Classic Cabbage Soup is a simple, hearty dish that’s full of chunky vegetables and warm, homey flavors. It’s all about tender cabbage, carrots, onions, and sometimes a touch of tomato, all simmered together into a comforting, broth-based soup. It feels light but still filling, perfect for those days when you want something easy and satisfying.
I love making this soup when I want a meal that’s both fresh and cozy. The best part is how versatile it is—you can add a bit of garlic or herbs to make it your own, or keep it plain and just enjoy those natural veggie flavors. I usually cook it low and slow so all the veggies get really soft and the broth tastes like a warm hug in a bowl.
For serving, I like to pair Classic Cabbage Soup with a piece of crusty bread or a simple grilled cheese sandwich. It’s one of those meals that feels like a favorite old sweater—familiar, comforting, and just right. Whenever I make it, it’s like the whole kitchen smells like home, and I know everyone will leave the table feeling good and nourished.
Key Ingredients & Substitutions
Cabbage: This is the star of the soup. Green cabbage works great here, but you can also try savoy or napa cabbage for a milder flavor. Just chop it into big chunks to keep some texture.
Ground Beef: I like beef for its richness, but ground turkey or chicken works well for a lighter, leaner option. For a vegetarian version, skip the meat and add extra beans or lentils instead.
Broth: Beef broth gives a deep flavor, but vegetable broth makes it lighter and vegetarian-friendly. If you want more depth, you can add a splash of soy sauce or Worcestershire sauce.
Diced Tomatoes & Tomato Paste: These add a tangy, slightly sweet note. If you don’t have tomato paste, a little more diced tomatoes will work fine. Fresh tomatoes can substitute if you simmer them longer.
How Do You Make Sure the Cabbage Stays Tender, Not Mushy?
Cabbage can get soft fast, so timing matters. Here’s how to keep it perfect:
- Add cabbage after other veggies and meat are mostly cooked.
- Simmer the soup uncovered to help excess water evaporate, keeping the flavors bright.
- Test the cabbage around 30 minutes; it should be soft but still hold its shape.
- Stir gently to avoid breaking the cabbage into mush.
By cooking it this way, the cabbage soaks up flavor but keeps a nice bite that makes the soup feel fresh and hearty.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and holding all the ingredients comfortably.
- Wooden spoon – great for stirring without scratching your pot and breaking up the ground meat.
- Sharp chef’s knife – to chop the cabbage, carrots, and other veggies safely and quickly.
- Cutting board – sturdy surface for all your chopping.
- Ladle – makes serving hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, richer taste that gives the soup extra depth.
- Add a can of drained kidney or cannellini beans to boost protein and add creaminess.
- Include chopped potatoes or parsnips to make the soup heartier and more filling.
- Stir in a pinch of smoked paprika or red pepper flakes when cooking for a smoky or mildly spicy kick.
Classic Cabbage Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium head green cabbage, chopped into chunks
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups beef broth (or vegetable broth)
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty cabbage soup takes about 10 minutes to prepare your ingredients and about 40 minutes to cook, for a total of roughly 50 minutes. It’s mostly hands-off simmering time, making it easy to prepare while you go about your day.
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for about 5 minutes until the vegetables are soft and the onion becomes translucent.
2. Cook the Garlic and Ground Beef:
Add the minced garlic to the pot, cooking for 1 minute while stirring to keep it from burning. Push the vegetables to one side, add the ground beef, and cook until browned. Use a wooden spoon to break up the meat as it cooks.
3. Add Tomatoes, Herbs, and Cabbage:
Stir in tomato paste (if using), diced tomatoes with their juices, and the dried oregano and basil. Next, add the chopped cabbage and mix everything together well.
4. Simmer the Soup:
Pour in the beef broth and bring the soup to a boil. Reduce the heat and let it simmer uncovered for 30 to 40 minutes, stirring occasionally, until the cabbage is tender and the flavors have blended nicely.
5. Final Touches and Serving:
Season the soup with salt and freshly ground black pepper to your taste. Ladle into bowls, sprinkle with chopped fresh parsley, and enjoy it hot—perfect with crusty bread or toast on the side.
Can I Use Frozen Cabbage Instead of Fresh?
Yes, you can use frozen cabbage to save time, but be sure to thaw it completely and drain any excess water before adding it to the soup. This will help avoid extra moisture that can dilute the flavors.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the ground beef and use vegetable broth. For added protein and heartiness, consider adding beans or lentils in place of the meat.
How Long Can I Store Leftover Soup?
Store leftover cabbage soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat until warmed through, adding a splash of broth if it’s too thick.
Can I Freeze Classic Cabbage Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
