Cabbage Soup Recipe That’s Cozy, Simple, and Seriously Good

Let Me Tell You About This Cozy Little Pot of Cabbage Soup…

If you ever walked into my kitchen on a rainy Tuesday, odds are you’d find something bubbling on the stove, and maybe—if you caught me before my first coffee—hear me humming unintentionally. This cabbage soup recipe? It’s my go-to when I want something warm without fussing about (like that time I burned the fancy lasagna because I wandered off to chase the dog out of the garden). There’s honestly nothing fancy here, but the smell takes me straight back to my gran’s slightly crooked house, where cabbage soup solved pretty much everything—bad weather, bad moods, questionable leftovers. This isn’t a posh restaurant bowl; it’s what you feed your people on a long day. My brother once called it “vegetable confetti in a broth”—a compliment, I think?

Why I Can’t Stop Making This (And Maybe You’ll Love It Too)

I make this cabbage soup when I find a lonely head of cabbage at the back of the fridge or when someone’s teetering on the edge of a cold. My family goes wild for it—well, wild might be a stretch, but I’ve never had leftovers last past the next morning. (It’s actually kinda annoying how quickly my husband “samples” it, especially when I don’t see him helping with the dishes after). And—even though I sometimes grumble about chopping cabbage—once you smell it simmering with a handful of pepper and fresh herbs, you’ll get why. It’s forgiving. You can chuck in extra veggies, or just clear out whatever’s left form your crisper. Plus, I swear it tastes better the next day, but that’s a fight I rarely win.

Here’s What You’ll Need (Plus Some Honest Substitutions)

• 1 medium head of green cabbage, chopped (sometimes I use red—just for fun—but the color turns a bit, um…unexpected)
• 2 carrots, sliced (my friend Dawn swears by parsnips instead; I’ve tried, they’re fine, but carrots just feel right)
• 1 large onion, diced (yellow or white—frankly I just use whatever’s lurking)
• 2–3 cloves of garlic, minced (or a hearty shake of garlic powder if you’re in a hurry—or just feeling a bit lazy, honestly)
• 1–2 celery stalks, chopped (if I’ve got them. If not, I skip, no big deal)
• 1 can of diced tomatoes (about 400g/14 oz)—my gran always insisted on Brand X, but frankly the store-brand is fine
• 6 cups vegetable broth (or chicken broth if you’re not fussing about it being vegetarian)
• 1–2 potatoes, cubed (optional—sometimes I’m just out and the soup is fine without)
• 1 bay leaf
• A generous handful of fresh parsley or dill, chopped (I sometimes just snip a bit from the garden—well, when I remember to water it)
• Salt and a heap of black pepper, to taste

How to Make This (A Little Bit Precise, a Little Bit Laid-Back)

1. Grab a big soup pot and heat a drizzle of oil over medium. Chuck in the onion, carrots, and celery (if you have it). Sauté until the onions get that see-through look—takes about 5–7 minutes. Or, you know, until they stop looking raw.
2. Add the garlic, and sauté for about a minute. No need to be precious; just don’t let it burn. I once got distracted—don’t recommend that smoky aroma.
3. This is where I pile in the chopped cabbage. Don’t panic if your pot is almost overflowing—the cabbage does this hilarious shrink trick as it cooks down.
4. Toss in your potatoes (if using) and pour in the broth, the diced tomatoes, and slip the bay leaf in. Give it a stir. Probably a good idea to add a decent pinch of salt and a few grinds of pepper now, but you can always add more later.
5. Bring the whole thing to a boil (sometimes I go make a cuppa at this point—it’s the waiting game). Then reduce the heat and let it simmer, mostly covered, for about 25–35 minutes. Give it a stir now and again.
6. Now’s the bit where I taste for salt and pepper (and sometimes add a smidge more if I’ve been a bit heavy-handed with the broth).
7. Stir in parsley or dill just before serving. Or both, if you’re feeling fancy.

Not-So-Secret Notes for Next Time

• If you use red cabbage, don’t freak out about the weird purple color. It tastes the same.
• The soup thickens as it cools. Sometimes I just add a splash of water when reheating.
• Actually, I find it works better if you let it sit for an hour after cooking (if you can resist diving in right away).
• I once forgot the bay leaf. Didn’t notice a huge difference, so don’t stress if you’ve run out.

Variations I’ve Tried (and a Flop I’m Willing to Admit)

• Added a tin of white beans once—turned out surprisingly hearty, and the kids didn’t even grumble.
• If I’ve got leftover cooked sausage or bacon, I’ll stir it in for a smoky twist.
• One time, I thought coconut milk might work (got the idea from a stew)—not my best move, honestly. It looked odd and my husband still teases me.

About the Equipment

You’ll need a big soup pot—honestly, mine’s a bit battered and older than me. But if you’re short on cookware, I’ve done this in a Dutch oven, or even in a slow cooker (just cook on low for 6 hours or so). No fancy gadgets required, unless you really want to blend part of it, but I rarely bother. Oh, and a sharp-ish knife for the cabbage—though if yours is blunt, you’ll just get a bit more of a workout!

Let’s Talk Leftovers (If You Get Any)

This cabbage soup keeps in the fridge for up to three days. (Though honestly, in my house it never lasts more than a day! My teenager once ate a bowl before it had even cooled. Couldn’t believe it.) You can freeze it too if you like, but maybe skip the potatoes if you know you’re freezing—it can get a bit mushy after thawing.

Here’s How I Love to Serve It

I cannot resist hunk of buttered rye bread on the side—my dad always insisted it had to be rye. Sometimes I sprinkle a bit of grated parmesan on top, which is absolutely not traditional, but totally delicious. We sometimes just eat it straight out of giant mugs watching old TV shows, which probably says a lot about us.

The Hard-Earned (and Occasionally Humbling) Pro Tips

• I once tried rushing the simmering and regretted it—the veggies tasted harsh and the flavors didn’t come together right.
• Don’t try to stuff in too much cabbage at once; it’ll all fit eventually, but trust me, overflowed soup is a pain to clean off the stove.
• If you fancy it spicy, add a shake of chili flakes, but start small. I overdid it once and, well, let’s just say my mother-in-law still brings it up at family dinners.

Real Questions, Real Answers

• Can I make this in a slow cooker?
  Yep, just toss everything in, set it on low for 6–7 hours (but add fresh herbs at the end). Honestly, I think the stovetop has a bit more flavor, but it does the trick when life’s just too busy!
• Does it freeze well?
  It does! Just leave out the potatoes if you can—thawed spuds get a little, well, sad and pasty.
• What if I want it to be more filling?
  Throw in a can of beans, a scoop of cooked rice, or even a few leftover meatballs (I can’t believe I’m admitting that one—it tasted way better than it sounds).
• Is it okay if I don’t have every vegetable?
  Of course; improvise. This soup is more about using up what you have than following strict rules. I once used turnips instead of potatoes and nobody noticed.
• How do you chop cabbage without making a mess?
  Honestly, you don’t. It gets everywhere. (On second thought, maybe that’s just me.) If you figure out a mess-free way, let me know!

So, there you go—a cabbage soup recipe that relies more on your mood and your veg drawer than any strict set of rules. I’d love to know if you make it, or if you have a family trick I’ve missed. (And if your soup turns purple, you’re not alone.)

★★★★★ 4.60 from 28 ratings

Cabbage Soup Recipe

yield: 6 servings

prep: 15 mins

cook: 40 mins

total: 55 mins

A comforting and healthy cabbage soup brimming with vegetables and packed with flavor. Perfect for a light dinner or a hearty lunch, this easy soup is a nutritious addition to your meal rotation.

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Ingredients

• 1 medium head green cabbage, chopped
• 2 large carrots, sliced
• 3 celery stalks, diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté for 5 minutes until vegetables are softened.
2. 2
   Stir in minced garlic and cook for 1 minute until fragrant.
3. 3
   Add chopped cabbage to the pot and stir to combine with the vegetables.
4. 4
   Pour in diced tomatoes (with juices) and vegetable broth. Add dried thyme, salt, and black pepper. Stir well.
5. 5
   Bring the soup to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until cabbage is tender.
6. 6
   Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 90 caloriescal

Protein: 3gg

Fat: 2gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18gg

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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