Be warned, this Cabbage Soup has a comforting kind of magic: one pot bubbles on the stove, the kitchen fills with savory steam, and just like that you have dinner and a memory. Imagine butter or oil shimmering in the pot, onions softening into sweetness, and the cabbage leaves turning translucent like cozy curtains. This is food that hugs the shoulders.
If you want a lighter spin or inspiration for swapping proteins, I often peek at a lighter take like the lighter cabbage soup version for ideas on trimming calories without losing warmth. That little link is my secret nod to days when I want comfort with a side of sensible.
Why You’ll Love This Cabbage Soup
There is something honest and uncomplicated about Cabbage Soup. It arrives on the table like a warm sweater: unpretentious, reliably cozy, and exactly what you want on a cool evening. Families love it because it stretches, it feeds a crowd, and it carries the memory of homes where soups simmer for hours and everyone sneaks a bowl or two.
This soup works for weeknight dinners and for those Sunday suppers when you want something that feels like home. It fits housewarming parties, weeknight leftovers, and when guests ask, “Did you make this?” you get to say yes with a satisfied grin.
Cabbage Soup also stands as a gentle canvas. It pairs with bright herbs, hearty sausages, or a simple swirl of olive oil. It’s one of those recipes that invites improvisation. Add a can of beans, a handful of greens, or a scoop of rice and you’ve turned soup into a satisfying meal.
How This Dessert Comes Together
“If your kitchen smells like butter and brown sugar, you’re doing it right.”
Okay, that quote is cheeky for a savory dish, but I love the idea: if your kitchen smells good, you’re on the right track. For Cabbage Soup, the scent is more onion and garlic than butter and sugar, and that savory aroma tells you the soul of the soup is forming.
First, you soften aromatics until the kitchen smells like a warm invitation. Next, you add the cabbage so it wilts down into the pot, mixing textures and color. Then liquid joins the party: broth and tomatoes simmer together, and the whole pot stews into something nourishing.
If you like a meatier bowl, consider a chicken twist to turn this into a more filling main. For a clean, soothing version that still warms the heart, peek at a similar chicken-friendly idea with anti-inflammatory notes in this chicken-based twist. It’s a helpful hint when you want to make this soup feel even more like a full dinner.
Before we list the ingredients, take a moment to breathe in that imagined steam and clove of garlic. That smell is the memory this soup makes.
The Sweet Line-Up
1 medium head of cabbage, chopped
1 onion, chopped
2 carrots, sliced
3 celery stalks, chopped
4 cloves garlic, minced
6 cups vegetable or chicken broth
1 can diced tomatoes
Salt and pepper to taste
Optional: shredded chicken, ground beef, or sausage
Friendly notes: Use a sturdy broth for a deeper, richer flavor. If you use sausage, go for a smoked one for a cozy, campfire hint. Don’t skip the pinch of salt; it lifts the flavors and helps the sweetness of the carrots and onions sing.
If you like a meat swap idea, think about a hearty sausage pair. A playful inspiration comes from recipes that blend pasta and sausage, like the sausage swap idea I sometimes adapt for fall days. It’s nice to borrow a flavor and make it your own.
Step-by-Step Directions
- In a large pot, sauté onions, carrots, and celery until soft over medium heat with a splash of oil or butter until fragrant.
Watch the onions go from opaque to tender and ever so slightly golden. - Add garlic and sauté for an additional minute.
Garlic should smell warm and sweet, not bitter. Stir constantly so it does not burn. - Stir in cabbage and cook until slightly wilted.
The cabbage will lose volume and become glossy. That is what you want. - Pour in the broth and diced tomatoes, bring to a boil, then reduce heat and let simmer for 30-40 minutes.
Let the flavors marry. The broth takes on the character of the vegetables. - Season with salt and pepper.
Add a pinch, taste, then adjust. Seasoning is a conversation, not a command. - Optionally, add shredded chicken, ground beef, or sausage for a heartier soup.
If adding pre-cooked meat, stir it in near the end to warm through without drying. - Serve hot with a drizzle of olive oil or fresh herbs.
A sprinkle of parsley or a swipe of lemon brightens the bowl.
Mini tips: Don’t over-stir the cabbage. You want tender ribbons, not mush. If you prefer a thicker soup, mash a few pieces against the pot wall with a spoon to release natural starches.
Timing notes: Sautéing aromas can take 8 to 12 minutes. Simmering for about 30 to 40 minutes gives the vegetables time to fully soften and the broth to deepen. If you prefer a softer mouthfeel, simmer a bit longer with the lid partly on.
Tools to keep handy: a large heavy-bottomed pot, a wooden spoon, a good knife for chopping, and a ladle for serving. If you plan to freeze, have freezer-safe containers ready.
Serving Cabbage Soup With Love
Serve Cabbage Soup steaming in generous bowls. A bowl of this soup looks inviting: pale green and orange ribbons with a scattering of tomatoes, resting in a warm, flavorful broth. I like to finish each bowl with a drizzle of good olive oil and a scattering of chopped herbs.
Family-style is my favorite way to present soups. Put the pot in the center of the table and let people ladle out their portion. That moment, when everyone is wrapped in the scent and reaching for bread, is the part I love most.
This soup pairs beautifully with crusty bread, but a slice of buttered toast or a simple grilled cheese makes it feel like a hug. For family dinners, I keep a bowl of grated Parmesan and some lemon wedges on the side so everyone can add their touch.
Serve it for a weeknight supper, a lazy Sunday, or as a first course at a casual dinner. It’s versatile, forgiving, and the kind of food that invites conversation.
How to Store and Enjoy Later
Leftovers are a true blessing with Cabbage Soup. Let the pot cool to warm room temperature before refrigerating. It keeps well in an airtight container for up to 4 days.
When reheating, do so gently on the stove over low to medium heat. Add a splash of water or broth if the soup seems too thick after refrigeration. A quick simmer brings it back to life and helps the flavors reopen.
For freezing, cool completely and pour into freezer-safe containers, leaving room for expansion. It will keep well for up to 3 months. Defrost overnight in the refrigerator and reheat slowly on the stove.
If you want to refresh frozen and thawed soup, toss in a handful of fresh herbs at the end and a squeeze of lemon. That bright note revives the bowl and makes it taste freshly made.
Tips, Tricks, and Sweet Secrets
Linda’s Little Lessons
- Layer your aromatics. Start with onion, carrot, and celery for a traditional base. Browning them a touch deepens the flavor.
- Keep texture in mind. If you want the cabbage tender but not falling apart, add it after the onions soften and simmer for 20 to 30 minutes. For softer, cook longer.
- Boost flavor with umami. A splash of soy sauce or a spoonful of miso dissolved in broth can round out the taste without making it taste “Asian.” It simply makes the soup taste fuller.
- Add brightness at the end. A squeeze of lemon juice or a splash of vinegar just before serving wakes up the flavor.
- Turn leftovers into something new. Blend half the pot for a creamier version, or add cooked rice or small pasta shapes to make it heartier.
A few swaps: If you want to add graininess, stir in cooked wild rice for texture and warmth. I sometimes pair this idea with recipes that celebrate grains, like a wild rice pairing idea I use in colder months. It makes the meal feel autumnal and satisfying.
Small emergency fixes: If your soup tastes flat, add salt one pinch at a time. If it tastes too salty, add more broth or a diced potato to absorb salt and simmer for 10 minutes, then remove the potato.
Delicious Variations
Cabbage Soup is friendly to change. Try these seasonal spins and make it feel new each time.
- Hearty Winter Bowl: Add smoked sausage and a cup of barley. Simmer until the barley is tender and the sausage has infused the broth.
- Spring Garden Soup: Keep it light with more fresh herbs, peas, and a squeeze of lemon. Add tender greens like spinach or Swiss chard in the final five minutes.
- Tomato-Cabbage Stew: Increase the diced tomatoes to two cans, add a teaspoon of smoked paprika, and finish with crumbled feta when serving.
- Protein Boost: Stir in shredded rotisserie chicken at the end for an easy dinner. You can also brown some ground beef or turkey first and add it when the broth goes in.
- Comforting Creamed Version: Blend part of the soup for creaminess, then swirl in a splash of cream or milk right at the end.
- Spicy Kick: Add crushed red pepper flakes or a diced jalapeño with the onions for a touch of heat.
These variations let you tailor the soup to seasons or mood. Once, on a blustery evening, I swapped in a bit of chorizo and a scoop of red lentils. The house smelled like a festival, and everyone went back for seconds.
FAQs About Cabbage Soup
Can I make this in a slow cooker?
Yes. Sauté the aromatics first, then add everything to the slow cooker and cook on low for 6-8 hours. Add delicate herbs at the end.
What if I don’t have canned tomatoes?
Fresh tomatoes will work. Chop them and add a little extra simmer time. If neither is available, a tablespoon of tomato paste dissolved in warm broth helps.
Is there a vegetarian version?
Absolutely. Use vegetable broth and skip the meat. Add beans for protein and a handful of kale for extra greens.
How can I thicken the soup without cream?
Blend a portion of the soup or mash a few of the cooked vegetables against the pot wall to naturally thicken the broth.
Can I freeze it with meat?
Yes, you can freeze meat in the soup. If the meat was cooked beforehand, it holds up well. If you plan to freeze, slightly undercook pasta and potatoes so they do not turn mushy on reheating.
A Final Bite
Until the Next Craving
By the time the last spoonful is gone, you will understand why this soup keeps showing up at our table. It warms, comforts, and brings people together, and it remembers the hands that stirred it. Make it once, then make it again with a twist. Invite a friend, tuck in, and enjoy the simple pleasure of a bowl that tastes like home.
Conclusion
For more cabbage-forward inspiration and a bright, fresh take on the classic, see the Love and Lemons cabbage soup recipe, and for a rich, hearty version that leans into comfort, try the BEST Cabbage Soup from Downshiftology.
Cabbage Soup
Ingredients
Method
- In a large pot, sauté onions, carrots, and celery until soft over medium heat with a splash of oil or butter until fragrant.
- Add garlic and sauté for an additional minute.
- Stir in cabbage and cook until slightly wilted.
- Pour in the broth and diced tomatoes, bring to a boil, then reduce heat and let simmer for 30-40 minutes.
- Season with salt and pepper.
- Optionally, add shredded chicken, ground beef, or sausage for a heartier soup.
- Serve hot with a drizzle of olive oil or fresh herbs.
