Forget everything you think you know about cabbage soup! This isn’t your grandmother’s bland, boiled-to-death version. This Cabbage Soup Recipe is bursting with flavor, packed with nutrients, and surprisingly satisfying. It’s a hearty, healthy meal that’s perfect for a chilly evening, a weight-loss journey, or simply a delicious way to get your veggies in. We’ve taken a classic and elevated it with a blend of aromatic spices and a touch of acidity that will have you craving bowl after bowl. Get ready to rediscover the magic of cabbage!
Why You’ll Love This Recipe
- Flavorful & Hearty: This soup is anything but boring! The combination of vegetables, herbs, and spices creates a complex and delicious flavor profile.
- Healthy & Nutritious: Cabbage is a nutritional powerhouse, and this soup is loaded with vitamins, minerals, and fiber.
- Budget-Friendly: Made with inexpensive ingredients, this recipe is perfect for those looking to eat well without breaking the bank.
- Easy to Make: Simple instructions and minimal prep time make this a weeknight-friendly meal.
- Versatile: Easily customizable with your favorite vegetables and proteins.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 medium head of cabbage, shredded
- 1 (28 ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Add shredded cabbage and cook until slightly wilted, about 5 minutes.
- Stir in crushed tomatoes, vegetable broth, oregano, basil, smoked paprika, and red pepper flakes (if using).
- Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
- Stir in apple cider vinegar and season with salt and pepper to taste.
- Serve hot and enjoy!
Expert Tips
- Don’t skip the apple cider vinegar! It brightens the flavors and adds a lovely tang.
- For a richer flavor, use homemade vegetable broth.
- Add protein: Consider adding cooked sausage, shredded chicken, or beans for a more substantial meal.
- Spice it up: Adjust the amount of red pepper flakes to your liking.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Storage
Refrigerator: Leftover cabbage soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Cabbage soup freezes well. Allow to cool completely before transferring to freezer-safe containers. It can be frozen for up to 2-3 months.
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Cabbage Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This cabbage soup recipe is a cozy and healthy blend of cabbage, veggies, and herbs for an easy, low-carb meal.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 large carrot, diced
2 celery stalks, diced
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 cabbage, chopped
1 (14-ounce) can diced tomatoes
4 to 6 cups vegetable broth, depending how thick or brothy you’d like it
1 to 2 tablespoons lemon juice
1/4 cup roughly chopped fresh parsley
Cracked black pepper, to taste
Instructions
1. Heat the oil in a large pot over medium-high heat. Add the diced onion, carrot, and celery. Cook for 4 to 5 minutes.
2. Add minced garlic, oregano, basil, and salt. Stir for another minute.
3. Add the chopped cabbage and let it sweat for 5 minutes, stirring frequently.
4. Pour in the vegetable broth and diced tomatoes. Let simmer uncovered for 10 minutes, or until vegetables are softened to your liking.
5. Remove from heat and stir in lemon juice, parsley, and cracked black pepper.
6. Serve hot and enjoy.
Notes
Let the soup cool before storing in an airtight container. It will keep for 4 to 5 days in the refrigerator.
Freeze in portions for up to 3 months for easy meal prep.
You can customize this soup with your favorite veggies, beans, or spices for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 145
- Sugar: 9g
- Sodium: 469mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg