I just made this soup and it was very good. Is not a "cabbage soup" but has cabbage in it.
½ cup olive or salad oil (I used less)
1 clove garlic, minced
2 cups chopped onion
1 cup chopped celery
4 tablespoons chopped parsley
1 can tomato paste
1 10 ½ oz. can beef broth, undiluted or 1 cup vegetable liquid
9 cups water
1 cup coarsely chopped cabbage (I used more)
2 carrots, thinly sliced
2 tsp salt
¼ tsp pepper
1/8 tsp sage
1 can kidney beans
1 zucchini squash, thinly sliced (optional)
1 cup frozen or canned green beans or peas
1 cup elbow macaroni
Grated parmesan cheese
Heat oil in large pot. Add garlic, onion, celery, carrot, cabbage and parsley; cook until soft.
Stir in tomato paste, broth, water, salt, pepper and sage. Mix well, bring to boil.
Lower heat, cover and simmer slowly for 1 hour. Add remaining ingredients except cheese. Cook 10 to 15 minutes more or until macaroni is tender. Serve piping hot with plenty of cheese.
Makes 8 generous servings.