There’s just something about cabbage soup that feels like coming home after a long, chilly day. It’s warm, hearty, and wholesome, yet light enough that you don’t feel weighed down. Growing up in Texas, I remember big pots of soup simmering away on the stove—my grandmother swore by cabbage soup whenever one of us was under the weather. Now, in New York, I love making it for my own family, especially when the fall winds start sneaking through the windows.
This version of cabbage soup is packed with flavor (goodbye bland, watery broth!) and is as nourishing as it is affordable. And the best part? It’s a one-pot wonder. Busy moms, grandparents, or anyone who hates doing dishes—this one’s for you.
Table of Contents
Why You’ll Love This Cabbage Soup
- Comfort in a bowl – It makes your kitchen smell amazing and fills you with warmth.
- Healthy yet hearty – Low in calories, but packed with vegetables, vitamins, and flavor.
- Budget-friendly – Cabbage and pantry veggies stretch your dollar further than takeout.
- Customizable – Add sausage, potatoes, or keep it simple and plant-based.
If you loved my slow cooker unstuffed cabbage rolls, this soup will quickly earn a place on your family’s menu too.
What Does Cabbage Soup Taste Like?
Don’t let the humble cabbage fool you—once simmered, it becomes sweet and tender. The tomatoes add a rich base, the herbs bring depth, and the optional smoked paprika gives just the right amount of warmth. Think cozy, savory, and just a little tangy (thank you, apple cider vinegar). Each spoonful tastes like a hug.
Ingredients You’ll Need for the Best Cabbage Soup
One of the things I adore about cabbage soup is how it turns the simplest, most affordable ingredients into something that feels downright comforting. You don’t need anything fancy—just a few fresh vegetables, a good broth, and some pantry spices. The beauty of this recipe is that it’s flexible, so you can make it your own depending on what’s in your fridge.
Here’s what you’ll need:
- Olive oil – A tablespoon is all it takes to sauté the onion and garlic, which creates the savory base for your soup.
- Onion – One large onion, chopped. This adds sweetness and depth as it cooks down.
- Garlic – Two cloves, minced. Garlic gives the broth that irresistible aroma and flavor.
- Green cabbage – One medium head, cored and shredded. The cabbage softens as it simmers, becoming tender and slightly sweet.
- Carrots – Two, peeled and diced. They balance the tanginess of the tomatoes with natural sweetness.
- Celery – Two stalks, diced. Celery gives the soup a gentle crunch and freshness.
- Crushed tomatoes – A 28-ounce can. They provide richness and body to the broth.
- Vegetable or chicken broth – Eight cups. Use vegetable broth for a vegetarian-friendly soup, or chicken broth if you want a heartier, savory depth.
- Herbs and spices – Dried oregano, thyme, smoked paprika, and a pinch of red pepper flakes if you like a little kick.
- Bay leaf – Adds an earthy, subtle flavor that brings everything together.
- Apple cider vinegar – Just a tablespoon at the end to brighten the flavors.
- Fresh parsley – Chopped and sprinkled on top for a vibrant finish.
Optional Add-Ins
- Potatoes – Russet or Yukon gold, diced. They make the soup thicker and more filling.
- Cooked sausage – Italian sausage or kielbasa is especially delicious if you want to turn your cabbage soup into a heartier main meal.
I love how versatile this list is. If you’ve ever tried my slow cooker potato leek soup, you know how much flavor simple vegetables can create when they simmer together. The same goes here—these ingredients may look humble, but they pack a punch once they hit the pot.
How to Make Cabbage Soup (Step by Step)
Making cabbage soup is as easy as it gets—you’re basically building layers of flavor in one pot. I’ll walk you through it step by step so that even if this is your very first time making homemade soup, you’ll feel confident and excited.
Step 1: Start with the aromatics
Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the chopped onion and cook for about 5–7 minutes until it becomes soft, sweet, and golden. Stir occasionally so it doesn’t burn. This is your flavor foundation.
Now, toss in the minced garlic and cook for about 1 minute until fragrant. Be careful—garlic can turn bitter if it browns too much.
Step 2: Add the base vegetables
Next, stir in the diced carrots, celery, and shredded cabbage. Let these cook together for 5 minutes, stirring often. At this stage, the cabbage will start to soften, and you’ll already notice the kitchen smelling incredible.
Step 3: Build the broth
Pour in the crushed tomatoes and the broth (vegetable or chicken, your choice). Add oregano, thyme, smoked paprika, red pepper flakes (if you like a little heat), the bay leaf, plus a good pinch of salt and black pepper. Stir everything together well. The spices are what turn this from “just soup” into the best cabbage soup.
Step 4: Simmer low and slow
Bring the pot to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for about 30 minutes. During this time, the cabbage will become silky and sweet, the carrots tender, and the broth infused with all those delicious herbs.
This step is what transforms simple ingredients into something magical—very similar to the way my slow cooker taco soup becomes so flavorful after a long simmer.
Step 5: Finish with brightness
Once the vegetables are tender, stir in a tablespoon of apple cider vinegar. This little splash cuts through the richness and gives your cabbage soup a fresh, tangy lift. Taste and adjust the seasoning—add more salt or pepper if needed.
Step 6: Serve and enjoy
Remove the bay leaf and ladle the soup into bowls. Sprinkle with chopped fresh parsley for a pop of color and freshness. Serve it with a slice of crusty bread or even over rice for a filling, budget-friendly dinner.
Optional: If you decided to add potatoes or cooked sausage, make sure they’re fully tender and warmed through before serving. The sausage adds a smoky, hearty flavor, while the potatoes make it extra cozy and satisfying.
Tips and Tricks for Perfect Cabbage Soup
- Don’t rush the simmer – The longer it cooks, the more the flavors mingle.
- Add protein – For a heartier meal, toss in sausage, chicken, or beans.
- Spice it up – A pinch of chili flakes adds a gentle kick.
- Make it ahead – This soup tastes even better the next day.
- Pair it smart – Try it with grilled cheese or even over rice for a filling dinner.
Storage
- Fridge: Keeps well for up to 4 days in an airtight container.
- Freezer: Freeze in portions for up to 3 months. Reheat on the stove for best texture.
FAQs
Can I make this cabbage soup in a slow cooker?
Absolutely! Sauté the onions and garlic first, then transfer everything into your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4.
Can I use red cabbage instead of green?
Yes, but keep in mind it’ll change the color and taste slightly—still delicious, just earthier.
How do I thicken cabbage soup?
Add diced potatoes—they release starch as they cook and make the broth thicker.
Conclusion
This cabbage soup is the kind of recipe you’ll find yourself coming back to again and again. It’s easy, comforting, and wholesome—exactly what busy families need. Whether you serve it on a weeknight or make a big pot for Sunday meal prep, it’s bound to become a new favorite at your table.
If you give it a try, I’d love to hear how your family liked it. Leave a comment, rate the recipe, or tag me when you share it online—I can’t wait to see your bowls of goodness!
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Best Cabbage Soup: A Delicious, Healthy, and Budget-Friendly Comfort Food
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Best Cabbage Soup is a hearty, comforting, and healthy one-pot meal that transforms humble ingredients into a rich and flavorful soup. Perfect for chilly days and packed with vegetables and herbs.
Ingredients
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 work well)
Optional: Diced potatoes (russet or Yukon gold)
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.
2. Add the chopped onion and cook until softened and translucent, about 5–7 minutes, stirring occasionally.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the shredded cabbage, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
5. Add the crushed tomatoes, vegetable broth, oregano, thyme, smoked paprika, red pepper flakes (if using), salt, pepper, and bay leaf. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let simmer for 25–30 minutes, or until the vegetables are tender.
7. If using, stir in diced cooked sausage or potatoes and simmer for an additional 10 minutes.
8. Remove the bay leaf and stir in the apple cider vinegar.
9. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
For a heartier version, add cooked sausage or diced potatoes.
This soup stores well and tastes even better the next day.
Freeze in airtight containers for up to 2 months.
This recipe is naturally gluten-free and can be made vegan or vegetarian depending on broth and optional ingredients used.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 9g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Cabbage Soup, healthy cabbage soup, best cabbage soup, vegetable soup
