Best Cabbage Soup

If I had a dollar every time I made this cabbage soup because I needed to use up a half-forgotten cabbage in the fridge, I’d almost have enough for a new soup pot. Honestly, this recipe’s seen me through everything from lazy Tuesday nights to “oh no, everyone’s coming over for dinner and I forgot” situations. My mom used to call this a ‘kitchen sink soup’ (I assume she meant you could use whatever’s lying around, not literally the sink). The first time I made it, I left out the tomatoes by accident, and my brother said it tasted like… well, let’s never repeat that. Since then, I always double check my ingredients before I get chopping.

Why You'll Be Obsessed (Like I Am)

I make this soup whenever someone in the house even hints at feeling under the weather. It’s my go-to ‘comfort food that also kinda feels healthy’ thing. My family goes crazy for it because it’s super filling and they can dunk impossibly big hunks of bread into it (because apparently ‘soup without bread is a crime’ in our household?). Also, it’s cheap as chips. Oh, and if you’re cooking for picky eaters—my niece used to pick out everything green but she’ll actually eat this without a fuss. I think the best part is, you can throw stuff in willy-nilly and it almost always works, but not always. There was that one time I added leftover pineapple... yeah, no.

Gather Up These Ingredients (But Improvise If Needed)

• 1 medium green cabbage (about 1kg), cored and roughly chopped
• 2 tablespoons olive oil (or honestly, use butter if you want it richer)
• 1 large yellow onion, chopped (red onion works too, but it’ll look a bit odd)
• 3 carrots, sliced into half-moons (sometimes I just use a handful of baby carrots and chop them badly)
• 2 celery stalks, diced (my grandmother always insisted on using celery hearts, but I say, just use whatever)
• 4 garlic cloves, minced (or more—you call the shots)
• 1 can (400g) diced tomatoes (fresh tomatoes are fine; I just never remember to buy them)
• 8 cups vegetable broth (I’ve used chicken broth in a pinch and nobody ever noticed)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (or regular paprika if that’s what you have)
• 1-2 bay leaves
• Salt and pepper, to taste (I tend to go heavy on the black pepper)
• 2 potatoes, peeled and diced (optional – makes it extra hearty)
• A splash of apple cider vinegar (for zing; skip if you’re out)
• Fresh parsley or dill, for serving (if you remember it)

How To Make the Best Cabbage Soup (Step-by-Step...More or Less)

1. Heat up the olive oil in a big soup pot—you want something deep, because this makes quite a lot. Add in the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until things start softening and the kitchen smells like you’re “doing something productive.”
2. Now toss in the garlic. Give it a stir for a minute, but don’t walk away at this stage! Burnt garlic is never fun, trust me. This is where I always think, “I should really get my act together and prep everything before starting.”
3. Add your chopped cabbage (it’ll look like way too much—don’t panic, it shrinks). Stir it all around until it starts to wilt down a bit and looks less intimidating, about 5 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
4. Pour in the can of diced tomatoes (juice and all), then add the broth, thyme, paprika, bay leaves, and potatoes if you’re using them. Give it a good stir. Bring the whole thing to a gentle boil.
5. Reduce the heat, partially cover (I use my wonky old lid that never quite fits right), and let it simmer for about 30-40 minutes, or until the veggies are nice and soft. This is a good time to catch up on texts, but maybe set a timer if you’re prone to distraction (like me).
6. Fish out the bay leaves, add salt and lots of pepper to taste (I usually sneak a spoonful here, but not always successfully—hot soup on the tongue is not recommended!). If using, splash in a bit of apple cider vinegar for a bit of tang at the end.
7. Ladle into bowls. Top with fresh herbs if you remembered, or just serve as is. Bread is basically required. (My uncle once put sour cream in his; it was… interesting.)

Real-Life Notes From My Kitchen

• Turns out the cabbage gets sweeter after simmering a while. So don’t be shy about longer simmer times if you get distracted.
• If it feels a bit bland, you probably forgot the salt or the vinegar at the end. Actually, I find it works better if you salt a little at the start and finish heavy at the end.
• This soup always tastes better the next day, if you can resist eating it all.
• I once used savoy cabbage instead of regular and liked it even better—just don’t tell my mom.

Variations I’ve Personally Tried (For Better or Worse)

• Added smoked sausage (sliced, seared first). That was a hit!
• Subbed sweet potatoes for the regular potatoes—makes it sweeter and a bit odd, but still good.
• Threw in a handful of frozen peas near the end—honestly, not necessary, but it looked pretty.
• Once I tried a curry powder version. It was…something. Wouldn’t do it again, but if you’re feeling brave?

Equipment (But Don’t Stress It)

You’ll want a big pot (Dutch oven or similar). If you only have a small-ish saucepan, you can halve the recipe or just cook the veggies in batches—I’ve done it, it’s a faff but it works. A decent sharp knife helps, but I once used a bread knife in college and survived.

Keeping & Storing (but in my house, fat chance)

Store leftovers (if any!) in an airtight container in the fridge—it’ll keep for about 3-4 days. Reheating actually improves the flavors, I think. You can probably freeze it, but I rarely make it to that stage since everyone eats it fast. If you do freeze, give it a little stir after thawing as the veggies can get weirdly squishy.

How I Love to Serve Cabbage Soup

Bread! Always bread—preferably dark rye, but honestly, crusty sourdough is no slouch. Sometimes we top it with grated cheese and stick it under the broiler for a makeshift ‘French onion cabbage soup’ kind of thing (works better than you’d think). And hey, a drop of hot sauce if you’re that way inclined.

“Pro” Tips Learned The Hard Way

• I once rushed the simmering step to ‘save time’ and the carrots were as crunchy as my patience that night. Don’t do that. Let it cook until everything’s soft.
• If you add too much vinegar at the end, it gets a little sharp. Go easy, you can always add more.
• Forgotten to core the cabbage? Yeah, those hard bits never really soften. Don’t skip it.

Frequently Asked Soup Questions

• Can I make this gluten free? Absolutely! Just skip the bread (sad, though) or use gluten free rolls. The soup itself is naturally GF.
• Do I have to use all those vegetables? Nope—actually, I often just use what’s left in my fridge drawer. Got leeks? Throw them in. Out of carrots? Double up on celery.
• Is it okay to use pre-bagged shredded cabbage? Yeah, I’ve done it when short on time, though it cooks down faster, so keep an eye out.
• Can this be made vegetarian or vegan? It already is, if you use veggie broth and skip the sausage variation.
• How do I make it spicy? I chuck in a pinch of chili flakes or a little hot sauce near the end. Sometimes, anyway; not when grandma’s coming.
• Does it freeze? Sure, but the texture changes a bit. Still tasty, just a bit softer than fresh. On second thought, maybe halve the recipe if you don’t want leftovers.

And hey, if your cabbage looks like it’s seen better days, chop off the brown bits and carry on. There’s a metaphor in there somewhere, but I’ll leave that for another time!

★★★★★ 4.60 from 28 ratings

Best Cabbage Soup

yield: 6 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A hearty, comforting cabbage soup loaded with veggies, simmered in a savory broth and perfect for a cozy dinner or lunch. Simple, nourishing, and adaptable—just like grandma’s, but with more flavor.

🖨️ Print Pin Recipe

Ingredients

• 1 medium green cabbage (about 1kg), cored and roughly chopped
• 2 tablespoons olive oil (or honestly, use butter if you want it richer)
• 1 large yellow onion, chopped (red onion works too, but it’ll look a bit odd)
• 3 carrots, sliced into half-moons (sometimes I just use a handful of baby carrots and chop them badly)
• 2 celery stalks, diced (my grandmother always insisted on using celery hearts, but I say, just use whatever)
• 4 garlic cloves, minced (or more—you call the shots)
• 1 can (400g) diced tomatoes (fresh tomatoes are fine; I just never remember to buy them)
• 8 cups vegetable broth (I’ve used chicken broth in a pinch and nobody ever noticed)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (or regular paprika if that’s what you have)
• 1-2 bay leaves
• Salt and pepper, to taste (I tend to go heavy on the black pepper)
• 2 potatoes, peeled and diced (optional – makes it extra hearty)
• A splash of apple cider vinegar (for zing; skip if you’re out)
• Fresh parsley or dill, for serving (if you remember it)

Instructions

1. 1
   Heat up the olive oil in a big soup pot—you want something deep, because this makes quite a lot. Add in the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until things start softening and the kitchen smells like you’re “doing something productive.”
2. 2
   Now toss in the garlic. Give it a stir for a minute, but don’t walk away at this stage! Burnt garlic is never fun, trust me. This is where I always think, “I should really get my act together and prep everything before starting.”
3. 3
   Add your chopped cabbage (it’ll look like way too much—don’t panic, it shrinks). Stir it all around until it starts to wilt down a bit and looks less intimidating, about 5 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
4. 4
   Pour in the can of diced tomatoes (juice and all), then add the broth, thyme, paprika, bay leaves, and potatoes if you’re using them. Give it a good stir. Bring the whole thing to a gentle boil.
5. 5
   Reduce the heat, partially cover (I use my wonky old lid that never quite fits right), and let it simmer for about 30-40 minutes, or until the veggies are nice and soft. This is a good time to catch up on texts, but maybe set a timer if you’re prone to distraction (like me).
6. 6
   Fish out the bay leaves, add salt and lots of pepper to taste (I usually sneak a spoonful here, but not always successfully—hot soup on the tongue is not recommended!). If using, splash in a bit of apple cider vinegar for a bit of tang at the end.
7. 7
   Ladle into bowls. Top with fresh herbs if you remembered, or just serve as is. Bread is basically required. (My uncle once put sour cream in his; it was… interesting.)

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 135 caloriescal

Protein: 4gg

Fat: 4gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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