I first fell in love with cabbage soup during long winter years ago when my grocery budget was tight and my heart was longing for something warm and sustaining. I remember standing in my small kitchen with half a head of cabbage, an onion, and a few carrots, wondering how I was going to stretch them into a proper meal.
What came out of that pot wasn’t fancy, but it was everything I needed—simple, nourishing, and deeply comforting. Over the years, I’ve made this soup in countless variations: sometimes rich and hearty with beans, sometimes light and brothy with nothing more than a sprinkle of herbs.
No matter how I prepare it, cabbage soup has become one of those recipes that feels like an old friend—reliable, adaptable, and always welcome at the table.
Why You’ll Love This Recipe:
- Easy to prepare with basic pantry staples
- Budget-friendly yet hearty and filling
- Full of vegetables and gentle, earthy flavor
- Perfect for leftovers, often tasting better the next day
- Flexible enough to adapt to what you have on hand
Ingredients You’ll Need
- 1 medium head of green cabbage, roughly chopped (If you’ve got half a head left over from another recipe, that works too. Don’t worry about being exact.)
- 1 large onion, diced (I usually reach for yellow, but any onion will do.)
- 3 carrots, sliced into rounds (Peeling is optional—I often leave the skins on for more flavor and less fuss.)
- 2 celery stalks, chopped (If you’re out of celery, an extra carrot or parsnip can fill the gap.)
- 3 cloves garlic, minced (I’ve made it with just one clove when that’s all I had, and it was still lovely.)
- 1 can (14.5 oz) diced tomatoes with their juices (Fire-roasted tomatoes add a wonderful depth if you have them.)
- 6 cups vegetable broth or chicken broth (Homemade if possible, but a good store-bought carton works just fine.)
- 1 teaspoon dried thyme (Fresh is beautiful, but dried holds its own here.)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Optional: A squeeze of lemon juice or a splash of vinegar at the end for brightness
How to Make It (Step-by-Step Instructions)
Start by warming the olive oil in a large pot over medium heat. I always begin with the onion, letting it soften until it turns translucent and just a little golden around the edges—this step adds more sweetness than you’d think, and skipping it often leaves the soup tasting flat. Once the onion has done its job, I toss in the carrots, celery, and garlic, stirring for a couple of minutes until the kitchen fills with that unmistakable scent of good things cooking.
Next comes the chopped cabbage. Don’t be shy about how much you pile in—it always looks like too much at first, but it wilts down beautifully. Stir it around, letting it mingle with the aromatics, and give it a pinch of salt to start drawing out its flavor. After a few minutes, pour in the broth and tomatoes, scraping the bottom of the pot to lift up all those caramelized bits that make the base so flavorful.
Now for the herbs: thyme and oregano go in, along with more salt and pepper. Bring everything to a boil, then lower the heat to a gentle simmer. This is the part where patience pays off. Let the soup bubble slowly for about 30 minutes, until the vegetables are tender but not mushy. Taste along the way—I’ve learned that soup always needs more salt than I expect, so I add it gradually, checking as I go.
Just before serving, I like to add a squeeze of lemon juice or a splash of vinegar. It brightens the soup and keeps the flavor from being too heavy. Ladle it into bowls and breathe in that steam—it smells like comfort, doesn’t it?
Expert Tips for the Best Results
Over the years, I’ve found that cabbage soup is all about balance: balancing the sweetness of the cabbage and carrots with the acidity of tomatoes, balancing the salt so it brings out the natural flavors without overwhelming them, and balancing texture so the vegetables are tender but not falling apart. One mistake I made early on was letting the soup boil too hard, which turned the cabbage soggy and unpleasant. Now I always keep it at a steady simmer and check it around the 25-minute mark. I also recommend seasoning as you go rather than waiting until the end. Small adjustments make all the difference in drawing out those humble but comforting flavors.
Variations & Substitutions
Cabbage soup is one of those recipes that welcomes improvisation. I’ve swapped in purple cabbage when that’s what I had, and while the broth took on a bit of a blush, it was delicious all the same. On nights when I needed something heartier, I stirred in a can of white beans or even a handful of cooked rice. Once, when I was out of tomatoes, I used a splash of tomato paste and extra broth, and it turned out more rustic but just as satisfying. A friend of mine even adds a pinch of red pepper flakes for gentle heat, which I’ve since adopted when I’m craving something with a little kick. The beauty of this soup is that it adapts to you, not the other way around.
Serving Suggestions
I often serve cabbage soup with a thick slice of crusty bread for dunking, or a simple grilled cheese if I want to turn it into a heartier meal. On busy weeknights, it stands on its own, but for gatherings I’ll place it on the table alongside a crisp salad or roasted potatoes. It’s the kind of dish that doesn’t demand attention but quietly complements whatever else is on the table. And when I make it just for myself, I sometimes eat it out of a mug, curled up with a blanket—it’s comfort in its simplest form.
Storage & Reheating Instructions
Cabbage soup keeps beautifully in the refrigerator for up to four days, and in fact, the flavors often deepen overnight, making the second day even better than the first. I usually reheat it gently on the stovetop, adding a splash of broth or water if it’s thickened a bit. The cabbage softens slightly after sitting, but I’ve never minded that—it just makes it feel cozier. If you’d like to freeze it, portion it out into containers, leaving room at the top for expansion, and it will keep for about three months. Thaw in the fridge before reheating, and you’ll have a ready-made bowl of comfort whenever you need it.
Recipe FAQs (Answered by Clara)
Can I make this ahead of time?
“You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.”
Can I use red cabbage instead of green?
“Yes, though the color will shift and the broth may take on a pinkish tone. It’s just as tasty, though the flavor is a touch earthier.”
What protein can I add to make it more filling?
“I’ve added cooked chicken, sausage, and even chickpeas at different times. Each gives the soup its own personality, so don’t be afraid to experiment.”
How do I make it spicier?
“A pinch of red pepper flakes or a diced jalapeño sautéed with the onions works beautifully. Start small—you can always add more heat later.”
Conclusion
Cabbage soup may not be flashy, but that’s exactly what I love about it. It’s the kind of meal that asks little of you and gives back more than you expect: warmth, nourishment, and the reminder that even humble ingredients can create something truly special. I hope you’ll give this recipe a try, and when you do, make it your own. Add what you love, leave out what you don’t, and trust that it will still come together beautifully. If you do try it, I’d love to hear how it turns out for you—share your version, leave a comment, or simply enjoy it quietly at your own table. Either way, may it bring you the same comfort it’s brought me for years.
Nutrition Information (Per Serving, about 1 ½ cups)
Calories: 120
Protein: 4g
Carbohydrates: 18g
Fat: 4g
Fiber: 5g
Sodium: 540mg
Cabbage-Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks sliced
- ½ head green cabbage chopped
- 1 can 14.5 oz diced tomatoes
- 6 cups vegetable broth or chicken broth
- 1 tsp salt to taste
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp chili flakes optional, for spice
- 2 cups chopped green beans or zucchini optional
- 1 tbsp lemon juice or vinegar optional, for brightness
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Add vegetables and broth: Stir in chopped cabbage, tomatoes, broth, salt, pepper, thyme, and paprika. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 25–30 minutes, until vegetables are tender.
- Finish & season: Stir in lemon juice or vinegar if desired. Adjust seasoning to taste.
- Serve: Ladle into bowls and serve warm, optionally topped with parsley or a sprinkle of Parmesan.
Notes
- For extra protein, add cooked chicken, turkey, or beans.
- This soup freezes beautifully—store in freezer-safe containers for up to 3 months.
- Make it spicy by adding cayenne or a dash of hot sauce.
- Perfect for meal prep and light lunches throughout the week.