To make the standard cabbage soup recipe, cut up six large green onions, two green peppers, two cans of diced tomatoes, a bunch of celery and a large head of cabbage. Place the vegetables into a pot, and cover with water or an 8-ounce can of V-8. Simmer for 15 minutes, and season with parsley, black pepper and Worcestershire.
A variation is the military diet. To make this cabbage soup, get a large pot and fill it with chopped veggies including a bunch of celery, two bunches of spring onions, a head of cabbage, a large can of whole tomatoes and 3 bell peppers. Cover the vegetables with 2 cans of chicken broth, and cook on low for about 15 minutes.
A third variation is the green cabbage soup recipe. Prepare the recipe by putting a large pot on the stove and adding a variety of chopped and sliced vegetables. These include a half head of green cabbage, three onions, a large green pepper, a cup of fresh mushrooms and two cups of fresh spinach. Also add a can of diced tomatoes, an envelope of dry onion soup mix, 3 vegetable-flavored bouillon cubes and 8 to 12 cups of water. Cook over low heat for about 15 minutes, and add cilantro, oregano, basil, parsley or pepper to taste.Learn more about Cooking