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Cabbage Soup Recipe

Cabbage Soup

iamwinfred
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 140 kcal

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

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

Optional Add-ins

  • 1 pound cooked ground beef 450g
  • 1 pound smoked turkey sausage 450g, sliced

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 140kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 620mgPotassium: 450mgFiber: 6gSugar: 8gVitamin A: 80IUVitamin C: 70mgCalcium: 8mgIron: 10mg
Keyword cabbage soup, easy soup recipe, healthy soup, one pot meal
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