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 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


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 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


  • 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


  • 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.


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


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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  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?

  10. The best cabbage soup for healthy eating. I added a can of cooked cannellini beans at the end. You could also add 1/2 cup of brown rice. Really an excellent, simple and tasty recipe.

  11. Tried your recipe and just added green peppers and potatoes and the rest was by
    Your recipe and it was super delicious just cooked it an hour but 5 stars all the way

  12. I am planning on making cabbage soup…I just have 1 question….It says 1/2 head of cabbage how many lb cabbage do you normally use?

  13. I absolutely love this recipe. It has become a weekly staple for me. I added shredded chicken breasts and like the other post lots more veggies. I even added zucchini and squash. Fantastic!!

    1. I looked at the recipe I changed it to my taste I used a tin of tomatoes a fresh chilli Italian seasoning ,a sweet potatoe , tomato purée, salt and pepper , garlic and ginger paste , it was to die for

  14. Just love love this cabbage soup!! It is absolutely delicious! Just made some for my daughter and made my own too!!! I add lots of extra carrots and celery and use already prepared coleslaw mix that has red cabbage ,green cabbage and carrots from Whole Foods and NOT CHICKEN vegetarian bullion cubes,out of this world!!! Thanks for the BEST CABBAGE SOUP EVER!! ?????????

  15. This cabbage soup was fabulous, the only complaint I felt is 1.) it doesn’t make enough so double it and 2), I felt it needed another can of tomatoes. But it was so yummy we turner around and made a huge double + pot ( we did have soup coming out of our ears) but I loved it
    Thank you for a simple flavorful recipe

  16. Delicious! I will definitely be making this again! It was better than other cabbage recipes I have tried. Thanks for sharing it!

  17. Only thing I did was double the recipe. Absolutely delicious. Even had the cabbage haters eating this one.

  18. Very delicious! Easy to make, taste great and freezes well. I love spicy so I added a few jalapeños to kick up a notch!!

  19. My first time having cabbage soup. I have made this recipe three times so far and I can’t thank you enough for the best soup ever. My whole family loves it.
    (We have added croutons, or rice and I hope to add mini meatballs sometime soon.)

  20. This recipe is seriously my favorite cabbage soup, recipe. A friend of mine made this for her and her family and sent some home with us after a night of 4 point pitch and I will honestly say……BEST soup!! Five stars all day long!!

  21. Fantastic soup! My husband just had heart surgery and this soup is good for him, and he loves it. Has requested it twice in the past 2 weeks. After adding the final ingredients, I use my instant pot under pressure for 10 minutes. Leave pressure out slowly to prevent “spitting”. The flavor is through and through. Yum!

  22. Recipe looks delicious and definitely gonna make a pot. Quick question, just wanted to ask about using a low sodium beef broth in place of chicken or veggie broth. Could just be a taste preference. Just curious. Thanks in advance!

  23. This is really tasty! After simmering 30 minutes, the veggies were cooked but still had a little crunch to them, just the way I like it! Thanks!

  24. I’ve made this several times, making slight changes according to what I have on hand each time. It’s never disappointed and is always super flavorful and satisfying!! I took some to a friend who’s home with Covid and who hasn’t really had much of an appetite. She just texted me saying it’s the best vegetable soup she’s ever had and asked if I’d share the recipe. Here are the changes I made this time around:
    – added 5 sliced Yukon potatoes
    – added 1/2 to 2/3 cup of corn
    – added handful of spinach (for the cold-fighting natural zinc) when reheating
    – added about an extra half tsp of minced garlic
    – left out the onion and black pepper (I’m allergic to both)
    – used 3 cups beef bone broth and 5 cups chicken bone broth instead of the low sodium chicken broth
    – added about 1 1/2 tbs of organic better than chicken bouillon (to make it more flavorful since the bone broth usually isn’t very seasoned).

  25. I used 2 sm cans diced tomatoes and reduced broth to 6 cups, added herbs de provance for a spice instead of thyme, very good

  26. I love the little added tips, going to use a few. Still wish they were below the recipe not before, but nice to have it all.

    1. Oh, Sabrina…I thought being a professional chef you would realize that SOME of us need a bit more specificity.
      HALF a cabbage? The one I bought 2 months ago weighed 3.5 pounds. The one I bought at Xmas weighed just over 8 pounds. So…how many CUPS of cabbage would you recommend?
      BTW – I ? that your recipe has built-in timers. It’s an AWESOME feature – especially for those of us that get sidetracked/forget to set one.
      Thanks! I REALLY need this soup. It’s MINUS 40°C (& F), plus snow & wind, giving us a “real feel” of -45°C ( -49°F) here in Alberta, Canada ?? Brrr!!!

  27. Soup great just change it a bit i put carne asada sea salt and bay leaf put it in a crock pot for 4 hours omg delish

  28. I’ve made this two days in a row and can’t stop eating it! I had to cook it for another 10-20 minutes to get the right texture but it’s so good! I wasn’t expecting it to be so flavorful!

  29. I love this recipe! I added two cans of cannellini beans, an onion soup pack, and four teaspoons of tomato paste. I let my soup slow cook for four hours in my insta pot and it came out better (this being the second time I made it). This will be my dinner for the next few nights. Add some lemon and red pepper flakes before serving for an extra kick.

  30. Simple and delicious!
    I used a box of beef stock and 48 ounce can of seasoned tomatoes. I used half the amount of cabbage (that is all I had) but as you can see the amount of liquid I used was less. Also I cut back on the salt a touch.
    Was going to add macaroni but it was so thick I decided not to because the stock tasted delicious and I didn’t want to add more liquid.
    Definitely a staple and can see how you could add many different ingredients!

  31. Yummy! I had to make some substitutions- regular instead of low sodium broth, diced tomatoes instead of stewed tomatoes (next time I will use stewed), spanish onion instead of yellow onion, oregnao in place of thyme. It was delicious. Healthy and filling! My only issue was that I had to cook it for a lot longer than recommended, close to 2 hours and the cabbage and carrots still have some bite to them. Next time I’ll cut everything smaller. Thanks for the recipe. Just wondering- is the nutrition info based on one serving size, aka 1/8 of the recipe?

    1. Why did you rate a recipe you haven’t tried yet? It’s hard to trust ratings when people rate a recipe on how good it *looks* …

  32. The only changes I made is I sautéed the veggies first before adding the tomatoes and used a combination of beef and veggie broth. I simmered the soup for roughly 45 minutes but the cabbage was still not very soft and the flavours weren’t blending together. Tomorrow I’m going to add ground beef and rice to the leftovers and I know that will improve the flavour plus everything always seems to taste better the day after it’s made 🙂

  33. Terrible. Had almost no taste. I kept adding things to give it more taste – tomato paste, salt, pepper, soup powder. Nothing really helped. Very disappointing.

    1. I’m very sorry this recipe didn’t work out for you Leslie. Maybe there is another recipe that would work better for you!

    1. It will be a bit bland but there is a salt alternative to season it. The brand Morton has a sodium-free salt substitute.

    1. Hello, if you follow this recipe, you will get 8 servings size. you could always make more or less by hovering over the serving number in the blog.

  34. When I was in my 20’s..,my co-worker who was in her 60’s was telling me about this cabbage soup which I didn’t pay attention. 40 years later I happened to remember the name but don’t know the recipe. Thank you I found you! Hope it turns out great like everyone was telling here. I’m not a good cook just a good eater! ?

  35. I have a child who might be squeamish about the texture but eat it if it was smooth. Can you puree this soup? Would it still taste right?

    1. Yes. I let it cool down and scoop it into the Vitamix blender. Tastes delicious and better absorption of nutrients. Very easy to digest.

  36. Why is it when I add tomatoes to soup my carrots will not cook , after couple hours it’s still a little hard. HELP

    1. Tomatoes are known for delaying the cooking of carrots and also legumes/lentils – something to do with the high acidity. Always make sure these foods are fully cooked and tender before adding tomato.

  37. Made it 20 min ago. Looks very good and taste extremely good. But I added two corn on the cobs sliced into 1″ + two sausages sliced into1/2″…….it is a repeater!

  38. This turned out great! Had to use Clamato Cocktail because local dollar store was out of tomato juice. We live out in the country. The only thing I would do different is cutting the cabbage smaller. I also used ground beef.

  39. Making this right now. Can’t wait! I did add hamburger to this and some tomato paste but other than that it’s made to a T. I’m also using a crock for mine instead. So tonight I’ll come back and let you know how it turned out??

  40. GREAT SOUP! I added a spoon of peanut butter for protein and cut up a peeled small sweet potato in chunks for sweetness, with a large can of whole tomatoes. Delicious.

  41. I had everything except chicken broth so I used water, is this ok ,or not, ??? Did I change the taste or soup,

    1. This will change the taste of the soup a LOT. I’d expect the soup to be much more bland. You might be able to use water if you add a LOT more spices and cook it longer? You can make your own chicken broth by using leftover chicken bones or buy some premade stuff.

  42. Sabrina, are the carbs on the nutrition facts total carbs or net carbs? Soup is delicious and such a good base to add in other things! I did add kale and it was wonderful! I used diced canned tomatoes instead of stewed, but my soup isn’t red like yours, more orange colored.

    1. It comes from a program so I’m sorry but I’m not really sure. If you’re adding other items, you might want to use a online calculator to determine the nutritional information anyway. I’m so glad you love the soup though.

  43. I made the soup and it had a nice flavor but I thought it would taste and look different.
    The pictures show a broth that’s red like it had more of a tomato base. I followed the directions exactly but it didn’t look like that.
    Why does the broth in your pictures look so red.

    1. I realize this comment is very old, so I am so sorry for the delay in replying.

      The red came from my stewed tomatoes, but if you want more tomato punch add in a couple tablespoons of tomato paste. That’ll pump the tomato flavor up easily.

  44. The soup is delicious. I cooked the veggies in bacon drippings then did 1/2 chicken and 1/2 beef broth, 2 tsp chicken bullion powder and a pinch of cayenne and 1 tsp of Italian season. Next time I might try ro-tel tomatoes. Thanks!

  45. Used your basic recipe, used what I had on hand. Leftover cabbage from making Halupkis, tomato juice, fresh tomatoes and beef broth. Added red and green peppers, celery and leftover pork burgers that were broken apart. Tastes incredible!

  46. My family loved it – saving this recipe. I added the tomato paste and some left over cooked corn beef.

  47. This soup is absolutely delicious! It’s also the first time that I didn’t have to adjust a soup recipe, I find that with most recipes I have to play around and add more spices etc. to get more flavour. This came out so delicious! Thank you so much!

  48. Made this last night and eating it now for lunch, it’s great! Filling and really healthy. I didn’t have the canned diced tomatoes so in a pinch I used up 3/4 jar of Tostitos medium salsa (which was too runny for chips, and the first ingredient was diced tomatoes anyway). The salsa actually gave it an even better flavor and just enough kick. I topped it off with some homemade croutons and let them soak up some of the broth… delicious!

  49. This was an excellent soup and my whole family loved it! Thank you for a very tasty and nutritious soup recipe! Will definitely make again.

  50. I love this soup. I used both chicken and veggie broth. I can’t help myself, I always add extra vegetables to my soups.

  51. My mom made delicious cabbage soup but never had a written recipe. This one sounded pretty close so I made it with the addition of beef flanken, because our cabbage soup always contained beef. It adds a nice richness to the broth. I also added red wine to deglaze, turmeric, brown sugar, tomato paste and a few shakes of crushed red pepper. It was delicious and I’ll be adding it to my soup rotation.

  52. I made this last night (stovetop) and it is even yummier today, all the flavors are now absorbed. I like lots of flavor so took your suggestion and added in a package of Lipton onion and mushroom soup mix and used beef broth and a cup of red wine and had 1 frozen hamburger patty, so it went in also. To thicken up and add a little more protein I stirred in a can of retried beans, sounds weird but even my old fashioned Italian mother does that in her minestrone. I will be trying more of your recipes, they all sound delicious! And your pictures are very inviting also. Thanks!

  53. Loved this…tweaked just a bit…added can of white beans. It tastes wonderful and I bet it will be even better tomorrow.

  54. So warm and comforting. My mom made one very much like it when I was growing up. Now I have the correct proportions to recreate it, thank you so much!!

  55. Hey Sabrina, when the recipe refers to 14.5 oz oz of stewed tomatoes, are you creating a tomato stew beforehand or just adding raw tomatoes to the soup? I did the latter and the soup isn’t nearly as red as it looks in your pictures. still delicious but just want to know if I’m making this properly

  56. Very good. I doubled the recipe and used a pound of ground beef and pound of hot Italian sausage with beef stock. I don’t like chunks of tomatoes so I blended those before adding. I have made this a couple times now.

  57. My house got quite a few cabbages last fall in our CSA box. We chopped them up and froze the cabbage, not being able to eat it all at once! I’ve probably made this soup five or six times already – it’s easy and delicious 🙂 Lately I’ve been increasing the liquid and adding rice.

  58. I made this today and just had a bowl. It was so satisfying! i used low salt chicken broth but added chicken boullion instead of salt. I also added cut up ham. I will definitely enjoy this soup this week!

  59. Your cabbage soup is just the way I’ve always made mine. Except adding the dry onion soup mix. Which I did. Thank you. Perked it good. I have used dry onion mix with pot roast & creamed soup. Also same with chicken roasted. Never thought to put in soup. Great idea. Look forward to more recipes from you. Thanks again. Ginger

  60. Great recipe! I added a little tomato paste after the onions cooked, and some white beans for protein. I also added a squeeze of lemon but I like some extra acidity. Excellent recipe and very hearty considering it’s veggies.

  61. LOVED this soup! It was easy as described and I appreciated having instructions for both the Instant Pot as well as slow cooker or traditional. I used what I had on hand so had both chicken and vegetable broth together. I didn’t have an onion soup mix but I did add a packet of chicken bone broth which I do think added a depth of flavor. Looking forward to trying more of Sabrina’s recipes soon!

  62. I have made a variation before but yours is much more comfort and rich. I did boil some onions,celery,and cabbage and used that water in my broth. It was and is delish!!!

  63. We had this last night at midnight for new years. I threw everything into a crockpot around 5pm and I halved the recipe since there was only two of us. We have about two servings left over. It was perfectly cooked and convenient in the crockpot since we had to eat it at exactly midnight.

    I made it exactly as written but my boyfriend snuck a couple slices of raw bacon into the crockpot to cook with it when there was about 6 hours left, so I’m sure that changed the flavor but it ended up amazing.

    This recipe was simple to make and tasted great. We served with crumbled bacon on top.

      1. I put in 1/2 cup of brown sugar at , 1/4 cup white vinegar 1 jar tomato sauce. Some chop meat. I box of chicken broth. 1/2 shredded cabbage 1/2 sautéed onion and if it’s too thick I add some water cook till cabbage is soft. It’s my grandma’s recipe from Russia. Yummy. Sweet and sour cabbage soup.

  64. Thanks so much for sharing this simple and wonderful recipe!!! I was looking for this perfect way to enjoy my cabbage!!! YUM.

  65. I really enjoyed this soup and it was a great detox. I used cole slaw mix to speed up prep. I also don’t like celery so I blended that to hide it. I’m making this again as it’s great for quick lunches.

  66. Today, I made your soup and added other veggies like red and white beans, potatoes and green and red cabbage. It is absolutely delicious. My husband who is a meat and potato person asked for a second serving!

    Thank you Sabrina. I will continue to look you up for more recipes.

    Kind regards,
    Marietta Chilton

  67. This soup was absolutely amazing!!! I cooked it in the instant pot, which caused it to be over cooked, so I will use my crock pot next time. I added ground turkey and did use the extra tomato paste, brown sugar and did add a few drops of Tabasco. I am making it again tonight. Tonight I think I will add rutabaga and maybe some kale. Thank you for sharing !!!

  68. This is a family favorite. I always need to double the recipe. It is very adaptive. too. I add whatever other veggies that I have. Cubed butternut squash, etc. I have added cannellini beans and baby potatoes halved. A good quality vegetable stock also makes it richer.

  69. Definitely a great starter cabbage soup. I followed the directions and at the end I added leftover rotisserie chicken breast and it was delicious. Thanks!

  70. I’ve made this recipe several times. It’s delicious! It’s a big hit with my family. They are hooked. I also add a half teaspoon of turmeric for additional good health. It also gives the soup a richer flavor.

  71. I have made this recipe several times. This time I used turkey stock I made from the Thanksgiving turkey, leftover turkey (about 2 cups, diced), and I substituted a few items I had on in the fridge to be used- for the celery substituted fennel bulb (about 1 C chopped), I added a few green onions in addition to 1/2 yellow onion, and red and green cabbage. This base recipe is a winner and this batch of soup was delicious!

    1. Wow, that sounds absolutely delicious! Thanks for the review and for the Thanksgiving leftover spin. Happy Holidays!

  72. Good base recipe. Added some paprika, oregano, and cumin, as well as tomato paste to make the broth a little thicker. Also didn’t have any celery on hand and was just fine without it, tho probably recommend if you have it!

  73. I got You’re recipe for cabbage soup online,. Followed the directions that were in the recipe, For the soup. The best cabbage soup I’ve Ever made. Thanks for the recipe keep up the good work.

  74. I made this for my family last night and it was a HUGE delicious hit! Thanks so much for this recipe. Rarely can I find something that all 5 of us love.

  75. This turned out exactly like the photo and is a great base for add-ins. I added some leftover brown rice and parmesan and topped it with crushed blue corn tortilla chips. Thanks!

  76. Made this soup many years ago. Just happened across the recipe again, and its simmering and smelling on so good. Can’t wait to dive in.?

  77. This soup is delicious! I threw in some leftover steak and some barley. Wow. Even my fussy meat and potatoes guy, loved it. Definitely a keeper.

  78. Do you know of anything to use other than tomatoes, tomato paste? I have to watch my potassium level and of course, tomatoes, etc. are HIGH IN POTASSIUM

  79. This is a delicious recipe! I added a little bit of fresh ginger and red lentils for my protein. So so good! I will be making this again 🙂

  80. This is so delish ?. I added in scrambled seasoned ground beef and finished it with some 35% whipping cream before serving.

  81. Delicious!! Thank you for this easy recipe…I doubled the ingredients and added 2 lbs. lean ground beef. This soup will be made again and again!

    1. Thanks for taking the time to come back and letting me know how much you enjoyed it, Bernie. I appreciate the 5 star rating.

  82. So we made this tonight. After tasting testing we realized we forgot to add an ingredient, but the recipe never instructed when to add Thyme….? Delicious without, we added 2 more cups broth(substituting boillion cubes) and three heavy sashes habanero Tabasco Sauce.

    1. Thanks for catching that. I’ve edited the recipe card to include it in the instructions now. I’m so glad you enjoyed it even without the thyme.

  83. I am going to make this soup but I wanted to know if I can use a different flavor of broth like onion? as I always find the vegetable or beef broth to bland when I attempt to make soup.


  84. So delicious! I tweaked part of the recipe and sautéed the holy trinity (carrots, onion, celery) together first. Then the garlic, added red pepper flakes, and then the tomatoes.

    I made homemade stock for this recipe with a ton of fresh herbs so i skipped that entirely. Added in the cabbage…i need high protein meals so the whole chicken i used for the stock went right in there to!

  85. This was delicious. We were going to freeze half of it, but it never made it to the freezer. I changed the meat , went with some sausage and kielbasa instead of beef, worked like a charm.

  86. So yummy… I added white beans for protein, but the broth is my favorite part; I used toasted Italian bread to enjoy that part. AND MY TEENS LOVED IT AS WELL!

  87. This is so good, & super easy. I’m going to serve it with blueberry cornbread. I think I’ll add some potatoes next time, although it’s delicious as is.

  88. Excellent dish. I cut it in half because I’m the only one in the family that likes good food. I used a small red cabbage and added lemon juice, parsley and red pepper flakes when serving.

  89. I made this soup tonight, I was not feeling well what better to eat. Added a half rotisserie chicken breast turned out very good. Will definitely make again.

  90. Made this soup today. Very good. Lots of flavors. Added a can of beans, an extra can of stewed tomatoes, a red pepper and a green pepper. Yummy !!!

  91. Made this soup last night and it was fantastic and full of flavor. Thank you for the recipe and it reminded me of my grandmother’s recipe.

  92. Wonderfully simple and lots of flavors. I added some extra veggies like asparagus and zucchini as well. Next time I think I will try adding some sausage as well.

  93. The cabbage I have is HUGE…what size do you use usually ? Or do u know how much the cabbage you use weighs approximately…

  94. I am making this soup and added polish sausage cut in small pieces and had chicken broth, smells real good and half of cabbage, used this recipe, happy I did. Thank you.

  95. Super simple and delicious. I made only half the recipe since it is just two of us during the lockdown. My only substitution was yellow carrots. I Google for recipe ideas using the main ingredient I want. I keep finding that the recipes I choose consistently are by Chef Sabrina!

    1. Sorry, your comment got stuck in my spam filter. I freeze this after it’s been cooked. Enjoy!

    2. IF you are making the Soup ‘that’ same day, cook it up then freeze what is left over. IF you have ‘extra’ veggies/cabbage AFTER making the soup, you can prep, cut/slice, put them either in smaller zip lock bags to placed inside a larger zip bag then freeze OR place ALL prepped veggies into one large zippy bag, then freeze for use at a later date. Hope this helped 🙂

  96. Just made this soup and it is delish. I stir fried a half pound off Italian sausage in with
    the onions and garlic. Only had 1 4 cup box of broth so added 2 cups of better than bouillon. Didn’t think it needed 8 cups. Also added Kale. So good!

  97. I made two batches of this last night and they are amazing! I had a giant cabbage and so I made it into different batches – one with vegetable broth and one with chicken broth. They are both really tasty! Had it for dinner last night and lunch today – and I think it is even tastier today after having a chance for all of the flavors to come together even more. I added a can of french cut string beans and a can of sweet kernel corn. I also had scallion onions so I cut those up and threw them in as well. It is a really delicious vegetable soup! Perfect soup if you find yourself with a giant cabbage! Even my 5 year old ate it and thought it was wonderful. Last night I served it over ditalini pasta – but I think it would be really tasty with brown rice as well. Simple recipe, tasty and delicious!

  98. Hi there, I’m about to make this recipe. Can I purée or mince a can of diced tomatoes since I don’t have stewed tomatoes?

    1. Very good! I thought ut wouldn’t have enough flavor with hardly any seasonings listed, but it’s very flavorful! So simple. Hearty. Delicious!

  99. Loved it ! Not a fan of thyme , so I didn’t add. I used petite diced tomatoes because that’s what I had on hand. Quick , delicious and just happens to be so good for you !

  100. Fabulous and so easy. I used vegetable base; added oregano, chopped red pepper, tomato paste, and cannellini beans. This will be my go to veggie soup.
    Thanks for sharing.

  101. I made this today because I had half a head of cabbage that I didn’t know what to do with. The soup was a big hit! My husband even l said he thinks it was the best vegetable soup he’s ever had! And just last night he said he was done eating cabbage since I’d bought 2 heads of cabbage to make several different St. Patty’s Day meals this week and he was getting tired of cabbage at every meal. So that says a lot since I wasn’t sure he’d even eat it tonight! My tweaks were diced tomatoes with their juice since that’s what I had on hand and some garbonzo beans. The house smelled heavenly while it was slow cooking!

  102. I have no stewed tomatoes. Any suggestion for a substitute? The only thing I have is a large can of diced tomatoes.

    1. They won’t break down the same as stewed tomatoes. Your best substitution would be canned tomatoes instead. Good luck!

  103. You forgot to include adding the thyme to the garlic and onions when cooking the garlic and onions. Great recipe!

  104. Soup was really good! So easy, yet was very flavorful! I added 2 frozen chicken breast, let the soup simmer for 8 hours on low in the crock pot. The chicken was so tender, shredded it in the pot. Delicious dinner!

  105. It states that there is 8 servings with 13 carbohydrates per serving. But doesn’t tell what the serving portion is. I would like to know how much I can have.

  106. This recipe is unbelievable. I just finished making a pot and I can’t stop eating it. So filling and heartwarming and healthy. My tweaks were using a can of diced tomatoes and their juice instead of stewed. Used purple, yellow and orange organic carrots. Four cups of homemade chicken stock and 2 cups of Better than Bouillon. Also 1-1/2 cups finely diced ham, 1/2 cups orzo (added to broth uncooked), and 2T tomato paste. I will be making this recipe over and over. Thank you!

    1. The bullion broth taste great, however has a lot of sodium. So, if you use it, do not put the salt in. I also think you can add chopped zucchini and spinach to veggie it up.

  107. One head of cabbage that I did not want to throw away or let it go bad in the refrigerator. So I needed a little help and I am doing this search for my dinner. Thank you for such a great website full of information.

  108. I added fried andouille sausage, and 2 cans of fire roasted tomatoes with chilies, sautéed the onions, garlic and cabbage and tossed it into the instapot for 30 minutes. It has an amazing flavor and is just what I was looking for!!! Thank you for the pointers on the cabbage soup, I hope you try it with the additions I did.

  109. I’ve made it three times now in the last month…,,I always love making a good soup and this one is absolutely great!
    The only change I’ve made is to cut down to one carrot and celery stick and a whole 28oz can of stewed tomatoes….but that’s cause I love tomatoes!
    Thank you for your recipe
    Oh and my husband can’t get enough of it either ?

  110. Cant wait to try your soups…Kansas City is having Ice & Snow, as I write, so perfect timing. Thanks Bunches.

  111. 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>

  112. 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

  113. 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!

  114. 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!

  115. 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.

  116. 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

  117. 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.

  118. Delicious and easy . It doesn’t have to be exact measurements. I used rotisserie chicken. This is a healthy soup.

    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! ?

  119. 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! 🙂

  120. 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.

  121. 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!! ?

  122. 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!

  123. 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.

  124. 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 =]

  125. 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.

  126. 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!

  127. 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.

  128. 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!

  129. 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.

  130. 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.

    1. Thanks so much for taking the time to come back and let me know, Randall. I take that as a huge compliment.

  131. 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.

  132. 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.

  133. 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.

  134. 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.

  135. 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.

  136. 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.

  137. 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!

  138. 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.