I am making a soup.  It calls for cabbage - what should I use for a substitute?  I was thinking squash.

Souper Soup
1 - 46 oz. can V8 juice
1 - 14.5 oz. small can of diced tomatoes
6 medium stalks of celery (approx. 1 cup)
1/2 medium cabbage, red or green (approx. 6 cups)
1 medium onion (approx. 1 cup) (Lillie prefers the sweet onions such as Vidalia)
6 medium carrots (Or pre-sliced to equal 1-1/2 cups)
2 medium green peppers (approx. 2 cups) (red and/or yellow can also be used)
All the above are required items for best results. The following items are optional, but when used, they will greatly improve the taste of your soup!
1 envelope of Lipton Beefy Onion Soup Mix
1 - 14 oz. can Swanson's Lower Sodium Beef Broth
1 beef bouillon cube or package
1 tsp. garlic powder add black pepper to your taste

Chop and dice veggies. Add all ingredients into a large stockpot.  Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot. Bring to a boil, and stir as needed.  Cook on low heat for about 2 hours... or until all the veggies are soft.
Add any other seasonings such as curry, parsley, or any other spices or herbs to suit your taste. Before you add salt... be SURE to taste it since many items already have salt!
Nutrition Facts - all values are per 1-cup serving
Calories 50, Calories from fat 2, Total Fat 0.2g,
Saturated fat 0g, Cholesterol 0 mg, Sodium 476 mg,
Total Carbohydrate 10.4g, Dietary Fiber 2.4 g,
Protein 1.5g, Weight Watcher's points 1.

You may substitute Low Sodium V8 Juice and the resulting Sodium will be 321mg instead of 476mg per serving.
Some values may vary slightly depending on products used.
You may safely keep prepared soup in your refrigerator for up to one week.

Escrole would be good, I use it in a lot of soups

1 envelope of Lipton Beefy Onion Soup Mix
1 - 14 oz. can Swanson's Lower Sodium Beef Broth
V-8

I'm hoping you are not going to be using these products???

use chicory as substitute for the cabbage, and
find compliant alternatives to the products containing avoids.

What's wrong with low sodium V8? - Do you have a sub for V8 juice.... my vita mixer will do anything.

I use a 1 package of low sodium beef bouillon cube.

Don't really see how Pumpkin would be a substitute for Cabbage  
Kale, Collard Greens or even Cardoon though....
Not knocking the fact that squash is good in soup - either cook it down with everyhting so it thickens it or after its roasted/baked cut into chunks for a Potato substitute.

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With a Vitamix skip the V8 {its canned, etc.} and use a combo of Tomato and Whole Celery {including the Leaves} and a couple Garlic Cloves for the similar flavour.
I'd also throw in a Parsnip for good measure.

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Instead of a Boullion/Stock Cube {they're mostly Salt and Yeast anyway} - Try Powdered Shiitake. Or even a real Bouquet Garni {herbs tied into a bundle} and cooked in the soup.

I agree with Schlüggel- use the kale instead
- but why not cabbage??isn´t it neutral for O secretors?
or maybe broccoli
- tomato/broccoli used to be my favorite soup.

Kale, collards, chard, escarole, all would be good substitutes for cabbage. Collards in particular would add a cabbage-like flavor and texture to the soup, and they hold up well with long simmering.

In place of the low-sodium V8, Schluggell's suggestion for the juicer sounds good. You could also just add some tomato sauce or a can of diced or stewed tomatoes.

I would definitely avoid the bouillon cube, the onion soup mix and the Swanson's. They are all loaded with preservatives and TONS of salt, even the low-sodium stuff! Why not try some fresh beef stock or broth? You can make your own and freeze it, or buy organic either canned or in cartons. I often saute chopped onions in some olive oil/ghee mixture and add them to broth--it's a much tastier version of the onion soup mix, and it's actually good for you

 Cabbage is neutral for O secretor.

what is wrong with low sodium V8?  I just bought four large containers of it and don't see nothing that is an avoid on the bottle.

V8 is made from the 'waste' bits and pieces of vegetables that didn't go into frozen vegetable bags, canned veggies, etc. They also use marginally usable vegetables--the stuff that's about to go bad. I know because my hometown has a cannery that does tomatoes, and they use the not-so-good ones that still barely pass muster, for juice--V8 juice, to be exact. Also, those veggies are probably heavily contaminated with pesticide and herbicide residues, etc. And even the low-sodium juice has a lot of salt in it.

I don't mean to come down on you for using it, geminisue--my apologies if I sound disapproving. That isn't my intent--I just know from personal experience that you're not getting exactly what they imply you're getting in that can of V8. Buyer beware!

make your "O-V8": juice with tomato, red pepper, carrot, celery, beet with greens, parsley, onion, garlic .....etc.

I haven t yet come across a V8 can with no additives like citric acid or natural flavors etc.

write down the ingredients in yours, we might help you detect some unwanted additives.

I found this when I was on line for those who love V-8.

Canned V-8 Juice

1¼ hours 15 min prep
15 lbs ripe tomatoes, chopped (you want 8 quarts chopped)

1 large bell pepper, chopped fine

2 large onions, chopped fine

1 1/2 cups diced celery

2 bay leaves

12 fresh basil leaves or 2 teaspoons dried basil

2 teaspoons prepared horseradish

1/2 teaspoon fresh ground black pepper

3 teaspoons sugar

2 teaspoons Worcestershire sauce

1/2 cup lemon juice


1. Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
2. Press veg through a fine sieve or food mill.
3. Return juice to pot, stir in lemon juice and bring to a boil.
4. Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet

P.S. - If you happen to have a sub for Worcestershire sauce - I am open.

Quoted from btd_forums

 Cabbage is neutral for O secretor.

Thanks... I was thinking it was an avoid.

Apple cider vinegar or lemon juice would be fine to replace the acid component of worcestershire sauce. You might also experiment with wheat-free tamari mixed with a little blackstrap molasses, tomato paste, minced garlic and a dab of apple cider vinegar to approximate the taste of the worcestershire sauce.

Certainly V-8 has a little of other ingredients...
But from Blindfold Testing its virtually all Tomato Juice with Celery Salt.
I do agree, you will need to add 'other stuff', as Fresh Tomato Juice is a world apart from the Canned Juice in 'Flavour'.

Personally though, I've never really enjoyed 'Campbell's Soup' - and adding V-8 to anything, besides a Bloody Mary, makes it taste like a Canned Soup.

There is a whole world of flavours to try by saving all of your meat carcass scraps and vegetable trimmings during the week to make a Stock on the weekend - This is where I miss the good ole American Chest Freezer.

Also a little Wine, Sherry/Brandy, or Sake is a welcome change from Vinegar.

One can use finely chopped bok choy, which is neutral for all blood groups.  

Escarole is a nice, hearty leafy green eaten raw in salads or cooked.

Alia