Hey y’all! Today I’m sharing my famous cabbage soup recipe that my whole family absolutely loves. I usually make a huge pot and freeze the rest to enjoy later — perfect for big families or meal prep lovers!
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INGREDIENTS
Veggies & seasonings:
5 heads of cabbage (yes, FIVE – this is for a big ol’ pot!)
Frozen mixed vegetables
Fresh mushrooms
Pre-chopped onions (saves time!)
Diced bell peppers
Garlic
Creams & broth:
Heavy whipped cream
Cream of mushrooms
Cream of celery
Chicken broth
Meat:
Smoked turkey legs
My secret seasonings:
Garlic powder + onion powder
Accent salt
Cayenne pepper (for the heat lovers!)
Honey garlic
Lemon pepper + white pepper
Salzoon tropical (don’t skip this one!)
Finely ground black pepper (it must be fine!)
Sazon (this right here is the magic flavor bomb!)
Others:
Butter (1–2 sticks)
A pinch of sugar
A splash of vinegar
👩🍳 STEP-BY-STEP INSTRUCTIONS
Step 1: Prep the smoked turkey legs (2–3 hours)
Rinse the smoked turkey legs well
Wrap them tightly in foil (I double wrap for safety)
Bake at 375°F for 2.5–3 hours
Goal: tender, fall-off-the-bone meat that’s easy to shred
Step 2: Build your base broth
In your biggest pot (I use my oversized one, trust me you’ll need it):
Pour in the chicken broth
Add in the butter
Toss in all the seasonings listed above
Bring to a gentle boil and stir well
Note: Don’t be afraid of all those seasonings! I like bold flavors, but feel free to adjust to your taste.
Step 3: Add your veggies in this order:
First: Add onions, garlic, and mushrooms → let simmer
Next: Toss in the frozen mixed vegetables and bell peppers
Then: Add heavy cream, cream of mushrooms, and cream of celery
Tip: The soup will look dark at first, but once the creams are added, it lightens beautifully.
Step 4: Shred the turkey and add it in
Remove the turkey legs from the oven (the meat should fall right off)
Shred all the meat and discard the bones
Add the shredded turkey into your soup
Step 5: Add the cabbage
Slice up all 5 heads of cabbage
Toss it into the pot (don’t panic—it’ll wilt down!)
Cook until the cabbage is soft
Step 6: Final flavor check
Add a bit of vinegar and sugar to balance the flavors
Adjust seasoning to taste
Simmer another 15–20 minutes on low heat
🍞 SERVE & ENJOY
Serve it hot with a warm cornbread muffin (I shaped mine like hearts — just for fun 😊). It’s so satisfying on a chilly day. Don’t forget, this soup freezes really well too!
💡 TIPS FROM ME
Use a BIG pot: This is a family-sized recipe that feeds for days
Seasoning is key: Don’t be afraid to experiment with flavors
Smoked meat: Adds that deep, unique taste you can’t replace
Patience: Let everything simmer long enough to blend the flavors
