Delicious Cabbage Soup

Delicious cabbage soup is one of those recipes that feels like a warm hug in a bowl. This simple, nourishing dish brings together fresh vegetables, aromatic herbs, and savory broth for a meal that’s both comforting and incredibly good for you. I’ve made this soup countless times, and it never fails to deliver big flavor with minimal effort.

There’s something magical about the way cabbage softens and sweetens as it simmers, melding with carrots, celery, and tomatoes into a perfectly balanced bowl of goodness. This cabbage soup recipe has become my go-to when I want something filling yet light, especially on those busy weeknights when I need dinner on the table fast. The best part? You can customize it with whatever vegetables you have on hand, making it a versatile option that works year-round. Whether you’re looking for a cozy winter meal or a light summer lunch, this delicious cabbage soup delivers every single time.

What You’ll Need to Make This Cabbage Soup

Before you start cooking, gather your fresh ingredients for the best flavor and nutrition. You’ll need a large pot or Dutch oven, a sharp knife, and a cutting board. I always use the freshest cabbage I can find because it makes such a difference in the final taste. Pro tip: look for cabbage heads that feel heavy for their size and have crisp, vibrant leaves.

• 1 medium head cabbage (about 2 pounds), chopped into thin strips
• 2 large carrots, peeled and sliced thinly
• 2 stalks celery, chopped into small pieces
• 1 medium onion, diced finely
• 3 cloves garlic, minced
• 4 cups vegetable broth or beef broth (I prefer low-sodium)
• 2 medium tomatoes, chopped into small cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 2-3 sprigs fresh thyme and 2 bay leaves for extra depth

My ingredient tip: If you can’t find fresh tomatoes, one 14.5-ounce can of diced tomatoes works perfectly. For a richer flavor, swap half the vegetable broth with beef broth.

Dietary note: Using vegetable broth keeps this soup vegetarian and vegan. Beef broth adds deeper flavor but makes it non-vegetarian.

How to Make the Best Cabbage Soup

Step 1: Wash all vegetables thoroughly under cold running water. Remove the core from the cabbage, then chop it into thin strips. Dice the onion finely, slice the carrots into thin rounds, chop the celery into small pieces, and mince the garlic cloves. Chop the tomatoes into small cubes. Having everything prepped makes the cooking process smooth and enjoyable.

Step 2: In a large pot or Dutch oven over medium heat, add 2 tablespoons of olive oil. Once the oil shimmers and is heated through (about 1 minute), add the diced onions. Saute for about 3 minutes, stirring occasionally, until the onions become translucent and fragrant. Add the minced garlic and stir continuously for 1 minute until it releases its aroma. Watch carefully so the garlic doesn’t burn.

Step 3: Add the sliced carrots and chopped celery to the pot. Continue stirring occasionally for about 5 minutes until they begin softening slightly and develop a light golden color around the edges.

Step 4: Gently fold in the sliced cabbage along with the chopped tomatoes, followed by pouring in 4 cups of broth. If using fresh herbs, add them now. Stir everything together until well combined. The pot will look very full at first, but the cabbage will wilt down significantly.

Step 5: Bring everything to high heat until it reaches a rolling boil, then reduce the heat back down to medium-low. Cover the pot partially, allowing some steam to escape. Let the soup simmer gently for 30 to 45 minutes, depending on how tender you want your vegetables. Stir occasionally to prevent sticking. The cabbage should be soft and the broth deeply flavorful.

Step 6: Check the seasoning levels by doing a taste test. Add salt and pepper based on your preference, starting with half a teaspoon of each and adjusting from there. Remember, you can always add more but can’t take it away.

Step 7: Remove from heat. If using bay leaves, remove and discard them. Let the soup cool slightly for about 5 minutes before serving. This allows the flavors to settle. Garnish with freshly chopped herbs like parsley or dill if desired for a bright, fresh finish.

Common mistake to avoid: Don’t rush the simmering process. Longer cooking develops deeper, more complex flavors in your delicious cabbage soup.

Perfect Pairings for Your Cabbage Soup

This cabbage soup is wonderfully satisfying on its own, but the right sides can elevate it to a complete meal.

Crusty Sourdough Bread: The tangy, chewy texture of sourdough is perfect for soaking up every last drop of savory broth. The contrast between the crispy crust and soft interior complements the tender vegetables beautifully.

Whole Grain Rolls: These add a nutty flavor and extra fiber, making your meal even more filling and nutritious. They’re especially great if you’re looking for a heartier option.

Grated Parmesan Cheese: A sprinkle of sharp, salty Parmesan on top adds richness and umami depth that balances the slight sweetness of the cabbage.

Fresh Green Salad: A simple salad with vinaigrette provides a crisp, refreshing contrast to the warm, comforting soup, especially during warmer months when you want the best sides for cabbage soup.

Dollop of Sour Cream: This adds a cool, tangy creaminess that mellows the acidity of the tomatoes and creates a luxurious texture.

More Cabbage Soup Recipes to Enjoy

This delicious cabbage soup offers classic, simple flavors that make it perfect for introducing cabbage soup to your family. When you want to add heartier protein to the mix, both the Ground Beef and Cabbage Soup and Ground Beef and Savory Cabbage Soup feature tender beef that transforms this vegetable-forward dish into a complete meal. For something truly special with Old World charm, the Smoked Ham Hock and Bean Cabbage Soup brings French country cooking tradition with smoky depth and creamy white beans.

When you need maximum convenience without sacrificing flavor, the Slow Cooker Vegetable Soup lets you prep in the morning and enjoy dinner with zero afternoon effort. For creamy indulgence that’s still dairy-free, the One Pot Creamy Cabbage Soup features luscious coconut milk that elevates tender cabbage into something truly comforting.

Storing and Reheating Your Soup

This delicious cabbage soup actually tastes even better the next day as the flavors blend together beautifully. Store it in an airtight container in the refrigerator for 5 to 7 days. The vegetables will continue to soften slightly, which I actually prefer.

For best results, make this soup a day ahead. The flavors develop and deepen overnight, making it taste even more delicious. Simply reheat gently when ready to serve.

For longer storage, freeze the cooled soup in freezer-safe containers or bags for up to 3 months. I recommend portioning it into individual servings for easy grab-and-go lunches. When you’re ready to eat, thaw overnight in the refrigerator.

To reheat, pour the soup into a pot over medium heat, stirring occasionally until heated through (about 5 to 7 minutes). You can also microwave individual portions, though I find stovetop reheating preserves the texture better. Pro tip: add a splash of fresh broth when reheating if the soup has thickened too much during storage.

Common Questions About Cabbage Soup

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