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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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My mom used to make this when I was a kid. It's great on a winter day, or any time of the year! Ingredients:
1/4 cup butter |
1 1/2 cups chopped celery |
1 1/2 cups chopped onion |
7 fluid ounces chicken broth |
1 1/2 gallons water |
2 pounds cabbage, cut into 1-inch squares |
1 tablespoon celery salt |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons ground thyme |
1 1/2 teaspoons garlic powder |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
6 tablespoons butter |
1 cup all-purpose flour |
1 tablespoon all-purpose flour |
2 quarts milk, or more to taste |
6 slices american cheese |
Directions:
1. Melt 1/4 cup butter in a large stockpot over medium heat. Cook and stir celery and onion in butter until tender, 3 to 5 minutes. Pour chicken broth and water over the celery mixture; bring to a boil. Add cabbage, celery salt, oregano, thyme, garlic powder, salt, and black pepper to the pot. Cook soup until the cabbage is very tender, 45 to 60 minutes.
2. Melt 6 tablespoons butter in a skillet over medium heat. Stir 1 cup plus 1 tablespoon flour into melted butter until smooth.
3. Bring the soup to a rolling boil. Stir a small amount of the hot soup into flour mixture until smooth. Return all flour mixture to soup. Pour milk into the soup, reduce heat to medium-low, and bring soup to a simmer. Add cheese and stir until blended into a thick, creamy mixture. Thin by adding milk if needed.
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