Cabbage Soup

This post may contain affiliate links. Read my disclosure policy.

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 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.


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.


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.


Cabbage Soup in a ladle

Save Recipes
Create An Account & Save Recipes


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!


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.



  • 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 1/4 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

Pin This

Like this recipe? Save it to your Pinterest board now!




Cabbage Soup

4.99 from 70 votes
  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Course: Soup
  • Cuisine: American
  • Author: Sabrina Snyder

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


  • 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


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

  1. 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.

  2. Add in the broth, salt, pepper, thyme, cabbage, carrots, celery and tomatoes and simmer for 30 minutes.

Recipe Notes

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

Nutrition Information

Yield: 8 servings, Amount per serving: 130 calories, Calories: 130g, Carbohydrates: 13g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Sodium: 514mg, Potassium: 539mg, Fiber: 3g, Sugar: 5g, Vitamin A: 5285g, Vitamin C: 27.7g, Calcium: 67g, Iron: 1.6g

All images and text © for Dinner, then Dessert.

Keyword: cabbage soup

Healthy Cabbage Soup

Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. This is the best cabbage soup. I can eat the whole pot in two days if I allow myself. It is a perfect blend of ingredients. My In-Laws are elderly and they love when I share this soup>

  2. I just love cabbage in any way, shape or form. I’ve been making cabbage soup for a few yrs now. I like to tweak it by adding frozen green beans and sumtimes a little cooked barley. And I usually add a bit of tomato paste for that ‘extra’ tomato goodness/ taste

  3. Made it today with home made vegetable broth, added tomato paste, chilli flakes, potatoes and chick peas. Served with a dash of olive oil and lemon juice. It was delicious. Thanks for the recipe!

  4. How long would i cook it if i use the instantpot or pressure cooker? can i omit the garlic and if so, what would i put in it’s place?

    1. Use the saute function for the onions, celery, and carrots for about 5 minutes or until softened. Add the other ingredients and stir. Turn on the soup function and set it for 20 minutes. Use instant release once the 20 minutes is up. Once the pressure has released, stir and enjoy!

  5. Made this for my wife and I. As Sabrina suggested I added a meat. 1 lb of cooked mild Italian sausage.

    This is a great website by the way. I especially liked getting to the recipe quickly instead of having to read a lot of verbiage.

    I will be using the lamb stew recipe next.

  6. I followed the recipe almost exactly. I have to watch my salt so I left out the salt & substituted my frozen garden tomatoes & peppers for the stewed tomatoes & added a bay leaf.
    Really delicious & so easy

  7. I like this recipe so I gave it five stars but I strongly suggest reducing the water (it’s way too much), the salt ( since you have salt in the broth, even low sodium) and the pepper ( 1/4 teaspoon is enough).
    Great one for loosing weight!

    1. Great recipe.
      I love making soup.
      It warms the soul on cold days.
      Is there “EVER” a way to “mess up” soup on a cold day ?
      I’m no chef, but our family will NEVER starve.
      Thanks for the recipe.

    1. Wow, I have just finished making this and I am eating it right now as I type this at 12:50am. I have found so many recipes online but they all yield a lot. I’m so grateful that I found yours because this really hits the spot and I feel so good to finally be eating healthy again. Thank you so much for sharing this! I will be making this again! ?

  8. Very nice soup. I found this recipe looking for something to make with my left overs. I followed the recipe except for throwing in a few things from my fridge that I had on hand. I had two italian sausages so I broke those up and fried it along with the onion and garlic. I also had two Kale leaves so I threw those in chopped up of course. Also fresh parsley from my garden. Voila! Very tasty. Love soup on these cooler days.

    1. Sounds delicious! I love when you can clean out your fridge and make a hearty, yummy soup. Yay to not wasting food in your fridge! 🙂

  9. I love your recipe because it doesn’t have the usual green pepper, which I don’t like. I’m on a low salt diet so I take out the kosher salt and add salt free seasoning.

    1. I have to be careful with green pepper. Sometimes green pepper gives too much flavor. If I do add it in it is late In the cooking.

  10. Recipe says half a head of cabbage but cabbage heads come in all sizes. Can you tell me how many cups of chopped cabbage should be used?

      1. I love cabbage so I added more. I also put in yellow pepper, cauliflower and baby carrots. I used beef broth for something different. I used rosemary, thyme, cumin, and some garlic powder(love garlic). It was delicious!! I’ll be making it again for sure!! ?

  11. This is my go-to recipe lately! I just love it. I add two cans of garbanzo beans and slow cooked and shredded pork that I make in my ninja. Really filling and lasts me all week. My favorite side is a nice loaf of homemade beer bread!

  12. Delicious, easy and inexpensive – thank you! Sadly, but to my own personal benefit, I’m the only member of my family who likes cabbage soup! Made last night in the Instantpot. I like my cabbage soup on the spicy side – I added a little cumin, cayenne pepper, and Sriracha – just enough to make my nose run just a LITTLE bit 🙂

    What I’ll do next time: break up the stewed tomatoes, add some tomato paste to thicken it a little bit, and try some versions with cauliflower, ground beef and rice. Can’t wait to finish all the leftover so I can make it again.

  13. I LOVE cabbage soup! I always use this particular recipe as my base but I like to tweak pretty much any recipe I use! This time I used 5 c. of the Knorr tomato buillon w/chicken broth, which lends a little bit of spice and then 3 c. beef buillon broth. I also like to add in red pepper, leave out the thyme, and add cumin, extra garlic, and a little bit of lime juice! I prefer a little spicier, so I’ll add either cayenne or some hot sauce to my personal bowl =]

  14. Thank you so much for this recipe Sabrina! It’s lite, full of flavor, and super easy to prepare. My (very picky) husband went back for a third helping. A real winner! Will be adding this to my repertoire.

  15. This was so good. I made it with frozen meatballs and used your suggestion for adding beef, which was to add red wine, and I used a little brown sugar also. I threw in half a green pepper I had left over, and added marjoram, a bay leaf, and a teaspoon of onion soup mix. I cooked it a little bit longer, about 40 minutes, since my veg needed a little more time.

    The final result was rich, sweet, and delicious! Thank you so much for this recipe!

  16. Have been making a similar soup for many years. I use ground turkey or turkey sausage in place of hamburger. I do not season with hot seasonings but use a generous amount of sage, rosemary and thyme plus salt and pepper. I also include a can of black beans or white beans for extra protein. Cabbage soup is one of our favorites it’s keto friendly and very low fat/carb.

  17. Greetings Sabrina ?
    Is this the same recipe as the “Cabbage Soup Diet”. Looks YuM (3 stars for appearance!).
    I’m going to mGreetings Sabrina ?
    Is this the same recipe as the “Cabbage Soup Diet”. Looks YuM (3 stars for appearance!).
    I’m going to make this, as it “sounds” like the same recipe & I love cabbage. I just have to limit my intake, as when my mama & I did this soup diet, (so easy, as I love cabbage – eating it 2x/day), waay back in the day, I ended up at the emergency room, bc apparently, cabbage’s, natural gas *ahem* causing ability, can actually kill you! ?
    This time I’ll only eat it 1x/day ~ Wish me well ?
    Thanks so much for sharing!

  18. Loved the recipe. My husband said he would never ear cabbage soup. He loved it. Easy to do. We opted for the veggie version with a bit of tomato paste. Superb taste. Would love to see more of your recipes, especially veggie based.

  19. Just had to leave a comment on how great and simple this dish is. I ended up, going with ground beef and beef broth and it was great. This is definitely a timeless dish and will stay in my cook book for life. Thanks for the wonderful recipe.

  20. Great recipe! Followed instant pot directions and sauteed onion and garlic before adding other ingredients. Adding crushed red pepper to the instant pot makes the soup super spice-something about the pressure cooking. We loved it!
    This site uses so much flash that it’s hard to navigate and everything is slow. I almost gave up on the recipe but I’m glad I pushed through.

  21. Made the fried cabbage with apples & onions for dinner last night. Did not have bacon, but ended up adding sausage!! Was delicious. My husband and I loved it!! Gonna try the cabbage soup next!! Yum!!

    1. I agree with Jenn. This soap had NO flavor AT ALL. I ended up using LOTS of STEAK seasoning as it was all I had other than Thyme. After using probably 3 Tablespoons it was delicious.

  22. This is so good. I added a package of frozen meatballs and a can of prepared rice for fillers. I also added cumin to make it more of a mexican meatball type of soup. Great recipe.

  23. I made this last night (overnight) in my slow cooker. I woke up to an amazing aroma. I started out by sauteing the onions, celery & garlic to give added flavor. I then followed your recipe also adding green beans, cut okra, and corn, red pepper flakes, and black pepper. Similar to a vegetable soup. I just had a bowl and it is so good.
    I have a kidney disease and cabbage is one of the foods that is good for kidneys. I plan on freezing some so it is ready to eat at a moments notice. Thank you for a great recipe.

  24. Delicious as written but I like to add a pound of the leanest hamburger meat I can find to make what I consider to be a complete meal.

  25. Cleaned out my freezer only to find your cabbage soup that i made in 2/ 17
    I had in a vacuum pack food saver bag and it was as hood as the day I made it.

  26. I haven’t made cabbage soup in probably 20 years! I used all of the ingredients in this recipe except for the fresh carrots because I was using a half bag of frozen medley vegetables instead. In addition, I used 3/4’s of the cabbage head – added a pinch of red pepper flakes – 1 extra large chicken bouillon cube to strengthen the chicken broth – and a can of Ro*Tel diced tomatoes with green chilies. I served it with crusty garlic bread and I must say, the flavors all came together to make one hearty bowl of soup – AWESOME!

  27. I have made this with the packaged cole slaw cabbage and carrots already shredded. Saves a lot of time. I also have browned some sweet italian sausage and added to it. Gives it a great flavor.