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!
Soup Variations and Tips
- Make it meaty. You can add shredded chicken, diced baked chicken breast, carnitas, pulled pork, or any ground meat such as ground chicken or ground beef. The list goes on!
- Add in a vegan protein. For a vegetarian option, you can add white beans, chickpeas, or lentils (just add a bit more broth for cooking).
- Load it up with extra vegetables. Whatever veggies you have on hand, toss them in! A few favorites I love adding are bell peppers, zucchini slices, or leafy greens such as kale or spinach.
- Make it heartier. For an even heartier soup, add in chopped potato chunks or cooked rice, similar to my stuffed pepper soup! You could even make the tomato broth thicker by stirring in tomato paste.
- Add more flavor. Add a dash of cayenne pepper or red pepper flakes for a touch of heat. And for a bigger herbal pop, add fresh rosemary and thyme.
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!
If you make this cabbage soup recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Le Creuset Dutch Oven My favorite enameled cast iron pot for ALL my soup recipes.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ cabbage, chopped
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth, depending how thick or brothy you'd like it
- 1 to 2 tablespoons lemon juice
- ÂĽ cup roughly chopped fresh parsley
- cracked black pepper, to taste
Instructions
- Cook the vegetables. Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4 to 5 minutes.
- Add the aromatics. Add the minced garlic and spices and stir for another minute.
- Add the cabbage and let it sweat for 5 minutes, stirring frequently.
- Let it simmer. Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
- Finish and serve. Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
Lisa’s 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.
- Cabbage soup variations: This is a soup where you can truly make it your own! Be sure to take a look at all the variations I have listed up top in the post
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted March 2021, but updated to include new photos and information for your benefit!
The recipe does not tell you how much cabbage to use in the soup. Can you please tell me. Thanks!
Hi Kathy – You can always find the full list of ingredients in the recipe card, which is towards the bottom of the post. You can also click the “jump to recipe” button at the top, and it will take you straight there! But, you’ll need half a cabbage :)
I made the soup and my family and I love it. Is perfect for a chilly day,or a rainy day. I add fresh basil to the soup🍲
And enhanced the flavor.
Glad this cabbage soup hit the spot on a cold winter day, Luisa!
I used tomato paste and celery salt and celery flakes (since I didn’t have tomatoes and celery) and this was insanely delicious! Usually I try recipes and they’re trash! This recipe was well thought out and it tasted like a chef’s classic recipe! I used bouillon cubes and water (in lieu of vegan chicken stock)! Again thanks for a really authentic recipe and experience!
Thrilled to hear you loved this cabbage soup, Charity! Enjoy :)
So easy and delicious!!!
Thrilled you loved this cabbage soup, Tami!
Obsessed with this soup, so easy and feels so healthy. I think my my only addition was adding a can of cannellini beans and a little more lemony. Thank you!! 🥣
Love the cannellini beans addition! Enjoy, Mia :)
Yummy!!!!
Husband needs meat, so I added ground beef. So so good!!
Glad you both loved this cabbage soup, Beth!
Could you use the pre-cut shredded triple coleslaw mix in place of the whole head of cabbage?
Hi Diane – Yes, that’s fine!
I made this soup last night to which I added two sweet potatoes and some nothern beans to make it very hearty.. it is cold here in the NM mountains🥶
And it was sooooo delicious ! Thank you Lisađź’źđź’•
Happy to hear this was perfect for chilly nights, Christine!
I enjoyed making it and it was easy and tasty
Glad you loved this cabbage soup, Judy!
First time ever having cabbage soup. I was surprised and amazed. This was so delicious! We fixed this with three links of hot Italian sausage, sliced, added some Yukon gold potatoes, and some sliced zucchini. First time we ate it, we paired with BLTs. A couple of days later, we served to my in-laws. On our Sunday night dinner and had it with grilled cheese sandwiches. This will definitely be on our go to list. Looking forward to trying your other soups, as well as many of your recipes, which we love as well.
What a great way to beef up this cabbage soup! Enjoy, Cory :)
Curious about lemon juice. Does it make a difference in taste? Just made a big pot minus the juice. Can’t wait to try it. Smells so good. I may even grate some Italian cheese on each bowl right before serving. Being Italian, my husband has to have his cheese.
The lemon juice adds a little punch of brightness, that I think rounds out the flavors. So I love it, but if you leave it off it’s still a delicious cabbage soup. And I hear you on the cheese, haha!
Excellent soup, very tasty and warming. I did add a ham bone and simmered it all in my crock pot.
Love the idea of adding a ham bone! Enjoy, Gerard.
This is our go to recipe for a weekend of quick comfort soup up here in the north. I usually make cabbage soup in the morning. I do add a can of rinsed white beans for protein. As we are doing chores in the bitter cold we come into eat this nourishing, warm and delicious soup throughout the day. I have a family of 4 very picky eaters and all agree this is a favorite with a sprinkle of parmesan on top!
Hi Traci – Glad this cabbage soup satisfies all the picky eaters! That’s always good to know :)
We tried this recipe during the holiday on a cold, rainy day. it was a perfect time to cuddle in front of the fireplace and enjoy this wonderful soup. We wanted a simple, quick, easy to prepare soup in which we could regulate the salt content but still have lots of flavor. This recipe was perfect for the occasion. Thank you so much!!!!
Nothing like warming up with cabbage soup on a cold day! Enjoy Julie :)
Soooo much flavor! Followed the recipe exactly and added browned, sliced German bratwurst (Hubby needs meat).I will definitely put this soup in our Winter rotation!
Bratwurst sounds amazing in this! Enjoy, Kimberly.
Best cabbage soup I’ve made in a long time. I was feeling under the weather and made a batch of this wow. Very yummy. The broth was warming and easy on my tummy. The veggie I used regular cabbage and napa. As well as carrots,celery, and oinion and garlic. I also add a tiny bit of ginger. Thank you. Next to chicken soup this will be on my winter menu.
Hi Nancy – I’m happy you love both my chicken soup and cabbage soup recipes! They’re a winning winter duo. :)
I have to admit that I didn’t care for it right off the stove top. But the next day I heated a bowl up and wow. What a difference. I did add beer brats boiled them in the vegetable broth. Cut brats in pieces and used that same broth in the soup. Will definitely use it on my winter rotation.
Glad this ended up being incredibly delicious, Kathy!
Superb!
I made it as written.
Happy to hear you loved this cabbage soup, Judy!
This is delicious. The texture of the cabbage is the right amount of hardy and tender. Sometimes I add shredded chicken. And sometimes I add in extra spices including cayenne, dash of chili powder, or cumin.
I’m so glad you’re loving this cabbage soup, Yesenia!
Would fresh ginger be ok in this soup? If so. How much
Hi Kathi – yes, freshly grated ginger would be great! I’d recommend starting at just a teaspoon or so, then testing and seeing if you’d like to add more. Enjoy!
Made this soup tonight along with the Mediterranean Chickpea salad and not only was this soup super easy to prepare and cook, it went great with the salad. the flavor is very unique and it will be made again and again! I might add shrimp for extra protein.
The perfect soup and salad combination! Enjoy, Jeri.
2nd time in three weeks I made this soup.I added 1lb of 93% fat free ground Turkey.Everyone loved it.
Love the ground turkey addition! Enjoy, Mike.
So darn yummy! Glad I doubled it to use up a whole head of cabbage. My husband and grown daughter loved it too. I think cabbage soup was a Weight Watcher suggestion back in the day. Definitely satisfying and so healthy. I need to clean up my act after the holidays so this fit the ticket!
Thrilled to hear everyone loved this cabbage soup, Connie!
Great. Looking forward to trying your other recipes
Excited to see what you make next, Douglas!
Why the lemon and/or is it necessary for recipe? Asking because I want to make this, but do not have any lemon on hand.
Hi Vicki – the lemon adds a touch of brightness to the soup. If you don’t have it, you can still make it without it. Enjoy!
Great soup , restaurant worthy .
Glad you’re loving this cabbage soup, Jayne!
Dinner tonight, wifeee & I on a program.
Looks simple enough.
Introduced to this soup several years ago, your recipe is a new one.
Thank You
Glad you both loved this cabbage soup, Johnny!