This cabbage soup recipe turns one humble head of cabbage into a pot of something genuinely comforting.
It’s loaded with tender vegetables, a savory herb-flecked broth, and just enough tang from a splash of vinegar to keep every spoonful interesting.
I make this on weeks when I want something warm and filling but don’t want to spend the whole evening in the kitchen.
It comes together in one pot, uses ingredients you likely already have, and tastes even better the next day.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
I first started making this soup after a farmers market trip left me with a cabbage way bigger than anything my usual recipes called for.
This pairs beautifully alongside my fried cabbage if you want a double cabbage night, and honestly, it has become one of those recipes I return to whenever the fridge feels a little bare.
Why You’ll Love This Cabbage Soup Recipe
This soup earns its spot in the regular rotation for a lot of reasons.
It stretches a handful of pantry staples into something hearty, it’s endlessly adaptable, and it freezes beautifully for busy weeks ahead.
You might also enjoy: Vegetable Soup
- Comes together in one pot with minimal cleanup
- Naturally low in calories but still deeply satisfying
- Easy to customize with whatever protein or vegetables you have on hand
- Freezes and reheats well, making it perfect for meal prep
- Budget-friendly, since cabbage is one of the cheapest vegetables around
- Naturally gluten-free and easy to make vegetarian or vegan
Ingredients
Nothing fancy here. Every ingredient plays a clear role in building layers of flavor, from the aromatics that form the base to the herbs that tie everything together.
I chopped my cabbage by hand for this batch, though I’ll admit prepping it the way I do for my sauteed cabbage makes the whole process go faster.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 medium head green cabbage, cored and chopped (about 8 cups)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon apple cider vinegar
- Fresh parsley, chopped, for garnish
- Optional: 1 pound cooked ground beef or sliced smoked turkey sausage
Kitchen Equipment Needed
You don’t need anything specialized for this recipe, though a couple of well-built tools make the process smoother and more enjoyable.
- Large stockpot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Immersion blender (optional, for a partially blended texture)
Another favorite: Cabbage Roll Casserole if you’re already stocking up on cabbage this week.
Recommended Products for This Recipe
These are a few products I personally reach for that make this soup, and soups in general, noticeably easier and better.
1. Le Creuset Enameled Cast Iron Dutch Oven
I’ve had mine for years and it holds heat so evenly that the vegetables cook through without scorching on the bottom.
It also goes straight from stovetop to table, which cuts down on dishes.
It’s an investment piece, but one that pays off with every soup season.
2. Smoked Turkey Sausage
This is my go-to add-in when I want a heartier, smokier version of this soup.
It renders just enough fat to deepen the broth without making the soup heavy.
3. Wusthof Chef’s Knife
A head of cabbage is dense, and a dull knife makes quick work into a wrestling match.
This knife glides through it in seconds and makes prep genuinely relaxing.
4. Better Than Bouillon Vegetable Base
I keep a jar of this in the fridge for whenever I want deeper broth flavor without simmering stock from scratch.
A spoonful stirred into water gets you most of the way to homemade.
5. Immersion Blender
If you like a slightly thicker, creamier soup, blending a portion of it right in the pot saves you from transferring hot liquid to a blender.
It’s quick, safe, and easy to clean.
Step-by-Step Instructions: How to Make Cabbage Soup
Read Also: Chicken Noodle Soup Recipe
1. Prep all your vegetables
- Wash and dice the onion into small, even pieces so it cooks quickly and evenly.
- Peel the carrots and slice them into thin rounds, about a quarter inch thick.
- Slice the celery stalks into similarly sized pieces so everything cooks at the same rate.
- Mince the garlic finely so it distributes throughout the soup instead of clumping in one bite.
- Core the cabbage by cutting it into quarters and slicing out the tough white center, then chop the rest into bite sized pieces.
- Set all the prepped vegetables aside in separate piles or bowls so they’re ready to go once the cooking starts.
2. Build the aromatic base
- Set your large stockpot or Dutch oven over medium heat and add the olive oil.
- Once the oil shimmers, add the diced onion, carrots, and celery.
- Cook this mixture, stirring occasionally, for about 5 to 7 minutes, until the onion turns soft and translucent.
- Add the minced garlic and cook for another 30 seconds, just until it becomes fragrant, stirring constantly so it doesn’t burn.
3. Add the cabbage and seasonings
- Add the chopped cabbage to the pot in batches if needed, since it will be quite full at first.
- Stir well so the cabbage picks up some of the oil and aromatics from the bottom of the pot.
- Sprinkle in the dried thyme, dried oregano, and smoked paprika.
- Add the bay leaves and stir everything together so the seasonings coat the vegetables evenly.
- Let the cabbage cook down for about 3 to 4 minutes, stirring occasionally, until it starts to soften and shrink in volume.
4. Add the tomatoes and broth
- Pour in the can of diced tomatoes along with their juices.
- Add the vegetable or chicken broth, stirring to combine everything in the pot.
- If you’re using cooked ground beef or sliced smoked turkey sausage, stir it in now so it can simmer with the rest of the soup.
- Increase the heat and bring the soup to a gentle boil.
5. Simmer until tender
- Once the soup reaches a boil, reduce the heat to low so it maintains a gentle simmer.
- Cover the pot partially, leaving a small gap for steam to escape.
- Let the soup simmer for 25 to 30 minutes, stirring occasionally, until the cabbage and carrots are fork tender.
- Check the seasoning partway through and adjust the herbs if you’d like a stronger flavor.
6. Finish and season
- Remove the bay leaves from the pot and discard them.
- Stir in the apple cider vinegar, which brightens the broth and balances the richness of the vegetables.
- Season generously with salt and black pepper, tasting as you go until the flavor feels balanced.
- If you used the immersion blender, pulse it briefly in the pot for a slightly thicker texture, being careful to leave plenty of vegetable pieces intact.
7. Serve and garnish
- Ladle the hot soup into bowls.
- Top each bowl with freshly chopped parsley for a pop of color and freshness.
- Serve immediately while hot, alongside crusty bread if desired.
- Store any leftovers following the storage instructions below.
Tips for The Best Cabbage Soup
A few small adjustments make a real difference in how this soup turns out, especially if you’re making it for the first time.
I learned most of these the hard way after a few batches that turned out either too watery or too mushy.
- Cut the cabbage into similar sized pieces so it cooks evenly throughout
- Do not skip the vinegar at the end, since it keeps the broth from tasting flat
- Simmer gently rather than boiling hard, which can break the vegetables down too much
- Taste and adjust seasoning near the end rather than only at the start
- If the soup tastes thin, let it simmer uncovered for a few extra minutes to concentrate the flavor
- Add heartier proteins like sausage early so they have time to flavor the broth
For a similar low effort, high comfort dinner, my Tuscan Ribollita Soup follows a lot of the same one pot logic.
Serving Suggestions
This soup is filling enough to stand on its own, but a few sides round it out into a full meal.
I usually serve it with something crusty or something crisp to balance out the soft texture of the vegetables.
- Warm crusty bread or dinner rolls for dipping
- A simple green salad with vinaigrette
- Grated Parmesan sprinkled on top just before serving
- Vinegar Coleslaw for a tangy, crunchy contrast
- A soft boiled egg on top for extra protein
- Rice or egg noodles stirred in for a heartier bowl
Variations of Cabbage Soup
Once you have the base recipe down, it’s easy to riff on it depending on your mood or what’s in your fridge.
I have made every version below at some point and they all work beautifully with the same technique.
- Swap in green cabbage for savoy or Napa cabbage for a milder flavor
- Add cooked ground beef, turkey, or sausage for a heartier meal, similar to what I do in my Cabbage Barley Soup
- Stir in a can of white beans or chickpeas for added fiber and protein
- Make it spicy with a pinch of red pepper flakes or a diced jalapeno
- Go creamy by stirring in a splash of heavy cream or coconut milk at the end
- Add potatoes for a more filling, stew-like texture
Storage and Reheating
This soup actually improves with a day or two in the fridge, since the flavors have more time to meld together.
It also freezes well, which makes it a great option for batch cooking.
- Refrigerate in an airtight container for up to 5 days
- Freeze in individual portions for up to 3 months
- Thaw frozen soup in the refrigerator overnight before reheating
- Reheat on the stovetop over medium low heat, stirring occasionally, until warmed through
- Add a splash of broth or water when reheating if the soup has thickened too much
You might also enjoy: Potato Leek Soup
Nutritional Facts
These values are approximate and will vary depending on the specific ingredients and brands you use.
- Calories: approximately 140 per serving
- Protein: 4 grams
- Carbohydrates: 18 grams
- Fiber: 6 grams
- Fat: 6 grams
- Sodium: 620 milligrams
Note that adding ground beef or sausage will increase the calorie and protein counts noticeably, and my White Bean and Kale Soup is a good comparison if you want another vegetable-forward option.
Health Benefits of Key Ingredients
This soup isn’t just comforting, it also happens to be genuinely good for you thanks to a handful of nutrient-dense ingredients.
Cabbage in particular tends to be underrated compared to trendier greens.
- Cabbage is rich in vitamin C, vitamin K, and fiber while being very low in calories
- Carrots provide beta carotene, which the body converts into vitamin A
- Celery adds hydration and a small dose of potassium
- Garlic and onion contain compounds linked to immune support
- Tomatoes provide lycopene, an antioxidant associated with heart health
- Broth-based soups like this one help with hydration while still feeling satisfying
For another vegetable-heavy option, my Roasted Cauliflower Soup leans on a similar nutrient profile.
FAQs About Cabbage Soup
1. Can I make this soup in a slow cooker?
Yes, this recipe adapts well to a slow cooker.
Add all the ingredients except the vinegar and cook on low for 6 to 7 hours, then stir in the vinegar just before serving.
2. Is cabbage soup good for weight loss?
This soup is naturally low in calories and high in fiber, which can help you feel full without a lot of calories.
It works well as part of a balanced diet, though it isn’t a magic solution on its own.
3. Can I freeze cabbage soup?
Yes, this soup freezes very well for up to 3 months.
Just leave a little room in the container since liquids expand as they freeze.
4. What kind of cabbage works best?
Green cabbage is the most common choice and holds up well during a long simmer.
Savoy or Napa cabbage will also work, though they tend to soften a bit faster.
5. Can I make this soup vegan?
Absolutely, simply use vegetable broth and skip the optional meat.
The soup is naturally hearty enough to stand on its own without any animal products.
Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 large carrots about 1½ cups or 200g, peeled and sliced into rounds
- 3 stalks celery about 1½ cups or 150g, sliced
- 4 cloves garlic minced
- 1 medium head green cabbage about 8 cups or 700g, cored and chopped
- 1 can (14.5 oz) diced tomatoes undrained, about 400g
- 6 cups vegetable or chicken broth 1.4 liters
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 whole bay leaves
- 1 teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- salt and black pepper to taste
- fresh parsley chopped, for garnish
- 1 pound cooked ground beef 450g
- 1 pound smoked turkey sausage 450g, sliced
Equipment
- Large stockpot or Dutch oven 6-8 quart capacity recommended
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Immersion blender (optional) for partially blended texture
Method
- Wash and dice the onion into small pieces. Peel and slice carrots into thin rounds. Slice celery into similar-sized pieces. Mince the garlic finely. Core the cabbage, chop into bite-sized pieces, and set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until onion is soft and translucent. Add garlic and cook 30 seconds until fragrant.
- Add the chopped cabbage to the pot in batches if needed. Stir well to coat with oil and aromatics. Sprinkle in thyme, oregano, smoked paprika, and bay leaves. Cook for 3-4 minutes, stirring occasionally, until cabbage begins to soften.
- Pour in the diced tomatoes with their juices and add the broth. If using ground beef or sausage, stir it in now. Bring to a gentle boil over high heat.
- Reduce heat to low, cover partially, and simmer for 25-30 minutes, stirring occasionally, until cabbage and carrots are fork-tender. Adjust seasoning partway through if needed.
- Remove and discard bay leaves. Stir in apple cider vinegar and season generously with salt and pepper. If desired, use an immersion blender to pulse briefly for a slightly thicker texture.
- Ladle into bowls, top with chopped fresh parsley, and serve hot with crusty bread on the side.
Nutrition
Notes
- Cut cabbage into similar-sized pieces to ensure even cooking throughout.
- Do not skip the vinegar at the end—it brightens the broth and balances the richness of the vegetables.
- Simmer gently rather than boiling hard, which can break down the vegetables too much.
- Taste and adjust seasoning near the end rather than only at the start.
- If the soup tastes thin, let it simmer uncovered for a few extra minutes to concentrate the flavor.
- Add heartier proteins like sausage early so they have time to flavor the broth.
- Swap green cabbage for savoy or Napa cabbage for a milder flavor.
- To make it spicy, add a pinch of red pepper flakes or a diced jalapeno.
- For a creamy version, stir in a splash of heavy cream or coconut milk at the end.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cabbage soup recipe has become one of those meals I turn to again and again, especially when the weather turns cooler.
It is simple, forgiving, and endlessly adaptable to whatever you have on hand.
I hope it earns a regular spot in your kitchen too.
If you give it a try, I would love to hear how it turned out, so leave a comment below or share a photo if you make it your own.
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