Quick Cabbage Soup


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Quick Cabbage Soup makes a comeback in this amazingly healthy recipe. Not only is this cabbage soup tasty and easy to make, but full of flavor, loaded with veggies and some tomatoes to give it some zest!

Close up of Cabbage Soup in a serving spoon.

Different from “cabbage roll soup,” this recipe skips the meat and rice making it lean and healthy! It is chock full of veggies easy to prep and cook! Pair it with these famous cheesy garlic breadsticks and a creamy cucumber salad.

How To Make Cabbage Soup

  1. Saute onion in olive oil (or bacon grease if you have it.) Add cabbage and saute.
  2. Add the rest of the ingredients and bring to a boil. Lower heat and simmer.
  3. Remove the bay leaf and adjust seasonings with salt and pepper before serving.

Try a dollop of sour cream on top of each serving!

Overhead image of ingredients for Cabbage Soup.

Variations

This is a great base recipe and perfect for additions from lean meats to rice or potatoes plus of course any kind of veggie!

What To Add To Cabbage Soup

So many things can be added, and it’s simple to keep it on the vegetarian side if desired!

  • Diced potatoes, carrot coins or small florets of broccoli or cauliflower add a healthy punch of vitamins.
  • To make it into a meal with some mini meatballs, a ham-hock or some ground beef!
  • Add starches such as couscous, rice, quinoa or pasta!

Can You Freeze Cabbage Soup?

Most non-dairy based soups and stews can be frozen and this quick cabbage soup is no different.

To freeze, once cooled ladle it into zippered bags or an airtight freezer container and label with the date. It will stay fresh in the freezer for about two months. (Keeping it longer may make it lose flavor.)

To thaw, let it come to room temp and reheat in the microwave or in a pot on the stovetop.  Add some extra diced tomatoes for color, or reinvent it entirely and add some drained canned corn or some diced bell peppers or green beans. Let your imagination run wild!

Image of Cabbage Soup in a bowl with another bowl in background.

Tasty Cabbage Recipes

5 from 4 votes
Review Recipe

Quick Cabbage Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Author Holly Nilsson
Course Soup
Cuisine American
This healthy soup is so easy to make and freezes well for quick lunch or dinners!

Ingredients

  • 1/2 onion diced
  • 2 teaspoons olive oil
  • 6 cups cabbage diced 1/2"
  • 1 carrot shredded
  • 14 oz diced tomatoes with juice
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 tablespoon tomato paste
  • 6 cups beef broth or chicken broth
  • 1 tablespoon parsley fresh

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Instructions

  • Cook onion in olive oil until tender, 3-4 minutes.
  • While onion is cooking, dice cabbage. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
  • While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
  • Discard bay leaf, season with salt & pepper to taste and serve.

Nutrition Information

Calories: 51, Carbohydrates: 7g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Sodium: 772mg, Potassium: 334mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1456IU, Vitamin C: 26mg, Calcium: 55mg, Iron: 1mg
Keyword cabbage soup

 

A serving of quick cabbage soup.

Top image - Cabbage soup ingredients in a pot. Bottom image - a serving of cabbage soup.
A serving of cabbage soup.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Hey MizHolly. I’ve been having all kinds of soup for breakfast since I was a little boy. I like bacon and eggs but soup is my usual go-to for breakfast. I made this cabbage soup and it is delicious all by itself. Later I ladled some of it into a smaller pot, added a can of great northern beans, got it simmering and then dropped in a frozen cod fillet. When the fish was done, oh my! What a nourishing and delicious pot of soup. On some days I have this soup for breakfast, dinner and supper. With toasted ciabatta rolls and butter, what’s not to like. Thanks for showing me an easy way to make a really great pot of soup. Another friend for life! P.S. I added the whole little can of tomato paste.

    1. Soup sounds like the perfect way to start your day!! I love your additions to this soup, what a great way to change it up! Thank you for sharing your ideas!

  2. This is incredibly delicious! I had some leftover spinach that was wilting, so I added that. I also doubled the amount of Italian seasoning. So flavorful and great, I’m happy to have discovered your blog, I think I’ve made the healthy blueberry cobbler about five times already. This soup is terrific!5 stars

  3. Love it ! I made a good batch for the two of us. Two days later, using it for left overs, I stir fried some diced chicken, diced carrot and mushrooms. Fabulous ! A new staple.5 stars

  4. WHY does your recipe always disappear when I’m in the process of reading the recipe, or when I’m attempting to comment?

    1. Also, I just want to say that I like to add some good quality Kielbasa slices from our Polish Deli (not from a cryovac pkg. from the supermarket0 to Cabbage Soup.

  5. Can I use chicken or vegetable broth? We don’t eat beef of any kind.
    Thanks Holly. I love your recipes (except those with beef, pork, lamb,etc!)

    1. You are so right Sherry. The recipe has been corrected to reflect the appropriate nutrition information!