If you’re craving big-pot comfort on a small budget, this cozy, tomato-brothy cabbage soup comes together in under an hour with simple ingredients and big flavor. A perfect weeknight dinner that feels like a warm hug in a bowl.
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Holly’s Recipe Highlights
- Flavor: This soup is slightly sweet from the cabbage and carrots, with a rich tomato base.
- Time-Saver: Skip the prep and use a bag of coleslaw mix in place of the cabbage and swap in a frozen mirepoix mix in place of the carrots and onions.
- Serving Suggestions: I love serving this with crusty bread, a gooey grilled cheese, or a simple salad for an easy, cozy meal.
- Leftovers: I always make a big pot of this cabbage soup for lunches, and by the next day, the flavors have melded beautifully, making it even tastier than the first serving.
Quick & Easy Ingredients
- Cabbage: Green cabbage is best in this recipe. Make sure to chop it into bite-sized 1-inch pieces for faster cooking.
- Other Vegetables: Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, white potatoes, shredded brussels sprouts, or green beans.
- Broth: Beef broth or stock is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth, or simmer a ham bone in the soup for extra flavor. Change up the flavor by adding in new spices like thyme or oregano.
- Variations: Add bulk to this recipe by adding cooked Italian sausage, ground beef, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
How to Make Cabbage Soup
- In a large pot, sauté the onion in oil until tender.
- Add cabbage and remaining ingredients (full recipe below) and simmer.
- Discard bay leaf, season, and serve.
Pro Tips for Best Flavor
- For uniform cooking: Cut the cabbage into similar-sized pieces.
- For smooth tomato paste: Whisk with a small splash of warm broth.
- To concentrate flavor: Simmer uncovered.
- For a softer soup: Simmer 5–10 minutes longer.
- Adding pasta and rice? Cook separately and add to bowls so leftovers do not soak up all the broth.
Storing, Freezing, Reheating
Keep leftover cabbage soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.
Cabbage Lovers Unite
Did you enjoy this Cabbage Soup Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 2 teaspoons olive oil
- ½ medium onion diced
- 6 cups chopped green cabbage
- 6 cups beef broth or chicken broth
- 14 ounces canned diced tomatoes with juices
- 1 carrot shredded
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley leaves
- 1 teaspoon Italian seasoning
- 1 bay leaf
Instructions
- In a large pot, cook onion in olive oil until tender, 3-4 minutes.
- While onion is cooking, dice cabbage into ½" pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
- Add remaining 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.
Notes
- Add spices like basil or a sprinkle of fresh parsley for additional flavor. For some added heat, try adding red pepper flakes.
- Cooked meat such as ham, sausage, or chicken can be added.
- If adding pasta, cook it on the side and add it to each bowl for serving.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Soup
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It has a good flavor, but I think it would be better with kidney beans and ground beef. (I love Shoney’s soup.) My daughter loved it just the way it is. I love the fact that it’s only one point on Weight Watchers.
This soup hits the spot. Very low calorie. Healthy ingredients. Easy to prepare. Easy to make on a weeknight. I didn’t add any pasta to mine. But I think it might be good with angel hair pasta or even macaroni. I added extra carrots to mine. And I used fresh parsley. I also used beef broth. I think it’s delicious.
This sounds Wonderful and today is a cold, rainy, possibly snow day. With some homemade cornbread, this soup fills the bill! Thank you, Holly.
Enjoy Peggy, let us know how it goes!
Wow! Delicious! I had been wanting to try cabbage soup and this one did not disappoint. My husband loved it too. He’s a big meat eater but we didn’t put any meat in it. It didn’t need any. Thanks!
I love soup and especially cabbage with vegetables. I like all your recipes and am anxious to try them!
This was a hit. My husbad has been fussy lately so I tried this recipe or a change of pace. He ate it up, had seconds, nd asked the next day if there was more.