Hey folks! Today, I’m sharing one of my all-time favorite comfort dishes: cabbage soup. You know those days when you peek into your fridge and think, “What can I whip up with what I have?” This soup is your answer! It’s like a cozy hug in a bowl, perfect for chilly evenings or when you’re simply craving something wholesome.
I remember a snowy afternoon last winter when the kids came home soaked from building their epic snow fort. Nothing warmed them up faster than this soup simmering on the stove, with its hearty veggies and savory aroma filling the house. And honestly, it made me feel like I had my life together—at least for that one meal!
Check out my equally comforting chicken noodle soup recipe for another warming bowl of goodness.
Why you’ll love this recipe
This cabbage soup is the epitome of easy and delicious. It’s packed with nutritious veggies like cabbage, carrots, and celery. Plus, it’s versatile—throw in some sausage or potatoes if you’re feeling it.
The magic happens when it’s simmering away, transforming humble ingredients into a flavorful, satisfying meal. Not to mention, it’s budget-friendly and makes enough for leftovers. Who doesn’t love warming up to a bowl of soup during the week?
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)
Step-by-step instructions
Prepare the base
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Toss in the minced garlic for that wonderful aroma, cooking for just another minute.
Add the veggies
Introduce the shredded cabbage, diced carrots, and celery into your pot. Stir everything well, letting these veggies cook with the onions and garlic for 5-7 minutes until they start to soften a bit.
Bring it together
Pour in the crushed tomatoes, giving everything a good stir to combine. Add in your choice of broth—vegetable or chicken, both work great. Mix in the oregano, thyme, smoked paprika, red pepper flakes if using, and don’t forget a pinch of salt and pepper. Drop in the bay leaf, too.
Simmer away
Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, up to an hour if you have the time. Stir occasionally, letting all those flavors meld together.
Final touches
If you’re adding sausage or potatoes, this is the time. Mix in the diced sausage during the last 15-20 minutes of simmering, or the potatoes during the last 20-25 minutes. Finally, stir in the apple cider vinegar, adjust the seasoning if needed, and don’t forget to fish out the bay leaf before serving!
Recipe tips & variations
For an extra kick, feel free to add more red pepper flakes. Want it more filling? Potatoes or beans are great options. For a protein punch, cooked chicken cubes or sausage work perfectly. Trying to keep it plant-based? Replace all the broth with vegetable broth and enjoy!
Storage & reheating
Leftovers are a blessing with this soup! Cool it completely before storing it in an airtight container in the fridge for up to 5 days. To reheat, simply warm it up on the stove over medium heat or microwave individual portions. Pro tip: soups usually taste even better the next day!
FAQs
1. Can I freeze cabbage soup?
Yes, you can! Let it cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
2. What can I serve with cabbage soup?
A crusty piece of bread or a side of cornbread pairs beautifully with this soup. A simple side salad would complement it nicely too.
3. How can I make it spicier?
Add extra red pepper flakes or a dash of hot sauce to amp up the heat.
4. Can I use red cabbage instead of green?
Absolutely, red cabbage will give a slightly different (but delicious) flavor and a vibrant color twist.
Recipes you may like
Looking for more soup inspiration? Check out these recipes:
- Vegetarian Soup Dumplings: A Step-by-Step Guide to Delicious Dumpling Perfection
- Vegetarian Beef Stroganoff with Mushrooms: A Hearty and Filling Dish
Whether you’re battling cold weather or just need a nourishing meal, this cabbage soup promises to deliver warmth and comfort. Enjoy every savory spoonful!
Cabbage Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delicious and easy cabbage soup packed with nutritious veggies. Perfect for chilly evenings.
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
- Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Toss in the minced garlic for that wonderful aroma, cooking for just another minute.
- Introduce the shredded cabbage, diced carrots, and celery into your pot. Stir everything well, letting these veggies cook with the onions and garlic for 5-7 minutes until they start to soften a bit.
- Pour in the crushed tomatoes, giving everything a good stir to combine. Add in your choice of broth—vegetable or chicken, both work great. Mix in the oregano, thyme, smoked paprika, red pepper flakes if using, and don’t forget a pinch of salt and pepper. Drop in the bay leaf, too.
- Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, up to an hour if you have the time. Stir occasionally, letting all those flavors meld together.
- If you’re adding sausage or potatoes, this is the time. Mix in the diced sausage during the last 15-20 minutes of simmering, or the potatoes during the last 20-25 minutes. Finally, stir in the apple cider vinegar, adjust the seasoning if needed, and don’t forget to fish out the bay leaf before serving!
Notes
- For an extra kick, feel free to add more red pepper flakes.
- Want it more filling? Potatoes or beans are great options.
- For a protein punch, cooked chicken cubes or sausage work perfectly.
- Trying to keep it plant-based? Replace all the broth with vegetable broth and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg