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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 320.1
  • Total Fat: 1.9 g
  • Cholesterol: 68.4 mg
  • Sodium: 119.9 mg
  • Total Carbs: 49.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 29.5 g

View full nutritional breakdown of Sweet n' Sour Chicken and Cabbage Soup calories by ingredient
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Sweet n' Sour Chicken and Cabbage Soup

Submitted by: WITTSEND

Introduction

For all you cabbage lovers--this may be the soup for you. For all you cabbage lovers--this may be the soup for you.
Number of Servings: 6

Ingredients

    1 medium cabbage head
    3 skinless chicken breast
    1 cup packed brown sugar
    2 cups apple cider vinegar
    1 tbsp allspice
    1 tsp lite salt
    6 cups water

Directions

Par boil chicken, let cool until easy to handle.
Meanwhile, in another pot add 6 cups water, and rest of the ingredients. Bring to a boil.
Cut up chicken into bite-size pieces and add to boiling cabbage. (Pork or beef may be subsituted. Cut pork or beef into bite-size pieces and pan fry with cooking spray.)
Boil cabbage 15 minutes. Reduce heat to simmer for 1 hour or until cabbage is tender.
If not sweet enough I add Splenda 1 teaspoon at a time.


Number of Servings: 6

Recipe submitted by SparkPeople user BILLYBOB10846.






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Member Ratings For This Recipe

  • STILLKICKINGING

    Good
    18 of 22 people found this review helpful
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    THE NO-SALT AND LITE SALTS ARE HIGH IN POTASSIUM AND DO DAMAGE TO YOUR KIDNEYS! USE REGULAR SALT: JUST USE 1/4 OR 1/2 THE AMOUNT CALLED FOR! IF YOU CAN DO WITHOUT IT TOTALLY, ALL THE BETTER! TRY USING A LITTLE DRIED THYME ALONG WITH FINELY GROUND CELERY SEED IN STEAD OF THE SALT, IT'S GOOD SEASONIG! - 12/23/08

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  • SUSANVLD39

    Good
    9 of 9 people found this review helpful
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    less sugar; add ginger for an asian concept and more veggies. You could also use low-salt chicken broth for even better flavor. I have made many soups like this and it always turns out good. It is light enough for cool spring nights. - 4/15/10

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  • LILASHOME


    5 of 6 people found this review helpful
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    Can't wait to make this, but I'm going to try steeping a few stevia leaves in the broth for sweetness so I can cut down on the sugar--'cause I have a feeling I'm going to like this a LOT but I'm trying to eat less sugar. Thanks! - 12/15/09

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  • FIREFROG76


    5 of 5 people found this review helpful
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    Made this but used some left over pork from a pig roast...gave it a great smokey sweetness to it. Also added garlic, onion and celery. Definitely delish! - 10/23/08

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  • RUSSALKA


    2 of 2 people found this review helpful
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    2 things: When making soups with meat, I brown the meat in the soup pot first, then continue making the soup. Adds extra flavour. Also, whenever I cook with cabbage, I par-boil the cabbage to eliminate the gassy aftereffects. I love sweet 'n sour anything, so I can't wait to try this! - 7/30/10

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  • SUNFISHDEB

    Good
    2 of 2 people found this review helpful
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    320 calories for cabbage soup is Way to high. I will use brown sugar splenda instead and also broil the chicken to remove fat and increase flavor of chicken. - 4/16/10

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  • NONNADONNAD

    O.K.
    2 of 2 people found this review helpful
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    Very tart...not sure I like the taste. I love cabbage, but this is not one of my favorite cabbage recipes! - 3/5/10

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  • BAS738

    Very Good
    2 of 2 people found this review helpful
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    I enjoyed this soup. It is definately strong in flavor but in a good way. Will for sure make again - 10/19/08

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  • CHICK1011

    Very Good
    2 of 3 people found this review helpful
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    sounds great love gabbage adding the veggies would be great as well I'll make sure i keep this one - 8/25/08

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  • TWILIGHTMOM


    2 of 2 people found this review helpful
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    However, broiling the chicken first may give it a bit of extra flavor that boiled chicken doesn't have? I think I'll try it that way. The recipe sounds great, and I have all the ingredients. A little bit of carrot or chinese stir fry vegies may be good added too. - 8/20/08

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  • RARANM

    Very Good
    1 of 1 people found this review helpful
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    I am all for cutting down on sugar...but people please please please stop using artifical sweetners like Splenda! Anyway...I love the idea of steeping the stevia leaves in the water for sweetness...I am going to do that! Also instead of salt I would use Braggs Amino Acids. Try it! - 7/30/10

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  • GRAMPIAN


    1 of 1 people found this review helpful
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    Legs and thighs would be cheaper. Also boil them first into a stock (with herbs, etc) and you have much better flavour. - 6/2/10

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  • TIAMET2


    1 of 1 people found this review helpful
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    I haven't tasted this soup but it's similar to one made without chicken. That one has broth, cabbage, tomatoes (canned) and lemon as well as the sugar. I've used vinegar instead of the lemon but it's not quite as good. I also use sweetner instead of sugar. I use sodium free broth. - 6/1/10

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  • QUEENTAMMY


    1 of 1 people found this review helpful
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    I think adding carrots, onion, garlic, and celery would make this even better especially on a cold evening and would stretch the recipe and lesson the calories. I too will use splenda brown or splenda and a drizzle of molasses for a rich flavor - 4/28/10

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  • LUCKYBMAGIRL


    1 of 1 people found this review helpful
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    sounds great but too much sugar and vinegar for me. will have a play with the recipe but like the concept. - 4/15/10

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  • JENNBB

    Incredible!
    1 of 1 people found this review helpful
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    i love cabbage and love this recipe!! thanks for sharing! - 1/26/10

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  • MELLORI

    Good
    1 of 2 people found this review helpful
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    Instead of cooking the cabbage and adding vinegar, how-a-bout using a can of sourkraut?

    I'm going to try it tomorrow. If you've tried it and its bad, email me! worthen@tds.net Thank you! - 10/17/08

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  • SANDALEIN

    Very Good
    1 of 1 people found this review helpful
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    Good way to use cabbage, and I like the fact you can add pork or beef instead of chicken, makes for variety. - 10/17/08

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  • LADYVALERIA2002


    1 of 1 people found this review helpful
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    Par boil, not par broil. Par boil is basically, you heat a pot of water to boiling, drop in chicken for a few minutes (not cooking till done) and remove. I find that method uses a lot of time, electricity and heats up my house. I prefer to par boil things in a steam bag in the microwave. - 8/20/08

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  • POLSKIKOOBIS

    Incredible!
    1 of 1 people found this review helpful
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    I am adding this to my recipes that i cant live without! - 8/20/08

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  • LINDAROCKS6

    Good
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    Not a hit with my family. Kids wouldn't eat at all. Smells really vinegary when cooking. - 11/12/12

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  • SHAIANA

    Very Good
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    I am nuts about food and always bake and cook every chance that I get! Every Sunday is the ideal day for baking and cooking such. I really made sure that it is nutritious and even mix herbs with it for a unique tang! Make sure to log on at www.gourmandia.com for more unique recipes that can really l - 2/24/12

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  • FRANKFURTER1


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    One CUP of brown sugar? Are you sure this isn't a typo? - 12/22/11

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  • IAMDESSIE

    Incredible!
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    Great for the cold weather to drink - 12/21/11

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  • NONNAOF2

    Very Good
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    I'd rather broil than par boil the chicken for more taste and use less of the brown sugar and vinegar. - 12/21/11

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