This cabbage soup has lots of possible variations. Here are a few of our favorites: Leave out the ham and use vegetable stock for vegetarian cabbage soup. Swap the ham for bacon or sausage. For a beef and cabbage soup, brown ground beef in the pan before adding the onions and carrots. Leave out the ham. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15 minutes. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through, about 5 minutes. 20 Recipes That Prove Pumpkin and Cream Cheese Are Meant to Be Pumpkin and cream cheese are proof that opposites attract. Pumpkin brings a natural sweetness — often flavored with warm, earthy spices like cinnamon, nutmeg, and ginger — while cream cheese is rich, tart, and tangy. This is not my favorite cabbage soup recipe. I did use chicken broth and skipped the bouillon cubes and I only used 1- 8 oz. can of the tomato sauce (I presume that 8 was a typo) and I thouht I bought a good sausage but did not care for the flavor.