Hearty Cabbage Soup

My cabbage soup started as one of those desperate weeknight moments when I opened my fridge to find lonely vegetables staring back at me.

That chilly October evening, I decided to transform what felt like scraps into something soul-warming.

The smell of sautéing onions and garlic filled my kitchen, and suddenly my whole family gathered around, drawn by the promise of comfort in a bowl.

What makes my Cabbage Soup so good every single time

What makes this cabbage soup a keeper for years to come is how it transforms simple ingredients into something that feels like a warm hug.

I love how the cabbage becomes silky and sweet, while the potatoes add that perfect hearty texture. You can make it with whatever vegetables are hiding in your crisper drawer, and it always tastes like home.

If you’re craving more cozy soup recipes, my perfect creamy potato soup and creamy roasted butternut squash soup are equally satisfying on cold days.

What goes into my Cabbage Soup

• 3 tablespoons olive oil – I prefer extra-virgin for the best flavor
• 1 large yellow onion, diced – Sweet onions work beautifully too
• 2 medium carrots, chopped (about 1½ cups) – No need to peel if they’re organic
• 2–3 celery stalks, diced (about 1½ cups) – Use the leaves too for extra flavor
• 4 garlic cloves, minced – Fresh is best, but granulated works in a pinch
• 1 teaspoon dried dill – Much more authentic than Italian seasoning for cabbage soup
• ¼ teaspoon red pepper flakes – Optional, but adds a nice warmth
• Salt and black pepper to taste
• 1 large Yukon Gold potato, cubed (about 8 ounces) – Keeps its shape well
• 1 tablespoon tomato paste – Adds depth and richness
• 4 cups vegetable broth – Low-sodium preferred so you control the salt
• 1 (14-ounce) can diced tomatoes – Don’t drain them
• 6 cups chopped green cabbage – From 1 small head, core removed
• 1 tablespoon apple cider vinegar – Brightens everything up
• ¼ cup fresh parsley, chopped – Plus extra for serving

How I Make This Cabbage Soup

1. Prep your vegetables first – Dice the onion, carrots, and celery. Mince your garlic and chop the cabbage into bite-sized pieces. This makes everything flow smoothly.
2. Build the flavor base – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables start to soften and the onion becomes translucent.
3. Add aromatics – Stir in garlic, dried dill, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 1 minute until fragrant.
4. Brown the tomato paste – Add cubed potatoes and tomato paste. Stir constantly for 2-3 minutes until the paste darkens slightly and coats the vegetables. This step adds incredible depth to your cabbage soup.
5. Add liquids – Pour in vegetable broth and canned tomatoes with their juices. Bring to a gentle boil over medium-high heat.
6. Simmer with cabbage – Add chopped cabbage and reduce heat to medium-low. Cover partially and simmer for 25-30 minutes, stirring occasionally, until potatoes are fork-tender and cabbage is soft.
7. Finish and season – Remove from heat and stir in apple cider vinegar and parsley. Taste and adjust salt and pepper as needed. The vinegar really makes the flavors pop.

The smartest tips I use for the best Cabbage Soup

Don’t rush the vegetable sautéing step – those extra few minutes create the flavor foundation.

I always taste halfway through cooking and add a pinch of brown sugar if the tomatoes seem too acidic. The cabbage soup should have a balanced, slightly sweet flavor.

For storage, this keeps beautifully in the fridge for up to 5 days and freezes for 3 months.

Would love for you to follow me on Pinterest for more cozy soup recipes and comfort food inspiration.

Can I make this cabbage soup ahead of time?

Absolutely! This cabbage soup actually tastes better the next day when all the flavors have had time to meld together.

I often make a big batch on Sunday and reheat portions throughout the week.

What can I add to make it more filling?

I love adding a can of rinsed white beans or chickpeas during the last 10 minutes of cooking. You could also stir in some cooked rice or small pasta.

My family particularly enjoys it with a dollop of plain Greek yogurt on top.

How do I prevent the cabbage from getting mushy?

Add the cabbage after the broth comes to a boil, then reduce the heat immediately. The key is gentle simmering rather than a rolling boil.

Fresh cabbage holds its texture better than older heads.

Can I freeze leftover cabbage soup?

Yes, but let it cool completely first.

I transfer it to freezer-safe containers, leaving some room for expansion. When reheating from frozen, you might need to add a splash of extra broth since it can thicken up.

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The times I enjoy this Cabbage Soup Most

I serve this cabbage soup most often on busy weeknights when we need something nourishing that doesn’t require much fuss.

It’s become our go-to meal when someone in the family feels under the weather – there’s something healing about that warm, veggie-packed broth.

I also love making it for casual dinner parties because you can easily double the recipe and it keeps warm beautifully in a slow cooker.