Over ten years ago we lived in the small town of Alum Creek, West Virginia. It was a short drive from Charleston, where I worked and likewise a short drive from The Rivers Edge Restaurant, which I believe was in Saint Albans, West Virginia. When we tried to go visit the restaurant on a visit a few years ago, we were sad to see it had closed. What stood out to me about about this restaurant was not the main course, but what came before. You could expect to be served a delectable cabbage soup and hush puppies like I have never had anywhere else. I have tried on a number of occasions to recreate their cabbage soup. Here is what I did on my last attempt and it was close.
Ingredients
2 quarts of water
1 head cabbage
4 beef bullion cubes
1 can stewed, diced tomatoes
1/8 tsp. Celery Seed
1/8 tsp. basil
1/2 tsp. onion flakes
1/8 tsp. crushed red pepper
1/4 tsp. garlic powder
1/2 tsp. kosher salt
Fresh ground pepper to taste
Directions
- Cut up cabbage, save cabbage heart.
- Place water, bullion, cabbage & heart, spices, and tomatoes in a crock pot or you can simmer on stove top.
- If using a crock pot cook on high for a minimum of 2 hours. If on the stove, simmer for a minimum of 30 minutes.
- Serve hot.
Mom's Recipe Box 