Cabbage Soup

Cabbage soup ticks all the boxes for comforting, healthy, and low-calorie. But don’t let its simplicity fool you — the blend of sliced cabbage, mirepoix vegetables, diced tomatoes, vegetable broth, and herbs is plenty flavorful with room to make it your own.

The Cabbage Soup I Always Make—Here’s Why

When soup season hits, this cabbage soup recipe is one of the first meals I make. It’s a bit simpler than my lentil soup or vegetable soup, but just as cozy and flavorful—and it really lets the cabbage shine. If you didn’t know, cabbage is a nutritional powerhouse and one of my favorite anti-inflammatory, low-carb veggies to keep in rotation. So when I’m not making sautéed cabbage or roasted cabbage steaks, you’ll always find a bowl of cabbage soup somewhere on my meal plan. Here are a few more reasons why I make this soup often: 

• It’s made in just 30 minutes. Everything cooks in one pot, and after a quick simmer, you’ve got a delicious bowl ready to enjoy. It’s one of the best soup recipes to keep up your sleeves during the cold winter months!
• It’s a budget-friendly meal. Between the veggies, canned goods, and herbs, this soup is light on the wallet, but big on flavor. It’s proof that you don’t need to spend a lot to make something hearty and satisfying.
• It’s extremely adaptable. This soup is light, but there are endless ways to make it as hearty as you want, whether it’s adding ground meat, plant-based proteins, extra veggies, or different spices. I’ve got more ideas below!

Cabbage Soup Ingredients

• Cabbage: Green cabbage is best for its tenderness and sweetness when cooked, especially in soups. And if you want to use napa cabbage, that works too, but the leaves might wilt a bit more.
• Mirepoix Vegetables: A classic base of chopped white onion, celery, and carrot brings depth and nourishment to the soup. 
• Diced Tomatoes: I use regular diced tomatoes, but for a little smoky flavor, fire-roasted tomatoes are a fantastic option. 
• Garlic and Herbs: Two cloves of garlic are enough, but if you’re anything like me and love the punch of garlic, feel free to add a bit more! And for herbs, I’m using a fragrant mix of dried oregano, basil, and fresh parsley.
• Vegetable Broth: The recipe calls for 4 cups of vegetable broth, but if you prefer a more brothy soup, feel free to add extra. You could also use chicken broth for added flavor.

Find the printable recipe with measurements below.

Health Benefits Of Cabbage

Not only is this cruciferous vegetable easy on the wallet, but it’s chock-full of health benefits! The list is pretty extensive, but here are a few notes that highlight why everyone raves about cabbage:

• Jam-packed with nutrients: These leaves have a mighty dose of Vitamin C (which is a great immune booster), along with fiber, potassium, magnesium, and a variety of other nutrients.
• Loaded with antioxidants: Aside from Vitamin C and manganese, cabbage really shines with phytonutrients, which are natural compounds that help prevent damage to your body’s cells.
• An anti-inflammatory superstar: With its strong anti-inflammatory agents such as sulforaphane and glutamine, cabbage can reduce irritation, pain, fever, and other bodily disorders.
• Great for digestion: Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, in a good way. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar.
• Helps with weight loss: Because cabbage is low in calories, the “cabbage soup diet” has been known to help shed a few pounds. But…you know I’m not a fan of detox diets and quick fixes. Your body still needs more nutrients from other foods. So just enjoy this soup for the vegetarian goodness that it offers.

How To Make The Best Cabbage Soup

Sauté the veggies. In a large pot, sauté the diced onions, carrot, and celery for about 5 minutes, until slightly softened. Then, stir in the fresh garlic and spices until fragrant.

Load up the cabbage. Toss in the cabbage and let it sweat for about 5 minutes while stirring frequently. The leaves should become nice and soft. 

Add the rest and simmer. Pour in the vegetable broth and diced tomatoes, and let the soup simmer uncovered for about 10 minutes until the veggies soften.

Add the final touches. Remove the pot from heat, stir in fresh lemon juice, parsley, cracked black pepper, and it’s ready for serving!

Storage Tips

• To store for the week: Let the soup cool before storing it in an airtight container. It will stay good for 4 to 5 days in the fridge.
• To freeze for later: I love keeping a few servings stored in my freezer, especially in this Souper Cubes tray. It will stay good for up to 3 months in the freezer.
• How to reheat: First, thaw the soup overnight in the fridge. Then reheat on the stovetop or add one serving to a bowl and microwave for about 2 minutes. If you forgot to thaw, that’s okay, it’ll be fine going straight into the microwave from frozen as well. Just cook until it’s warmed through.

More Cabbage Recipes

• Coleslaw: Everyone’s favorite coleslaw recipe!
• Fried Cabbage: My personal favorite cabbage side dish.
• Pulled Pork, Cabbage, and Arugula Salad: A great way to add fresh cabbage to your salad.
• Warm Sweet Potato Noodles, Cabbage, and Lentil Salad: A loaded, veggie-heavy salad to enjoy this winter.
• Or browse through my list of cabbage recipes or soup recipes for more ideas!

Recipe originally posted March 2021, but updated to include new photos and information for your benefit!