Cabbage Soup Recipe

There’s something comfortingly nostalgic about a steaming bowl of Cabbage Soup, brimming with tender veggies, aromatic herbs, and a hearty broth that feels like a warm hug from the inside out. This simple yet vibrant soup transforms humble ingredients into a soul-satisfying meal you’ll crave in any season. Whether you’re looking for a light and wholesome lunch, a cozy dinner, or a meal-prepping miracle, cabbage soup brings color and flavor to your table with every wholesome spoonful.

this Recipe

Ingredients You’ll Need

The best part about this cabbage soup is how every kitchen staple finds its starring moment. Each ingredient lends depth, color, or a splash of nutrition—proof that simple can be totally delicious.

• Olive Oil: Gives a silky-smooth base and gently brings out the flavors of your aromatics.
• Onion: Adds sweetness and mouthwatering aroma that builds the soup’s foundation.
• Garlic: Two cloves are all you need for a cozy, savory depth.
• Carrots: Bring natural sweetness and bold orange pops to every ladleful.
• Celery: Lends herbaceous crunch and a garden-fresh aroma.
• Green Cabbage: The hearty star, shredded to melt gently into the broth and offer slight tenderness.
• Canned Diced Tomatoes with Juice: Brightens up the soup and gives gorgeous tomatoey hints in every bite.
• Vegetable Broth: A rich, savory backbone, keeping the soup vegan and ultra-comforting.
• Dried Oregano: Adds Mediterranean earthiness that perks up all the veggies.
• Dried Thyme: Brings a lovely woodsy note—just a pinch sets the tone.
• Smoked Paprika: A hint of smokiness takes your bowl from simple to wow.
• Salt and Pepper: Essential for bringing every ingredient’s flavor to life.
• Optional Zucchini: Toss this in for more color and extra veggie goodness, especially in summer.
• Lemon Juice: A last-minute squeeze makes every flavor sparkle.
• Chopped Parsley: Freshen it all up with a sprinkle for color and herbal zip.

How to Make Cabbage Soup

Step 1: Sauté the Aromatics

Start with a large soup pot and heat up the olive oil on medium—just enough to shimmer, not sizzle. Toss in your chopped onion, carrots, and celery. Stir and let them gently cook for 5 to 7 minutes, filling your kitchen with that unmistakable aroma that says something delicious is coming.

Step 2: Add the Garlic

Once your veggies are softened and slightly golden at the edges, stir in the garlic. Let it cook for just one minute—this quick step ensures you get its sweetness and fragrance without bitterness.

Step 3: Build the Broth

Now, pile on the chopped green cabbage. Immediately, follow up with the can of diced tomatoes (juice included for full tomato flavor), the vegetable broth, oregano, thyme, smoked paprika, and a generous pinch of salt and pepper. Give everything a good stir. As soon as it starts to bubble, bring the heat down and let your Cabbage Soup simmer uncovered for 25 to 30 minutes. Enjoy how the veggies drift and the flavors blend!

Step 4: Add Zucchini (If Using)

If you’re including zucchini, dice it up and toss it in for the last 10 minutes of cooking. It keeps its bite and adds a mild, buttery note without overcooking. This step is optional but perfect when you have some to use up.

Step 5: Finish with Lemon Juice

Just before serving, turn off the heat and add a tablespoon of lemon juice. This brightens everything and wakes up the other flavors—don’t skip it! Give it one last tumble together, taste, and tweak with more salt or pepper if needed.

Step 6: Garnish and Serve

Ladle your cabbage soup hot into bowls and shower with lots of freshly chopped parsley. It’s the kind of meal that begs you to sit down and savor every hearty bite.

How to Serve Cabbage Soup

Garnishes

A bright garnish can elevate your cabbage soup from homey to restaurant-worthy. Try a generous handful of chopped fresh parsley, a sprinkle of black pepper, or even a spoonful of grated Parmesan (if you’re not vegan) for extra richness. A light drizzle of olive oil lets everything shimmer.

Side Dishes

Pair your cabbage soup with a thick slice of rustic bread—preferably toasted and rubbed with a hint of garlic—or a simple green salad tossed with vinaigrette. If you’re looking for something more filling, a scoop of cooked white beans or quinoa on the side will turn your soup into a hearty one-bowl dinner.

Creative Ways to Present

Why not ladle your soup into bread bowls for a whimsical, edible presentation? Or serve in small mugs for parties and family gatherings—easy to hold and beautifully rustic. For a fun twist, top each serving with a swirl of plant-based sour cream or a spicy chili crisp oil.

Make Ahead and Storage

Storing Leftovers

Cabbage soup is made for leftovers—it’s one of those magical dishes that tastes even better the next day. Once cooled, transfer your soup to an airtight container and store it in the fridge. It will stay fresh for up to 4 days, making quick lunches or speedy dinners a breeze.

Freezing

If you have more soup than you can eat in a few days, don’t worry. Cabbage soup freezes beautifully! Pour into freezer-safe containers (leave a little space for expansion), seal, and freeze for up to 3 months. Let it thaw overnight in the fridge when a craving strikes.

Reheating

To reheat, simply pour what you need into a saucepan and warm gently over medium heat until hot. Add a splash of water or broth if it seems too thick. The flavors just keep getting better—sometimes a squeeze of fresh lemon or sprinkle of parsley freshens it right up.

FAQs

Can I add protein to my cabbage soup?

Absolutely! Toss in a can of drained beans (like cannellini or chickpeas) or shred in some cooked chicken for extra heartiness. Both options turn this soup into a well-rounded meal.

Is this cabbage soup recipe gluten-free?

Yes! As written, this cabbage soup is naturally gluten-free. Just double-check your broth label to be sure there are no hidden additives.

What can I use instead of vegetable broth?

You can swap vegetable broth for chicken broth if you’re not vegan, or even use water in a pinch—just make sure to add more herbs and seasonings to keep the flavors bold.

Can I use purple cabbage instead of green?

Definitely! Purple cabbage works just as well and brings a vibrant color to your soup. Keep in mind it might tint the broth a lovely shade of pink—delicious and beautiful.

Can I make cabbage soup in a slow cooker?

Yes! Simply sauté the onion, celery, and carrots first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, adding the zucchini in the last hour if you’re using it.

Final Thoughts

There’s just something special about a pot of cabbage soup bubbling away on the stove—it promises comfort, nourishment, and a table full of smiles. Give this recipe a try, and let it become a classic in your kitchen too!

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