anybody have a yummy cabbage soup recipe for Medifast?

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On week 1 of mf. does anyone have a yummy cabbage soup recipe. I love the cabbage soup at elias brothers/big boy restaurants and would like to find one like it...

Comments (9)

Rutabegas, Turnips, Parsnips, Leeks, Carrots (But we can't have them) Also not sure we can have the others too. Chop up cabbage in a chicken broth and wall la Cabbage Soup. I also make Ground Beef Meatballs and boil them in the water and broth before hand. But with the Meatballs you need eggs and breadcrumbs. I would just add some good vegetables to the cabbage and enjoy...

Comment #1

Bet a Medifast friendly version could be cooked up....hmmm....weekend is coming....anyone up for experimenting? LOL!.

I know in "regular" cooking soy flour and water can be substituted for egg in recipes....I did it in a cheesecake once and a lasagna and both turned out excellent..

Turkey ground for the balls...could work.

No carrots.

I'll look up the other veggies......

Comment #2

I'm investigating...this may be my project for the weekend...creating a recipe! I'll let you know what I find out...I like to do this kind of thing LOL!.

Now, I'm not familiar with the restaurants mentioned though, I must admit.... but I'll give it a try!..

Comment #3

Weight Watchers has a good one that I've made often. I don't have the recipe with me, but you could find it on the WW website - it's kind of "famous." No calories to speak of, and very filling. Good stuff!..

Comment #4

Actually to correct an above post, we can have turnips according to the TSFL sheets. I haven't had any yet but am looking forward to it one day! I totally forgot about the WW zero point soup... my Mom makes a veggie soup and the best part IMO is the cabbage! LOVE it...

Comment #5

Found the recipe. You'd have to leave out carrots.


Per Cup: 61 Cal (3% from Fat, 24% from Protein, 73% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; NetCarb10; 52 mg Calcium; 1 mg Iron; 701 mg Sodium; 0 mg Cholesterol; Weight Watchers ... hmmm ... 1 point.


Hands-on time: 20 minutes.

Time to table: 1 1/4 hour.

Makes 9 cups.

6 cups broth (today I used Light Vegetable Stock).

Cooking spray.

2 carrots, peeled and diced.

1 large onion, diced.

4 teaspoons garlic (from a jar or substitute four cloves minced garlic).

1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup).

1/2 pound frozen green beans.

2 tablespoons tomato paste.

1 teaspoon dried basil.

1 teaspoon dried oregano.

1 teaspoon kosher salt.

1 large zucchini, diced.

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.).

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!..

Comment #6

3/4 c. cabbage.

1/4 c. tomatoes.

1/4 c. celery.

1/4 c. green pepper.

2 c. water.

1 tbsp onions.

Hot sauce.

Salt, pepper.

= Green, 3 condiments..

Comment #7

Try this..........

1/2 head cabbage.

1 small can of diced tomatoes liquid and all (make sure there is no sugar in it).

4 stalks of chopped celery.

1/2 cup diced brussel sprouts.

4 cups water.

1 or 2 bouillon cubes.

Cook over slow heat until all vegetables are tender.

Use 1 cup at a time for lean portion.

Have it with a turkey burger patty!!!..

Comment #8

This is my favorite cabbage soup recipe. Very simple and very good!.

Healing Cabbage Soup.

Prep Time: 10 Minutes.

Cook Time: 45 Minutes.

Ready In: 55 Minutes.

Servings: 8.

"Comfort food on a cold winter's night, cabbage simmered in chicken broth is also an age-old folk remedy for curing the common cold.".


3 tablespoons olive oil (I use less to avoid soup being "oily").

1/2 onion, chopped.

2 cloves garlic, chopped.

2 quarts water **.

4 teaspoons chicken bouillon **.

1 teaspoon salt, or to taste.

1/2 teaspoon black pepper, or to taste.

1/2 head cabbage, cored and coarsely.


1 (14.5 ounce) can Italian-style stewed.

Tomatoes, drained and diced.

** If I have a lot frozen I use chicken/turkey stock instead of water and bouillon.


1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes..

2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes..

3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often...

Comment #9

This question was taken from a support group/message board and re-posted here so others can learn from it.


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