Cabbage Soup
This cabbage soup is just what you need for soup season. It's light and simple, but extremely healthy, comforting, and delicious!
- Total time
- 30 min
- Active time
- 15 min
- Yield
- 4, 4 servings
- Difficulty
- Medium
- Equipment
- 2 required
Ingredients and Constraints
Ingredients
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Onion
1 onion (diced)
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Source: CABBAGE SOUP
Carrot
1 large carrot (diced)
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Source: CABBAGE SOUP
Stalks Celery
2 celery stalks (diced)
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Source: CABBAGE SOUP
Garlic
2 garlic cloves (minced)
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Source: CABBAGE SOUP
Cabbage
½ cabbage (chopped)
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Source: CABBAGE SOUP
Tomatoes
1 (14-ounce) can diced tomatoes
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Source: CABBAGE SOUP
Parsley
¼ cup roughly chopped fresh parsley
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Source: CABBAGE SOUP
Cracked Black Pepper
cracked black pepper (to taste)
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Source: CABBAGE SOUP
Additional ingredient notes
CABBAGE SOUP INGREDIENTS
Cabbage: Green cabbage is best for its tenderness and sweetness when cooked, especially in soups.
And if you want to use napa cabbage, that works too, but the leaves might wilt a bit more. Mirepoix Vegetables: A classic base of chopped white onion, celery, and carrot brings depth and nourishment to the soup. Diced Tomatoes: I use regular diced tomatoes, but for a little smoky flavor, fire-roasted tomatoes are a fantastic option. Garlic and Herbs: Two cloves of garlic are enough, but if you’re anything like me and love the punch of garlic, feel free to add a bit more! And for herbs, I’m using a fragrant mix of dried oregano, basil, and fresh parsley. Vegetable Broth: The recipe calls for 4 cups of vegetable broth, but if you prefer a more brothy soup, feel free to add extra. You could also use chicken broth for added flavor. Find the printable recipe with measurements below.
SOUP VARIATIONS AND TIPS: Heat level
For an even heartier soup, add in chopped potato chunks or cooked rice, similar to my stuffed pepper soup!
Add a dash of cayenne pepper or red pepper flakes for a touch of heat.
SOUP VARIATIONS AND TIPS: Bean choices
For a vegetarian option, you can add white beans, chickpeas, or lentils (just add a bit more broth for cooking).
Required setup
Equipment
large pot
My favorite enameled cast iron pot for ALL my soup recipes.
Method Overview
Structured method notes that are separate from the step timeline.
HOW TO MAKE CABBAGE SOUP
In a large pot, sauté the diced onions, carrot, and celery for about 5 minutes, until slightly softened.
Then, stir in the fresh garlic and spices until fragrant. Toss in the cabbage and let it sweat for about 5 minutes while stirring frequently.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
30 min
Total time from the source recipe card.
Step 1
Cook the vegetables. Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4 to 5 minutes.
medium-high heatPot
Image detailsCookDownshiftology · CABBAGE SOUPDev reference Checks1
TimingInfoTimingfor 4 to 5 minutes
Target: 4-5 minute
Expected state: Cook for 4 to 5 minutes.
Inputs and tools4
Uses
- 2 tablespoons olive oil
- 1 onion (diced)
- 1 large carrot (diced)
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: CABBAGE SOUP
Step 2
Add the aromatics. Add the minced garlic and spices and stir for another minute.
Image detailsStirDownshiftology · CABBAGE SOUPDev reference Inputs and tools1
Uses
- 2 garlic cloves (minced)
Step 3
Add the cabbage and let it sweat for 5 minutes, stirring frequently.
Image detailsAddDownshiftology · CABBAGE SOUPDev reference Checks1
TimingInfoTimingfor 5 minutes
Target: 5 minute
Expected state: Add the cabbage and let it sweat for 5 minutes, stirring frequently.
Inputs and tools1
Uses
- ½ cabbage (chopped)
Why and source
This step has reviewed source-backed guidance.
- Source: CABBAGE SOUP
Step 4
Let it simmer. Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
Image detailsSimmerDownshiftology · CABBAGE SOUPDev reference Visual cue
until the vegetables are softened to your liking.
Checks2
Visual cueInfoVisualuntil the vegetables are softened to your liking.
Expected state: until the vegetables are softened to your liking.
TimingInfoTimingfor 10 minutes
Target: 10 minute
Expected state: Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
Inputs and tools2
Uses
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth (depending how thick or brothy you'd like it)
Why and source
This step has reviewed source-backed guidance.
- Source: CABBAGE SOUP
Step 5
Finish and serve. Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
Image detailsGarnish and ServeDownshiftology · CABBAGE SOUPDev reference Checks1
ServiceMain recipeSource service instruction
Finish and serve. Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
Inputs and tools3
Uses
- 1 to 2 tablespoons lemon juice
- ¼ cup roughly chopped fresh parsley
- cracked black pepper (to taste)
Why and source
This step has reviewed source-backed guidance.
- Source: CABBAGE SOUP
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
STORAGE TIPS
To store for the week: Let the soup cool before storing it in an airtight container.
It will stay good for 4 to 5 days in the fridge. To freeze for later: I love keeping a few servings stored in my freezer, especially in this Souper Cubes tray. It will stay good for up to 3 months in the freezer. How to reheat: First, thaw the soup overnight in the fridge. Then reheat on the stovetop or add one serving to a bowl and microwave for about 2 minutes. If you forgot to thaw, that’s okay, it’ll be fine going straight into the microwave from frozen as well. Just cook until it’s warmed through.
LISA’S TIPS
To store for the week: Let the soup cool before storing it in an airtight container.
It will stay good for 4 to 5 days in the fridge. To freeze for later: I love keeping a few servings stored in my freezer, especially in this Souper Cubes tray. It will stay good for up to 3 months in the freezer. Cabbage soup variations: This is a soup where you can truly make it your own! Be sure to take a look at all the variations I have listed up top in the post.
Learn More
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Why this works
Quick kitchen reasons behind the main choices.
THE CABBAGE SOUP I ALWAYS MAKE—HERE’S WHY
When soup season hits, this cabbage soup recipe is one of the first meals I make.
It’s a bit simpler than my lentil soup or vegetable soup, but just as cozy and flavorful—and it really lets the cabbage shine. If you didn’t know, cabbage is a nutritional powerhouse and one of my favorite anti-inflammatory, low-carb veggies to keep in rotation.
HEALTH BENEFITS OF CABBAGE
Not only is this cruciferous vegetable easy on the wallet, but it’s chock-full of health benefits!
The list is pretty extensive, but here are a few notes that highlight why everyone raves about cabbage: Jam-packed with nutrients: These leaves have a mighty dose of Vitamin C (which is a great immune booster), along with fiber, potassium, magnesium, and a variety of other nutrients. Loaded with antioxidants: Aside from Vitamin C and manganese, cabbage really shines with phytonutrients, which are natural compounds that help prevent damage to your body’s cells. An anti-inflammatory superstar: With its strong anti-inflammatory agents such as sulforaphane and glutamine, cabbage can reduce irritation, pain, fever, and other bodily disorders. Great for digestion: Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, in a good way. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Helps with weight loss: Because cabbage is low in calories, the “cabbage soup diet” has been known to help shed a few pounds. But…you know I’m not a fan of detox diets and quick fixes.
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Source: CABBAGE SOUP
Recipe structure
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Main recipe
Recipe card ingredients and steps.
4, 4 servings
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Source and Origin
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Adapted from source
Imported from the downshiftology page for dev review.
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CABBAGE SOUP
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