Packed with nutritious veggies and bursting with flavour, this easy-to-make Cabbage Soup is filling, comforting and utterly delicious. A light and nourishing soup perfect for this time of year.
When it’s officially spring but I’m still wearing my boots and puffy coat, I turn to meals that warm me but feel a lot less heavy. This nourishing, meat-less, and vegetable-centric cabbage soup which walks the line between light and filling, does just that.
A cabbage soup may not sound very sexy or romantic, particularly if you associate it with the dreaded diet-soup fad from years ago. But I assure you, loaded with vegetables and a buoyant broth, this cabbage soup is not only restorative and fulfilling, it is absolutely delicious. Bonus that it is easy to throw together and makes a truckload you can use for healthy meals throughout the week. You’re going to love it.
Ingredients And Notes
This nutrient-packed and tasty cabbage soup relies mostly on pantry staples for its main ingredients.
Here’s what you’ll need to make it:
- Cabbage – You will need one small green cabbage for this recipe, about 2 pounds. We will use the whole head which should be about 9 cups. If all you can find is large ones, only use 1/2 (or 3/4) and save the rest for another use.
- Onion and garlic – The classic, aromatic base for many soups.
- Carrots and celery – Two vegetables that not only necessary to add flavour to the soup, but are delicious alongside the cabbage. I don’t chop them too small so they retain some texture.
- Zucchini – Optional but wonderful in this cabbage soup.
- Spices – To make the cabbage soup extra savoury and flavourful, I like to add small amounts of a variety of spices. Here I use dried thyme, dried oregano, cumin, ground coriander, and paprika. You certainly don’t need to use them all, or feel free to use any others you prefer. Dried basil, smoked paprika, Italian seasoning, etc, would all be great here. Just be careful not to use too much of any one spice which could overwhelm all the other flavours.
- Low-sodium broth – Some recipes will say water is just fine to use as the liquid for this soup, but cabbage can be pretty bland so I find chicken or vegetable broth makes it a lot more flavourful. As always, if using a store-bought broth, make sure it is low-sodium. Better Than Bullion Vegetable base would also be great here.
- Fire-roasted diced tomatoes – I don’t use fire-roasted tomatoes too often but here they add great complexity and depth to the soup. Muir Glen is my favourite brand for fire-roasted tomatoes and are sold at most well-stocked supermarkets. Regular crushed or diced tomatoes will also work.
- Red or white wine vinegar – To add a little brightness and tang to the soup, I like to add a splash of vinegar to the cabbage soup. Alternatively, you can add a squeeze of lemon juice, if you prefer.
- Salt and pepper – Season the cabbage soup well throughout the cooking phases so it won’t taste bland.
- Fresh parsley – Optional, for garnish and to add a little bit of herbaceousness.
Variations And Substitutions
As written, this is a very economical, satisfying soup that feeds a crowd. Stretch it even further with these variations:
- More protein: Make the cabbage soup even heartier by adding sausage, bacon, cooked and shredded chicken, tofu, or chickpeas.
- Potatoes: A few chopped buttery yellow potatoes are delicious in this soup and make it even more filling.
- White beans: To add more heft to this soup, add a can of drained and rinsed cannellini, or any white beans to this cabbage soup.
How To Make Cabbage Soup
Though cabbages the main ingredient here, there are plenty of other vegetables and flavourful spices in this soup to ensure there is enough variability to every bite.
Here is the step-by step to make:
In a large pot, sauté the onion, carrots, and celery with a pinch of salt until they begin to soften, about 5 minutes. Add the garlic and spices cook until fragrant, about 1 minute.
Stir in the chopped cabbage, cover, and cook over medium heat for 3 minutes.
Add the fire-roasted tomatoes, zucchini, broth, and a little more salt and pepper to taste.
Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes.
Add the vinegar, stir, and taste to see if the soup needs more seasoning. I almost always need to add another pinch of salt and a generous bit of pepper. Serve hot, garnished with chopped parsley.
Tips
Season to taste: Don’t be afraid to experiment with different seasonings to find the perfect flavour for your cabbage soup.
Add some heat. If you like a kick, add some red-pepper flakes or a pinch of cayenne.
Adjust the cooking time to taste. This recipe calls for cooking the soup for 20-25 minutes which will give you cabbage that is soft but still retains some crunch. If you prefer your cabbage a little softer, cook for an additional 10 minutes.
Frequently Asked Questions
Though technically any cabbage will work here, I prefer to use the standard green cabbage becasue it holds up really well for days. Savoy or Napa are fine to use, but they will wilt and soften much quicker. You can also use a mix of red and green, if you wish.
If you google “cabbage soup diet” you will be amazed at how popular it is. Because cabbage soup is extremely low in calories, yet quite filling, nutritious, and oddly delicious, it became hugely popular in the 1970’s when people wanted to lose weight fast. In fact, it is still a popular diet, though it is hard to sustain long-term. There are many versions of the diet but the most common thread in all of them is to eat as much cabbage soup in a day as you want. During different days of the week, you are allowed to introduce other food such as vegetables, fruits and lastly, dairy and meat protein.
Absolutely! Cabbage soup is a great dish to make in a slow cooker. Simply add all of your ingredients to the slow cooker and let it cook on low heat for 6-8 hours.
This cabbage soup is loaded with veggies that are low in fat and really good for you. But cabbage in particular is what makes this soup a nutritious bonanza. It’s an incredibly healthy cruciferous that is packed with antioxdiants, vitamins, and minerals. It is also known for its anti-inflammatory properties which help reduce pain and inflammation.
We enjoy this soup recipe as a healthy and nutritious meal, not as a weight-loss plan. That said, it does indeed qualify for the “cabbage soup diet” because it does not contain any animal protein or starchy vegetables.
Serving Suggestions
This soup is completely satisfying all on its own but some crusty bread, or this wonderful focaccia on the side, is never a bad idea.
Because it is a cabbage soup, I probably would not serve it with a green salad but an avocado salad, or this beet salad, would be fabulous.
Storage And Reheating Suggestions
Cabbage soup is great the day you make it but the leftovers are also fabulous for days when stored and reheated properly. Here’s what to do:
- To store: Let the soup cool completely then store in an airtight container in the fridge for up to 5 days.
- To freeze: Let the soup cool completely, then place in a freezer safe container and freeze for up to 2 months. These silicone containers are great for freezing soup in smaller portions.
- To reheat: For best results, place the leftover soup in a saucepan and heat over medium-low heat until warmed through.
More Favourite Soup Recipes To Try
***If you give this Cabbage Soup recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks diced
- Kosher salt and freshly cracked black pepper
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme or dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander, optional
- 1 small head green cabbage about 2 pounds, chopped
- 1 28-ounce can fire-roasted tomatoes (or regular diced tomatoes)
- 2 small zucchini, halved lengthwise and cut into 1/2-inch slices
- 4 cups chicken or vegetable broth (see notes)
- 2 tablespoons red or white wine vinegar or use lemon juice
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, 1/2 teaspoon salt, and several grinds of fresh pepper. Cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
- Add the garlic, thyme, oregano, cumin, paprika, and coriander and cook until fragrant, about 1 minute.
- Stir in the chopped cabbage, cover, and cook for 3 minutes. Uncover the pot, then add the fire-roasted tomatoes, zucchini, broth, and a little more salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for 20-25 minutes.
- Add the vinegar, stir, and taste to see if the soup needs more seasoning. I almost always need to add another pinch of salt and a generous bit of pepper. Serve hot, garnished with chopped parsley.
Notes
- Broth: For this recipe, 4 cups of liquid is usually plenty but if you like it more brothy, add 2 cups more broth or water.
- To store: Let the soup cool completely then store in an airtight container in the fridge for up to 5 days.
- To freeze: Let the soup cool completely, then place in a freezer safe container and freeze for up to 2 months. These silicone containers are great for freezing soup in smaller portions.
- To reheat: For best results, place the leftover soup in a saucepan and heat over medium-low heat until warmed through.
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