Cabbage Soup Recipe

It all started on a chilly weekend when I needed something comforting, warm, and simple enough to make with pantry staples. I opened the fridge and spotted a humble head of cabbage sitting on the bottom shelf, next to a few carrots and celery stalks. That’s when it hit me—cabbage soup.

Cabbage soup might not sound exciting at first, but there’s something quietly powerful about it. It’s incredibly nourishing, surprisingly flavorful, and wildly adaptable. Whether you’re looking to eat lighter, detox, or just want a budget-friendly one-pot meal that warms your soul, this soup delivers.

And let’s be honest, there’s something nostalgic about a pot of soup bubbling away on the stovetop, filling the kitchen with cozy, familiar smells. It reminds me of simpler times—and that’s exactly what makes this cabbage soup so special.

This isn’t your basic boiled cabbage. It’s a deeply savory, richly flavored, vegetable-packed bowl of goodness that just might become a regular part of your meal rotation. Ready to see why I love this soup so much?

Why I Love This Recipe

What keeps me coming back to this cabbage soup—again and again—is how versatile and genuinely satisfying it is. It may look like a light vegetable soup, but it tastes like a warm hug in a bowl.

First off, the ingredients are incredibly accessible. You can find everything in your local grocery store, or even in your pantry and fridge already. That means no fancy shopping trip required.

Then there’s the way the flavors develop. The onions and garlic create the base, the tomato gives it a bit of brightness, and the cabbage slowly softens and sweetens as it simmers. Add in a few spices and herbs, and you have a surprisingly rich and hearty dish—even without meat.

And if you’re watching calories, this is one of those rare recipes that’s both good for your body and your tastebuds. It’s naturally low-calorie, low-fat, and packed with fiber.

Whether you’re doing a weeknight reset, prepping for a busy week, or just need something warm and filling without spending hours in the kitchen, cabbage soup hits all the marks.

Ingredients for Cabbage Soup Recipe

Before we dive into cooking, let’s talk about the ingredients. The best thing about this recipe? It’s flexible. But at the heart of it, you’ll need a few key players to build flavor and texture.

Here’s a breakdown of what I use and why:

Green Cabbage: The star of the show. I like using green cabbage because it softens beautifully and adds a subtle sweetness to the soup. Shred it by hand or with a mandoline slicer to get thin, tender ribbons that melt into the broth.

Onion and Garlic: These form the flavor foundation. A diced yellow onion and a few cloves of garlic are sautéed until golden—they give that first warm, homey note that makes this soup irresistible.

Carrots and Celery: These veggies add bulk, texture, and an earthy sweetness. Carrots give it a pop of color too, which makes the soup look as good as it tastes.

Tomatoes: I use canned diced tomatoes (with juice!) to give a rich, slightly tangy base. You can also use crushed tomatoes if you want a thicker broth.

Vegetable Broth: Go with a good-quality vegetable broth to keep it vegetarian. If you’re not vegetarian, chicken broth works beautifully too. The broth you choose makes a big difference in the final flavor.

Bay Leaves and Herbs: Dried oregano, thyme, and a couple of bay leaves are what make this soup taste like it’s been simmering for hours—even when it hasn’t.

Olive Oil: Just a splash to sauté the base vegetables and bring everything together.

Salt and Pepper: Season generously and adjust to taste. Sometimes I add a pinch of red pepper flakes for a little kick.

Optional add-ins include white beans for protein, potatoes for a heartier bowl, or even a splash of vinegar at the end for brightness. But the beauty of this soup is that it tastes amazing even at its simplest.

How Much Time Will You Need

This cabbage soup is incredibly efficient to make, which is another reason I love it.

• Prep Time: 15-20 minutes (depending on your chopping speed)
• Cook Time: 35-40 minutes
• Total Time: Just under an hour

You’ll spend the first few minutes chopping your vegetables, then it’s mostly hands-off simmering. It’s perfect for a slow, cozy evening—or even a quick meal prep on Sunday for the week ahead.

How to Make This Cabbage Soup Recipe

Let’s break this down step-by-step so you know exactly what to do, even if this is your first time making soup from scratch.

Step – 1: Sauté the Aromatics

Start by heating olive oil in a large soup pot over medium heat. Add diced onions and sauté until translucent and golden—this usually takes about 5-7 minutes. Then stir in minced garlic and cook for another minute or two, just until fragrant. This is your flavor foundation, so don’t rush it.

Step – 2: Add the Carrots and Celery

Toss in your sliced carrots and chopped celery. Cook for 5 more minutes, stirring occasionally. You want them to soften slightly before adding the rest of the ingredients.

Step – 3: Stir in Tomatoes and Cabbage

Next, pour in the canned diced tomatoes (with their juice) and add your shredded cabbage. The pot might look full at this point, but don’t worry—the cabbage will cook down significantly.

Step – 4: Pour in the Broth and Season

Add your broth to the pot, making sure the vegetables are fully covered. Stir in the dried oregano, thyme, bay leaves, salt, and black pepper. If you want a little heat, this is a good time to sprinkle in red pepper flakes.

Step – 5: Simmer

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let everything simmer for about 30-35 minutes, or until the cabbage is tender and the flavors have melded together.

Step – 6: Taste and Adjust

Once it’s done simmering, taste the soup. Adjust the salt, pepper, and acidity if needed. Sometimes I’ll add a splash of apple cider vinegar or lemon juice to brighten it up at the end.

Step – 7: Serve

Ladle the hot soup into bowls and serve as-is, or with your favorite side. It’s that simple.

Substitutions

One of the reasons cabbage soup is so beloved is because it’s endlessly customizable. Here are a few smart swaps you can make, depending on your needs:

• Broth: Use chicken broth for a heartier flavor, or mushroom broth for a richer vegetarian twist.
• Cabbage: If you don’t have green cabbage, try Napa cabbage, Savoy, or even red cabbage for a more colorful version (though red will turn the soup a purplish hue).
• Tomatoes: Crushed tomatoes, tomato sauce, or even fresh tomatoes can work in a pinch.
• Protein Add-Ins: White beans, kidney beans, or even shredded rotisserie chicken make excellent additions if you want a more filling version.
• Low-Sodium Option: Use low-sodium broth and skip extra salt until the end so you can control the seasoning better.

Best Side Dishes for Cabbage Soup

Cabbage soup is filling enough to enjoy on its own, but here are three side dishes that take it to the next level:

1. Crusty Artisan Bread: Nothing beats dunking warm, crusty bread into this soup. A slice of sourdough or French baguette is perfect.

2. Simple Green Salad: A fresh salad with a tangy vinaigrette adds contrast to the warm soup and helps balance the meal.

3. Roasted Potatoes: If you’re serving this for dinner, add a plate of garlic-roasted potatoes on the side to make it more satisfying.

Serving and Presentation Tips

The first time I served this cabbage soup to guests, I realized just how elegant a simple dish can be with the right presentation.

Here’s the truth: even a humble vegetable soup can look like a showstopper with just a few thoughtful touches. So don’t underestimate the power of a garnish or a well-chosen bowl.

Ladle the soup into wide, shallow bowls so the vibrant colors of the carrots, cabbage, and tomatoes peek through. I like to finish with a swirl of olive oil or a sprinkle of freshly chopped parsley. For a little texture, add a small handful of crunchy croutons or a crack of freshly ground black pepper.

If you’re serving it as a main course, place a slice of toasted rustic bread or a hunk of buttered sourdough on the side. And for a cozy dinner party, you can top each bowl with a thin shaving of parmesan or a dollop of pesto—absolutely delicious.

Tips and Tricks to Make This Recipe Even Better

Here’s where the magic happens. Over the years, I’ve learned a few helpful tricks that take this soup from good to crave-worthy:

• Sauté your aromatics well. Let the onions caramelize slightly before moving to the next step. This step builds a flavor foundation that’s worth the few extra minutes.
• Layer your seasoning. Season a little at each stage. A pinch of salt with the onions, again with the tomatoes, and again after simmering helps everything taste balanced and flavorful.
• Add acidity at the end. A splash of apple cider vinegar or a squeeze of lemon juice right before serving brightens the soup and gives it a restaurant-worthy depth.
• Let it rest. If you have the time, make this soup a few hours ahead—or even the day before—and let it sit. The flavors deepen beautifully overnight.
• Double the batch. This soup freezes like a dream. Make a big pot and stash portions away for a quick lunch or dinner down the road.

Common Mistakes to Avoid

Cabbage soup is simple, but there are a few pitfalls that can take it from “yum” to “meh.” Here’s what to watch out for:

• Overcooking the cabbage. You want the cabbage to be tender but not mushy. Simmer just until it softens—30 to 35 minutes is plenty.
• Under-seasoning. This is a veggie-based soup, which means you need to season with intention. Taste as you go and adjust salt, pepper, and acidity.
• Using bland broth. If your broth tastes flat, your soup will too. Either use a high-quality store-bought version or make your own veggie broth with scraps.
• Skipping aromatics. Don’t skip the onion, garlic, or herbs. They’re essential to building real flavor.
• Boiling too rapidly. Keep your soup at a gentle simmer. A rolling boil can make the vegetables tough and cloudy the broth.

How to Store It

This soup is one of those dishes that only gets better with time. Here’s how to store it properly:

• Refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 5 days. The flavors will continue to develop over time, making it perfect for leftovers.
• Freezer: Cabbage soup freezes beautifully. Ladle into freezer-safe containers or freezer bags (be sure to leave room for expansion), and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
• Reheating Tips: Reheat over medium-low heat on the stovetop, stirring occasionally. If the broth has thickened too much, just add a splash of water or broth to loosen it up.

FAQ

What kind of cabbage should I use for cabbage soup?
Green cabbage is the classic choice because it holds its shape and becomes sweet and tender. But you can experiment with Napa or Savoy for a slightly different texture.

Can I add meat to this cabbage soup?
Absolutely! Ground beef, Italian sausage, or shredded chicken are all great options if you want to add protein.

Is this cabbage soup good for weight loss?
Yes, it’s low-calorie, high-fiber, and packed with nutrients. It’s often included in detox or weight-loss meal plans because it’s so satisfying and healthy.

Can I make this soup in a slow cooker?
You can! Just sauté your aromatics first, then dump everything into your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Can I freeze cabbage soup with potatoes or beans?
Yes, but know that potatoes can get a little mealy after freezing. Beans hold up well, though, so they’re a great addition if you plan to freeze portions.

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