Lost Cabbage Soup Recipe.

[mawnansmiff]

When I was a young lad though my mother did most of the cooking my father would occasionally cook us something as a treat, his version of Welsh rarebit was a favourite of his & was popular with me & my sisters.

Another thing he made was a white cabbage soup that was surprisingly delicious. I asked my mother a few months afore she died if she knew the recipe but despite remembering the soup, she never knew how he made it. All she could tell me was it contained rolled oats, white cabbage (not the green broad leaf type), chicken stock and milk (yes, it was very white) and presumably onions.

Another thing, he spent most of his WWII service in Italy so possibly picked up the recipe there?

Do these constituents remind anyone of a soup that might match? I'd love to have a crack at making it.

Regards,

Jay.

 

[mikethompson]

I threw those ingredients into the old Google machine and unfortunately nothing relevant came up.

 

[CoffeeAndBourbon]

There are some in this search

Cabbage+soup Recipes - p7 - Food.com

Looking for a recipe? See all cabbage+soup Recipes - p7 - Food.com

www.food.com

 

[anotherbob]

soups like that often don't have a recipe like we think of it. They're more like throw that stuff together and let it simmer while you feel your stomach shrinking. Spice to taste.

 

[craig61a]

Sounds like you have all the information necessary. Bring the stock to a boil, throw in the chopped cabbage, rolled oats, and milk. reduce heat and simmer for 30 - 40 minutes. As for proportions, 5-6 cups stock, 1 head of cabbage, 1 cup of rolled oats, 1 cup of milk is where I would start... As the cabbage cooks it releases water, so keep that in mind. You can always add more stock later. I like it not so watery, especially if i'm going to freeze it.

I just made 8 quarts of cabbage roll soup the other day. I like to freeze it so I can use it for quick meals in coming weeks. I'm going to do French onion soup tomorrow.

 

[Hillcrest]

When I was a young lad though my mother did most of the cooking my father would occasionally cook us something as a treat, his version of Welsh rarebit was a favourite of his & was popular with me & my sisters.

Another thing he made was a white cabbage soup that was surprisingly delicious. I asked my mother a few months afore she died if she knew the recipe but despite remembering the soup, she never knew how he made it. All she could tell me was it contained rolled oats, white cabbage (not the green broad leaf type), chicken stock and milk (yes, it was very white) and presumably onions.

Another thing, he spent most of his WWII service in Italy so possibly picked up the recipe there?

Do these constituents remind anyone of a soup that might match? I'd love to have a crack at making it.

Regards,

Jay.

Is it possible he substituted Milk and oats for fontina cheese and bread ? I found this recipe for Italian cabbage soup : https://www.yummly.com/recipe/Italian-Bread-_-Cabbage-Soup-2324348

It came from this site which seems to have every cabbage soup recipe in the world : https://www.yummly.com/recipes/hungarian-cabbage-soup PS I would recommend the Spring cabbage not the summer cabbage which is gassier.

Darn ! Now I'm hungry ... good luck ... gotta go on a night op to raid the fridge !!!

 

[Hillcrest]

I searched cabbage soup with oats and instantly found 5 recipes for spicy cabbage soup with oats. I don't know what the rules are for posting that many links. Try that search and see what you get. Or try this and add milk:

http://www.thesweetslife.com/2011/01/best-of-2011-scotch-oatmeal-soup.html

 

[mawnansmiff]

Wow guys, cabbage soup recipes aplenty.....I'm swimming in cabbage soup

Many thanks for all the suggestions. I'm wondering if some of the Scottish recipes might be close (they love their oats up there*).

Also wondering if my father got the recipe from his father who spent many years in South Africa....I'll never know for sure. I also remember it being somewhat peppery.

Thanks again chaps, I have much to look into.

Regards,

Jay.

*Dr. Samuel Johnson in his Dictionary of 1755 famously described oats as thus...

"a grain, which in England is generally given to horses, but in Scotland supports the people".

 

[Hillcrest]

Did you find the right formula ? Is the soup on yet ? Just curious how it turned out...

 

[rmpeeps]

I make a creamy potato soup. When it’s near ready I toss about 4 whole cabbage leaves on top and let it simmer low for about 45 minutes.
I set the cabbage leaves aside for myself, but always get asked about ‘that secret ingredient, it’s lovely’ .

 

[mawnansmiff]

Did you find the right formula ? Is the soup on yet ? Just curious how it turned out...

Not tried it yet.....but it is on the cards.

Regards,

Jay.

 

[condorlover1]

We have something similar in Finland - I will ask and PM you!

 

[timelord]

This is almost making me want to try cabbage soup. Almost because cabbage for me always brings back memories of something disgusting and overcooked in school dinners (but I do like pickled red cabbage so perhaps there is hope for me yet).

Now Austrian Garlic Soup - wonderful

 

[The Amish Tyrant]

I hope you were able to find a similar recipe to your "lost" soup.

Unfortunately, the food website I typically use for research and ideas recently shut down. They even locked all forums and threads so the site is officially dead and of no use.

Kinda sad, really. All that information lost in time (along with the stories and former members).

 

[bullet08]

I would love the recipe if you find it. Sounds wonderful. I actually enjoy boiled cabbage.