Family · Homemade Food · Homestead · Southern Food · traditional meals

6 Generation “Old English” Cabbage Soup

Today being ST. PATRICKS Day, I pulled out the old files to find my cabbage soup photos I took last year. This soup is my most requested soup (other than my taco soup from my son). Are you wearing GREEN? It’s okay, I’m guilty too. This Corona Virus has got me all out of spirits. So I didn’t go all Green & Festive this year. (whamp whamp whamp)

If you want to skip to the recipe, just scroll down!

The picture above was a couple years ago with my family going through the McAnally Irish Parade in Huntsville, AL. They snapped our photo and used it for their main homepage site. It was a chilly, rainy day but we had an awesome float! We had live music & TONS of GREEN! My Mothers Birthday is on St. Patricks Day so we always celebrate! We’re McAnallys & Irish plus we have a birthday to celebrate so you can imagine our celebrations. 🙂 We always have a good time!

On another post, MY DNA Results, I have it listed about my Old English (Irish & Scottish) Blood.

My Mothers maiden name is McAnally. Totally an Irish name right? Well my Grandmothers maiden name was Ford, an Old English name. They are the ones that passed down this delicious Old English Cabbage Soup recipe! Let me tell you… it is ONE FOR THE BOOKS! Write this down! Screenshot! Whatever it is you need to make it! I know, I know…”You don’t like Cabbage?” Well this soup will make you change sides!

A little background story from this family background is very similar to my Salmon Patties Blog Post. Same family that gave me the delicious Salmon Patty recipe! I had never had “theirs” specifically that I remember, but my mother always made this when she was on a “cleanse” or “diet”. Especially during the winter months! I literally whined as a kid when she made it until I became a teenager and realized how delicious it was and how good it was for me! My Mother would make a huge stockpot full and we (all 5 of us) would be on a cabbage soup cleanse that week! We would lose a couple pounds and feel great!

This photo on the right is my Great Grandpa & Grandma Ford.

Some of the little things I remember about Grandpa Ford was him being very slow and quiet & Grandma Ford had this large squinty eyed smile. We lived about 10-15 minutes away from them during my childhood. Every now and then Grandpa Ford would stop by and drop off some cheddar popcorn or cheese puffs in ziploc bags for me & my sister.(my brother was a baby) Even if we wasn’t home they would leave it on our front porch. I would be so excited to see them & come on… those cheese puffs were soooo good!

I asked about the history behind the Famous Cabbage Soup & hearing the stories from my Aunts was like I was right there with them sitting at the table as an anxious kid waiting for that delicious bowl to clink on the table! They told me many days they would be at their Grandparents house smelling Grandpa Ford cooking Cabbage Soup on the stove top. Sometimes he would even ask for their help. Probably because there were 5-6 kids running around and they probably drove them crazy. (haha) My Aunt told me the thing she remembered most was him doing everything with such care and slowly stirring the pot every now and then. She said it seemed to take forever for it to cook but when it was done they were so excited to have that Cabbage Soup! The longer it cooks, the better!

So let’s get started!

To start off right, you want to begin this a couple hours before the intended time to eat. Plus, it’s also delish with a fresh pan of cornbread!

  • 1 Head of Green Cabbage; chopped
  • One large yellow onion; chopped
  • About 5 large red potatoes (peeled or semi peeled)
  • 3 fresh, long carrots; chopped thin
  • 2-3 Boxes of Unsalted Chicken Broth (I always use fresh chicken broth that I freeze) +
  • Some water (eye ball it)
  • .25 pd Deli Corned Beef (or canned corned beef hash, Hormel brand)
  • 1 Stick of Real Unsalted Butter
  • 1 tsp red chili pepper flakes
  • 1 tbsp pepper (or more)
  • 1 tbsp salt (or more)

Add the Chopped Cabbage to a Large Pot with Chicken Broth. Add Chopped Onion, Potatoes, Carrots & Corned Beef (or canned corn beef). Turn Eye on Medium High Heat till boiling, then turn on Low-Medium Heat Covered! During this time Make sure there is enough broth to cover by about an inch over the cabbage and vegetables! If not, that is when you will add some water!

Keep an eye on it & stir occasionally to make sure vegetables are being continually covered by broth by about an inch.

Add Butter & Seasoning and cover back up! Cook this on LOW for about 2 hours, covered.

BLING de’ BLOOP! It’s done! Now this picture isn’t how I like to eat it. I like to cook it more so the cabbage is super, duper tender & the bright colors are dull! But for pictures, I wanted the bright colors! It’s all about how you like to eat soup so cook it to your taste!

I hope you cook this many times & eat many bowls of leftover Cabbage Soup!

From my Great, Great Grandparents kitchen to yours! Enjoy! Don’t forget to share! 😉

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