Classic Cabbage Soup is a simple and hearty dish that’s full of fresh cabbage, tender vegetables, and warming broth. It’s the kind of soup that feels cozy on a chilly day, with just the right mix of mild flavors and gentle spices. The cabbage gives it a nice crunch and sweetness that makes each spoonful satisfying and light at the same time.
I love making this soup when I want something easy to prepare but still comforting and filling. It doesn’t require fancy ingredients or steps, which means I can have dinner ready without much fuss. Plus, it’s a great way to use up extra cabbage sitting in the fridge. I always add a bit of garlic and herbs to give it a little extra zing, and sometimes I throw in a few chopped tomatoes if I want a touch of acidity.
My favorite way to enjoy Classic Cabbage Soup is with a slice of crusty bread or a sprinkle of grated cheese on top. It’s perfect for lunch or a light dinner, and it even tastes better the next day as the flavors soak in. Whenever I make this soup, it reminds me of cozy family dinners and easy meals that bring everyone together without any fuss.
Key Ingredients & Substitutions
Cabbage: This is the star of the soup, giving it body and a slight sweetness. Green cabbage works well, but you can try green savoy or Napa cabbage for a different texture.
Potatoes: They add heartiness and help thicken the broth a bit. Yukon gold or red potatoes make great substitutes. For a lower-carb option, try adding extra carrots or turnips instead.
Tomatoes: Canned diced tomatoes give the soup a subtle tang and extra flavor. If you don’t have canned, fresh ripe tomatoes or even a splash of tomato paste works well.
Broth: Vegetable broth keeps it light and vegetarian-friendly, while chicken broth adds richness. Homemade broth or store-bought both work fine – just watch the salt level.
Herbs: Thyme and parsley bring freshness. If you don’t have these, oregano or basil can also complement the flavors nicely.
How Do You Make Sure the Vegetables Cook Evenly Without Getting Mushy?
To keep the soup texture balanced, start by sautéing the onions, garlic, carrots, and celery. This softens them and builds flavor. Add harder veggies like potatoes and cabbage later so they won’t overcook.
- Cut vegetables into similar sized pieces for even cooking.
- Simmer the soup uncovered to prevent the vegetables from becoming too soft or mushy.
- Check the texture as it cooks—potatoes and cabbage should be tender but still hold their shape.
This approach keeps the soup fresh and gives you nice bites of each vegetable without anything turning to mush.
Equipment You’ll Need
- Large stockpot or soup pot – roomy enough to hold all the vegetables and broth, perfect for simmering evenly.
- Chef’s knife – sharp and sturdy for chopping cabbage, potatoes, and other veggies cleanly and safely.
- Cutting board – gives you a steady surface to prep your ingredients efficiently.
- Wooden spoon or ladle – great for stirring the soup and serving without scratching your pot.
- Measuring cups and spoons – to measure broth, oil, and seasonings accurately for the best flavor balance.
Flavor Variations & Add-Ins
- Add cooked sausage or diced ham for extra protein and a smoky depth to the soup.
- Stir in cooked white beans or lentils to boost fiber and make it more filling.
- Swap potatoes for sweet potatoes or butternut squash for a touch of natural sweetness and color.
- Include a pinch of red chili flakes or smoked paprika if you like a bit of heat or smoky flavor.
Classic Cabbage Soup
Ingredients You’ll Need:
Soup Ingredients:
- 1 medium head of green cabbage, chopped (about 6 cups)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Fresh dill for garnish (optional)
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your vegetables and about 30 minutes to cook the soup. In total, you’ll need around 40 minutes from start to finish to enjoy this warming Classic Cabbage Soup.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onions, minced garlic, diced carrots, and diced celery. Cook them for 5 to 7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
2. Add Main Ingredients:
Next, stir in the chopped cabbage, diced potatoes, canned diced tomatoes with their juice, and the 6 cups of broth. Mix everything together well so the ingredients are evenly combined.
3. Season and Simmer:
Sprinkle in the dried thyme, parsley (dried or fresh), and season with salt and black pepper to your taste. Bring the soup to a boil, then lower the heat to maintain a gentle simmer. Let it cook uncovered for 25 to 30 minutes, or until the potatoes and cabbage are tender but not mushy.
4. Final Touches and Serve:
Taste the soup and add more salt and pepper if needed. Ladle the hot soup into bowls and garnish with fresh dill if you like. Serve it with some crusty bread on the side for a complete, comforting meal.
Can I Use Frozen Cabbage for This Soup?
Yes, you can use frozen cabbage, but be sure to thaw it completely and drain any excess water before adding it to the soup to avoid making it too watery.
How Long Can I Store Leftover Cabbage Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave until warmed through.
Can I Make This Soup in Advance?
Absolutely! This soup tastes great the next day as the flavors meld. Prepare it a day ahead and refrigerate, then reheat before serving.
What Can I Substitute for Potatoes?
You can replace potatoes with sweet potatoes, turnips, or butternut squash for a slightly sweeter or different texture. Just adjust cooking times to ensure they’re tender.
