Cabbage Soup

8 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Cabbage Soup is the PERFECT savory vegetable soup made with cabbage, tomato, carrots, celery, and spices, ready in under 45 minutes!

When it gets cold outside, heats things up with kitchen favorites like Ultimate Slow Cooker Pot Roast, the yummy Slow Cooker Vegetable Beef Soup, and the hearty Ultimate Slow Cooker Beef Stew!

Cabbage Soup

Cabbage Soup is a savory vegetable soup made with carrots, celery, onions, cabbage, diced tomato and spices. We’ve been making cabbage soup for years because it’s the perfect thing to make when it’s cold outside, plus you can do it in the slow cooker on days when you’re busy.

A lot of people make cabbage soup for weight loss because it’s low calorie, but one of the best parts is that it’s totally inexpensive and super easy to make Serve it with freshly made bread or dinner rolls, You can even cut up leftover Homemade Rotisserie Chicken and throw that in there, too.

If you’re having this for lunch, serve it with some crackers or breadsticks and a simple salad. You can also sub the chicken broth for vegetable broth if you’re needing this to be vegetarian style. Pro tip: make a double batch of this cabbage soup recipe so you can freeze half of it for a quick dinner another night!

For easy prep, cut up all of the vegetables used for one pot of this soup, wrap in a sealable bag and freeze. Then you just need to pull the bag out of the freezer and cook (or slow cook) with broth and spices! For even easier prep, use preshredded cabbage and precut frozen vegetables.

How to Make Cabbage Soup

Making Cabbage Soup is actually really simple! Some vegetables will be fried in a bit of oil to create a great flavor, and then a soup is created with the rest of the ingredients. Check it out! 

  • Step One: Fry the fragrant vegetables (garlic and onion) in some oil until translucent. 
  • Step Two: Add the rest of the ingredients into the pot and simmer for about a half hour.
  • Step Three: Serve hot with easy Garlic Bread or scrumptious Black Pepper Bacon Biscuits!

More Great Cabbage Recipes

Frequently Asked Questions

How can I make the soup a little thicker? 

If you want the broth to be a little bit thicker, add 3-4 tablespoons of tomato paste and stir well.

Is Cabbage Soup dairy free and gluten free? 

This recipe is naturally dairy-free and gluten free (with gluten free broth)!

What’s the difference between Cabbage Soup and Weight Loss Cabbage Soup? 

Good question! There are a lot of similarities between the two. The differences are in that the ingredients used are in different measurements. Plus, there’s a different blend of spices. But the biggest difference is that Weight Loss Cabbage Soup is not made with oil, like regular Cabbage Soup, so there’s less calories.

Should I use purple or green cabbage? 

While this recipe here is utilizing green cabbage, you can use purple (red) cabbage, or even a blended mix of both! 

Cabbage Soup in a ladle

Key Ingredients in Cabbage Soup

This is such a healthy and delicious soup, you’ll want to make it on a regular basis. The ingredients are pretty simple and everything can easily be found at your local grocery store! Check it out!

  • Cabbage: This recipe is calling for a half-head of green cabbage. You can use the preshredded stuff too. Make sure it’s the freshest you can find! 
  • Oil: Extra virgin olive oil (aka EVOO) is great for this. You can also use avocado oil or even coconut oil if you prefer. 
  • Seasoning: We are using simple thyme in this recipe. But you can use Italian blend or Herbes de Provence (an incredible french blend of dried herbs). 
  • Broth: Look for the low sodium chicken broth. Vegetable broth works great here too!
  • Carrots: Carrots add a hearty depth and non-sugary sweetness to the soup. Feel free to use orange, purple, and even yellow carrots! 
  • Celery: Just a couple of stalks will do. Make sure they are washed thoroughly as they can often have dirt stuck on them from the farm. 
  • Tomatoes: We’re using a 14.5oz can of stewed tomatoes here since it’s super easy. But if you prefer, you can dice up a cup of fresh tomatoes too! Fresh cut tomatoes work really well in the alternative slow cooker and pressure cooker options.

Alternative Cooking Methods for Cabbage Soup

  • Slow Cooker Cabbage Soup: Add all of the ingredients to the slow cooker and stir together. Set the cooker on low for eight hours, or on high for four hours. The soup is done when the vegetables are soft and your kitchen smells amazing. Pro tip: use a crock pot liner for virtually no clean up!
  • Instant Pot Cabbage Soup: Use the sauté function for the oil with onion, garlic, and spices for a few minutes before adding the other ingredients. Once it’s done sautéing, add everything to the instant pot and stir. Lock the lid and set pressure on high for a total time of 10 minutes, then let the pot naturally release, about another 15 minutes.

Variations on Cabbage Soup

  • Vegetable Additions: You can add more veggies to cabbage soup, like green beans, bell peppers, corn, broccoli, kale, spinach, or or cauliflower. If you add leafy greens, add them at the end just a few minutes before you serve, otherwise they’ll get mushy.
  • Pure Veg, Non-Veg: Add chicken or beef to this cabbage soup recipe if you want more protein, and rice or potatoes for more carbs. For a vegetarian protein option, use white beans or extra firm tofu cut into cubes.
  • Beef Cabbage Soup: If you’re making beef cabbage soup, use ¼ cup of red wine to deglaze the onions and simmer until reduced by half. Then follow the recipe as normal. I like to use ground beef, which is a lot like deconstructed cabbage rolls!
  • Italian Cabbage Soup: Add a packet of onion soup mix or Italian seasoning if you want more onion and herb flavor.
  • Spicy Cabbage Soup: Use a spoonful of hot sauce or a dash of cayenne pepper or red pepper flakes to add some spice to this cabbage soup recipe.
  • Sweet & Savory: If you want a sweet and savory soup, stir in 1-2 tablespoons of brown sugar.

How to Serve Cabbage Soup

More Hearty Soup Recipes

How to Store Cabbage Soup

  • Serve: Serve your soup nice and hot. Keep covered when not being served. Refrigerate within 2 hours. 
  • Store: Cabbage soup will last for 4-5 days in the refrigerator, when sealed tightly. You can have this for dinner, then pack a few lunches with it, then freeze whatever is leftover for another day.
  • Freeze: Let it cool completely before putting it into an airtight container and freezing. This will keep for about 2-3 months in the freezer. 
Easy Cabbage Soup

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Cabbage Soup

Cabbage Soup is the PERFECT savory vegetable soup made with cabbage, tomato, carrots, celery, and spices, ready in under 45 minutes!
Yield 8 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 tablespoons olive oil
  • 1/2 yellow onion , chopped
  • 2 cloves garlic , minced
  • 8 cups low sodium chicken broth (vegetable broth is fine too)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon coarse ground black pepper , or to taste
  • 1/2 head cabbage , chopped in 1 ½ inch chunks
  • 4 large carrots , peeled and chopped
  • 2 ribs celery , sliced thinly
  • 14.5 ounces stewed tomatoes (just under two cups fresh cut tomatoes)

Instructions

  • In a large pot add the olive oil over medium heat then add in the onions and garlic, onion and cook until the onions are see through, about 3-5 minutes.
  • Add in the broth, salt, pepper, thyme, cabbage, carrots, celery and tomatoes and simmer for 30 minutes.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 130kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 514mg | Potassium: 539mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5285IU | Vitamin C: 27.7mg | Calcium: 67mg | Iron: 1.6mg
Cabbage Soup in pot Pin 1

Photos used in a previous version of this post:

Healthy Cabbage Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This Cabbage soup recipe is a favorite in our home! We have this soup at least once or twice a month, sometimes more! I sometimes do variations of the recipe depending on the ingredients on hand..I have found that green cabbage works best for us . We like our cabbage aldente! Making a pot today! Thank you Sabrina for all your great recipes!

    1. You’re welcome Tina! Thanks so much for the great feedback and five star review!

  2. I added a half of green bell pepper to mine. Chopped up at medium chunks and a few extra seasonings I usually use in most dishes to my liking. Absolutely awesome! For some extra flavor I would suggest kimchi. It’s a cabbage puree spice. Not too much. Just for flavor and it’s really really good!

    1. Now there’s an idea! That certainly would spice up this soup significantly. Thanks for the great ideas and for the 5 star review Antonio!

    1. If you hover over the “Yield” bar it will change the recipe for service for 20 and then multiply from there! Hope it turns out for your crowd!

  3. This was amazing! I did a few substitutions with the herbs for what I had on hand (oregano instead of thyme and added basil, turmeric and ginger). Added chicken and yellow squash and used pearl onions instead of whole onion. My husband wouldn’t stop eating it. ?

  4. I have this numerous times, for myself and friends, and they cannot get enough of this hearty, healthy, low-calorie soup. Simple to make in one pot and has become a fan favorite.

    1. You’re welcome! Cabbage soup is healthy and comfort food all in one dish! Thanks for the 5 star rating 🙂

  5. How many packages of pre-shredded cabbage would equal the 1/2 head of cabbage? Looking for the easy way out. ??

    1. I wish I could give you a quick answer. Bags of shredded lettuce should have a serving size listed equal to a measurement on the back of the bag? If you go this route, Peggy, let us know how it turned out!

    2. I made this soup and it was delicious. On a cold day there is nothing better. I love cabbage soup and this version is a keeper

  6. Excellent recipe!! I added my leftover Easter ham, very good!! Also, I used spicy diced tomatoes instead if stewed and 3 diced potatoes. While family loved it!!

  7. Excellent recipe!! I added my leftover Easter ham, very good!! Also, I used spicy diced tomatoes. While family loved it!!

  8. How much Herbs De Province seasoning should I use if I want to use that? Or, if I want it to have more of an italian flavor, how much italian seasoning should I use?

    1. We love this dish. I would like to do this in the crockpot, how long on low would it need to be cooked for?

  9. SABRINA I HAVE A NEW PRINTER WITH A TANK. YOUR RECIPES ARE ALL PRINTING WITH A THICK BLACK BORDER 1/4 TO 1/2 INCH THICK. I LOVE YOUR RECIPES BUT WILL NOT BE ABLE TO PRINT THEM. CAN YOU TAKE A LOOK. THANK YOU.

  10. My family loves this. Being vegan it is a great way to use different vegetables and many kinds of spices

  11. I added some ground beef and potatoes. Also added some red pepper flakes. It’s wonderful and we all love it. I also considered making some rice and adding some rice to my bowel and then pour over the soup to make it more hearty.

  12. I made this for first time today and l loved it. It was quick and easy to make. I didn’t have stewed tomatoes in the house so I used diced and used th immersion blender to chop them up and bit. I also cooked it a little longer a they veggies were still a little too firm. Definitely in my soup rotation

  13. I made this tonight, it was very good. I did add green beans and some orange and red peppers. It did take longer than 30 minutes to cook, but worth waiting for. Plenty left over. I want to add some rotisserie chicken and maybe potatoes to it to make it more of a meal.

  14. I’m going to make this soup like do stuffed cabbage With cinnamon instead of brown sugar,no carrots and tomato soup

      1. Maria, I have found that using a cabbage that is leafy (more like lettuce) doesn’t work as well as green, firm cabbage! We like the cabbage cooked until it’s a little firm and serve! So honestly I think it depends on what you and your family like. I bought a leafy cabbage by accident, I won’t do that again! We will eat anything I cook, so I do keep or don’t keep, with recipes! Keeping the recipes that my family love, to make again! Enjoy your soup! ?

    1. Correct, 2 celery ribs not stalks. Thank you for bringing that to our attention, Al. The recipe has been corrected.

  15. This is amazing. I doubled it so I can freeze it too. I also used Basic Kitchens Turkey Stock (vegetarian lifestyle and hubby is anemic). The flavors are unbelievable.

      1. Hi Cyndi and Donna!
        Jumping in on your conversation to let you know you can freeze Cabbage Soup. Just let it cool completely before putting it into an airtight container and freezing. This will keep for about 2-3 months in the freezer. Let us know what you think of the recipe!

  16. Easy, healthy, filling, and tasty. I opted to add more salt because I like a slightly saltier soup, but this recipe is a winner. Thank you!

  17. I have made this recipe several times now in my Instant Pot. It’s great as is but most recently I added a 1/2 teaspoon of smoked paprika to give it some added flavour and cut back a bit on the salt. Thanks for a great recipe!

    1. Love this soup! Have made it several times. Used soup bones on one occasion & just as scrumptious!
      I also use a heaping tsp of better than boullion chicken & 1/2 a package of Knorr dry vegetable mix, just to ramp up the flavour even more! But it’s an absolute keeper ??

  18. Love the soup as does my family! I like to add some hot pepper flakes but otherwise this is perfect as written. This is remarkable because I alway tweak recipes :). It freezes really well too!

  19. We found this soup to be absolutely delicious! I did add a little red pepper flakes and zucchini since I had some to use up. You can add many different things which makes this a great go to recipe! I made it last week and I am making it again today!

  20. Just finished my first bowl (food container) of home made cauliflower soup. It didn’t exactly look to appetizing, but it tasted so good. Just curious as to what else to add. It was a basic stir fry, add a few basics, toss in the food processor and wala. It’s my lunch time (first meal of the day) not counting coffee. Actually I really want to know about the cabbage soup. Thanks.

  21. So I just came here to say what a fabulous and perfect and delicious recipe. I’ve only cooked this three times followed other recipes but there was just something about it. Well today I tried yours and it is phenomenal thank you for sharing really appreciate you

  22. It is impossible to believe that, as per this recipe, the veggies would be soft after only simmering for 30 min.

  23. It is impossible to believe that, as per this recipe, the carrots would be soft after only simmering for 30 min.

  24. I made the cabbage soup last night adding 1lb of ground beef and 1lb of ground Italian sausage, fresh basil and some red pepper and upped the servings to 16. Oh goodness, it was delicious!!!

        1. Well Sabrina, recipes are meant to be a guide not a brain transplant.

          Thank you for putting yourself out there and sharing your recipe for this delicious soup!

  25. I absolutely LOVE this soup. I use a whole head of cabbage, also add some potatoes and red pepper flakes. Sometimes I use Beef Better than Bullion to bolster the broth.
    It freezes beautifully. Just add garlic bread on the side!

  26. I cannot buy tinned ‘stewed tomatoes’ in my country. May I substitute tinned chopped tomatoes with the juice instead?

    1. This is the best cabbage soup ever and I grew up in a Polish household. My grandmother must be smiling. Thank you!!