Classic Cabbage Soup is a simple, comforting bowl full of tender cabbage, carrots, onions, and a flavorful broth that feels like a warm hug on a chilly day. It’s light but filling, with just the right mix of veggies that makes it both healthy and satisfying.
I love making this soup when I want something easy and wholesome. It’s one of those recipes that feels like it’s been passed down through generations—it’s humble but always hits the spot. Plus, it’s super forgiving, so I often throw in whatever extra veggies I have around, and it always turns out great.
My favorite way to serve this soup is with a slice of crusty bread or a sprinkle of fresh herbs on top. It’s perfect for lunch or dinner and keeps well for leftovers the next day. Whenever I make this soup, it reminds me of cozy family dinners and how good simple food can taste.
Key Ingredients & Substitutions
Cabbage: The star of this soup! Green cabbage adds a mild, slightly sweet crunch that softens beautifully as it cooks. If you want a milder flavor, try Napa cabbage or Savoy cabbage instead.
Ground Beef: Optional if you want more protein and richness. For a lighter soup or vegetarian option, skip it or use lentils or mushrooms to add texture and heartiness.
Diced Tomatoes: These add a bright, tangy flavor plus some acidity to balance the sweetness of the cabbage. You can use fresh tomatoes when they’re in season or canned crushed tomatoes for a smoother broth.
Herbs (Thyme, Oregano, Bay Leaf): These bring warmth and depth. Feel free to swap dried with fresh herbs if you have them. Just add fresh herbs towards the end of cooking to keep their flavors bright.
Vegetable or Beef Broth: The base of the soup’s flavor. Use low-sodium broth if you want to control salt. Water works in a pinch but broth will always give you a richer taste.
How Can I Make the Vegetables Tender Without Losing Flavor?
Cooking vegetables right is key for flavorful cabbage soup. Here’s how I do it:
- Sauté aromatics first: Cooking onions, carrots, and celery in olive oil softens them and releases their natural sweetness.
- Add garlic last: Garlic burns easily, so toss it in after veggies are soft and cook just 1 minute.
- Brown the meat separately: If using ground beef, cook it well and drain fat for a cleaner soup flavor.
- Add cabbage towards the end: Give it a few minutes in the pot to start softening before adding liquids so it keeps a nice texture.
- Simmer gently: Cook uncovered at low heat for about 30 minutes. This softens vegetables while letting flavors blend without getting mushy.
Following these simple steps ensures each vegetable keeps its own good taste and texture, making every spoonful satisfying.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for cooking all your veggies and broth evenly in one place.
- Wooden spoon – great for stirring without scratching your pot and helps break up the ground beef.
- Chef’s knife – makes chopping cabbage and veggies quick and easy.
- Cutting board – use a sturdy board for safe, efficient chopping.
- Ladle – handy for serving your hot soup into bowls without spills.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter protein option that still adds body.
- Add chopped potatoes or sweet potatoes to make the soup heartier and boost its comfort factor.
- Stir in crushed red pepper flakes or smoked paprika for a touch of spice and smoky depth.
- Mix in cooked beans or lentils for extra fiber and a vegetarian protein boost if you skip the meat.
How to Make Classic Cabbage Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound ground beef (optional, for a heartier soup)
- 1 small head green cabbage, chopped (about 6 cups)
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups beef or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 35 minutes to cook. So, in just under 50 minutes, you’ll have a delicious, homemade cabbage soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Veggies:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook them for about 5 minutes until they’re soft and fragrant.
2. Add Garlic and Ground Beef:
Stir in the minced garlic and cook for another 1 minute. If you’re using ground beef, add it now and cook until it’s browned, breaking it up with a spoon. Drain any extra fat if you like.
3. Add Cabbage and Liquids:
Mix in the chopped cabbage and cook for 3-4 minutes until it starts to soften. Then, add the diced tomatoes (with juice), broth, thyme, oregano, and bay leaf. Give everything a good stir.
4. Simmer the Soup:
Bring the soup to a boil, then lower the heat and let it simmer uncovered for about 30 minutes. The veggies should become tender and the flavors meld together nicely.
5. Final Touches:
Season your soup with salt and pepper to taste. Remove the bay leaf before serving. Ladle the soup into bowls and sprinkle with fresh chopped parsley.
Enjoy your hearty and comforting classic cabbage soup, perfect alongside some warm crusty bread!
Can I Use Frozen Cabbage Instead of Fresh?
Yes, you can use frozen cabbage, but be sure to thaw it completely and drain any excess water to avoid a watery soup. Add it a little earlier in the cooking process as frozen cabbage softens faster.
How Can I Make This Soup Vegetarian?
Simply skip the ground beef and use vegetable broth instead of beef broth. You can add beans or lentils for extra protein and heartiness if you like.
Can I Prepare This Soup in Advance?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on the stove over low heat, stirring occasionally to warm evenly.
