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Discover an easy, healthy, comforting Cabbage Soup Recipe that’s vegetarian, low-carb, and on your table in under an hour.
I’ve always loved a bowl of steaming soup when the leaves start to turn gold—and this Cabbage Soup Recipe is my all-time go-to comfort food. Imagine tender ribbons of cabbage, carrots, and onions bathing in a savory, herby broth that’s light yet satisfying. What makes it special? Aside from being naturally low in carbs (just 8 g net per serving) and brimming with fiber (4 g per cup), it’s versatile enough for busy weeknights, meal prep, or even a cozy winter supper. I first whipped this up last autumn when local farmers’ markets overflowed with crisp green heads; since then, family and friends keep asking for the recipe. You’ll find it’s as easy on your pantry as it is on your waistline, and honestly, who doesn’t love a soup that feels indulgent but keeps your plate—and budget—balanced?
Why You’ll Love This Recipe
- Ready in under 60 minutes—perfect for weeknight dinners.
- Naturally vegetarian and packed with vitamin C (60% DV per serving).
- Low carb (8 g net carbs), high fiber (4 g), and under 150 calories.
- One-pot wonder—minimal cleanup, more time for you.
- Budget-friendly: pantry staples plus seasonal cabbage.
- Adaptable to gluten-free or vegan diets with simple swaps.
- Kid-friendly flavors—mild, savory, and subtly sweet.
- Meal-prep champion: holds up beautifully in the fridge or freezer.
Ingredients
• 1 medium green cabbage (about 1.5 lb), cored and thinly sliced
• 2 tbsp extra-virgin olive oil (sub: avocado oil)
• 1 large yellow onion, diced (Vidalia onions add a hint of sweetness)
• 3 medium carrots, peeled and cut into ¼-inch coins
• 2 stalks celery, thinly sliced (for extra crunch, add bell pepper)
• 3 cloves garlic, minced (fresh garlic gives best aroma)
• 6 cups low-sodium vegetable broth (sub: chicken broth for non-veg)
• 1 can (14 oz) diced tomatoes, undrained (fire-roasted variety adds depth)
• 1 tsp dried thyme (or 1 Tbsp fresh, chopped)
• 1 tsp smoked paprika (optional—adds warmth)
• ½ tsp red pepper flakes (optional—just a pinch for gentle heat)
• Sea salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley or dill, for garnish
Tips on selecting produce: Choose cabbage heads that feel dense and crisp. Look for bright carrots without dark spots. A good broth brand (Imagine or Pacific Foods) makes a tasty, low-sodium base.
Directions
- Heat the oil over medium in a large Dutch oven or heavy pot. Once shimmering, add the onion, carrots, and celery. Sauté until the onion turns translucent and fragrant—about 5 minutes (stir occasionally).
- Stir in garlic, thyme, smoked paprika, and red pepper flakes. Cook 1 minute, until you can almost taste the aroma dancing in the air.
- Add the sliced cabbage and toss well, coating every ribbon in that seasoned oil. Let it wilt slightly—2 to 3 minutes—stirring so nothing sticks.
- Pour in the broth and diced tomatoes (with their juices). Give it a good stir, scraping up any browned bits from the bottom—flavor gold!
- Bring to a gentle boil, then reduce heat and simmer, uncovered, for 25–30 minutes. You want the cabbage tender but not mushy; taste at 20 minutes to check.
- Season with salt and plenty of black pepper, then ladle into bowls. Garnish with fresh parsley or dill.
Tip: If you like a thicker broth, whisk 1 Tbsp cornstarch into 2 Tbsp cold water and stir in during the last 5 minutes of simmering.
Servings & Timing
Yield: serves 6 (about 1½ cups per person)
Prep Time: 15 minutes (easy chopping—use a food processor to speed things up)
Rest Time: let soup sit off heat for 5 minutes to allow flavors to meld
Total Time: 50 minutes
Variations
• Mexican-Style: swap in chili powder, cumin, and cilantro; top with avocado slices.
• Creamy Twist: swirl in ¼ cup Greek yogurt or coconut milk at the end.
• Add protein: stir in shredded rotisserie chicken or cooked white beans.
• Spicy Kick: double the red pepper flakes and finish with a dash of hot sauce.
• Autumn Harvest: toss in diced sweet potato or butternut squash cubes.
• Mediterranean Flair: add olives, capers, and a sprinkle of feta when serving.
Storage & Reheating
Refrigerator: cool completely, then store in airtight containers for up to 4 days.
Freezer: freeze in single-serve bags or containers for up to 3 months—thaw overnight in the fridge.
Reheat: gently warm on the stovetop over medium-low (or microwave in 1-minute bursts), adding a splash of broth if it’s too thick.
Make-Ahead: prepare through Step 5, cool, then refrigerate; simmer fresh before serving.
Notes
• I learned that shredding cabbage on a mandoline yields thinner ribbons and faster softening.
• For extra body, stir in 1 diced potato early in the simmer.
• Taste as you go—seasoning can vary by broth brand.
• Leftover soup thickens in the fridge; just stir in a bit of water when reheating.
• If you’re watching sodium, choose a no-salt broth and add salt sparingly at the end.
FAQs
Q: Can I make this in a slow cooker?
A: Absolutely—sauté veggies on the stovetop first, then transfer everything to the slow cooker on low for 4–5 hours.
Q: Is cabbage soup healthy for weight loss?
A: Yes—it’s low in calories and carbs, high in fiber and micronutrients, making it a smart choice for a balanced diet.
Q: Can I use red cabbage instead?
A: You can, but red cabbage takes a touch longer to soften and may tint the broth purple—still tasty!
Q: Will this soup bulk up with meat?
A: Definitely—shredded chicken, turkey, or beans all work; just factor in extra cooking time if using raw meat.
Q: What if I prefer a thinner broth?
A: Skim off some of the solids when serving or stir in hot water/stock to loosen it up.
Q: How do I prevent cabbage from smelling too strong?
A: Quick sauté at high heat seals in flavors; also, adding a splash of vinegar or lemon juice at the end brightens aroma.
Q: Can I freeze individual portions?
A: Yes—portion into freezer-safe containers for grab-and-go lunches or simple dinners.
Q: Is this kid-friendly?
A: Very—mildly seasoned and hearty, it’s a great way to sneak extra veggies onto their plates.
Conclusion
This Cabbage Soup Recipe brings together simple ingredients, vibrant flavors, and wholesome nutrition in one pot—perfect for any season. Give it a whirl, and let me know how you jazz it up or tailor it to your taste! If you tried this vegetarian low-carb comfort food, drop a comment below or explore more cozy soups here: https://recipecs.com/soups.
Cabbage Soup Recipe
Discover an easy, healthy, comforting Cabbage Soup Recipe that’s vegetarian, low-carb, and on your table in under an hour.
- 1 medium green cabbage (cored and thinly sliced)
- 2 tbsp extra-virgin olive oil (sub: avocado oil)
- 1 large yellow onion (diced)
- 3 medium carrots (peeled and cut into ¼-inch coins)
- 2 stalks celery (thinly sliced)
- 3 cloves garlic (minced)
- 6 cups low-sodium vegetable broth (sub: chicken broth for non-veg)
- 1 can (14 oz) diced tomatoes (undrained)
- 1 tsp dried thyme (or 1 Tbsp fresh, chopped)
- 1 tsp smoked paprika (optional—adds warmth)
- 1/2 tsp red pepper flakes (optional—just a pinch for gentle heat)
- Sea salt and freshly ground black pepper (to taste)
- 2 tbsp chopped fresh parsley or dill (for garnish)
- Heat the oil over medium in a large Dutch oven or heavy pot. Once shimmering, add the onion, carrots, and celery. Sauté until onion turns translucent.
- Stir in garlic, thyme, smoked paprika, and red pepper flakes and cook until fragrant.
- Add the sliced cabbage and toss well to coat in the seasoned oil. Let it wilt slightly for 2-3 minutes.
- Pour in the broth and diced tomatoes. Bring to a boil and then simmer uncovered for 25-30 minutes.
- Season with salt and black pepper, then ladle into bowls. Garnish with fresh parsley or dill.
Tips on selecting produce: Choose cabbage heads that feel dense and crisp. Look for bright carrots without dark spots. A good broth brand (Imagine or Pacific Foods) makes a tasty, low-sodium base.
