Easy Cabbage Soup

Name: Cabbage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Tablespoons olive oil; 1 medium onion (finely chopped); 2 carrots (peeled, thinly sliced into coins); 1 celery rib (thinly sliced); 1 clove garlic (minced); Salt and pepper (to taste); 4 cups vegetable broth; ½ teaspoon dried Herbs de Provence; 8 ounces chopped tomatoes ((1 can)); 1 cup Yukon gold potatoes (peeled, chopped); ½ small head cabbage (roughly chopped)

Recipe Ingredients:

Oil: use your favorite brand of olive oil or avocado oil

Vegetables: you will need to use a finely diced yellow onion, finely chopped, peeled carrots that have been thinly sliced into coins, and thinly sliced stalks of celery rib

Seasoning: use fresh garlic cloves minced, salt, black pepper, and dried Herbs de Provence

Liquid: to give the soup body you will need to use vegetable broth as the soup base

Tomatoes: get a can of chopped tomatoes from your local grocery store

Potatoes: for the best results Yukon gold potatoes that have been peeled and chopped

Cabbage: the main star of this soup recipe is the head of cabbage, roughly chop it into bite-sized pieces before adding it to the flavorful soup

Vegetable chopped up on a cutting board.

Chopped vegetables in a large saucepan sauteing with a wooden spoon.

Vegetables, tomatoes and broth in a large saucepan with a wooden spoon.

How To Make Cabbage Soup:

Prepare your veggies:

Start by chopping your veggies: peel the onion and chop it finely. Peel the carrots and cut them into thin coins. Peel and mince garlic and slice the celery rib. Peel the potatoes using a veggie peeler and cut them into small cubes. Remove the cabbage core and chop the cabbage roughly.

Cook your veggies:

Cook the vegetables: heat olive oil in a large pot or large dutch oven over medium-high heat. Add onion, carrots, and celery, and cook, stirring for 5 minutes. Once the onion is tender, add garlic and cook until fragrant.

Bring the rest of the ingredients together:

Add the rest of your ingredients: pour the vegetable broth into the saucepot and scrape any browned bits. Add Herbs de provence, a can of chopped tomatoes, and potatoes. Season the soup to taste with salt and pepper.

Start the simmering process:

Cook the soup: bring the soup to a boil. Reduce heat and simmer the soup for 10 minutes.

Add the main ingredient:

Add the cabbage to the soup: add your roughly chopped cabbage to the soup and stir it gently. Simmer the soup for 15 minutes.

Serve the soup:Serve soup warm: ladle the soup into bowls and serve warm for a hearty dish.

Large chunks of cabbage added to saucepan with vegetable broth mixture.

Cooked Cabbage Soup in a large saucepan with a wooden spoon.

A bowl of Cabbage Soup with a slice of crusty bread in it.

Frequently Asked Questions about Making Easy Cabbage Soup Recipe:

Is This Soup Healthy?

Yes! This soup is loaded with vitamin C and vitamin K and is perfect for enjoying a comfort food recipe with wholesome ingredients.

How Should I Cut Cabbage For Soup?

Cut the head of green cabbage soup in half, then slice it into 1-inch strips. Then turn the head of lettuce doing 1-inch slices again to create little squares out of the head of the cabbage.

Can This Recipe Be Made In An Instant Pot Or Slow Cooker?

The slow cooker would be the next best option for making this recipe if you don’t want to use a large pot over the stove. Just do all of the steps in the slow cooker all at once except adding in the cabbage. Add the cabbage into the slow cooker 15 minutes before getting ready to eat.

Ways to add protein?

Add your favorite beans to this recipe. Black beans, cannellini beans, white beans, or kidney beans would work great.
Pick a ground meat to brown and add. Ground beef, ground chicken, or Italian sausage would work great.
Use a different broth. You can add more protein to the soup by using beef or chicken broth.

Expert Tips:

Make sure to remove the cabbage core. It is very tough and it will not cook properly.

When chopping your cabbage, chop it roughly. Do not cop it finely otherwise your cabbage will not withstand the cooking process, and you will end up with a cabbage puree.

For this soup I recommend using green cabbage, which is firm. This cabbage will hold some of its shape during the cooking process.

Do not overcook the cabbage. Properly cooked cabbage has a sweet and aromatic flavor, while overcooked is pungent and unpleasant.

If you find the soup a bit too sweet, you can add a teaspoon of lemon juice because of the tomatoes. It will balance out the flavor.

You can use chopped, stewed, or spicy canned tomatoes. All of these will give a different flavor to your soup.

When it comes to seasoning and herbs, choose your favorite. Herbs de Provence, thyme, Italian herbs, or just plain basil pair wonderfully with the cabbage.

For the potatoes you can choose, Yukon gold or Russet. The Yukon gold potatoes will hold their shape, while the Russet potatoes will fall apart and make your soup extra creamy and thick.

Side dish recipes to serve:

About The Author:

Steph Loaiza

Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.