Cabbage soup is one of those recipes that shows up when you want something simple, warm, and dependable. It’s not flashy. It’s not dramatic. It just quietly does its job.
The first time I made it, I had half a cabbage sitting in the fridge and zero desire to make something complicated. Thirty minutes later, I had a pot of something cozy, bright, and surprisingly satisfying.
That’s the magic of humble ingredients cooked the right way.
Now it’s one of those “reset meals” I come back to when I want something light but still comforting.
Why I Keep Making This Dish (The Real Reasons)
- Fast and simple: Done in about 30 minutes.
- Budget-friendly: Cabbage stretches far.
- Light but filling: Doesn’t weigh you down.
- Flexible broth level: Thick or brothy — your choice.
- Great for meal prep: Tastes even better the next day.
- Vegetable-packed: Feels like you did something good for yourself.
- Easy cleanup: Just one pot.
Tips I Learned the Hard Way
- Dice evenly: Uniform pieces cook at the same pace.
- Let cabbage sweat: That 5-minute step builds flavor.
- Don’t overboil: It only needs a gentle simmer.
- Adjust broth slowly: Add less first — you can always add more.
- Season at the end: Lemon and pepper brighten everything.
- Use fresh parsley: It makes a big difference.
- Taste before serving: A small pinch of salt can wake it up.
Variations You Can Mess Around With
- Add protein: White beans or shredded chicken work well.
- Spicy version: Add red pepper flakes.
- Tomato-heavy: Add extra diced tomatoes.
- Herb swap: Try thyme instead of oregano.
- Low-carb focus: Use less carrot.
- Hearty style: Toss in potatoes.
- Creamy twist: Stir in a spoonful of Greek yogurt when serving.
How To Make Cabbage Soup?
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ cabbage, chopped
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth, depending on desired thickness
- 1 to 2 tablespoons lemon juice
- ¼ cup roughly chopped fresh parsley
- Cracked black pepper, to taste
Instructions
Step 1:
Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery and cook for 4 to 5 minutes until slightly softened.
Step 2:
Add the garlic, oregano, basil, and salt. Stir and cook for another minute until fragrant.
Step 3:
Add the chopped cabbage and cook for about 5 minutes, stirring frequently, allowing it to soften and sweat.
Step 4:
Pour in the diced tomatoes and vegetable broth. Bring to a simmer and cook uncovered for about 10 minutes, or until the vegetables are tender to your liking.
Step 5:
Remove from heat and stir in the lemon juice, parsley, and cracked black pepper. Taste and adjust seasoning if needed, then serve warm.
Cabbage Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery and cook for 4 to 5 minutes until slightly softened.
- Add the garlic, oregano, basil, and salt. Stir and cook for another minute until fragrant.
- Add the chopped cabbage and cook for about 5 minutes, stirring frequently, allowing it to soften and sweat.
- Pour in the diced tomatoes and vegetable broth. Bring to a simmer and cook uncovered for about 10 minutes, or until the vegetables are tender to your liking.
- Remove from heat and stir in the lemon juice, parsley, and cracked black pepper. Taste and adjust seasoning if needed, then serve warm.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 145 kcal |
| Carbohydrates | 19 gm |
| Fat | 07 gm |
| Protein | 04 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Simple bowl: Just as it is.
- With crusty bread: For dipping.
- Side dish: Next to a grilled sandwich.
- Meal prep lunch: Easy grab-and-go.
- With extra lemon: I like it bright.
- With grated Parmesan: If I want a richer finish.
Storage, Leftovers, and Next-Day Thoughts
- Refrigerator: Store in an airtight container for 4 to 5 days.
- Freezer: Keeps well for up to 3 months.
- Reheat gently: Simmer on the stovetop or microwave.
- Flavor improves: Tastes even better the next day.
- Broth thickens: Add a splash of water or broth when reheating.
- Meal prep win: Holds texture nicely.
FAQs (Real Questions People Actually Ask)
Can I use green or savoy cabbage?
Yes, both work well.
Can I make this vegan?
It already is.
Can I add meat?
Absolutely — ground turkey or shredded chicken work great.
How brothy should it be?
That’s personal preference. Start with less broth.
Can I skip tomatoes?
Yes, but it will change the flavor profile.
Is this good for weight loss?
It’s light and vegetable-forward, which many people prefer for lighter meals.
Can I double the recipe?
Yes, just use a larger pot.
