Classic Cabbage Soup is a simple, comforting dish full of tender cabbage, hearty vegetables, and a flavorful broth that warms you up from the inside out. It’s light but satisfying, making it a great choice when you want something healthy and easy to digest without skimping on taste.
I love making this soup on chilly days when I’m craving something cozy but not too heavy. The cabbage soaks up all the savory flavors from the broth and veggies, turning every spoonful into a little bowl of comfort. It’s also one of those recipes that’s easy to adjust—add in your favorite herbs or a splash of lemon for a fresh touch.
My favorite way to enjoy Classic Cabbage Soup is with a slice of crusty bread on the side. It’s perfect for a quick lunch or a light dinner, and leftovers taste even better the next day. Plus, it’s a dish that always brings back memories of home cooking and slow, peaceful meals with family.
Key Ingredients & Substitutions
Cabbage: This is the star of the soup. Green cabbage works well and holds its texture nicely. You can swap with Napa cabbage for a milder flavor or use savoy cabbage for a softer bite.
Ground Meat: Optional but adds richness. I like using ground turkey for a lighter soup. You can skip meat entirely for a vegetarian version or add cooked beans for protein.
Tomatoes: Canned diced tomatoes bring a nice acidity and balance the earthiness of cabbage. If fresh tomatoes are in season, chop and use those instead, but you might want to add a splash of tomato paste for depth.
Broth: Beef broth gives a richer flavor, but vegetable broth works great for a lighter or vegetarian soup. Using low-sodium broth lets you control the salt level better.
How Can I Keep the Cabbage Tender but Not Mushy?
Getting cabbage just right is key. You want it soft but still with a slight bite to avoid mushy soup. Here’s how:
- Add the cabbage after softening the other veggies and cook it gently for a few minutes to start softening.
- Simmer the soup uncovered so excess liquid evaporates and flavors concentrate without turning the cabbage soggy.
- Keep an eye on the texture as it cooks—taste every 10 minutes after the first 20 to catch that perfect tender-crisp stage.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking the soup evenly and holding plenty of ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – to chop veggies quickly and safely.
- Cutting board – a sturdy surface for all your prep work.
- Ladle – helps serve the soup cleanly into bowls.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, richer taste.
- Add diced potatoes or sweet potatoes to make the soup heartier.
- Stir in cooked white beans toward the end for extra protein and creaminess.
- Season with crushed red pepper flakes if you like a little heat in your soup.
Classic Cabbage Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound ground beef or ground turkey (optional)
- 1 small head green cabbage, chopped (about 6 cups)
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 40 minutes to simmer. In total, you’ll need around 50 minutes to make this nourishing cabbage soup, perfect as a quick weeknight meal or a cozy lunch.
Step-by-Step Instructions:
1. Cook the Base Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Stir now and then as they cook for about 5 minutes, until softened and aromatic.
2. Add Garlic and Optional Meat:
Add the minced garlic, cooking for another minute until fragrant. If you’re using ground meat, add it now, breaking it up with your spoon. Cook until browned and no longer pink. Drain any excess fat if needed.
3. Add Cabbage and Liquids:
Stir in the chopped cabbage and sauté for 2-3 minutes until it starts to soften. Pour in the diced tomatoes with their juice and the broth. Give everything a good stir.
4. Season and Simmer:
Sprinkle in the oregano, basil, paprika, salt, and pepper. Bring the soup to a boil, then reduce heat to low and simmer, uncovered, for 30-40 minutes. The cabbage should be tender but still hold its shape.
5. Finish and Serve:
Taste and adjust seasoning if needed. Ladle the soup into bowls and sprinkle chopped fresh parsley on top. Serve hot, ideally with a slice of crusty bread to soak up all the delicious broth.
Can I Make This Soup Vegetarian?
Yes! Simply omit the ground meat and use vegetable broth instead of beef broth. To add protein, try stirring in cooked beans or lentils toward the end of cooking.
How Do I Store Leftover Cabbage Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally until warmed through.
Can I Use Frozen Cabbage?
Absolutely! Just thaw frozen cabbage fully before adding it to the soup to avoid excess water diluting the flavors. Add it during the simmer step and cook until tender.
How Can I Make This Soup Spicier?
Add a pinch of crushed red pepper flakes or a dash of hot sauce during the simmering step. Taste as you go, so you can control the heat level to your liking.
