According to Preserving Food Safely (Michigan State University), canning cabbage is not recommended except for sauerkraut.

I'd bet it's a taste issue (like other cabbage family members - Brussels sprouts, turnips and broccoli) which become really strong and discolored when canned.

Here is a link that might be useful: Preserving Food Safely

As mentioned, cabbage isn't specifically prohibited from soups.

I would guess it's bitterness and quality issues with canned cabbage as the sole product in a jar, like rutabagas. Those canning instructions were pulled because it was felt the final product wasn't appealing but then they were restored because some liked it.

However, I doubt a little cabbage in soup is going to present the same problem. I would do a small batch first to verify the result is what you want.

Carol

Here is a link that might be useful: Hyperlink for NCHFP Soups

Use the link Carol provided, but I would go easy on the amount as it gets bitter and strong when canned.
I have added cabbage to soup before and I liked it, but it was in a tomato based soup with lots of other vegetables.

I made some lovely vegetable soup a few months ago and made the BAD mistake of adding cabbage to it. I finally poured the last of it down the disposal a few days ago. It tasted and smelled awful.

Thanks guys, i did 14 quarts and 9 pints of vegetable soup WITHOUT cabbage:) I will just add cabbage to it when I heat it up. Now can I freeze the cabbage? I don't mind if it gets soft. I am glad I didn't add it, Soup that only tastes like cabbage wasn't in the plan.

Stacie

Yes you can freeze it. We just cut the heads into quarters, blanch and freeze them in vacuum bags.

Dave

I made stock with the tiniest bit of some sort of the cabbage family in it one time. It was terrible! Never again!