Classic Cabbage Soup is a simple, hearty dish packed with tender cabbage, carrots, onions, and a flavorful broth that feels soothing and satisfying. It’s the kind of soup that warms you up on a chilly day without feeling heavy. The fresh veggies and herbs come together in a way that’s both light and comforting, making it a great go-to for any time you want something healthy and easy.
I love making this soup because it’s easy to throw together with just a handful of ingredients, and it fills the house with such a cozy, inviting smell. One tip I always keep in mind is to let it simmer slowly so the flavors really get to know each other — that’s when the magic happens. It’s also a great way to sneak more veggies into your meal without any fuss.
When I serve this soup, I usually pair it with a crusty piece of bread or a simple sandwich, making the meal feel complete. It’s the kind of dinner that feels like a warm hug, perfect for eating while curled up with a good book or sharing stories with family. This cabbage soup reminds me how simple ingredients can make a really satisfying and wholesome meal.
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Key Ingredients & Substitutions
Cabbage: The star of this soup, cabbage adds a nice texture and mild taste. Green cabbage works well, but you can swap in savoy or Napa cabbage for a slightly sweeter, more tender option.
Vegetable Broth: I use vegetable broth for a lighter flavor, but chicken broth adds richness if you prefer it. If broth isn’t available, water with some extra seasoning will work in a pinch.
Diced Tomatoes: These add some acidity and deepen the soup’s flavor. Use fresh tomatoes chopped finely if canned aren’t on hand, or swap with tomato sauce for a smoother texture.
Herbs & Spices: Thyme and basil bring an earthy, warm note. Feel free to add a bay leaf while simmering or use Italian seasoning if that’s easier.
How Can I Make the Vegetables Tender but Not Mushy?
Getting the right texture means cooking with care. Here’s how I do it:
- Sauté the onions first until soft and translucent—this builds a flavorful base.
- Add carrots and celery and cook for a few minutes longer to soften before adding broth.
- Simmer the soup gently on low heat; this cooks the cabbage and vegetables slowly, so they soften without turning into mush.
- Keep the soup uncovered to let some liquid evaporate and concentrate the flavors.
Check the vegetables near the end and remove from heat once they’re tender but still hold their shape for the best results.
Equipment You’ll Need
- Large pot – perfect for cooking all the veggies and broth together evenly.
- Sharp knife – makes chopping cabbage and other vegetables quick and safe.
- Cutting board – gives you a sturdy surface to prep all your fresh ingredients.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Ladle – helps serve the hot soup without any mess.
Flavor Variations & Add-Ins
- Add cooked sausage or diced ham for a meaty twist that adds richness to the broth.
- Include chopped potatoes or white beans to make the soup heartier and more filling.
- Swap fresh herbs like dill or parsley for a fresh, bright finish that lifts the flavors.
- Stir in a pinch of crushed red pepper flakes if you like a little heat to warm things up.
Classic Cabbage Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups vegetable broth (or chicken broth)
- 1 small head green cabbage, chopped (about 6 cups)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and roughly 40 minutes for cooking and simmering. So, plan for around 55 minutes in total to get a delicious, hearty cabbage soup ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook it for 3-4 minutes until it becomes soft and translucent. This creates a flavorful base for your soup.
2. Cook the Vegetables:
Stir in the minced garlic, diced carrots, and celery. Cook everything together for about 5 minutes, until the vegetables begin to soften, releasing their flavors.
3. Add Broth and Cabbage:
Pour in the vegetable broth and bring it to a gentle boil. Then add the chopped cabbage, diced tomatoes with their juice, dried thyme, basil, paprika, salt, and pepper. Stir well to combine.
4. Simmer the Soup:
Reduce the heat to low and let the soup simmer uncovered for 30 to 40 minutes. Stir occasionally to help the cabbage and vegetables cook evenly and become tender but not mushy.
5. Final Touches:
Taste the soup and add more salt or pepper if you like. When it’s ready, ladle the soup into bowls and sprinkle fresh chopped parsley on top for a bright, fresh finish.
6. Serve and Enjoy:
Serve your classic cabbage soup hot, with crusty bread or your favorite sides to make it a cozy, comforting meal.
Can I Use Frozen Cabbage for This Soup?
Yes, you can use frozen cabbage! Just thaw it completely and drain any excess water before adding it to the soup to avoid extra liquid.
How Long Can I Store Leftover Cabbage Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup in a Slow Cooker?
Absolutely! Sauté the veggies first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
What Can I Substitute for Vegetable Broth?
If you don’t have vegetable broth, chicken broth or even water with a bit of seasoning will work just fine. Just adjust the salt to taste.
