The recipes shown below were randomly selected from many dozens of ineffective Cabbage Soup Diet recipes which can be found at any Internet Search Engine. These recipes have no medical foundations or scientific/caloric basis. We did not make them up, and THEY WILL NOT WORK!!! Please do not use them!!!

INEFFECTIVE CABBAGE SOUP RECIPE #1   

  Amount/Measure       Ingredient -- Preparation Method 

   1 cn (48-oz) tomato juice 
   1 ea Diced onion 
   3 c  Water 
   6  ea Beef bouillon cubes 
   1/2 ea Head cabbage shredded 
   1  ea  Bay leaf 
   4  ea Sliced carrots 

In a large pot, combine tomato juice, water, cabbage, carrots, onion, bouillon and bay leaf, and simmer for an hour. Remove bay leaf before serving.   

  Amount/Measure       Ingredient -- Preparation Method 

   3 lb Meat or 1 lb stew meat 
   8 c Water 
   1 1/2 ts Salt 
   1/2 ts Dried oregano 
   5 ea Whole peppercorns 
   2 ea Bay leaves 
   1 cn (16-oz) tomatoes cut up or 
   3 ea Fresh tomatoes cut up 
   1 cn  (16-oz) cut green beans 
   2 ea Sliced md carrots 
   1 ea Chopped md onion 
   1/2 ts Crushed red pepper  -optional 
   1 sm Head cabbage cored and chopped 

       In large kettle combine meat, water, salt, oregano, peppercorns and bay leaves. Bring to a boil then reduce heat to simmer and simmer 2 hours. Remove beef when cool enough to handle, cut up meat and discard bones if any. Strain broth and skim off excess fat. Return broth to kettle. Add cut up meat, tomatoes and all vegetables except cabbage and red pepper, if desired. Simmer for 30 minutes, then add cabbage and simmer for 30 minutes more. 

INEFFECTIVE CABBAGE SOUP RECIPE #3: Quick Cabbage Soup

  Amount/Measure       Ingredient -- Preparation Method 

   2 c  Chinese cabbage or green -cabbage -- shredded 
   2 ts Oil 
   3 c water 
   1 Vegetable bouillon cube 

Saute cabbage in oil for 2 minutes over medium-high heat. Add water and bouillon cube. Continue cooking over medium heat for 8 minutes. Serve hot. 

Per serving: 54 cal; 1 g prot; 2 g carb; 5 g fat (80% of total calories); 75 mg calcium; 1 mg iron; 386 mg, sod; 3 g fiber *Sauteeing in vegetable stock or white grape juice will significantly reduce fat.

Submitted by Debra W.

INEFFECTIVE CABBAGE SOUP RECIPE #4 (with Chicken Broth and Ham)

      Yield: 6 servings 

      1 tb Oil 
      2 md Onions; diced 
      1 Small-to-med red cabbage - cored and shredded 
      1 1/2 qt Chicken broth 
      3 tb Wine vinegar 
      1  Ham hock 
          Salt and pepper to taste 
          Sour cream 
          Fresh dill 

  IN A LARGE SOUP POT, heat the oil and cook the onions, stirring occasionally, until softened, about 10 minutes. Add the cabbage and continue to cook, stirring occasionally, about 20 minutes. Add the chicken broth, vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove from heat, add salt and pepper as desired. Remove meat from ham hock and add back to soup. Serve with sour cream and chopped fresh dill.

INEFFECTIVE CABBAGE SOUP RECIPE #5: Chicken Cabbage Soup

  Amount/Measure       Ingredient -- Preparation Method 

   5 c Carrots finely sliced 
   1 c Celery chopped 
   1 cn  V-8 vegetable juice (lg) 
   2 c Chicken broth 
  1/4 ts Pepper (white) 
   1 md Onion finely chopped 
   3 lb Chicken breast, skinned and  Boned, cut into 1 in. cubes 
   1 t  Paprika (sweet) 

  Directions; Add all vegetables, along with broth, seasoning,(except paprika) and juices to 4 quart dutch oven. Bring mixture to boil, then cover and simmer at least 30 minutes. In non stick skillet, brown chicken over medium heat, covering each side with paprika, continue to brown and turn until chicken is no longer pink, and done through. About 10 minutes. Deglaze& saute pan with 1/4 cup white wine. Cut chicken into cubes, add to cabbage broth, along with juices from saute pan. Cover dutch oven, and continue to simmer 45 minutes.

Submitted by Marina C.

INEFFECTIVE CABBAGE SOUP RECIPE #6: Chicken Cabbage Soup 

From: S.Pickell 

      Yield: 6 Servings 

      5 c  Cabbage finely chopped 
      2 c  Carrots finely sliced 
      1 c  Celery chopped 
      1 cn V-8 vegetable juice (lg) 
      2 c  Chicken broth 
      1/4 t  Pepper (white) 
      1 md Onion finely chopped 
      3 lb Chicken breast, skinned /Boned, cut into 1 in. cubes 
      1 t  Paprika (sweet) 

Directions: Add all vegetables, along with broth, seasoning,(except   paprika) and juices to 4 quart dutch oven. Bring mixture to boil, then cover and simmer at least 30 minutes. In non stick skillet, brown chicken over medium heat, covering each side with paprika, continue to brown and turn until chicken is no longer pink, and done through. About 10 minutes. Deglaze saute pan with 1/4 cup white wine. Cut chicken into cubes, add to cabbage broth, along with juices from saute pan. Cover dutch oven, and continue to simmer 45 minutes.