Sweet n' Sour Chicken and Cabbage Soup
(71)
  • Number of Servings: 6
Ingredients
1 medium cabbage3 skinless chicken breasts1 cup packed brown sugar2 cups apple cider vinegar1 T ground allspice6 cups water
Directions
Parboil 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 substituted. 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.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 333.5
  • Total Fat: 3.6 g
  • Cholesterol: 73.1 mg
  • Sodium: 106.7 mg
  • Total Carbs: 62.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 29.0 g

Member Reviews
  • STILLKICKINGING
     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
  • SUSANVLD39
     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
  • FIREFROG76
     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
  • LILASHOME
     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
  • SUNFISHDEB
     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
  • NONNADONNAD
     Very tart...not sure I like the taste. I love cabbage, but this is not one of my favorite cabbage recipes! - 3/5/10
  • RARANM
     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
  • RUSSALKA
     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
  • LUCKYBMAGIRL
     sounds great but too much sugar and vinegar for me. will have a play with the recipe but like the concept. - 4/15/10
  • BAS738
     I enjoyed this soup. It is definately strong in flavor but in a good way. Will for sure make again - 10/19/08
  • CHICK1011
     sounds great love gabbage adding the veggies would be great as well I'll make sure i keep this one - 8/25/08
  • TWILIGHTMOM
     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
  • GRAMPIAN
     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
  • TIAMET2
     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
  • QUEENTAMMY
     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
  • JENNBB
     i love cabbage and love this recipe!! thanks for sharing! - 1/26/10
  • MELLORI
     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
  • SANDALEIN
     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
  • LADYVALERIA2002
     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
  • POLSKIKOOBIS
     I am adding this to my recipes that i cant live without! - 8/20/08
  • JUSTJ2014
     it was god - 6/30/21
  • PIZZA5152
     Really good - 6/12/21
  • JIACOLO
     I want to make this - 10/10/20
  • JANIEWWJD
     This soup was simply delicious!!!! - 9/24/20
  • 4CONNIESHEALTH
     Needs some changes before I'll make it again. - 9/5/20



© 2025 SparkPeople, Inc. - Terms - Privacy