Classic Cabbage Soup is a simple, comforting dish packed with tender cabbage, fragrant vegetables, and a flavorful broth that warms you right up. It’s light yet satisfying, making it perfect for a cozy lunch or dinner. The cabbage softens beautifully, soaking up all the flavors while still keeping just a little crunch.
I’ve always loved this soup because it feels like a hug in a bowl. What’s great is how easy it is to make—just basic ingredients that many of us have on hand, like carrots, onions, and tomatoes, come together quickly. I like to add a sprinkle of herbs at the end to give it a little extra freshness. It’s one of those recipes where you know it’s going to taste better the next day if you have leftovers.
When I serve Classic Cabbage Soup, I often pair it with crusty bread or a simple grilled cheese sandwich. It’s a meal that’s comforting, filling, and easy to enjoy on a chilly day. Honestly, I think everyone should have this recipe in their cooking rotation—it’s straightforward, healthy, and always hits the spot.
Key Ingredients & Substitutions
Cabbage: Green cabbage is perfect here for its mild flavor and tender texture. If you don’t have green cabbage, try Savoy or Napa cabbage as a softer substitute.
Ground Meat: Ground beef adds richness, but ground turkey keeps it lighter. For a vegetarian version, skip the meat and add mushrooms or extra beans for texture.
Broth: Beef broth gives a deep flavor, but vegetable broth works great for a lighter or meatless option. Homemade broth can really boost the soup’s taste.
Tomato Paste: This thickens and deepens the soup’s flavor. If you don’t have it, just use a bit more diced tomatoes or a splash of tomato sauce.
How Do You Get the Perfect Texture in Cabbage Soup?
The key is timing when adding the cabbage. You want it tender but not mushy. Here’s how I do it:
- Start cooking the base (meat and veggies) first to build flavor.
- Add broth and tomatoes, simmer for 20 minutes to let flavors meld.
- Add cabbage last, simmer gently for 20-30 minutes. This softens the cabbage but keeps some bite.
- Stir occasionally and taste to check softness—cabbage should still have a little crunch.
This step-by-step ensures the cabbage is never overcooked, keeping the soup fresh and vibrant.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heating and simmering the soup slowly.
- Wooden spoon – gentle on the pot and great for stirring without scratching.
- Chef’s knife – sharp and sturdy for chopping cabbage and vegetables easily.
- Cutting board – a safe spot to prep your veggies.
- Ladle – handy for serving the hot soup without spills.
Flavor Variations & Add-Ins
- Add cooked sausage or diced smoked kielbasa for a smoky, hearty boost.
- Mix in chopped kale or spinach near the end for extra greens and nutrients.
- Try adding a pinch of crushed red pepper flakes if you like a little heat.
- Stir in cooked rice or barley to make the soup more filling and add texture.
How to Make Classic Cabbage Soup?
Ingredients You’ll Need:
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 1 pound ground beef or ground turkey
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef or vegetable broth
- 1 tablespoon tomato paste (optional for richer flavor)
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and pepper to taste
- 2 tablespoons olive oil
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and another 50 minutes to cook, making a total of around 1 hour. Most of the time is spent simmering so flavors can blend and the cabbage softens perfectly.
Step-by-Step Instructions:
1. Brown the Meat:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the ground beef or turkey and cook until browned. If there’s extra fat, drain it off to keep the soup from being greasy.
2. Cook the Veggies:
Add the diced onion, carrots, celery, and minced garlic to the pot. Cook for about 5 minutes, stirring often, until the vegetables have softened and smell wonderful.
3. Add Spices and Tomatoes:
Stir in the tomato paste (if using), paprika, dried thyme, salt, and pepper. Cook everything together for another minute until you can smell the spices blooming.
4. Pour in Broth and Tomatoes:
Add the canned diced tomatoes with their juice and the broth. Stir well to combine all ingredients. Bring the soup to a boil, then lower the heat and simmer uncovered for 20 minutes, letting the flavors blend.
5. Add Cabbage and Simmer:
Stir in the chopped cabbage. Let the soup simmer gently for 20-30 minutes, or until the cabbage is tender but still has a little bite. Check occasionally and stir to avoid sticking.
6. Season and Serve:
Taste your soup and add more salt or pepper if needed. When ready, ladle the hot soup into bowls and sprinkle with fresh parsley. Serve it with crusty bread for a satisfying meal.
Can I Use Frozen Cabbage for This Soup?
Yes, you can use frozen cabbage, but be sure to thaw it completely and drain any excess water before adding it to the soup. This helps prevent the broth from becoming too watery.
Can I Make Classic Cabbage Soup Vegetarian?
Absolutely! Simply skip the ground meat and use vegetable broth instead of beef broth. Adding mushrooms or beans can help keep the soup hearty and satisfying.
How Long Can I Store Leftovers?
Store leftover cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before serving.
Can I Freeze Classic Cabbage Soup?
Yes! This soup freezes well. Let it cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
