Creamed Cabbage Soup - KNEP - Kentucky Nutrition Education Program


Creamed Cabbage Soup

Servings:8Serving Size:1 1/2 cup

This cabbage soup is hearty and filling. It’s the perfect choice for an easy dinner option when the snow is blowing.


  • 2 (14½ ounce) cans low sodium chicken broth
  • 2 celery ribs, chopped
  • 1 medium head cabbage, shredded (about 6 cups)
  • 1 medium onion, chopped
  • 1 cup chopped carrot
  • 3 medium potatoes, peeled and cubed
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon thyme
  • 1 (12 ounce) can non-fat evaporated milk
  • 1½ cups skim milk
  • 2 cups cubed fully cooked ham
  • Chopped fresh parsley (optional)


  1. In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion, carrot and potatoes; bring to a boil.
  2. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
  3. Meanwhile, melt butter in a medium saucepan.
  4. Add flour, salt, pepper and thyme; stir to form a smooth paste.
  5. Combine milks; gradually add to flour mixture, stirring constantly.
  6. Cook and stir until thickened; continue cooking 2 minutes longer.
  7. Gradually stir into vegetable mixture.
  8. Add ham and heat through.
  9. Garnish with parsley.

Make it a Meal

  • Creamed Cabbage Soup
  • Toasted French bread
  • Tangerines
  • Low-fat milk
Source: Sarah Brandl, Extension Specialist University of Kentucky Cooperative Extension Service


Set a family rule that no one can spend more than 2 hours per day playing video games, watching TV and using the computer. Do more together as an active family.

Nutrition facts per serving: 230 calories; 8 g total fat; 1.5 g saturated fat; 0 g trans fat; 15 mg cholesterol; 720 mg sodium; 28 g carbohydrate; 4 g fiber; 12 g sugar; 16 g protein