Ultimate Cabbage Soup Recipe

I started making this Cabbage Soup years ago when I needed a meal that felt restorative but didn’t require hours of prep. It reminds me of the simple, honest cooking my grandmother used to rely on during the colder months.

The beauty of this recipe lies in how the humble ingredients transform into something deeply satisfying after just a short simmer. You can customize the broth base and vegetables to use whatever you currently have in your kitchen.

Why This Cabbage Soup is a Keeper

Many soups feel heavy or overly rich, but this bowl offers a clean, vibrant flavor profile that never weighs you down. It provides a significant amount of vegetables in a single serving without feeling like a chore to eat.

You will appreciate how budget-friendly cabbage is, allowing you to feed a crowd for very little money. A single head stretches incredibly far, making this an economical choice for meal prepping.

Cabbage Soup stores exceptionally well in the fridge and actually tastes better the next day as the flavors meld. I often make a double batch on Sunday to ensure I have a quick lunch ready throughout the busy work week.

If you enjoyed this light and nourishing bowl, you will want to try my Quick Lemon Chicken Orzo Soup next. For something with a bit more heartiness, the Cozy Tuscan White Bean Soup Recipe is a fantastic choice.

Everything You Need for Perfect Cabbage Soup

Here is the fresh produce and pantry staples you’ll need to gather:

• Olive Oil: Extra virgin olive oil provides the best flavor base for sautéing the aromatics.
• Onion: A yellow or white onion adds sweetness and depth to the broth.
• Carrots: These bring color and a natural sweetness that balances the savory notes.
• Celery: Essential for that classic soup base flavor and adds a nice texture.
• Garlic: Fresh minced garlic cloves are superior to powder for this recipe.
• Green Cabbage: The star of the show; look for a firm head with crisp outer leaves.
• Vegetable Broth: Use a high-quality low-sodium broth so you can control the salt level.
• Diced Tomatoes: Canned tomatoes add acidity and richness to the liquid.
• Italian Seasoning: A simple blend of dried herbs that seasons the soup perfectly.
• Red Pepper Flakes: Optional, but I love the gentle heat they provide.
• Salt and Black Pepper: To taste, for bringing out all the other flavors.
• Lemon Juice: A final splash of acid wakes up the entire pot just before serving.

My Method for Cabbage Soup

Let’s get cooking with these simple steps:

1. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers.
2. Add the chopped onion, carrots, and celery, sautéing for about 5-7 minutes until the onions are translucent and soft.
3. Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for another minute until fragrant.
4. Add the chopped Cabbage Soup ingredients, including the cabbage, diced tomatoes (with juices), and vegetable broth.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the cabbage is tender but not mushy.
6. Stir in the lemon juice and season generously with salt and pepper before serving hot.

Pro Tips for Cabbage Soup

Don’t rush the initial sauté of the onions, carrots, and celery, as this builds the foundational flavor for the broth. Allowing them to soften and brown slightly adds a sweetness that balances the Cabbage Soup.

Be careful not to overcook the cabbage, or it can release a sulfurous smell and become mushy. I prefer to stop cooking while the leaves still have a slight bite to them for the best texture.

If you want to add protein without using meat, a can of white beans or chickpeas makes a wonderful addition. This boosts the fiber content and turns the soup into an even more substantial meal.

How to Serve This Cabbage Soup

I usually serve this Cabbage Soup with a slice of crusty bread or a warm dinner roll to soak up the seasoned broth. A sprinkle of fresh parmesan cheese or a squeeze of lemon juice right before eating brightens the whole bowl.

For a fuller spread, pair this soup with a crisp green salad or a simple grilled cheese sandwich. The light nature of the broth balances perfectly with a toasted, cheesy side dish.

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