Low-Carb Cabbage Soup

The other day the hubby asked if there were items in the fridge that needed to be used up. His question is legitimate! When the kids were growing up, I usually tried to clean out the fridge and serve left-over meals twice a week, every Wednesday and Saturday nights.  Since he and I are the only two at home right now, leftovers often do get pushed to the back and forgotten. When I told him that the main thing I had that needed to be eaten was half a head of cabbage, he replied with, “I wonder if I could make some cabbage soup?”   I was more than willing to let him try!

My hubs is down 10 lbs since he started the low-carb way of eating using mostly ideas and recipes found in the THM book and face book page. So, when he is willing to help in the kitchen to make something that is on the food plan, I am happy to let him try. It’s less work for me, right? I mean, while he’s in the kitchen, I  have time to hold my little darlin’ …




and I have more time to work on crafts, like the checkerboard stockings I’ve been making for some clients. While most of them have “The Citadel” embroidered on the top, this one is a new idea and has become my favorite!



I  can also crochet hats for my niece’s children. Aren’t they adorable? (The kids, I mean!)




Here is his creation for low-carb cabbage soup.

1 medium onion, chopped

3 cloves garlic, pressed

1/2 stick butter

1/2 half head cabbage, cut into small wedges

1/2 lb sausage, crumbled or about 1/2 lb of kielbasa sausage cut into bite-sized pieces

1-1/2 c. chicken broth

1/2 c. whipping cream

1 c. tomato juice or sauce

8 oz cream cheese, softened

1 tsp basil

1 tsp oregano

1/2 tsp dried hot pepper flakes

salt and black pepper to taste

In a large stock pot melt the butter and gently saute the onion and garlic. Add the sausage and cabbage and cook until sausage is no longer pink. Add the chicken broth, whipping cream, and tomato juice. Mix well.  Bring to a simmer and stir in the cream cheese. Stir until it melts. Add the spices and adjust to your taste!  Add more chicken broth if the soup is too thick for your liking.

Egg Rolls

Well, I must apologize once again for neglecting this blog! Life was pretty busy last week with VBS at our church. We had about 160 children between the ages of 4 and 12 each morning!  Believe me, those kids produced a ton of energy!!  While I had this recipe ready to post here, I was just too tired to sit at the computer and get the post written.


The hubby actually found this recipe for egg rolls.  He just loves egg rolls and spring rolls and orders them every time we eat at a Chinese restaurant. Actually, I’m not sure whether this recipe is for egg rolls or spring rolls! Do you know the difference?  According to this article (the last sentence), these are egg rolls!   I do not know where he got the original recipe, and he doesn’t remember either! With the two of us working together to fill the wrappers, it went together in no time!

1 lb. ground beef

1 onion, chopped

3-4 slices bacon, fried and crumbled

1/2 tsp. minced garlic

2 Tbsp. soy sauce

1/2 tsp. salt

1/2 tsp. pepper

2 Tbsp. red wine vinegar

1 tsp. grated fresh ginger

1 head cabbage, shredded

1/2 gallon peanut oil

Brown the ground beef and onion together, cooking until meat is no longer pink and onions are tender.  Drain off any fat.  Add garlic, soy sauce, salt, pepper, red wine vinegar, ginger and shredded cabbage.  Mix well and heat through.

Place a spoonful of meat mixture on each egg roll wrapper. Top with a sprinkle of bacon bits. Wrap up following package directions. Make sure you seal the edge!

Heat peanut oil in a large pot to about 350*.  Gently lower egg rolls into the oil using a slotted spoon. Fry until golden brown.  Lift out and place on paper towels to drain. Oh, and make sure that your thermometer is totally cooled down BEFORE you try to wash it, because this is what will happen if you don’t:



Use a variety of dipping sauces for your egg rolls! We like sweet and sour as well as honey mustard.


1 pkg. of egg roll wrappers