This is a very simple, but good, recipe from the old River's Edge restaurant in WV. You got a bowl of this and hush puppies when you sat down. Maybe I am just nostalgic, but it is good and warming by itself, and makes a great base for other soups.
https://delishably.com/vegetable-dishes/Cabbage-Soup-RiversEdgeStyle(This recipe is for a six quart batch)
Ingredients:
Cabbage - approximately 1/2 of a medium sized head (this depends a lot upon the density of the cabbage. You want to fill about 1/3 of the pot with chopped cabbage)
Celery - 5-6 stalks (enough to cover the top of the cabbage)
Crushed Tomatoes - 28 ounce can
Tomato Juice - 8 ounces
Salt - 2 Tbs
Pepper -1/2 tsp.
Crushed Red Pepper - A few sprinkles
Directions
Rinse and chop the cabbage into about 1 inch squares and place in the bottom of a six quart stock pot.
Clean and chop the celery into about 1/4 inch slices. Put into stock pot on top of the cabbage.
Fill the stock pot up with water to about 3/4 full.
Place pot on burner and bring to a boil. Reduce heat just enough to keep from boiling over and cook until the cabbage and celery are tender but still firm. (approx. 30 minutes)
Remove from heat and add the remaining ingredients (Crushed tomatoes, tomato juice, salt, pepper and crushed red pepper)
Note: You may adjust the salt pepper and crushed red pepper to suit your taste. Some people like it a little spicier some like it a little saltier. Experiment a little at a time.
Stir and serve.
It is really that simple.
Versatility
This recipe can also be used as a base for a more hearty vegetable soup. Just add your choice of vegetables. You can even beef it up and make a vegetable beef by adding cooked stew beef to the mix.
As with many things...taste is subjective. Feel free to modify in any way that best suits your taste. However, for those trying to recreate the recipe for this long gone restaurant, this recipe is for you.
Enjoy!