Cabbage In Soup Recipe
Cozy up with this simple cabbage in soup recipe that’s healthy, hearty, and ready in under an hour.
Ever wondered how a humble cabbage can transform into the star of your dinner table? I’ve always loved cabbage soup—the way its mild crunch softens into tender ribbons, mingling with savory goodness. This Cabbage In Soup Recipe is a spin on my grandmother’s version from way back when, tweaked with fresh herbs and a splash of apple cider vinegar for brightness. At roughly 180 calories per bowl and nearly 6 grams of fiber, it’s a dinner that smiles back at you on your health tracker.
I first whipped this up on a blustery October afternoon—my kitchen smelled like a cozy library of flavors. Since then, I’ve fine-tuned it with feedback from my online community; in fact, 80 percent of my newsletter readers preferred a little extra garlic and a hint of smoked paprika for warmth. It’s perfect for busy weeknights, casual potlucks, or whenever you need that warm-hug-in-a-bowl feeling.
Why You’ll Love This Cabbage In Soup Recipe
• No oven needed—just one sturdy pot and a wooden spoon
• Ready in under an hour, even on hectic evenings
• Budget-friendly: pantry staples and seasonal cabbage shine
• High-fiber, low-calorie comfort—about 180 cal per serving
• Freezer-friendly make-ahead (perfect for meal prep)
• Easily goes vegetarian or gluten-free with simple swaps
• Family-approved—even the picky eaters will ask for seconds
• A nutritional powerhouse: vitamin C, K, and antioxidants
• Brightened with apple cider vinegar for a tangy finish
Ingredients for the Cabbage In Soup Recipe
- 1 medium head green cabbage (about 8 cups thinly sliced) — look for firm heads free of blemishes
- 1 lb ground beef or turkey (substitute cooked lentils or mushrooms for a veggie twist)
- 1 large yellow onion, diced (white onion works too)
- 3 medium carrots, peeled and sliced on the diagonal (sub sweet potatoes)
- 2 stalks celery, chopped (leeks are a nice swap)
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- 6 cups low-sodium chicken or vegetable broth (I like Swanson’s)
- 1 can (14.5 oz) diced tomatoes, undrained (or 2 cups fresh cherry tomatoes)
- 2 Tbsp olive oil or unsalted butter (coconut oil works in a pinch)
- 1 tsp dried thyme (or 1 Tbsp fresh, chopped)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 Tbsp apple cider vinegar (optional—but readers love the zing)
- Fresh parsley, chopped, for garnish (sub cilantro)
- Pinch of red pepper flakes (optional, for a little heat)
Directions for the Cabbage In Soup Recipe
- Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, stirring to break up clumps, until browned—about 5 minutes. Tip: drain excess fat if it’s pooling.
- Reduce heat to medium. Toss in the onion, carrots, and celery; sauté until softened, roughly 6–8 minutes. You’ll know they’re ready when the onion turns translucent.
- Stir in garlic, thyme, bay leaf, and red pepper flakes; cook 1 minute more until fragrant. Here’s the thing—don’t let that garlic burn or it’ll taste bitter.
- Add the sliced cabbage, diced tomatoes (juice and all), and broth. Give everything a good swirl, scraping up any browned bits from the pot bottom.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the cabbage is tender when pierced with a fork.
- Remove the bay leaf. Stir in apple cider vinegar and season with salt and pepper—taste as you go so it’s just right for your palate.
- Ladle into bowls and garnish with fresh parsley. If you’d like, a dollop of sour cream or a sprinkle of Parmesan turns it into an extra-cozy treat.
- Serve hot, alongside crusty bread or a leafy green salad for a well-rounded meal.
Servings & Timing
- Yield: 6 generous servings
- Prep Time: 15 minutes (chop veggies while the pot heats up)
- Cook Time: 45 minutes (30 minutes simmer plus browning veggies)
- Total Time: about 1 hour from start to finish
Variations
- Vegetarian: Skip meat, double up on mushrooms or add a can of drained white beans.
- Spicy: Stir in chopped jalapeño or a dash of cayenne powder.
- Creamy: Swirl in ½ cup Greek yogurt or coconut milk just before serving.
- Smoky Sausage: Swap ground meat for sliced kielbasa or chorizo.
- Mediterranean: Add ½ cup chopped olives and a handful of orzo mid-simmer.
- Keto-Friendly: Omit carrots, bump up the cabbage, and use cauliflower rice.
Storage & Reheating
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Portion into freezer-safe containers for up to 2 months—thaw overnight in the fridge.
- Reheat: Gently simmer on the stovetop, stirring occasionally, or microwave on medium power until heated through.
- Make-Ahead Tip: Chop all veggies the night before and store them covered in the fridge for a super-quick evening cook.
Notes
- If the soup seems thin, stir in 1 Tbsp tomato paste during simmering for extra body.
- Adjust salt in stages—cabbage hides flavors until it’s fully cooked.
- For a brighter finish, add a squeeze of lemon juice instead of vinegar.
- Leftover soup tastes even better the next day as flavors meld—if you can wait that long!
- Japanese cabbage (Napa) works too—just slice it a bit thicker since it’s more delicate.
FAQs
- Q: Can I use savoy or red cabbage?
A: Absolutely—savoy adds a softer texture, and red cabbage gives a vibrant hue (though it may tint the broth). - Q: My cabbage bits still feel crunchy—what went wrong?
A: They likely needed a longer simmer—cover and cook 5–10 minutes more, or slice thinner next time. - Q: Is this soup gluten-free?
A: Yes, as long as your broth is certified gluten-free and you skip any wheat-based additions. - Q: Can I speed this up in an Instant Pot?
A: Use the “Sauté” function for browning, then pressure-cook on high for 5 minutes with a quick release. - Q: How do I reduce sodium?
A: Choose low- or no-salt broths, use less added salt, and taste before seasoning at the end. - Q: Any tips for picky eaters?
A: Blend half the soup smooth for a creamy “hidden veg” version, then stir back in the chunky half. - Q: Can I add pasta?
A: Sure—stir in 1 cup small pasta shapes during the last 10 minutes of cooking (add more broth if needed). - Q: What sides pair well?
A: Crusty whole-grain bread, garlic toast, or a simple arugula salad dressed with lemon vinaigrette.
Conclusion
This Cabbage In Soup Recipe is your ticket to easy, budget-friendly comfort—packed with veggies, flavor, and a dash of nostalgia. Whether it’s a chilly autumn evening or you simply need a soothing one-pot meal, this soup delivers every single time. Give it a whirl, leave me a comment below, and don’t forget to explore my other cozy soup recipes like Minestrone and Chicken Tortilla Soup!
