my own preferences to make this delicious soup with the French kick being the bread and Swiss topping.  I don’t know what recipe my friend in Kentucky used, but this version surely is good.   Homemade chicken broth is best to use, but the kind in a can or box is fine, too.


  • 3 Tblsp. butter
  • ½ cup onions, chopped
  • ½ cup carrots, diced
  • 4 cups chicken broth (two 14.5 oz. cans)
  • 1 cup potato, raw, peeled and diced
  • 4 cups cabbage, chopped
  • 2 Tblsp. all-purpose flour plus water to make 1 cup
  • 1/2 tsp. dried thyme
  • Salt/pepper to taste
  • 4 slices of sturdy bread
  • 2 slices of Swiss cheese, cut on the diagonal
  • Smoked Paprika for sprinkling

In a large soup pot, melt the butter and over medium low heat, saute the onions and carrots until tender.

Add the chicken broth, potatoes and cabbage.
Simmer, stirring occasionally, over medium heat for 20 minutes until cabbage and potatoes are tender.

Place flour in a one-cup measure and add enough water to make one cup.  Whisk until smooth and stir this mixture into the soup along with the thyme and salt and pepper to taste (be sure to taste before adding salt – some broth is very salty).

Simmer on medium heat for 20 more minutes, stirring occasionally.

When ready to serve, ladle the hot soup into four oven-proof bowls.  Top each bowl with a slice of bread, a piece of Swiss cheese and a sprinkling of paprika.  Place under the broiler to melt and slightly brown the cheese (watch closely so the cheese doesn’t burn).  Serve immediately.

4 servings

I used some of my old standby Italian bread for the topping.  Just right for perching on top of hot soup.

Cabbage, Noodles and Ham

This is a nice supper dish to make with leftover ham.  The recipe is adapted considerably from one in a cookbook called Quick Dishes for the Woman in a Hurry.


  • 1 Tblsp. olive oil
  • 1/2 cup chopped onion
  • 4 cups shredded cabbage
  • 1/2 tsp. salt
  • Grinding of black pepper
  • 1 cup chopped cooked ham
  • 2 cups dry egg noodles, cooked and drained
  • 2 Tblsp. butter
  • 2 cups dry bread crumbs
  • 1/2 cup sour cream

Preheat oven to 350 degrees F.  Butter a 9×9 pan.

Heat oil in a large skillet over medium low heat; add onion and saute until soft.  Add cabbage and cook until tender, turning periodically.  A small amount of oil may be added if mixture starts to stick to the pan.  The time will depend on the type of cabbage – cook until it is tender.  Stir in the salt and pepper, the ham, and  the drained noodles.

Pour into buttered 9×9 baking dish.

In a small skillet, melt the butter and toss the crumbs lightly.  Sprinkle the crumbs on top of the noodle mixture.

Bake @ 350 degrees F for 20-25 minutes until crumbs are light brown.  Serve with a dollop of sour cream.

4-6 servings

I have a note in my recipe binder, “First made July, 1994.  Excellent.  Adding ham was my idea.  David and I both loved it.”