Recipe
This cabbage soup is hands down the coziest, most comforting bowl you’ll ever make—and it’s ridiculously easy to whip up. Packed with tender cabbage, savory broth, and a medley of fresh veggies, it’s a flavor explosion that’ll keep you coming back for seconds (and thirds).
What makes it extra special? The way the cabbage softens just enough to melt in your mouth while still holding its shape, paired with a broth that’s rich, herby, and oh-so-satisfying.
I’ve been making this for years, and it’s my go-to when I need something hearty yet light. One sip, and you’ll feel like you’re wrapped in a warm blanket—your kitchen will smell incredible, too.
Trust me, this soup is a game-changer, and you’ll be amazed at how simple it’s to make something this delicious. Let’s get cooking!
Ingredients
Start with fresh, high-quality ingredients to bring out the best flavors in this comforting cabbage soup. Simple yet satisfying, this recipe relies on pantry staples and a few key veggies that pack a punch. Don’t worry—substitutions are encouraged to make it work for your kitchen!
For the Soup Base:
- Olive oil – Use a good-quality olive oil to sauté the aromatics; it adds depth and richness.
- Onion – Yellow or white onions are perfect for sweetness.
- Garlic – Fresh garlic is a must—don’t skimp!
- Carrots – Adds natural sweetness and a pop of color.
For the Soup Body:
- Green cabbage – The star of the show! Shred finely for quicker cooking.
- Celery – Adds freshness and a subtle earthy flavor.
- Diced tomatoes – Canned works great, but fresh ripe tomatoes can be used if in season.
- Vegetable broth – Homemade or store-bought, just make sure it’s flavorful.
Seasoning:
- Bay leaf – A single bay leaf adds a subtle herbal note—don’t forget to remove it before serving!
- Paprika – Smoked paprika adds a hint of warmth; optional but recommended.
- Salt and pepper – Adjust to taste—season as you go!
Optional Add-Ins:
- Potatoes – Diced potatoes make it heartier.
- Beans – White beans or chickpeas add protein and texture.
- Fresh herbs – Parsley or dill sprinkled on top elevate the final dish.
Pro Tip: Use a splash of apple cider vinegar or lemon juice at the end for a bright, tangy finish—it balances the flavors perfectly!
How to Make the Best Savory Cabbage Soup Title
Simmer for harmonious flavor. Let the soup cook uncovered for 20-25 minutes, stirring occasionally. This allows the cabbage to soften and the flavors to meld beautifully.
Season thoughtfully. Taste and adjust with salt and pepper. If you prefer a tangy kick, add a splash of lemon juice or apple cider vinegar at the end for brightness.
Pro tip: For a heartier soup, toss in diced potatoes or white beans during the simmering stage. They’ll soak up the broth’s flavor and add extra texture.
Visual cue: The soup is ready when the cabbage is tender but still retains a slight bite, and the broth is fragrant and slightly thickened.
Adjustments: If the soup feels too thin, let it simmer a bit longer. Too thick? Add a splash of broth or water to reach your desired consistency.
Serve hot, garnished with fresh parsley or a drizzle of olive oil for a finishing touch. Enjoy!
Nutrition
This cabbage soup is a healthy and nutritious option, packed with vitamins and minerals. Below is the detailed nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 80 kcal |
| Total Fat | 1 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
| Total Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Protein | 3 g |
| Vitamin A | 10% DV |
| Vitamin C | 60% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
Chef Tips
While making cabbage soup, I like to finely shred the cabbage to guarantee it cooks evenly and blends well with the other ingredients. I always sauté the onions and garlic first to build flavor.
Adding a splash of vinegar at the end brightens the taste. For a richer broth, I use vegetable stock instead of water.
Finally, I season generously with herbs like thyme or bay leaves for depth.
Frequently Asked Questions
Can I Freeze Cabbage Soup?
Yes, I can freeze cabbage soup! I’ll let it cool completely first, then pour it into airtight containers or freezer bags, leaving some room for expansion. It keeps well for up to three months.
How Long Does Cabbage Soup Last in the Fridge?
Cabbage soup lasts 3-4 days in the fridge if I store it in an airtight container. I always make sure it’s cooled before refrigerating and check for any off smells or changes before eating it.
Can I Use Red Cabbage Instead of Green?
Yes, you can use red cabbage instead of green—it’ll work just fine. I find the flavor’s slightly earthier, and it’ll turn your soup a vibrant purple, but it still cooks down soft like green cabbage.
Is Cabbage Soup Good for Weight Loss?
I’ve found cabbage soup can be great for weight loss since it’s low in calories but filling. I’ll often make it when I’m watching what I eat because it’s packed with veggies and keeps me satisfied.
Can I Make Cabbage Soup in a Slow Cooker?
Yes, I can make cabbage soup in a slow cooker. I’ll chop the veggies, add broth and seasonings, then toss everything in. I’ll cook it on low for 6-8 hours or high for 3-4, and it’ll be ready.
