Cabbage Soup

Alright, Let Me Tell You About My Cabbage Soup…

If you’ve never made cabbage soup before, trust me, you’re in for a little bit of cozy magic. I remember making this one chilly Sunday afternoon when my fridge was more “nearly empty” than I’d planned; somehow, half a cabbage, a few tired carrots, and a random potato managed to rescue the day. It reminds me of how my mum used to turn almost nothing into something—plus, it’s one of those recipes that’s been called everything from peasant food to weight-loss soup (which, debatable, but hey who am I to judge?).

Why You’ll Love Making This (Even If You’ve Got Better Things To Do)

I pull out this recipe when I’ve got too many veggies threatening to go soft, or when I want dinner to basically cook itself. My family actually cheers for this soup, which still baffles me because cabbage wasn’t exactly my favorite as a kid. Also, if you’re looking for something hearty that won’t cost a fortune, this is your friend; plus, it’s endlessly tweakable, so you never get bored (unless you really try). Full confession: I used to always overcook the cabbage—thought it had to be limp as a dish rag. But no! A little bite is a good thing, I promise.

What You’ll Need (Or Make Do With What You’ve Got)

• 1 small head of cabbage (about 800g), chopped into shreds or bite-sized hunks—round, pointy, green or savoy, they’re all fair game (Grandma swore by green only, but I rebel sometimes)
• 2 large carrots, peeled and roughly chopped—sometimes I use parsnip if carrots are out
• 1 large onion, diced (red or yellow, honestly I grab whatever’s rolling around)
• 3 garlic cloves, minced (I go for fat cloves, but who’s counting?)
• 2 sticks of celery, sliced thin (I’ll skip it if I don’t have any—it’s not the end of the world)
• 1 medium potato, peeled and diced (the floury ones break down nicely, but waxy works too)
• 1 can (400g) chopped tomatoes (if you only have passata, use a cup, or fresh tomatoes if you’re feeling posh)
• 1.5L vegetable broth (I’ve used chicken stock when that’s what’s on hand, it’s fine—cubes, homemade, or that “better than bouillon” stuff, whatever)
• 1 tsp dried thyme, or a couple sprigs fresh if you prefer
• 1 tsp smoked paprika (or plain—sometimes I even use a dash of cayenne for kick)
• 1 bay leaf
• Salt and black pepper to taste
• A glug of olive oil (about 1 tbsp)
• Handful chopped parsley (optional—sometimes I just use the leaves off my sad windowsill plant)

So, Here’s How I Throw It Together

1. First, grab your biggest soup pot or Dutch oven. Heat that glug of olive oil over medium heat, then toss in the onion, carrot, and celery. Give it a good stir and let it sweat for about 5-7 minutes, until it smells sweet and the onions go a bit see-through (honestly, I wander off here sometimes, just don’t let it catch).
2. Add in the garlic—don’t let it brown or it’ll go bitter (ask me how I know). About 30 seconds and you’re good.
3. Tip in the cabbage and potato. Stir it around so it picks up some of that oniony flavor—yes, the pot’s going to look really full, but cabbage cooks down like crazy so don’t panic.
4. This is the fun part: add the canned tomatoes, broth, thyme, paprika, and bay leaf. Give it a gentle season with salt and lots of cracked black pepper, but don’t go wild—you can always add more later. Stir it all together.
5. Bring the pot up to a simmer (not a full-on boil, unless you like foam everywhere). Clap a lid on, then cook for about 25-30 minutes. Stir it a couple times, otherwise the potato can stick at the bottom. This is usually when I snag a spoonful and “check for flavor”—totally allowed.
6. Fish out the bay leaf. Taste again! Add more salt or pepper if it’s looking bland, or a pinch more paprika if you want smoky vibes.
7. Stir in your parsley right before serving. If you want to be super fancy, drizzle with a little extra olive oil. Or not, it’s your kitchen.

A Few Rambling Notes Form My Kitchen

• Chopping the cabbage bigger means more texture, but finely shredded is what my kids like (less chewing, apparently).
• Forgot the potatoes once—didn’t miss them. Still, they’re my sneaky way to make it more filling.
• If your soup ends up too thick, just splash in more broth or water and carry on.

Experiments and (Some Success, Some Not So Much)

• Once, I tossed in cooked white beans at the end—good protein boost, and the kids didn’t complain.
• Swapping in kale for cabbage? Eh, it was kind of okay, but definitely not cabbage soup then.
• A spoon of harissa instead of paprika actually rocks if you want real spice. But don’t use too much or you’ll set your mouth on fire (been there).

Do You Really Need Fancy Stuff?

I love my chunky enameled pot, but a plain big saucepan works. If you don’t have a lid, a plate or foil does the trick in a pinch (just don’t fumble and drop it, like I did once—what a mess!).

How to Store It (Not That It Lasts…)

Stick leftovers in the fridge up to 3 days—though honestly, it never makes it past day two here. You can freeze it, but sometimes the potatoes get a little mushy. Still tasty though.

How I Eat It (Because Soup’s Not a Meal, Apparently?)

We usually ladle it into big mugs and dunk thick toast or, if I’m feeling extra, a grilled cheese on the side. My grandma would plop in a spoonful of sour cream—try it. Just once. Oh, and a couple dashes of hot sauce, if you like living on the edge.

Heads-Up: What Not to Rush!

• Letting the veg really sweat at the start makes the flavor, so don’t skip or speed through it—I did once and it tasted flat as a pancake.
• If you add too much broth (been there, trust me), just let it bubble away a bit longer.

Questions I Get All the Time (Or, Well, Sometimes)

• Can you use purple/red cabbage? – Absolutely, but the broth turns this wild magenta color. Looks dramatic but, hey, tastes the same!
• Can I make this in a slow cooker? – Yup, toss everything in and set for 5-6 hours on low. Just sauté onions and garlic first if you want deeper flavor.
• Do you have to peel the potatoes? – I usually do just because my youngest complains, but skin-on is fine (maybe even better for you?).
• Why does leftover soup taste even better? – No idea, but, seriously, it does. Something magical happens overnight. Science?
• Can I add meat? – Of course, leftover shredded chicken or browned sausage works great. But I mostly keep it veggie.
• Is this the same as Russian/Ukrainian cabbage soup? – Not exactly, but they’re cousins in my mind. If you want a true borscht vibe, add beets, but fair warning: whole other world of soup then!

Anyway, that’s my take on cabbage soup—more forgiving than you’d think, definitely not boring, and always good for a second helping. If you come up with a clever twist, I want to hear about it. Maybe over a mug of soup?

★★★★★ 4.60 from 9 ratings

Cabbage Soup

yield: 6 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A comforting, hearty cabbage soup loaded with tender vegetables, simmered in a flavorful broth and finished with fresh parsley. Great as a warming dinner or cozy lunch with rustic bread.

🖨️ Print Pin Recipe

Ingredients

• 1 small head of cabbage (about 800g), chopped into shreds or bite-sized hunks—round, pointy, green or savoy, they’re all fair game (Grandma swore by green only, but I rebel sometimes)
• 2 large carrots, peeled and roughly chopped—sometimes I use parsnip if carrots are out
• 1 large onion, diced (red or yellow, honestly I grab whatever’s rolling around)
• 3 garlic cloves, minced (I go for fat cloves, but who’s counting?)
• 2 sticks of celery, sliced thin (I’ll skip it if I don’t have any—it’s not the end of the world)
• 1 medium potato, peeled and diced (the floury ones break down nicely, but waxy works too)
• 1 can (400g) chopped tomatoes (if you only have passata, use a cup, or fresh tomatoes if you’re feeling posh)
• 1.5L vegetable broth (I’ve used chicken stock when that’s what’s on hand, it’s fine—cubes, homemade, or that “better than bouillon” stuff, whatever)
• 1 tsp dried thyme, or a couple sprigs fresh if you prefer
• 1 tsp smoked paprika (or plain—sometimes I even use a dash of cayenne for kick)
• 1 bay leaf
• Salt and black pepper to taste
• A glug of olive oil (about 1 tbsp)
• Handful chopped parsley (optional—sometimes I just use the leaves off my sad windowsill plant)

Instructions

1. 1
   First, grab your biggest soup pot or Dutch oven. Heat that glug of olive oil over medium heat, then toss in the onion, carrot, and celery. Give it a good stir and let it sweat for about 5-7 minutes, until it smells sweet and the onions go a bit see-through (honestly, I wander off here sometimes, just don’t let it catch).
2. 2
   Add in the garlic—don’t let it brown or it’ll go bitter (ask me how I know). About 30 seconds and you’re good.
3. 3
   Tip in the cabbage and potato. Stir it around so it picks up some of that oniony flavor—yes, the pot’s going to look really full, but cabbage cooks down like crazy so don’t panic.
4. 4
   This is the fun part: add the canned tomatoes, broth, thyme, paprika, and bay leaf. Give it a gentle season with salt and lots of cracked black pepper, but don’t go wild—you can always add more later. Stir it all together.
5. 5
   Bring the pot up to a simmer (not a full-on boil, unless you like foam everywhere). Clap a lid on, then cook for about 25-30 minutes. Stir it a couple times, otherwise the potato can stick at the bottom. This is usually when I snag a spoonful and “check for flavor”—totally allowed.
6. 6
   Fish out the bay leaf. Taste again! Add more salt or pepper if it’s looking bland, or a pinch more paprika if you want smoky vibes.
7. 7
   Stir in your parsley right before serving. If you want to be super fancy, drizzle with a little extra olive oil. Or not, it’s your kitchen.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 120cal

Protein: 4 gg

Fat: 3 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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