Cabbage Soup
749 Comments
Nov 13, 2024
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Cabbage soup ticks all the boxes for comforting, healthy, and low-calorie. But donāt let its simplicity fool you ā the blend of sliced cabbage, mirepoix vegetables, diced tomatoes, vegetable broth, and herbs is plenty flavorful with room to make it your own.
The Cabbage Soup I Always MakeāHereās Why
When soup season hits, this cabbage soup recipe is one of the first meals I make. Itās a bit simpler than my lentil soup or vegetable soup, but just as cozy and flavorfulāand it really lets the cabbage shine. If you didnāt know, cabbage is a nutritional powerhouse and one of my favorite anti-inflammatory, low-carb veggies to keep in rotation. So when Iām not making sautĆ©ed cabbage or roasted cabbage steaks, youāll always find a bowl of cabbage soup somewhere on my meal plan. Here are a few more reasons why I make this soup often:
- Itās made in just 30 minutes. Everything cooks in one pot, and after a quick simmer, youāve got a delicious bowl ready to enjoy. Itās one of the best soup recipes to keep up your sleeves during the cold winter months!
- Itās a budget-friendly meal. Between the veggies, canned goods, and herbs, this soup is light on the wallet, but big on flavor. Itās proof that you donāt need to spend a lot to make something hearty and satisfying.
- Itās extremely adaptable. This soup is light, but there are endless ways to make it as hearty as you want, whether itās adding ground meat, plant-based proteins, extra veggies, or different spices. Iāve got more ideas below!
Cabbage Soup Ingredients
- Cabbage: Green cabbage is best for its tenderness and sweetness when cooked, especially in soups. And if you want to use napa cabbage, that works too, but the leaves might wilt a bit more.
- Mirepoix Vegetables: A classic base of chopped white onion, celery, and carrot brings depth and nourishment to the soup.
- Diced Tomatoes: I use regular diced tomatoes, but for a little smoky flavor, fire-roasted tomatoes are a fantastic option.
- Garlic and Herbs: Two cloves of garlic are enough, but if youāre anything like me and love the punch of garlic, feel free to add a bit more! And for herbs, Iām using a fragrant mix of dried oregano, basil, and fresh parsley.
- Vegetable Broth: The recipe calls for 4 cups of vegetable broth, but if you prefer a more brothy soup, feel free to add extra. You could also use chicken broth for added flavor.
Find the printable recipe with measurements below.
Health Benefits Of Cabbage
Not only is this cruciferous vegetable easy on the wallet, but itās chock-full of health benefits! The list is pretty extensive, but here are a few notes that highlight why everyone raves about cabbage:
- Jam-packed with nutrients: These leaves have a mighty dose of Vitamin C (which is a great immune booster), along with fiber, potassium, magnesium, and a variety of other nutrients.
- Loaded with antioxidants: Aside from Vitamin C and manganese, cabbage really shines with phytonutrients, which are natural compounds that help prevent damage to your bodyās cells.
- An anti-inflammatory superstar: With its strong anti-inflammatory agents such as sulforaphane and glutamine, cabbage can reduce irritation, pain, fever, and other bodily disorders.
- Great for digestion: Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, in a good way. It also keeps you regular, and it could help lower your ābadā (LDL) cholesterol and control your blood sugar.
- Helps with weight loss: Because cabbage is low in calories, the ācabbage soup dietā has been known to help shed a few pounds. Butā¦you know Iām not a fan of detox diets and quick fixes. Your body still needs more nutrients from other foods. So just enjoy this soup for the vegetarian goodness that it offers.
How To Make The Best Cabbage Soup
SautƩ the veggies. In a large pot, sautƩ the diced onions, carrot, and celery for about 5 minutes, until slightly softened. Then, stir in the fresh garlic and spices until fragrant.
Load up the cabbage. Toss in the cabbage and let it sweat for about 5 minutes while stirring frequently. The leaves should become nice and soft.
Add the rest and simmer. Pour in the vegetable broth and diced tomatoes, and let the soup simmer uncovered for about 10 minutes until the veggies soften.
Add the final touches. Remove the pot from heat, stir in fresh lemon juice, parsley, cracked black pepper, and itās ready for serving!
Soup Variations and Tips
- Make it meaty. You can add shredded chicken, diced baked chicken breast, carnitas, pulled pork, or any ground meat such as ground chicken or ground beef. The list goes on!
- Add in a vegan protein. For a vegetarian option, you can add white beans, chickpeas, or lentils (just add a bit more broth for cooking).
- Load it up with extra vegetables. Whatever veggies you have on hand, toss them in! A few favorites I love adding are bell peppers, zucchini slices, or leafy greens such as kale or spinach.
- Make it heartier. For an even heartier soup, add in chopped potato chunks or cooked rice, similar to my stuffed pepper soup! You could even make the tomato broth thicker by stirring in tomato paste.
- Add more flavor. Add a dash of cayenne pepper or red pepper flakes for a touch of heat. And for a bigger herbal pop, add fresh rosemary and thyme.
Storage Tips
- To store for the week: Let the soup cool before storing it in an airtight container. It will stay good for 4 to 5 days in the fridge.
- To freeze for later: I love keeping a few servings stored in my freezer, especially in this Souper Cubes tray. It will stay good for up to 3 months in the freezer.
- How to reheat: First, thaw the soup overnight in the fridge. Then reheat on the stovetop or add one serving to a bowl and microwave for about 2 minutes. If you forgot to thaw, thatās okay, itāll be fine going straight into the microwave from frozen as well. Just cook until itās warmed through.
More Cabbage Recipes
- Coleslaw: Everyoneās favorite coleslaw recipe!
- Fried Cabbage: My personal favorite cabbage side dish.
- Pulled Pork, Cabbage, and Arugula Salad: A great way to add fresh cabbage to your salad.
- Warm Sweet Potato Noodles, Cabbage, and Lentil Salad: A loaded, veggie-heavy salad to enjoy this winter.
- Or browse through my list of cabbage recipes or soup recipes for more ideas!
If you make this cabbage soup recipe, Iād love to know how it turned out in the comment box below! Your review will help other readers in the community. And if youāre hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
BEST Cabbage Soup
Description
Video
Equipment
- Le Creuset Dutch Oven My favorite enameled cast iron pot for ALL my soup recipes.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- Ā½ teaspoon dried oregano
- Ā½ teaspoon dried basil
- Ā½ teaspoon salt
- Ā½ cabbage, chopped
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth, depending how thick or brothy you'd like it
- 1 to 2 tablespoons lemon juice
- Ā¼ cup roughly chopped fresh parsley
- cracked black pepper, to taste
Instructions
- Cook the vegetables. Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4 to 5 minutes.
- Add the aromatics. Add the minced garlic and spices and stir for another minute.
- Add the cabbage and let it sweat for 5 minutes, stirring frequently.
- Let it simmer. Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
- Finish and serve. Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
Lisa’s Tips
- To store for the week: Let the soup cool before storing it in an airtight container. It will stay good for 4 to 5 days in the fridge.
- To freeze for later: I love keeping a few servings stored in my freezer, especially in this Souper Cubes tray. It will stay good for up to 3 months in the freezer.
- Cabbage soup variations: This is a soup where you can truly make it your own! Be sure to take a look at all the variations I have listed up top in the post
Nutrition
Ā©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted March 2021, but updated to include new photos and information for your benefit!
Yes I made the soup today. Just delicious. I should have chopped the cabbage smaller but itās delicious. Thank you.
So happy you loved it, Sharron!
FABULOUS! I MADE THIS !
PER THE RECIPE. PERFECT !
Hi Diana – Wonderful! Glad you loved this cabbage soup.
My kids are not picky eaters, but my goodness your recipes keep us coming back for more. We never get through the meal we are eating before we start thing what we are going to try the next day :)
I never had oregano nor veggie stock, so I swapped it with and Italian seasoning I make. I also added rice. I always appreciate your recipes.
Happy to hear the whole family enjoyed this cabbage soup, Vanessa. I’m sure this tasted amazing with Italian seasoning and rice!
This was excellent. Ended up making a large batch using about 6-7 cups of broth. I added a little extra seasoning and omitted the lemon juice (lemon always really seems to shine through on food for me). I also added some hot sauce – enough for the added flavor but not heat. Will definitely make again!
Perfect! Happy to hear you were able to tweak this cabbage soup to your liking, James.
Fantastic soup recipe – I added fresh chopped spinach leaves š
Love the added greens, enjoy!
Thank you for moving along with recipe. All delicious.
Thanks, Jean! Glad you’re loving all the recipes.
Really enjoyed this soup! It is comforting and healthy. I also like that itās good fresh food on a budget.
So happy you enjoyed it, Heather!
Best cabbage sĆ³up ever! Light but filling with buttered rolls.
So happy you loved it, Cindi!
When would I add barley to this recipe?
I love coming home from a hard day at work and having this ready to sit on the table using my crock pot. It turns out great every time. The only thing I changed was adding spaghetti sauce with basil. Gave it a little sweet flavor. I also cooked up some cornbread muffins. Yummy!
Happy to hear you’re loving this cabbage soup! Your little twist sounds delicious.
I have been making this soup at the beginning of the year for quite some time. I usually use ground beef but this year I made bison bone broth so I used the broth and the bison meat from the bones for my soup. Itās so yummy and the nutritiousness went up a couple of notches! š
I’m sure this tasted amazing with bison broth, Judy!
Made this today. AWESOME! Very easy to make, and very tasty. I added some canned green beans and peas, (drained and rinsed). Definitely making this recipe again.
Happy to hear you’re loving this cabbage soup, Robert!
Just put together the cabbage soup, Added sliced kielbasa and 1 gr. bell pepper and 1 red bell pepper. I switched up the vegetable bullion for beef. It smells and looks delicious. Can’t wait to dig in.ššš
Delicious! I’m glad this served as the perfect soup base, Ronda.
I made this Cabbage Soup over New Years and it was a perfect, simple soup that involved no stress to make! I froze some leftovers in glass 2 cup dishes and I know I’ll enjoy them too! Thanks for your excellent recipes!
What a wonderfully healthy way to start a new year, Deb! So happy you loved this cabbage soup. Enjoy!
Hi, when should I add the cooked chicken and leafy greens?
Hi Michelle – you can stir those in at the end, just to warm through. Enjoy!
This was fantastic and really tasty, might add some chicken next time, trying to be clear, what are the nutrition measurements in this? Is it per cup or other, thanks in advance
Hi Lindsey – I’m happy you loved this cabbage soup! And the nutrition info is per serving, which is about 2 cups worth. Enjoy!
Delicious. Love that you can cook the veggies to your liking and make it your own. I added ground beef per my husbands suggestion and it was really yummy. Will be making this again!
Happy to hear you both enjoyed this cabbage soup, with your personal twist!
I made this on New Years Day 2025. I added a pound of hamburger and one Dickey’s spicy cheddar sausage it added just the right amount of spice for a chilly Oklahoma day.
What a delicious and cozy way to start the new year, Tonya!
Iāve made this soup at least 6 times. Itās delicious! I always add some potatoes and more broth. I cook until the cabbage gets nice and soft. I then eat it fresh for a few days and always put some in the freezer!
Sounds like you’ve got this recipe down, Gwendolyn. So happy you love it!
I love this , I added some fresh local sausage and potatoes as well. Do you feel like it holds up well in the freezer ?
Ok, I make this sooo much in the winter!!! I always add some cannelloni beans for protein. It is absolutely amazing. I often use a can office roasted tomatoes for a little different flavor. Never fails to make me happy!
Love that you added some cannellini beans to it! Enjoy!
Hi Lisa!
My hubby isn’t a big tomato fan, especially in soups but is fine with sauce, paste, puree etc. Is there a substitution for the diced tomatoes? If so, what would be the measurement of said substitution?
I can’t wait to make this soup!
Thank you!
Hi Sandy – you could always chop up some roasted bell peppers to get a pop of that red color, and it would impart great flavor. Hope that helps!
OMG!!! Thank you so much for the cabbage soup recipe. I made it today and it was absolutely delicious.. Thank you so much for sharing. I can hardly wait to make one of your other soup recipes.. Thanks again.
Hi PJ – Wonderful! I’m glad this cabbage soup hit the spot. Can’t wait to see what you make next!
Hi Lisa I am from Canada and I took a chance from .your recipe. I loved it!! I had old nappa cabbage in the fridge as well as celery. So I did the best I could, adding garlic and tomato paste as I did not have the crushed tomatoes. I liked the lemon which lifted the soup. Thanks Lisa
Hi Daniela – Thrilled to hear you ended up loving this cabbage soup!
Hi just wondering the reason for the lemon juice?
Hi Heidi – the lemon adds a little burst of bright flavor, which really complements this veggie soup.
Soooooo good! I added more veggies like parsnips, leeks and spinach; read the reviews and also used the fire roasted tomatoes. I used the kettle & fire veggie broth. Absolutely delicious and healthy – highly recommend! This is my first recipe I tried from you and am excited to try more! Thank you!
Hi Disha – I love all of those extra veggies you added – the more the better! And I hope you enjoy lots more healthy recipes from my website. :)
Hi from Canada! Itās Saturday, November 16,2024 and Iām in the process of making your recipe for Cabbage Soupāā-I can almost taste the end result, it ās making my mouth water! Iāll let you know,how it turns out. Real Fall Comfort Food! Thank You! MarieLuise Giesel šØš¦
Hi MarieLouise – Please do let me know how it turned out. Hope you love it!
Best soup ever!! I modified with more veggies, but it was great!!!
Hi Rae – Happy to hear you’re loving this cabbage soup!
I cooked the cabbage first, then added in the Mirapoix. I had this soup when I was 16. Now I am 68, and so I thought I would make my own. By the way, I sauted peppers and mushrooms and the Mirapoix to my cabbage.
I like a big soup.
Glad you enjoyed it, Ken!
Recipe was great!! Added chicken stock and kielbasa.
Hi Chuck – Happy to hear this cabbage soup turned out perfectly!
I love this soup! I like to make a double batch and freeze it. I also modified it with chicken stock and spicy chicken sausage! So good. š„°
Hi Carrie – I’m so glad you loved this cabbage soup! Sounds great with chicken sausage.
This was super easy and inexpensive. I did add in a few tables spoons of honey and some apple cider vinegar to add to the twang. My teenagers and I loved it!
Hi Matthew – Happy to hear this cabbage soup was a hit!
Sounds great will make it tomorrow. Have all the ingredients
Hi Lisa, do you think the vegie bouillon cubes would do in place of the broth? Or taste close to this? Thanks in advance!
If you can, please show some tomato free & some cheese (2 diff requests) recipes. My some is allergic but loves meat Soups & veggies.
Hi Renee – You can make my chicken soup or white chicken chili for delicious soups packed with protein and veggies!
My husband added a hot pepper to his bowl he likes things hot I donāt
It’s definitely customizable. ;)
it is delicious
question * can I make this with Napa Cabbage?
Yep, that’s fine!
Lisa, will be trying this for the first time later today, but please, please, tell me tell what kind of knife you use for cutting vegetables here. I have so many knives, but do you have a link and or specific type and size that is best. .?
Hi Karen! You can find the chef’s knife I use in the Shop page on my website (or in my Amazon storefront).
What I love about this recipe is that you can add to it based on what you have in your fridge. I started with 1 pound ground beef, sautĆ©ed onion, garlic, celery, carrots, cauliflower, cabbage, bay leaves, thyme, lemon pepper, canned tomatoes, tomato paste, Worcestershire sauce and water. Sorry I know it’s annoying when people change the recipe: just think this is a great one on its own, and a good reason to lighten your produce bin in the frig1
No offense taken! This soup is a great base recipe to add whatever ingredients you’d like :)
I love this soup! Cabbage is not my favorite veggie but in this soup it’s delicious. I use a small bag of cole slaw mix & a small bag of red cabbage because it’s a pretty color. I also use diced tomatoes with green chilies for a little extra kick.
I’m so glad this cabbage soup changes your mind about cabbage, Laura!
I have left a previous comment about this soup in the past but itās one of my favorites on your blog and Iāve made a lot of your recipes! As you stated above itās just so adaptable and every time I make it I throw it something else- itās kind of like a fridge clean out soup haha! I also love the brightness of lemon at the end as it balances everything out. I eat soup all year long and like to keep some in my freezer for quick meals.Yes, I eat a lot of soup! I have chronic pain issues so it takes me time to prep my veggies- sometimes I cheat and get coleslaw mix. Itās just so nourishing to have something that is not junk and tastes good! Thanks!
Thanks for leaving another rave review, Valerie! Happy to hear you’re loving this cabbage soup so much.
This soup was delicious! Iām planning to make it again tonight. The only thing I added was a bit of ham in bite-sized pieces!
I’m glad you enjoyed it, Marilee!
Made this, while ago love the texture of recipe !! Thanks for sharing
Happy you loved my cabbage soup recipe, Susan!
If I wanted to do this in a slow cookerā¦.how long would you suggest?
I haven’t made this in a slow cooker, but generally you would cook on high for 5 hours or on low for 6 to 8 hours.
I’ve made this in the slow cooker. It was still very tasty, but it loses some of the texture. I love the crunchy texture so probably will continue to make it on the stove.
Enjoyed this recipe.
Followed Recipe ito a T with the exception of adding a few white potatoes and a little bit of tomato paste.
Iāll definitely make it again
I may add some cooked ground beef to it or cooked ground turkey For protein
Wonderful! So happy you loved the recipe, Kathleen!
Love this soup ! Helped me lose weight and enjoyed it so much . Made multiple times . Thank you !
I’m so glad you enjoyed this cabbage soup, Jackie!
Wonderful soup!! Thank you,
Will be making it today.
Glad you’re loving this cabbage soup, Margie!
This soup is excellent. So hearty with all the veggies I added lentils for some more plant protein. Love having my freezer stocked with soups to take for easy lunches,
Love the addition of lentils to this cabbage soup, Teresa!
Absolutely love this soup, and make it all fall and winter! I add farro for a bit more heartiness.
Amazing! I’m glad you’re loving this cabbage soup, Deb.
This soup is easy to make, nutritious and delicious !!! Will be making it very soon!
This is a very good recipe for several reasons. 1. It is delicious as written and made (except that I left out the parsley-a personal preference predating finding this recipe by several years).
2. It is also very instructive. It gives the possibility of many variations – tools if you like.
3. I was able to make it to suit my wife who really doesn’t care for cabbage!
4. It is very good cold right out of the refrigerator. It can be a late night snack.
5. It, in all its variations, proves that healthy eating can be excellent.
Thanks for the comment, Steve! I’m so glad this cabbage soup checks so many boxes.