After three rounds of tweaks—each time standing over the stove sniffing for that perfect balance—I’m thrilled to share this cozy Cabbage Soup. Its gentle simmer fills the kitchen with a warm, earthy aroma, and the tender cabbage ribbons swing between fresh crunch and melt-in-your-mouth silkiness. In my first test, I swapped thyme for oregano and caught daylight savings in a spoonful of flavor; by the third batch, the seasoning sang. This Cabbage Soup is a true weeknight hero, and it pairs beautifully with Fried Cabbage with Bacon.
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Serves: 6
About Cabbage Soup
This bright, veggie-packed soup began as a budget-friendly weeknight meal and quickly became a family staple. I tested it over fall weekends, chopping cabbage on lazy Sunday mornings and adjusting the broth ratio until every spoonful felt just right. It’s simple, forgiving, and perfect for crisp evenings.
- Quick prep and gentle simmer make it ideal for busy nights
- Uses economical vegetables and pantry staples
- Appeals to veggie lovers and picky eaters alike
- Rooted in classic Eastern European kitchens for a hearty feel
Key Ingredients & Their Roles
- Green Cabbage: star of the show, adds sweetness and body; swap for napa cabbage for a milder taste
- Olive Oil: base for sauté, brings depth; use avocado oil for a neutral flavor
- Carrots: sweetness and color; shred instead of chop for quicker cooking
- Garlic: aromatic backbone; adjust cloves to taste
- Diced Tomatoes: tangy acidity; fire-roasted adds smoky complexity
- Vegetable Broth: liquid foundation; homemade broth intensifies flavor
How to Make Cabbage Soup
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the cabbage, dried thyme, smoked paprika, and red pepper flakes (if using), and cook, stirring, until the cabbage is just wilted, about 5 minutes.
- Add the diced tomatoes with their juices and the vegetable broth. Bring to a boil.
- Reduce the heat to a simmer and cook until the vegetables are tender, about 20 minutes.
- Season with salt and freshly ground black pepper to taste.
- Ladle into bowls and garnish with chopped parsley before serving.
Pro Tips & Troubleshooting
- In my second trial, a splash of lemon juice brightened the finish—add at the end.
- A common slip is overcooking the cabbage; watch for just-wilted leaves to keep texture.
- Stir in cooked sausage or beans for a protein boost and heartier twist.
- To double the batch, use a wider pot and extend simmer by 5 minutes to meld flavors.
Storage & Make-Ahead Guide
This soup stores beautifully: refrigerate in an airtight container for up to 4 days and freeze for up to 3 months. To reheat, gently simmer on the stovetop for 5 minutes or microwave individual bowls for 2–3 minutes, stirring halfway. In my freezer test, flavors deepened after a week, making leftovers even tastier.
Serving Suggestions
Serve alongside crusty bread or a crisp green salad. I love pairing it with Garlic Bread or a simple Roasted Potatoes with Feta for a complete meal.
Frequently Asked Questions
- How long does cabbage soup last in the fridge? It stays fresh for up to 4 days when chilled in a sealed container.
- Can I freeze cabbage soup? Yes—freeze in meal-ready portions for up to 3 months.
- Is cabbage soup good for weight loss? It’s low in calories and high in fiber, making it a filling, healthy choice.
- Can I add meat to cabbage soup? Absolutely—ground beef, sausage, or shredded chicken make it more substantial.
- How can I thicken cabbage soup? Puree a cup of soup and stir back in, or mash a few cabbage pieces against the pot wall.
Final Thoughts
This Cabbage Soup has become one of my go-to comfort dishes—its bright broth and tender cabbage never fail to satisfy. I can’t wait for you to try it and share how it turned out in your kitchen!
More Recipes You’ll Love
- Fried Cabbage with Bacon, Onion & Garlic – a savory cabbage side that pairs perfectly with your soup
- Potato Leek Soup – another comforting vegetable soup to warm you up
- Spanish Potato and Chorizo Soup – a hearty, spicy soup for a flavor-packed meal
- Italian Lentil Soup – protein-rich and filling, great alongside a light vegetable broth
Cabbage Soup
Ingredients
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 3 cloves garlic minced
Soup Base
- 0.5 head green cabbage thinly sliced
- 1 (14.5-ounce) can diced tomatoes with juices
- 4 cups vegetable broth
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking Vegetables
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and season with salt. Cook, stirring, until the veggies soften, about 5 minutes.
- Add the garlic, thyme, and red pepper flakes, and cook for another minute, until fragrant.
Simmering Soup
- Add the cabbage and cook, stirring, until it wilts a bit, about 5 minutes.
- Stir in the diced tomatoes with their juices and the vegetable broth. Bring to a boil.
- Reduce heat and simmer until the cabbage is tender, about 15 minutes.
- Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley before serving.