Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Cabbage Soup

Makes 8-10 servings


  • ½ gallon of stock (second water from the Salt Junk dinner) – see recipe
  • 1 lb cooked salt beef (small pieces)
  • 1 large onion (med chopped)
  • 3 large potatoes (sm chopped)
  • 1 small turnip (sm chopped)
  • 1 med cabbage (sm chopped)
  • ½ lb carrots (sm diced)
  • Salt & pepper


In a soup pot, med-high heat, add all ingredients and bring to a boil. Season to taste. Simmer until all vegetables are cooked or tender (approx 30 minutes). Serve as an appetizer or main dish.

Note: If not using stock or already cook salt beef, use fresh cold water and a piece of salt beef (cut in small pieces), bring to a boil and let it simmer for 1½ hours before adding vegetables.


  • If stock is too salty, pour out and replace with fresh cold water.
  • Cut your vegetables in small pieces
  • You can add rice for thickening purposes or instead of potato

neither meal nor malt – in dire poverty



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