Cabbage Soup

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, our kitchen heats things up with Ultimate Slow Cooker Pot Roast, Slow Cooker Vegetable Beef Soup, and Ultimate Slow Cooker Beef Stew!

Cabbage SoupCABBAGE SOUP

Cabbage Soup is a savory vegetable soup made with carrots, celery, onions, cabbage, diced tomato and spices. I’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 my favorite part is that it’s totally inexpensive and super easy to make. I like to serve it with freshly made bread or dinner rolls, and sometimes I’ll cut up leftover rotisserie chicken and throw that in there, too.

If I’m having this for lunch, I’ll serve it with some crackers or breadsticks and a simple salad. You can also sub the chicken broth for vegetable broth if you’re serving this to a vegetarian.

HOW LONG DOES CABBAGE SOUP LAST?

Cabbage soup will last for 4-5 days in the refrigerator, when sealed tightly. My family will have this for dinner and pack a few lunches, then I’ll freeze whatever is leftover for another day.

HOW DO YOU FREEZE CABBAGE SOUP?

I always make a double batch of this cabbage soup recipe so I can freeze half of it for a quick dinner another night. Let it cool completely before putting it into an airtight container and freezing. This will keep for about 2-3 months.

MORE CABBAGE RECIPES

Cabbage Soup in a ladle

HOW TO MAKE CABBAGE SOUP IN THE SLOW COOKER

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!

HOW TO MAKE CABBAGE SOUP IN THE INSTANT POT

Add everything to the instant pot and stir. Lock the lid and set on high for a total time of 10 minutes, then let the pot naturally release, about another 15-20 minutes.

If you want some extra flavor, you can use the saute function for the onion, garlic, and spices before adding the other ingredients, but this is not mandatory.

WHAT TO SERVE WITH CABBAGE SOUP

TIPS FOR MAKING CABBAGE SOUP

  • 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.
  • 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.
  • 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!
  • Add a packet of onion soup mix or Italian seasoning if you want more onion and herb flavor.
  • 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.
  • 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!
  • If you want the broth to be a little bit thicker, add 3-4 tablespoons of tomato paste and stir well.
  • For easier prep, use shredded cabbage and frozen vegetables.
  • If you want a sweet and savory soup, stir in 1-2 tablespoons of brown sugar.
  • This recipe is naturally dairy-free and gluten free (with gluten free broth)!

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 fine too
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper or to taste
  • 1/2 head cabbage chopped in 1 1/2" chunks
  • 4 carrots peeled and chopped
  • 2 stalks celery sliced thinly
  • 14.5 ounces stewed 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
Keyword: cabbage soup

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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. 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!

  2. 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!

  3. 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.

  4. 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

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

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

  7. 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!!!

  8. 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!

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

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