My mother used to make cabbage soups all the time. She was a lifetime weight watchers member. Here is one out of my 1969 Country Cooking cookbook.
Cabbage Beef Soup
This has a long cooking time. Perfect to make on a day off from work and activities. It's such delicious fall comfort food. I just went about cleaning my house while this cooked.
Serves 6
40.74 net carbs for entire recipe, 6.79 net carbs per serving
1 2-pound beef chuck pot roast
2 pounds meaty soup bones
2 cloves garlic, minced (1.8 net carbs)
1 bay leaves (0.2 net carbs)
1 small carrot, coursely cut (will be discarded so counting as 1 net carb)
1/2 medium onion, coursely cut (will be discarded so counting as 1 net carb)
1/2 stalk celery, coursely cut (will be discarded so counting as 0 net carb)
1/2 tsp dried thyme, crushed (0.1 net carbs)
1/8 tsp pepper
6 cups water
4 cups coursely chopped cabbage (11.2 net carbs)
2 cups tomatoes, undrained, chopped up ( 15.2 net carbs)
1 8-oz can sauerkraut, rinsed, drained and snipped (1 net carb)
1 cup chopped celery (1.4 net carbs)
1/2 carrot thinly sliced (3 net carbs)
1/2 small chopped onion (2.9 net carbs)
2 tbsp snipped parsley (0.2 net carbs)
2 tsps instant bouillion granules
2 drops FTS Zero Sweet
2 tbsp lemon juice (1.74 net carbs)
1 tsp salt
1/2 tsp paprika
1/4 tsp hot pepper sauce
In a 3-quart dutch oven place pot roast, soup bones, the coursely cut 1 small carrot, 1/2 medium onion, and 1/2 stalk celery, garlic, bay leaf, thyme and pepper. Stir in water, bring to a boiling. reduce heat and simmer, uncovered, about 2 1/2 hours or until meat is tender. Remove roast & soup bones. Discard the vegetables and bay leaf (bones got to my dogs, veggies go to my chickens... no waste). Stir in cabbage in stock left in dutch oven. Add undrained tomatoes, sauerkraut, 1 chopped celery, the carrot thinly sliced, the 1 chopped onion, parsley, instant bouillion granules, FTS Zero Sweet, lemon juice, salt, paprika and hot pepper sauce. Simmer, uncovered for 1-2 hours, or until cabbage & carrots are tender.
Meanwhile, while potroast is cool enough to handle, cut pot roast into bite-size pieces. Return meat to the dutch oven, heat through. Season to taste with additional salt, if desired.
