Classic Cabbage Soup is a hearty and comforting dish that’s full of simple, fresh ingredients you probably already have on hand. It’s all about tender cabbage, carrots, onions, and a flavorful broth that warms you up from the inside out. This soup feels like a warm hug on a chilly day.
I love making this soup when I want something light but still satisfying. It’s easy to throw together, and it fills your kitchen with such a nice, cozy aroma. For me, the key is to let the cabbage cook until it’s just soft enough to melt in your mouth but still holds a little bit of texture.
My favorite way to enjoy this soup is with a crusty piece of bread on the side to soak up every last drop. It’s great as a quick lunch or a simple dinner, and I always feel good eating something fresh and wholesome. Plus, it’s one of those recipes that tastes even better the next day!
Key Ingredients & Substitutions
Cabbage: The star of the soup! Green cabbage works great, but you can swap in Savoy or Napa cabbage for a milder taste and softer texture.
Broth: Use vegetable broth to keep it vegetarian or chicken broth for extra flavor. If you don’t have broth, water with a bouillon cube works fine too.
Tomatoes: Canned diced tomatoes add nice acidity and depth. Fresh tomatoes can be used but might need extra cooking time to soften.
Herbs & Spices: Thyme adds earthiness, but rosemary or oregano also pair well. Smoked paprika is optional but gives a wonderful smoky touch.
How Do I Get Cabbage to Be Tender but Not Mushy?
The secret is timing and gentle cooking. Start by sautéing cabbage briefly until it just starts to soften. Then, simmer the soup low and slow, covered, so flavors meld without turning cabbage mushy.
- Cook cabbage about 5 minutes in the pan before adding broth.
- Simmer soup gently for 25-30 minutes until vegetables are tender but still hold their shape.
- If cabbage feels too soft, reduce simmer time next time or add it later in cooking.
- Stir occasionally during simmering to cook evenly.
Equipment You’ll Need
- Large pot or Dutch oven – Perfect for cooking the soup evenly and letting flavors meld.
- Wooden spoon – Great for stirring without scratching your pot.
- Chef’s knife – Sharp and sturdy for chopping cabbage and veggies safely.
- Cutting board – Provides a stable surface for all your chopping needs.
- Ladle – Makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Add diced sausage or ground beef for a meatier soup that’s extra filling.
- Stir in cooked beans like cannellini or kidney beans to boost protein and fiber.
- Include chopped potatoes or parsnips for a heartier, earthy flavor and texture.
- Mix in fresh herbs such as parsley or dill at the end for a bright, fresh finish.
Classic Cabbage Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 1 large onion, diced
- 2-3 carrots, sliced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juice
- 6 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and black pepper, to taste
- Fresh dill or parsley, chopped (for garnish)
How Much Time Will You Need?
This classic cabbage soup takes about 10 minutes to prepare and another 30 minutes to cook, so you’ll have a warm, comforting bowl ready in around 40 minutes. It’s a straightforward recipe that fills your kitchen with wonderful aromas while it simmers.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots. Cook them for about 5 minutes until they start to soften and become fragrant.
2. Add Garlic and Cabbage:
Stir in the minced garlic and cook for one more minute. Then add the chopped cabbage. Cook it for about 5 minutes, stirring occasionally, so it begins to wilt and blend well with the other vegetables.
3. Mix in Tomatoes and Broth:
Pour in the canned diced tomatoes with their juice, then add the broth. Season the soup with thyme, smoked paprika (if you like a smoky flavor), salt, and pepper. Give everything a good stir to combine the flavors.
4. Simmer the Soup:
Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 25-30 minutes, or until all the vegetables are tender and deliciously cooked through.
5. Final Touches and Serving:
Taste your soup and add extra salt or pepper if needed. Ladle the soup into bowls and garnish with freshly chopped dill or parsley for a bright, fresh finish. Serve it up hot!
Enjoy this classic cabbage soup with crusty bread or a light salad for a wholesome and satisfying 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. This helps prevent the broth from becoming too watery.
Can I Make Classic Cabbage Soup Ahead of Time?
Absolutely! This soup tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove.
How Do I Make This Soup Vegetarian or Vegan?
Simply use vegetable broth instead of chicken broth and skip any meat add-ins. The vegetables and herbs provide plenty of flavor, making it a delicious plant-based meal.
Can I Add Other Vegetables to This Soup?
Definitely! Potatoes, parsnips, or green beans work well. Just chop them into bite-sized pieces and add them along with the carrots for even more texture and nutrition.
