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Latest posts by Jeanine Farrar (see all)

Happy October

I am so excited that October is here! October is a favorite month of mine for many reasons. By October, I feel like fall is officially here. We are well into school and have a good rhythm going. The days are cooler and just starting to get noticeably shorter. The leaves start turning and displaying their beautiful colors. And… it’s my birthday month. But, my favorite thing about October just might be that I can open all of the windows for a couple of weeks. No air conditioning, no heat.  Just lots of fresh, crisp, and invigorating air. Also, I feel like I can finally start using the oven and I can start making soup again.

Soup, Glorious Soup

I love soup. It is my ultimate comfort food. It makes me happy. I might be able to eat soup every single day of my life if weather permitted. I really want to share this joy with all of you too, so, I am going to share 13 of my favorite soups (a baker’s dozen worth) with you over the course of the next several weeks. Today, I start respectfully, with one of my long-standing favorites: Cabbage soup.

A Soup Day

Today was a soup day. Fall is here and it is rainy. There is a slight chill in the air. You can’t fix much else on a day like that. It is a perfect day for soup. Care had Cabbage soup on her menu for today, and I had lots of cabbage soup ingredients in the fridge, so all things were in agreement. We were making Cabbage Soup.

Cabbage Soup

I have fixed cabbage soup loads of times, It is a good standby. Sometimes, though,  I just want to see what other people visualize when they think of a certain food, so I check the internet to look at other recipes. I found plenty of cabbage soup recipes, but most of them were tomato based and I was hungry for a milk based, potato type of cabbage soup that warms you up inside and makes you sleepy. It was just that kind of a day.

I found this one on the Food Network. It was very much like what I make, so I went with it. Well, mostly. I modified it to fit the ingredients I had on hand and was quite pleased with the result.

Chicken Sausage

I had some Boar’s Head Blazing Buffalo Chicken Sausage on hand. This is a great sausage because it has no nitrates or nitrites. These are migraine triggers for John. He is leery of anything that says sausage and I have to be really careful. Care sliced it up and I pan fried it. It was really good and went very well with the soup.

Grate or Chop

Also, I usually chop up everything when I am making cabbage soup, but this recipe called for grating it all. I thought it worth a try and so I did. Grating instead of chopping lets everything cook faster and your soup gets done sooner.  Everyone liked it, but Care asked that I please chop everything next time instead of grating it. Ok, I can live with that. We made a big pot of soup (a little more than double it). We served it with homemade bread.

Let’s Make Soup

First, chop up a lot of onions. Grate up your cabbage, potatoes, and carrots. I used the slicer shredder attachment on my Bosch Mixer. It makes grating so easy and fast.  Saute your onions in heated oil. Add your cabbage and potatoes and stir until they are well covered. Add chicken broth. Boil and then simmer for half hour. While this is happening, you pan fry your meat. Some sort of sausage is my recommendation, but you could use any cooked, chopped meat that you like or have on hand. Add some heavy cream and your carrots. Simmer for 10 more min. Dish it up and sprinkle with some chopped parsley.

Good Soup

This is good soup! Stephanie was visiting for the day and we sent home enough soup with her for their supper. The rest was eaten. It is all gone. Even John, who is not an avid soup lover, asked for seconds. I am very confident that you and your family will like this too.

Let me know what you think of it in the comments below. Happy soup making.

From our Kitchen,



Cabbage Soup
Print Recipe
Cabbage Soup
Print Recipe
  1. Heat the oil in the pan and saute the onion until tender.
  2. Add the potato and cabbage. Stir to cover well with the oil.
  3. Add the chicken broth.
  4. Bring to a boil. Turn down and simmer for half an hour
  5. While soup is simmering, chop and pan fry your sausage. Set aside
  6. Add cream and carrots. Simmer for 10 more minutes.
  7. Serve it up in a mug or soup bowl. Sprinkle it with chopped parsley
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