Homemade Cabbage Soup Recipe That Warms the Soul (and Cleans Out the Fridge!)

Let’s talk about Homemade Cabbage Soup — the kind of recipe that feels like a big, warm hug in a bowl. You know the one: hearty, healthy, and so easy it practically cooks itself. Growing up in Texas, we didn’t waste a thing from the garden, and cabbage was always a staple. Now, in my New York kitchen, this soup has become my little act of calm on a busy day — simmering away while I catch up with my kids or flip through my favorite cookbook.

Whether you’re craving comfort, need a budget-friendly dinner, or just want to sneak more veggies into your day, this Homemade Cabbage Soup is your new best friend.

Why You’ll Love This Homemade Cabbage Soup

• Wholesome and hearty: It’s loaded with fresh vegetables and flavor.
• Simple ingredients: You probably have everything on hand already.
• One-pot wonder: Fewer dishes, less stress.
• Flexible: Make it vegan, or add sausage or potatoes for extra comfort.
• Perfect for meal prep: It tastes even better the next day.

And if you’re a fan of hearty soups, check out my Cabbage Soup with Ground Beef — a rich twist on this classic!

What Does Homemade Cabbage Soup Taste Like?

It’s bright, savory, and just a little smoky from the paprika. The cabbage becomes soft and sweet, the tomatoes give it tang, and the herbs make your kitchen smell like home. Add sausage, and it turns into something downright irresistible.

Ingredients You’ll Need for This Homemade Cabbage Soup

You don’t need anything fancy here — just good, honest ingredients that do all the work for you.

• 1 tablespoon olive oil – The flavor base.
• 1 large onion, chopped – Sweet and aromatic.
• 2 cloves garlic, minced – Because every good soup needs garlic.
• 1 medium head of green cabbage, shredded – The star of the show.
• 2 carrots, peeled and diced – For color and sweetness.
• 2 celery stalks, diced – Adds depth and balance.
• 1 (28 oz) can crushed tomatoes – Brings that rich, tangy body.
• 8 cups vegetable or chicken broth – Your liquid gold.
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika – Adds warmth and a hint of smokiness.
• ¼ teaspoon red pepper flakes (optional) – A little kick if you like it spicy.
• Salt and black pepper to taste
• 1 bay leaf – Subtle, herby fragrance.
• 1 tablespoon apple cider vinegar – For brightness and balance.
• Fresh parsley – To garnish and freshen it up.
• Optional: Cooked sausage or diced potatoes for extra heartiness.

(Related recipe you’ll love: Ground Beef and Savory Cabbage Soup)

How to Make Homemade Cabbage Soup (Step-by-Step)

If you’ve got a chilly day, a hungry family, or just a craving for something wholesome and hearty, this Homemade Cabbage Soup recipe is going to be your kitchen hero. Every step matters here — from that first sizzle of onion in olive oil to the final swirl of apple cider vinegar that ties it all together.

Let’s walk through it together, just like I would if you were right here in my kitchen.

Step 1: Start with the Aromatic Foundation

Grab a large pot or Dutch oven — something big enough to handle all those gorgeous vegetables we’re about to add.

Add 1 tablespoon of olive oil and heat it over medium flame until it shimmers. Don’t rush this part — warm oil is what draws out the deep flavor of your aromatics.

Next, toss in your chopped onion. Let it cook for about 5 to 7 minutes, stirring occasionally, until the onion turns soft, translucent, and just starts to brown at the edges. You’ll know it’s ready when the kitchen smells sweet and savory — the start of something delicious.

Now add minced garlic, stirring constantly for about 30 seconds to 1 minute. Be careful not to let it burn — garlic goes from golden to bitter in a heartbeat. That gentle sizzle? That’s your cue that flavor is blooming.

(If you love starting recipes with this kind of fragrant base, check out my Slow Cooker Chicken Fajita Soup — it begins with the same kind of slow, flavorful sauté that makes all the difference.)

Step 2: Build the Vegetable Base

Now it’s time to bring in the color and crunch. Add your shredded cabbage, diced carrots, and diced celery to the pot. Stir well so every piece gets a little kiss of that onion-garlic goodness.

You might think the pot looks overflowing at first — that’s perfectly fine. The cabbage will shrink down as it softens. Cook the vegetables for 5 to 7 minutes, stirring occasionally. This step releases their natural sweetness and starts building that signature Homemade Cabbage Soup flavor.

If your kitchen doesn’t already smell like heaven at this point, just wait — we’re about to add the tomatoes.

Step 3: Add the Tomatoes for Richness

Pour in one 28-ounce can of crushed tomatoes, and stir to coat the veggies. The tomatoes give your Homemade Cabbage Soup a gorgeous deep color and add that tangy, slow-cooked flavor we all crave.

Let it simmer for a couple of minutes, just until the mixture thickens slightly. You’ll see the cabbage and carrots starting to soften and mingle with the tomatoes — that’s when you know you’re on the right track.

Step 4: Pour in the Broth and Add Your Spices

Now it’s time for the broth. Pour in 8 cups of vegetable broth or chicken broth — whichever you prefer. If the vegetables aren’t fully submerged, don’t worry — they’ll settle down as the soup simmers.

Now for the fun part: seasoning! Add dried oregano, dried thyme, smoked paprika, salt, black pepper, and a pinch of red pepper flakes if you like a little kick.

Drop in the bay leaf, give everything a good stir, and bring the soup to a gentle boil over medium-high heat. Once it bubbles, reduce to low heat, cover the pot, and let it simmer for 30 to 60 minutes.

This is where patience pays off — the longer your Homemade Cabbage Soup simmers, the deeper and richer the flavor becomes.

(If you love soups that develop layers of flavor as they simmer, you might also enjoy my Easy Crockpot Vegetable Beef Soup — another hearty favorite that fills your home with that cozy, slow-cooked aroma.)

Step 5: Optional Add-Ins for a Hearty Twist

Want to make your Homemade Cabbage Soup even heartier? Here’s where you can add a little personal flair.

If you’re using cooked sausage (Italian, kielbasa, or even smoked turkey sausage), add it during the last 15 to 20 minutes of simmering. It’ll infuse the broth with its savory richness.

If you’d rather go the veggie route, add diced potatoes about 20 to 25 minutes before the soup is done. Make sure they’re small enough to cook through evenly. Yukon Gold or russet potatoes work beautifully — they add creaminess without overpowering the other vegetables.

(For another meaty twist, take a peek at my Homemade Cabbage Soup with Ground Beef. It’s a heartier cousin to this version, full of protein and old-fashioned flavor.)

Step 6: Add the Finishing Touches

Once the vegetables are tender and your kitchen smells like pure comfort, it’s time to finish things off.

Stir in 1 tablespoon of apple cider vinegar — this might seem small, but it’s the secret that brightens and balances the flavors. If you don’t have vinegar, a squeeze of fresh lemon juice works perfectly.

Now, give your soup a taste. Does it need a little more salt or a dash of pepper? Adjust to your liking — you’re the boss of your kitchen.

Remove the bay leaf, and ladle the Homemade Cabbage Soup into bowls. Top with fresh parsley, and if you’re feeling indulgent, add a spoonful of sour cream or a sprinkle of grated Parmesan cheese.

Serve it hot with a slice of crusty bread — because let’s be honest, half the joy of soup is dipping that bread into the broth.

Step 7: Let It Rest (Optional, but Worth It)

Here’s a little secret: Homemade Cabbage Soup tastes even better the next day. Letting it rest overnight gives the flavors a chance to blend and deepen. When you reheat it, you’ll notice it’s thicker, richer, and even more satisfying.

Step 8: Serve and Savor

Once it’s ready, serve it steaming hot with a side salad or toasted bread. Sit down, take that first spoonful, and let the warmth settle in — you’ve just made a pot of pure comfort.

And if you enjoyed making this, you’ll absolutely adore my Tuscan White Bean Soup Recipe — it shares the same cozy charm but with a Mediterranean twist.

Bonus Tip: Make It a Slow Cooker Homemade Cabbage Soup

If your day’s packed and you’d rather let dinner take care of itself, this recipe adapts beautifully for a slow cooker. Just sauté the onion and garlic first, then toss everything (except the vinegar and parsley) into your crockpot.

Cook on Low for 6–8 hours or High for 3–4 hours. Add the vinegar and parsley just before serving. You’ll come home to a house that smells like you’ve been cooking all day — without the effort.

(For more slow cooker comfort, try my Slow Cooker Green Enchiladas Chicken Soup — it’s a family favorite with a creamy, tangy twist.)

Closing Thought on Cooking

Cooking Homemade Cabbage Soup isn’t just about feeding your family — it’s about slowing down, letting the ingredients work their quiet magic, and creating something nourishing from simple things. The humble cabbage transforms here — it softens, sweetens, and turns into a meal that feels like home.

Tips and Tricks for the Perfect Homemade Cabbage Soup

1. Don’t skip the vinegar. It balances everything beautifully.
2. Add sausage or beans if you want extra protein.
3. Use fresh herbs right before serving for a pop of flavor.
4. Double the batch — it freezes like a dream.
5. Got leftovers? Add cooked rice or pasta for a brand-new meal the next day.

Storage and Reheating

• Refrigerate: Keeps up to 5 days in an airtight container.
• Freeze: Store in freezer-safe bags or containers for up to 3 months.
• Reheat: Thaw overnight and warm gently on the stove. Add a splash of broth if it’s thickened.

FAQs

Can I make this in a slow cooker?
Absolutely! Just sauté your onions and garlic first, then add everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Is this Homemade Cabbage Soup healthy?
Yes — it’s naturally low in calories, packed with fiber, and full of vitamins from all those veggies.

Can I use red cabbage instead of green?
You can, but it will give your soup a purplish tint — still delicious, just a bit different in color.

Conclusion

There’s something timeless about a steaming bowl of Homemade Cabbage Soup. It’s humble, comforting, and full of real flavor — the kind of meal that makes your kitchen smell amazing and your heart feel full. So next time you need an easy weeknight dinner or a little comfort on a cold day, grab that head of cabbage and let this soup work its magic.

And if you love cabbage-based comfort foods, don’t miss my Unstuffed Cabbage Rolls Recipe.

Now go ladle yourself a bowl — you’ve earned it.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.

Cabbage Soup Recipe That Warms the Soul (and Cleans Out the Fridge!)

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• Author: Veronica Taylor
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This comforting and flavorful Cabbage Soup is packed with vegetables, herbs, and optional sausage or potatoes for a hearty, wholesome meal perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium head of green cabbage, cored and shredded
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 (28 ounce) can crushed tomatoes
• 8 cups vegetable broth (or chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• Fresh parsley, chopped (for garnish)
• Optional: Cooked sausage, diced (Italian or kielbasa)
• Optional: Diced potatoes (russet or Yukon gold)

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Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat until shimmering.

2. Add the chopped onion and cook for 5–7 minutes until softened and translucent.

3. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Add the shredded cabbage, carrots, and celery. Stir to combine and cook for 5–7 minutes until slightly softened.

5. Pour in the crushed tomatoes and stir well to combine.

6. Add the broth, making sure all vegetables are submerged. Add more if needed.

7. Stir in oregano, thyme, smoked paprika, red pepper flakes (if using), salt, and black pepper.

8. Add the bay leaf and bring the soup to a boil. Reduce heat, cover, and simmer for at least 30 minutes.

9. If using, add diced cooked sausage during the last 15–20 minutes of simmering.

10. If using, add diced potatoes during the last 20–25 minutes of simmering and cook until tender.

11. Stir in apple cider vinegar to finish. Taste and adjust seasoning as needed.

12. Remove the bay leaf before serving. Garnish with fresh chopped parsley.

Notes

To make this soup more filling, add cooked sausage or diced potatoes.

Lemon juice can be used in place of apple cider vinegar for acidity.

Leftovers store well in the fridge for up to 5 days or can be frozen for later use.

Garnish with sour cream or Parmesan for added richness.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 7g
• Sodium: 650mg
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Cabbage Soup, healthy soup, vegetable soup, low carb soup, hearty cabbage soup