You’ll love this Cabbage Soup because it’s simple to prepare, nutritious, and full of flavor without being heavy. The combination of cabbage with carrots, onions, and herbs creates a rich and aromatic broth that’s both soothing and refreshing. It’s versatile, budget‑friendly, and perfect for meal prep or serving to a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Green cabbage, shredded • Onion, diced • Carrots, sliced • Celery, chopped • Garlic, minced • Vegetable or chicken broth • Diced tomatoes (canned) • Olive oil • Bay leaf • Dried thyme or Italian seasoning • Salt • Black pepper • Parsley or fresh herbs for garnish • Optional add‑ins: potatoes, bell pepper, beans
Directions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes.
Stir in minced garlic and cook for an additional minute until fragrant.
Add shredded cabbage to the pot, stirring to combine with the other vegetables. Cook for 3–4 minutes until the cabbage begins to wilt.
Pour in the broth and diced tomatoes, then add the bay leaf and dried herbs. Season with salt and black pepper.
Bring the soup to a boil, then reduce heat to low and simmer, uncovered, for about 20–25 minutes until the cabbage is tender.
Taste and adjust seasonings as needed. Remove the bay leaf.
If using optional add‑ins like beans or diced potatoes, add them during step 5 and ensure they cook through.
• Hearty Vegetable: Add diced potatoes, zucchini, or bell peppers for extra texture and nutrition. • Protein Boost: Stir in cooked beans, shredded chicken, or lean ground turkey for added protein. • Spicy Twist: Add a pinch of red pepper flakes or a diced jalapeño for a kick of heat. • Tomato Lover’s: Use crushed tomatoes instead of diced for a thicker, tangier broth. • Herb Infusion: Add fresh dill, basil, or rosemary for a fragrant herbal note.
Storage/Reheating
Store leftover cabbage soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat until heated through, or microwave individual servings until hot, stirring halfway through for even heating. This soup can also be frozen for up to 2–3 months; thaw overnight in the refrigerator before reheating.
FAQs
What type of cabbage is best for cabbage soup?
Green cabbage is most commonly used, but you can also use savoy or Napa cabbage for a slightly different texture and flavor.
Can I make cabbage soup vegetarian?
Yes, use vegetable broth instead of chicken broth and skip any meat add‑ins for a vegetarian version.
Is cabbage soup healthy?
Yes, cabbage soup is packed with vegetables and fiber while being low in calories, making it a nutritious option.
Can I add meat to this soup?
Absolutely—ground beef, turkey, sausage, or cooked chicken can be added for extra protein and heartiness.
How long does cabbage soup last in the fridge?
Properly stored in an airtight container, cabbage soup will last about 4 days in the refrigerator.
Can I freeze cabbage soup?
Yes, cabbage soup freezes well for up to 2–3 months. Thaw overnight before reheating.
How can I thicken cabbage soup?
Simmer the soup uncovered for longer to reduce the broth, or add a small amount of blended cooked potatoes or white beans.
Can I use frozen vegetables?
Yes, frozen carrots, celery, or mixed vegetables can be used; adjust cooking time as needed.
Does cabbage soup taste better the next day?
Many people find the flavors meld and deepen after resting overnight, making the soup even more flavorful.
Can I make this soup in a slow cooker?
Yes, sauté the aromatics first, then add all ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Conclusion
Cabbage Soup is a comforting and nutritious dish that’s easy to make and versatile enough to suit many tastes. Whether you enjoy it as a light meal or a hearty main with added proteins, this recipe delivers nourishing flavor with simple ingredients. Its make‑ahead potential and ability to freeze well make it a great choice for meal planning and weeknight dinners.
Cabbage Soup is a hearty, wholesome, and comforting soup made with shredded cabbage, a medley of vegetables, savory broth, and herbs. It’s a light, nutritious meal perfect for cozy dinners or healthy meal prep.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 small head green cabbage, shredded
6 cups vegetable or chicken broth
1 can (14.5 oz) diced tomatoes
1 bay leaf
1 teaspoon dried thyme or Italian seasoning
Salt, to taste
Black pepper, to taste
Fresh parsley or herbs, for garnish
Optional: 1 cup diced potatoes, 1 bell pepper chopped, 1 can (15 oz) beans, drained and rinsed
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Cook for about 5 minutes, until vegetables begin to soften.
Stir in minced garlic and cook for 1 minute until fragrant.
Add shredded cabbage, stirring to combine. Cook for 3–4 minutes until cabbage begins to wilt.
Pour in broth and diced tomatoes. Add bay leaf, thyme (or Italian seasoning), salt, and pepper.
Bring soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until cabbage is tender.
If using optional add-ins like beans or potatoes, add during step 5 and cook until tender.
Taste and adjust seasonings as needed. Remove bay leaf before serving.
Serve hot, garnished with fresh parsley or herbs.
Notes
For a heartier version, add cooked beans, chicken, or ground turkey.Frozen vegetables can be used to save prep time.For a spicy kick, stir in red pepper flakes or diced jalapeño.Let the soup rest overnight to enhance flavor.This soup freezes well and is great for meal prep.
