Pin it The kitchen window was fogged over completely when I finished my first pot of cabbage soup on a grey October afternoon. I'd been skeptical about a soup made mostly of cabbage, worried it would taste bland or medicinal. But my neighbor had left a massive head of cabbage on my doorstep with a scribbled note saying only, "Make soup. You'll see." That evening, I understood why she didn't need to write more.
I started making this soup every time the weather turned or whenever I needed something warm that didn't feel heavy. My sister would stop by unannounced on cold evenings, and I'd ladle her a bowl without asking if she was hungry. She always was. We'd sit at the table with thick slices of rye bread, and she'd tell me about her week between spoonfuls. It became our unspoken ritual, this soup and those conversations.
Ingredients
- Green cabbage: Choose a firm, heavy head with tightly packed leaves, and don't worry about chopping it perfectly since it will soften and shrink as it cooks.
- Carrots and celery: These two form the sweet, earthy backbone of the soup, so slice them evenly so they cook at the same rate.
- Yellow onion: A standard yellow onion works best here because it sweetens as it softens and doesn't overpower the delicate cabbage flavor.
- Garlic: Fresh garlic is essential for that quick burst of warmth, and I always mince it finely so it melts into the broth.
- Diced tomatoes: Use the juice from the can too, it adds body and a slight tang that balances the sweetness of the vegetables.
- Tomato paste: Just two tablespoons deepen the color and give the broth a richer, more rounded tomato flavor.
- Vegetable broth: Good quality broth makes all the difference, so taste it before you add it and adjust your seasoning accordingly.
- Dried thyme and bay leaf: These herbs bring an earthy, slightly floral note that feels classic and comforting without being fussy.
- Smoked paprika: This is optional, but it adds a subtle warmth and complexity that makes people wonder what your secret ingredient is.
- Fresh parsley: A handful of chopped parsley at the end brightens everything and makes each bowl feel freshly finished.
Instructions
- Start with the aromatics:
- Heat your pot over medium heat with a splash of oil, then add the onion, carrot, and celery. Let them cook for about five minutes, stirring occasionally, until they soften and the onion turns translucent.
- Add the garlic:
- Stir in the minced garlic and cook for just one minute until the smell fills your kitchen. Don't let it brown or it will taste bitter.
- Wilt the cabbage:
- Toss in all the chopped cabbage and stir it around for three to four minutes. It will seem like too much at first, but it wilts down quickly and starts to release its natural sweetness.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute so it caramelizes slightly and loses its raw edge. This step deepens the flavor more than you'd expect.
- Add liquids and seasonings:
- Pour in the diced tomatoes with their juice, then add the vegetable broth, thyme, bay leaf, smoked paprika, salt, and pepper. Stir everything together so the seasonings distribute evenly.
- Simmer until tender:
- Bring the soup to a gentle boil, then lower the heat, cover the pot, and let it simmer for 25 to 30 minutes. The cabbage should be soft and silky, and the broth should taste rich and cohesive.
- Finish and serve:
- Remove the bay leaf, taste the soup, and adjust the salt and pepper if needed. Ladle into bowls and sprinkle with fresh parsley if you have it.
Pin it One winter evening, I made a double batch and brought some to a friend who had just had a baby. She texted me later that night saying she'd eaten two bowls standing at the counter because she couldn't wait to sit down. That's when I realized this soup wasn't just food, it was the kind of thing you make when you want to take care of someone without making a fuss.
Making It Heartier
Sometimes I'll dice up a couple of potatoes and toss them in with the cabbage, which turns the soup into something more substantial without losing its lightness. You can also stir in a can of drained white beans during the last few minutes of cooking for extra protein and creaminess. Both additions make it feel like a full meal instead of just a starter.
Storing and Reheating
This soup keeps beautifully in the fridge for up to five days, and I actually prefer it on day two when the flavors have had time to deepen. Reheat it gently on the stove over low heat, adding a splash of water or broth if it's thickened up too much. I've never tried freezing it, but I imagine it would work fine since there's no dairy or delicate ingredients to worry about.
Serving Suggestions
I almost always serve this with a thick slice of rye bread or a crusty roll for dipping, and sometimes I'll set out a small dish of sour cream for people who want to swirl a spoonful into their bowl. A simple green salad on the side turns it into a complete, satisfying dinner that doesn't feel like you're skimping on anything.
- Offer extra black pepper and a little drizzle of good olive oil at the table for people to customize their bowls.
- If you want to make it feel fancier, top each serving with a few crispy croutons or a sprinkle of grated Parmesan.
- Leftovers are perfect for packing in a thermos for lunch the next day.
Pin it This soup has become my go to whenever I need something simple, nourishing, and reliable. I hope it finds a place in your kitchen the way it has in mine.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this cabbage soup stores beautifully in the refrigerator for up to 5 days. The flavors actually deepen and improve after a day. Reheat gently on the stovetop or in the microwave.
- → How can I make this soup more filling?
Add diced potatoes during step 5 for extra heartiness, or stir in cooked white beans, chickpeas, or lentils near the end of cooking. You can also serve it over cooked rice or quinoa.
- → Can I freeze leftover cabbage soup?
Absolutely. Cool the soup completely, then transfer to freezer-safe containers. It will keep frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What type of cabbage works best?
Green cabbage is traditional and provides the best texture and flavor. Savoy cabbage also works well with its tender leaves. Avoid red cabbage as it will discolor the broth.
- → Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works perfectly and adds a richer flavor. Just note that using chicken broth will make the dish non-vegetarian. Use low-sodium broth to control salt levels.
- → Why is my soup too watery?
If the soup seems thin, simmer uncovered for an additional 10-15 minutes to reduce the liquid. You can also add an extra tablespoon of tomato paste to thicken and intensify the flavor.