Emeril Lagasse's cabbage-potato soup on the Food Network website is a cabbage soup recipe with a 4.5 out of 5 star rating from more than 15 reviews, as of 2015. The total prep and cook time is 45 minutes, and the recipe yields eight to 10 servings.
To prepare the soup, heat 1 tablespoon of oil in a cooking pot, and add 3 cups of chopped onion, sautéing for approximately 3 minutes. Add 3 cups of shredded white cabbage and 2 cups grated potatoes, and stir before pouring in 2 quarts of chicken stock. Let the soup simmer on low heat for 30 minutes. While the soup is cooking, cut 8 to 10 ounces of corned beef into strips of 2 by 3 inches, making around 3 cups. Sauté the beef strips with 1 tablespoon of oil in a small skillet until crisp, and place them on paper towels to drain.
Add 2 cups of grated carrot and 1 cup of cream to the soup before simmering for an additional 10 minutes. Mix in the strips of corned beef, and add salt and pepper to taste. Feel free to substitute crispy bacon, venison or sausage for the corned beef, or leave out the meat entirely for a vegetarian dish with lower cholesterol. For a low-fat soup, substitute the cream with your milk of choice. For a thicker soup, leave out some of the stock.