Cabbage Soup

Cabbage soup is the kind of recipe that quietly sneaks into your life and ends up staying forever. It’s warm, hearty, and comforting, yet surprisingly light and easy on the stomach. I made this cabbage soup for the first time on a rainy afternoon when all I had left in my fridge were some humble veggies and half a head of cabbage. The result? A soul-soothing, budget-friendly, and surprisingly flavorful bowl of goodness that made me wonder why I hadn’t made it sooner.

Whether you’re looking for a healthy weeknight dinner, a warm meal for chilly days, or something simple and nourishing, this cabbage soup checks all the boxes. Stick around—this one might become your new cozy favorite.

Why I Love This Recipe

There’s something incredibly special about a dish that can do it all—and cabbage soup does just that. It’s warming, detox-friendly, great for digestion, and ideal for meal prep.

What makes cabbage soup shine is its versatility. You can make it with meat or keep it fully vegetarian. It works just as well with a medley of root vegetables as it does with pantry staples like canned tomatoes and stock. Even better, it tastes just as good—if not better—the next day.

This is one of those recipes that makes you feel like you’re eating healthy without sacrificing flavor. The cabbage breaks down just enough to become tender, while still offering a lovely texture. When paired with aromatic herbs, garlic, onions, and carrots, the result is a richly layered broth that feels like it’s been simmering for hours—even if it hasn’t.

It’s also an ideal dish for anyone looking to stay within a budget without compromising on taste. Simple, honest, and downright delicious.

Ingredients for Cabbage Soup

A great soup starts with simple, fresh ingredients—and cabbage soup is no exception. You don’t need anything fancy, but each ingredient plays a role in building deep, savory flavor.

Here’s what you’ll need:

Cabbage: The star of the show. A medium head of green cabbage is perfect—chopped into bite-sized pieces so it softens nicely as it simmers. Savoy or Napa cabbage can work, too, but green cabbage holds up best in a long cook.

Onion: Yellow or white onions add sweetness and depth. Dice them finely for even cooking.

Garlic: Fresh cloves (not powdered) will give you that aromatic kick that really enhances the broth.

Carrots: They bring color and a natural sweetness that balances out the acidity of the tomatoes.

Celery: For that essential base flavor in any good soup. Dice it small so it melts into the broth.

Tomatoes: Canned diced tomatoes (preferably fire-roasted) or crushed tomatoes add body and a slight tang. Fresh tomatoes can be used in season.

Vegetable broth or chicken broth: Either works. Go with low-sodium to better control the seasoning.

Olive oil: For sautéing and adding richness to the soup.

Bay leaves, thyme, parsley: These herbs lend freshness and depth. Fresh herbs are wonderful, but dried herbs work well too.

Salt and pepper: Adjust to taste after the soup has simmered.

Optional: Red pepper flakes for a subtle heat, potatoes for added heartiness, or a protein like shredded chicken or ground turkey if you’re not keeping it vegetarian.

This combination creates a well-balanced, aromatic soup that tastes like it’s been slowly simmered on the back burner all day—even if you only have an hour.

How Much Time Will You Need

Cabbage soup is wonderfully straightforward and doesn’t demand too much time. Here’s a breakdown:

• Prep Time: 15 to 20 minutes (for chopping vegetables)
• Cook Time: 35 to 40 minutes (mostly hands-off simmering)
• Total Time: Just under an hour

Perfect for a weeknight dinner or for prepping in advance for the week ahead.

How to Make This Cabbage Soup

This recipe keeps things simple, yet the flavor payoff is immense. Follow this step-by-step guide to make a hearty, satisfying cabbage soup from scratch.

Step – 1: Prepare Your Vegetables

Start by washing and chopping all your vegetables. Dice the onion, mince the garlic, slice the carrots and celery, and chop the cabbage into bite-sized pieces.

Tip: Aim for uniform pieces so everything cooks evenly.

Step – 2: Sauté the Aromatics

In a large soup pot or Dutch oven, heat a few tablespoons of olive oil over medium heat.

Add the chopped onions, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions are translucent.

Add the minced garlic and cook for another minute until fragrant.

Step – 3: Add Tomatoes and Seasoning

Pour in the canned tomatoes along with their juices. Stir in bay leaves, thyme, parsley, a pinch of red pepper flakes (if using), and a generous pinch of salt and pepper.

Let this mixture cook together for 2-3 minutes to deepen the flavor.

Step – 4: Add Cabbage and Broth

Add the chopped cabbage into the pot. It will seem like a lot at first, but it cooks down.

Pour in enough broth to cover the cabbage and vegetables—usually about 6 to 8 cups.

Stir everything together and bring the soup to a gentle boil.

Step – 5: Simmer Until Tender

Once boiling, reduce the heat to a low simmer. Cover and cook for about 30 minutes, stirring occasionally.

The soup is done when the cabbage is tender and the flavors have melded together.

Taste and adjust seasoning as needed—add more salt, pepper, or herbs to your preference.

Step – 6: Serve Hot

Remove the bay leaves before serving. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley or a squeeze of lemon juice if desired.

Substitutions

Don’t have everything on hand? No problem—cabbage soup is super flexible and can be tailored to what’s in your kitchen.

• Broth: Swap vegetable broth with chicken broth for more depth. Bone broth adds protein and richness.
• Cabbage: Use Napa or Savoy cabbage for a softer texture, or even red cabbage for a colorful twist.
• Tomatoes: Fresh tomatoes work in place of canned, but roast them first for extra flavor.
• Vegetables: Add bell peppers, green beans, zucchini, or diced potatoes for variety.
• Protein: Add cooked ground turkey, shredded chicken, or white beans to make it heartier.
• Grains: Stir in cooked quinoa, brown rice, or barley to make it more filling.

Substitutions don’t just save a trip to the store—they can help customize this soup to suit your taste or dietary needs.

Best Side Dishes for Cabbage Soup

A bowl of cabbage soup can stand on its own, but pairing it with the right side dish takes your meal from simple to memorable.

• Rustic Crusty Bread: Ideal for soaking up every drop of broth.
• Grilled Cheese Sandwich: Adds a creamy, savory crunch next to the lightness of the soup.
• Simple Garden Salad: A refreshing contrast and an easy way to round out the meal.

These sides complement the soup without overpowering it—perfect for cozy weeknight dinners or even light lunches.

Serving and Presentation Tips

Serving cabbage soup in a way that’s inviting can truly elevate the experience. Since the soup itself is rustic and hearty, presentation should feel warm and approachable.

Serve your cabbage soup in deep, wide bowls to showcase the colorful mix of vegetables. Garnish with a sprinkle of freshly chopped parsley or dill to add a pop of green and a fresh aroma.

For an extra touch, add a dollop of sour cream or plain yogurt on top—it creates a lovely creamy contrast and adds richness without overpowering the soup’s natural flavors.

If you like a bit of crunch, sprinkle toasted pumpkin seeds or crispy croutons just before serving. Pairing your bowl with a small wedge of lemon on the side lets guests add a fresh zing if they want.

Don’t forget a cozy napkin and a rustic spoon to complete the comforting vibe. Presentation is all about making the meal feel homey and special, so keep it simple, fresh, and inviting.

Tips and Tricks to Make This Recipe Even Better

To take your cabbage soup from good to unforgettable, here are some pro tips:

• Sauté slowly: Don’t rush the sautéing of your aromatics. Let the onions, carrots, and celery soften gently over medium heat until translucent and fragrant. This builds the flavor base for the entire soup.
• Use fresh herbs when possible: Fresh thyme, parsley, and bay leaves will brighten the soup and add layers of flavor that dried herbs can’t quite match.
• Simmer low and slow: A gentle simmer allows the cabbage and vegetables to release their sweetness and meld beautifully with the broth. Avoid a rolling boil, which can break down the cabbage too much and create a mushy texture.
• Season gradually: Salt the soup at several stages—during sautéing, after adding broth, and before serving. This ensures balanced seasoning without overdoing it.
• Add acidity at the end: A splash of apple cider vinegar or a squeeze of fresh lemon juice brightens the entire bowl and cuts through the earthiness of the cabbage.
• Let it rest: Like many soups, cabbage soup tastes even better the next day as the flavors marry. Prepare it a day ahead if you can.
• Customize texture: If you prefer chunks, chop your cabbage and vegetables coarser. For a smoother soup, chop finer or even pulse slightly in a blender.
• Boost umami: A dash of soy sauce, Worcestershire sauce, or a teaspoon of miso paste can add depth without overwhelming the soup.

Common Mistakes to Avoid

Even the simplest recipes can go sideways if you’re not careful. Here are common pitfalls to avoid with cabbage soup:

• Overcooking the cabbage: Too long on the heat will turn cabbage mushy and dull its fresh flavor. Aim for tender but still slightly textured.
• Skipping the sauté: Adding all ingredients straight to the pot without sautéing onions, carrots, and celery leads to a flat-tasting soup.
• Using too much salt too soon: Salt concentrates as soup reduces during simmering. Season lightly early on and adjust at the end.
• Neglecting acidity: Without a splash of vinegar or lemon juice at the finish, the soup can taste heavy or one-dimensional.
• Overcrowding the pot: Adding too much cabbage at once can cause uneven cooking and longer cook times. Add in batches if needed.
• Not removing bay leaves: Forgetting to fish out bay leaves before serving can lead to an unpleasant surprise in texture and flavor.
• Ignoring leftovers: Cabbage soup is one of those dishes that improve after resting in the fridge for a day or two. Don’t discard leftovers—use them for even tastier meals.

How to Store It

Storing cabbage soup properly means you can enjoy it for several days or freeze it for weeks.

Allow the soup to cool to room temperature before refrigerating to avoid condensation that can dilute the flavor.

Store it in an airtight container and keep refrigerated for up to 4 days.

For longer storage, freeze the soup in freezer-safe containers or heavy-duty ziplock bags for up to 3 months. Leave some space at the top as the soup will expand when frozen.

To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave. Add a splash of broth or water if it’s too thick after refrigeration or freezing.

Avoid reheating repeatedly, as that can degrade the texture and flavor.

Frequently Asked Questions

Can I make cabbage soup vegan?
Absolutely! Use vegetable broth and skip any meat or dairy additions. The soup is naturally plant-based and delicious as is.

Is cabbage soup good for weight loss?
Yes, cabbage soup is low in calories, high in fiber, and filling, making it a great choice for weight management when eaten as part of a balanced diet.

Can I add meat to cabbage soup?
Definitely. Ground beef, shredded chicken, or sausage can be browned and added during the cooking process to make the soup heartier.

How do I make cabbage soup spicy?
Add crushed red pepper flakes, a diced jalapeño, or a dash of hot sauce during cooking or as a topping.

What’s the best way to reheat cabbage soup?
Slowly reheat on the stove over medium-low heat, stirring occasionally. Avoid boiling to maintain texture and flavor.

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