Cabbage Soup Recipe

Essential Ingredients

For the soup base:

• 1 medium head green cabbage (about 2 pounds), chopped
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 8 cups vegetable or chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano

For flavor enhancement:

• 1 tablespoon tomato paste
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Optional: 1 cup cooked ground turkey, beef, or sausage
• Optional: 1 can (15 oz) cannellini beans, drained and rinsed

Preparing the Star Ingredient

Start by removing any damaged outer leaves from the cabbage and cutting out the tough core. Cut the cabbage into manageable wedges, then slice each wedge into bite-sized pieces about 1-inch square. The size is important – pieces that are too small will become mushy during cooking, while pieces that are too large won’t cook evenly and may be difficult to eat.

Rinse the chopped cabbage in cold water and drain well. Don’t worry about getting it completely dry, as a little moisture actually helps with the initial cooking process. Fresh cabbage should feel crisp and heavy for its size, with bright green outer leaves and a fresh, slightly sweet aroma.

Building the Aromatic Foundation

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until it becomes translucent and begins to develop golden edges. The onion provides the sweet, aromatic base that complements the natural sweetness of the cabbage perfectly.

Add the sliced carrots and chopped celery to the pot, cooking for another 5-6 minutes until the vegetables begin to soften. This classic combination of vegetables creates a flavorful foundation that gives depth and complexity to what might otherwise be a simple cabbage soup.

Creating Depth with Garlic and Tomato

Add the minced garlic to the vegetables and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning. The garlic should smell aromatic and nutty but shouldn’t brown, as burnt garlic would add unwanted bitterness to the delicate soup.

Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly and deepen in color. The tomato paste adds richness and umami depth that elevates the soup beyond simple vegetable flavors. It should darken and smell sweet and concentrated.

Incorporating the Cabbage

Add the chopped cabbage to the pot in batches if necessary, as it will initially take up a lot of space before cooking down. Stir gently to coat the cabbage with the aromatic vegetable mixture and oil. The cabbage will start to wilt almost immediately from the heat and steam.

Cook the cabbage for 5-8 minutes, stirring occasionally, until it begins to soften and reduce in volume significantly. This initial cooking helps develop the cabbage’s flavor and removes any raw, harsh edges while maintaining its pleasant texture.

Building the Liquid Base

Add the diced tomatoes with their juice to the pot, stirring to combine with the vegetables. The tomatoes provide acidity that brightens the soup and helps balance the sweetness of the cabbage and other vegetables.

Pour in the broth, making sure all the vegetables are covered by at least 2 inches of liquid. Add the bay leaves, thyme, and oregano, bringing the mixture to a boil over high heat. These herbs provide aromatic complexity that transforms simple vegetables into a sophisticated, flavorful soup.

Developing Flavors Through Simmering

Once the soup reaches a boil, reduce the heat to medium-low and simmer partially covered for 25-30 minutes, stirring occasionally. During this time, the cabbage will become tender, the flavors will meld together, and the soup will develop a rich, satisfying taste.

The cabbage should be tender but still hold its shape, and all the vegetables should be cooked through but not mushy. The broth should be flavorful and aromatic, with the sweetness of the vegetables balanced by the herbs and tomatoes.

Adding Brightness and Final Seasoning

Stir in the apple cider vinegar, which adds a subtle tang that brightens all the flavors and prevents the soup from being too heavy or one-dimensional. The vinegar is particularly important in cabbage soup, as it enhances the cabbage’s natural flavor and adds complexity to the overall taste.

Season the soup with salt, black pepper, and red pepper flakes if using. Start with 1 teaspoon of salt and adjust to taste, remembering that the broth may already contain salt. The soup should taste well-balanced with all the flavors working together harmoniously.

Incorporating Optional Additions

If using cooked meat, add it to the soup now and let it heat through for 5-10 minutes. Ground turkey, beef, or sliced sausage all work beautifully in this soup, adding protein and making it more substantial. The meat should be fully cooked before adding to prevent overcooking.

If adding beans, stir them in during the last 10 minutes of cooking to heat them through without making them mushy. Cannellini beans work particularly well because of their creamy texture and mild flavor that doesn’t compete with the cabbage.

Fresh Herb Finishing

Remove the bay leaves from the soup and discard them. Stir in most of the fresh parsley and dill, reserving some for garnish. These fresh herbs add a bright, green note that lifts the earthier flavors of the cooked vegetables and provides visual appeal.

The herbs should be added just before serving to preserve their vibrant color and fresh flavor. Dried herbs provide the foundation flavoring during cooking, while fresh herbs add brightness and freshness at the end.

Texture and Consistency Adjustments

The finished soup should have a brothy consistency with tender vegetables that hold their shape. If you prefer a heartier texture, you can mash some of the vegetables directly in the pot with a potato masher, or remove about 2 cups of soup, blend it, and stir it back in.

If the soup seems too thin, simmer it uncovered for 10-15 minutes to reduce and concentrate the flavors. If it’s too thick or the vegetables seem crowded, add additional warm broth until you reach your preferred consistency.

Final Taste and Balance

Taste the soup one final time and adjust seasonings as needed. The soup should have a balanced flavor with the natural sweetness of the cabbage and vegetables, brightness from the vinegar and herbs, and depth from the tomatoes and aromatics.

If the soup tastes flat, add a bit more salt or vinegar. If it needs more complexity, a splash of Worcestershire sauce or a pinch of smoked paprika can add depth without overwhelming the clean, fresh flavors.

Serving and Presentation

Ladle the cabbage soup into warmed bowls, making sure each serving gets a good mix of vegetables and broth. The soup should be steaming hot and aromatic, with visible pieces of cabbage, carrots, and celery that look appetizing and colorful.

Garnish each bowl with the reserved fresh herbs and serve with crusty bread, crackers, or a simple green salad for a complete, satisfying meal that’s both comforting and nutritious.

Customization and Variations

This basic cabbage soup recipe is incredibly versatile and can be adapted to different dietary needs and flavor preferences. For a heartier version, add diced potatoes with the other vegetables, or stir in cooked rice or barley during the last few minutes of cooking.

For a more intense flavor, substitute beef broth for vegetable broth, or add a splash of red wine with the tomatoes. Eastern European versions often include caraway seeds or paprika for additional complexity and authentic flavor.

Storage and Make-Ahead Benefits

Cabbage soup is an excellent make-ahead meal that actually improves in flavor when stored overnight. The vegetables continue to release their flavors, and all the ingredients meld together beautifully. Store in the refrigerator for up to 5 days.

The soup freezes well for up to 4 months, though the texture of the vegetables may change slightly upon thawing. For best results, cool the soup completely before freezing, and add fresh herbs after reheating to restore brightness and fresh flavor.

Health Benefits and Nutritional Value

Beyond its delicious taste, cabbage soup is packed with nutrients and health benefits. Cabbage is rich in vitamin C, vitamin K, and fiber, while being naturally low in calories. The variety of vegetables provides antioxidants and essential nutrients, making this soup both satisfying and nourishing.

This soup is naturally low in fat and can be easily adapted for various dietary restrictions, making it an excellent choice for healthy eating plans or when you want something light but filling that still provides comfort and satisfaction.