Flavor, convenience and nutrition come together in one glorious bowl cabbage soup. Filled with a rainbow of veggies, warm and smoky flavors, and kidney beans for protein, this old-fashioned cabbage soup recipe is healthy and easy to make.
Cabbage soup maybe not sound too tempting unless you already know and love grandma’s cabbage soup.
You might just think of cabbage as a dish for St. Patrick’s Day or to use in a coleslaw or on tacos.
You’ll be on board with all that cabbage after making this easy, filling, and belly-warming soup!
Cabbage is healthy, flavorful and versatile:
A budget-friendly, delicious soup
This is a healthy and hearty vegetarian soup packed with complex flavors.
- Carrots and onions are slowly sautéed, then flavored with smoked paprika, cumin, nutmeg and garlic. Taste buds like, WOW.
- Broth, fire roasted tomatoes, rosemary and bay leaf are added for even more flavor.
- The cabbage wilts and isn’t overwhelming, and the honey and apple cider vinegar bring it all together.
Cabbage soup is not boring, folks!
This is a soup made from humble ingredients that is so much more than the sum of its parts.
How to make cabbage soup
This original cabbage soup recipe is easy and made in one pot.
It’s packed with fiber and protein to keep you full and stretch your buck.
The ingredients
- carrots and onion. Sauté to build the backbone of the soup and add a little sweetness.
- Smoked Peppers. There is a distinct taste difference between paprika and smoked Paprika. Browse the gourmet section of the spice aisle and add this to your closet!
- cumin and nutmeg. These warm spices create a warm, inviting flavor and harmonize with the smoked paprika.
- Garlic. More flavors.
- vegetable broth. Keeps the cabbage soup vegetarian (you can substitute chicken broth if that’s not a problem). Opt for low sodium.
- Fire Roasted Tomatoes. Seek fire roasted Tomatoes over plain diced tomatoes. This is another ingredient that ups the ante in the flavor game.
- White beans. Like Cannellini or Great Northern. These, along with protein, give the dish a nice, creamy texture.
- cabbage. This old-fashioned cabbage soup recipe uses a whole head of cabbage! Rich in vitamin C, cabbage can help with digestion and inflammation. Plus, it can last for weeks in your fridge, so stock up when it’s on sale.
Which type of cabbage is best for cabbage soup?
In the grocery store, you will mostly see red (or purple) cabbage and kale.
- Use kale for cabbage soup. After cooking, it becomes a bit sweet. Choose heads that are tightly tied and discard outer leaves that have wilted. Regular kale or savoy cabbage both work well.
- Red cabbage has a stiffer texture and is slightly pepperier in flavor. It’s great for coleslaws like winter slaw, topping tacos like jerk chicken tacos, and tossing in salads like ramen salad. You can use it in soups, but it needs to simmer longer. Also note that this will turn the soup red.
- Herbs. Bay leaf and thyme add an appropriate earthiness, with fresh parsley sprinkled on top when serving.
- Apple Cider Vinegar. Adds acid to balance the cabbage and prevent it from tasting bitter.
- Honey. A hint of sweetness completes all flavors.
The directions
- In a large saucepan, sauté the carrots and onion with salt and pepper.
- Add spices and cook until fragrant.
- Add remaining ingredients. Stir together and bring to a boil. Reduce the heat and simmer, covered, until the cabbage is very tender, about 25 minutes. Discard the bay leaf. Garnish hot with fresh parsley. ENJOY!
storage tips
- To store. Store cabbage soup in an airtight container in the refrigerator for up to 3 days.
- To warm up. Reheat leftovers in a Dutch oven on the stovetop over medium-low heat. On request also in the microwave.
- Freeze. You can freeze cabbage soup in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal prep tip
Cut all vegetables up to 1 day ahead and refrigerate.
What to serve with cabbage soup
Serve cabbage soup with a thick slice of bread, perfect for soaking in the gravy.
Recommended tools for making Cabbage Soup
- Dutch Oven. This beautiful pot will last a lifetime, goes from stovetop to oven and is easy to clean.
- trowel. Perfect for serving all your soups and stews.
- Big cutting board. A sufficiently large and non-slip cutting board is so helpful to prepare all your vegetables.
The best Dutch Oven
This Dutch Dutch Oven is of the highest quality with its smooth enamel interior and perfect heat distribution. It is one of my most durable and valuable tools in my kitchen. Which color would you choose?
Cabbage is so much more than just a taco topping or a picnic slaw.
Give cabbage a new lease of life and a prime place at the dinner table with this easy cabbage soup recipe!
frequently asked Questions
You can make a beef and cabbage soup by adding ground beef to the pot after the veggies have been sautéed. Shred and brown the hamburger meat and brown until cooked, then continue with the rest of the recipe. You can also use ground turkey or Italian sausage.
You may have heard of the “cabbage soup diet” and cabbage soup dubbed the “miracle soup.” While I do not prescribe any particular diet and all of your nutritional questions should be directed to your doctor, I can say, YES, this cabbage soup is healthy! It’s chock-full of veggies, low in saturated and polyunsaturated fat, and high in protein and fiber to keep you full and away from potentially unhealthy snacking.
This cabbage soup recipe is made on the stovetop. It could be adjusted, but I haven’t specifically tested it (yet!). Check out my Crockpot Vegetable Beef Soup for inspiration.
- 2 tablespoon Extra virgin olive oil
- 4 medium carrots peeled and diced small
- 1 medium yellow onion rolled
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 3 cloves Garlic chopped (about 1 tablespoon)
- 4 cups vegetable broth divided
- 1 14.5 ounces can fire roasted diced tomatoes in their juices
- 1 15.5 ounce can white beans, rinsed and drained like Cannellini or Great Northern
- 1 very small or 1/2 large kale about 1 pound, chopped
- 1 Bay leaf
- 1/2 teaspoon dried rosemary
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Honey
- fresh parsley To serve
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In a Dutch oven or similar large, deep saucepan, heat the oil over medium-high heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until onions soften, become translucent and start to color, about 7 to 9 minutes.
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Add smoked paprika powder, cumin, nutmeg and garlic. Cook, stirring constantly, until very fragrant, about 30 seconds.
-
Add enough broth to cover the bottom of the pot. Scrape along the bottom with a wooden spoon to remove any stuck pieces. Add the remaining broth, diced tomatoes, beans, cabbage, bay leaf, rosemary, vinegar and honey. Mix everything together, then bring to a boil.
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Reduce the heat, cover the pot and simmer until the cabbage is very soft, about 25 minutes. Discard the bay leaf. Taste and season to taste. Serve hot with a sprinkling of fresh parsley.
- TO STORE: Store cabbage soup in an airtight container in the refrigerator for up to 3 days.
- TO WARM UP: Reheat leftovers in a Dutch oven on the stovetop over medium-low heat. On request also in the microwave.
- FREEZE: You can freeze cabbage soup. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1(of 6)Calories: 143kcalCarbohydrates: 23GProtein: 3GFat: 5GSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 3GPotassium: 438mgFiber: 6GSugar: 13GVitamin A: 7719ieVitamin C: 61mgCalcium: 106mgIron: 2mg
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More cabbage recipes
Cabbage is versatile, healthy and tasty.