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Cabbage In Soup Recipe
This Cabbage In Soup Recipe is a no-fuss, healthy bowl of comfort—tangy tomatoes, tender cabbage ribbons, and warming spices all in under an hour.
I grew up in Ohio, where cold nights meant big batches of cabbage soup simmering on the stove. This recipe brings together crunchy cabbage, sweet carrots, and savory broth in a way that feels both familiar and fresh. You know what? It’s still one of my favorite weeknight meals. Packed with vitamin C (USDA data shows about 36 mg per cup of raw cabbage), high in fiber, and low in calories, it hits all the right notes for a light but satisfying dinner. Whether you’re craving a simple cabbage soup or hunting for a new winter warmer, this recipe stands out for its ease and bright flavor.
Why You’ll Love This Cabbage In Soup Recipe
• Ready in under 50 minutes—perfect for busy evenings
• No oven or fancy gadgets required—just a trusty soup pot
• Budget-friendly ingredients you likely have on hand
• High in fiber and vitamin C (great for immune support)
• One-pot cleanup keeps kitchen chaos to a minimum
• Versatile base—customize with beans, meats, or spices
• Light yet filling—ideal for weight-conscious eaters
• Freezes beautifully for make-ahead lunches
Ingredients
– 2 tablespoons extra-virgin olive oil (sub: avocado oil)
– 1 medium yellow onion, diced (about 1 cup)
– 3 garlic cloves, minced (fresh gives best aroma)
– 1 small head green cabbage, cored and shredded (5 cups)
– 3 carrots, peeled and thinly sliced
– 2 stalks celery, diced
– 1 (14.5 oz) can diced tomatoes (with juices)
– 6 cups low-sodium vegetable or chicken broth
– 1 bay leaf
– 1 teaspoon dried thyme (or 1 sprig fresh)
– ½ teaspoon smoked paprika (optional for depth)
– ¼ teaspoon red pepper flakes (for a mild kick)
– Kosher salt and freshly ground black pepper, to taste
– 2 tablespoons chopped fresh parsley or cilantro, for garnish
Tips: Choose crisp cabbage leaves without brown spots; rinse under cold water and shake off excess. If you prefer a creamier texture, stir in a dollop of plain Greek yogurt at serving.
Directions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. When it shimmers, add the diced onion and a pinch of salt. Stir often until the onion is translucent, about 4 minutes—this sweet base really builds flavor.
2. Toss in the minced garlic and red pepper flakes. Cook for 30 seconds, stirring constantly, until you smell that toasty garlic aroma. Be careful not to let it burn.
3. Add the shredded cabbage, sliced carrots, and diced celery. Stir well so the veggies get coated in oil. Cook for 5–6 minutes until the cabbage starts to wilt and edges turn glossy. Tip: Use a wooden spoon to scrape any bits off the bottom—that’s pure flavor.
4. Pour in the diced tomatoes with their juices, then pour the broth. Drop in the bay leaf and sprinkle thyme and smoked paprika over the top. Give everything a good stir.
5. Bring the soup to a gentle boil, then reduce heat to a low simmer. Cover and cook for 25–30 minutes, stirring once or twice, until the cabbage is tender and the broth tastes rounded.
6. Remove the bay leaf. Season with salt and pepper to your liking. If the soup seems thin, simmer uncovered for a few minutes to concentrate flavors.
7. Ladle into bowls and garnish with fresh parsley. For a richer mouthfeel, swirl in a teaspoon of Greek yogurt or a drizzle of olive oil.
Let the soup rest for a minute—it’ll settle and flavors will deepen. Honestly, the aroma alone is worth the wait.
Servings & Timing
Serves 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
• Stir in a can of white beans (cannellini or navy) for extra protein.
• Add sliced smoked sausage or diced ham for a meaty spin.
• Swap green cabbage for Napa cabbage—milder taste, silkier texture.
• Swirl in coconut milk and curry powder for a Thai-inspired twist.
• Finish with grated Parmesan and a squeeze of lemon for brightness.
• Toss in chopped kale or spinach during the last 5 minutes for extra greens.
Storage & Reheating
Let the soup cool completely before transferring to airtight containers. Store in the fridge for up to 4 days or freeze portions in freezer-safe bags for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove over low heat, adding a splash of broth if it’s too thick. You can also microwave individual servings for 2–3 minutes, stirring halfway through. This makes a great make-ahead lunch—just pack it in a thermos or heat-and-eat container.
Notes
– When I first tried this recipe, I overcooked the cabbage and ended up with mush—so I learned to watch the simmer closely and stir just enough.
– If you like a tangier bite, add a teaspoon of apple cider vinegar or a squeeze of fresh lemon juice right before serving.
– For a smokier edge, swap paprika for smoked chorizo powder or add a splash of liquid smoke.
– Leftover soup tastes even better on day two, as the spices meld and cabbage soaks up the broth.
FAQs
Q: Can I use red cabbage instead of green?
A: Yes—you’ll get a deeper purple hue and slightly earthier flavor. Just be aware it may tint the broth.
Q: Is this recipe vegan?
A: Absolutely—stick with vegetable broth and skip any dairy garnishes.
Q: Can I make this in a slow cooker?
A: Sure. Sauté the onions and garlic on the stove first, then combine all ingredients in a slow cooker on low for 4–5 hours.
Q: How do I boost the protein?
A: Add cooked chicken breast, turkey sausage, or beans toward the end of cooking.
Q: Why is my cabbage slimy?
A: That usually means it cooked too long or at too high heat; lower the temperature and watch the timing.
Q: Can I freeze this soup?
A: Definitely—portion it out and freeze for up to 3 months. Thaw overnight for best texture.
Q: How can I make it spicier?
A: Increase red pepper flakes or drop in a diced jalapeño with the onions.
Q: What other herbs work here?
A: Fresh or dried oregano, rosemary, or bay leaves all play nicely.
Conclusion
Simple, cozy, and brimming with veggie goodness, this Cabbage In Soup Recipe is the perfect companion for chilly evenings or a light lunch. Give it a try and let me know how you customize it—drop a comment below or rate the recipe. If you’re in the mood for more, you might enjoy my Healthy Vegetable Soup or Instant Pot Cabbage Rolls recipes next!
