How to Make Cabbage Soup

Cabbage soup has been a staple across cultures for centuries because it’s affordable, filling, and incredibly versatile. In fact, cabbage has long been associated with home cooking and seasonal eating, especially in Eastern European and Mediterranean cuisines, where soups built on vegetables and broth were everyday nourishment. According to agricultural food consumption data, cabbage consistently ranks among the most widely consumed vegetables worldwide, largely due to its long shelf life and versatility in soups and stews. This fact can be linked to a trusted food or agriculture source.

If you’re searching for how to make cabbage soup that actually tastes good, feels hearty, and fits easily into a weeknight routine, you’re in the right place. This recipe focuses on building flavor slowly, using simple ingredients, and relying on dependable kitchen tools to make the process easy and satisfying. Whether you want a lighter meal, a budget-friendly option, or a comforting bowl of soup that reheats beautifully, cabbage soup delivers every time.

How to Make Cabbage Soup

Prep Time: 15 minutes | Cook Time: 40 minutes
Servings: 6 generous bowls

Ingredients

• 1 medium green cabbage, cored and chopped
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced with a garlic press
• 2 carrots, sliced into thin rounds
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups vegetable broth or chicken broth
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf

Optional add-ins: white beans, potatoes, shredded chicken, or Italian sausage, fresh parsley or dill for garnish

Instructions

Step 1: Prep Your Vegetables

Start by washing and drying all your produce. Using a Zulay Kitchen cutting board set and the kitchen knife set, chop the cabbage into bite-sized pieces, dice the onion, slice the carrots, and chop the celery. Keeping everything roughly the same size guarantees even cooking and better texture throughout the soup.

Step 2: Sauté the Aromatics

Heat olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Stir frequently using a silicone spatula to prevent sticking and encourage even browning.

Step 3: Add Garlic and Spices

Stir in the minced garlic, smoked paprika, thyme, salt, and pepper. Cook for about 30 seconds, just until fragrant. This short bloom in oil helps release the spices’ natural oils and builds a deeper flavor base.

Step 4: Build the Soup Base

Add the carrots and celery to the pot and stir well. Cook for another 3–4 minutes to slightly soften the vegetables before adding liquids. This step adds depth and prevents the soup from tasting flat.

Step 5: Add Cabbage and Tomatoes

Add the chopped cabbage and canned tomatoes with their juices. Stir gently to combine, allowing the cabbage to wilt slightly from the heat. Don’t worry if the pot looks full, cabbage shrinks significantly as it cooks.

Step 6: Pour in the Broth

Slowly pour in the broth, scraping the bottom of the pot with your spatula to release any flavorful bits. Add the bay leaf and bring the soup to a gentle boil.

Step 7: Simmer Until Tender

Reduce the heat to low, cover, and let the soup simmer for 25–30 minutes, or until the cabbage is tender but not mushy. Taste and adjust seasoning as needed.

Step 8: Finish and Serve

Remove the bay leaf. Ladle the cabbage soup into bowls and garnish with fresh herbs. Serve hot, with crusty bread or a simple side salad if desired.

Tips & Twists to Try on Your Cabbage Soup

• Add protein for heartiness. White beans or shredded rotisserie chicken turn cabbage soup into a complete meal without overpowering the vegetable base. Add them during the last 10 minutes of cooking.
• Make it spicy. A pinch of red pepper flakes or a dash of hot sauce adds warmth and complexity, especially if you enjoy bold flavors.
• Try a tomato-free version. For a lighter, broth-forward soup, skip the tomatoes and add a squeeze of lemon juice at the end for brightness.
• Boost umami. A splash of soy sauce or a small Parmesan rind simmered in the broth enhances savory depth without making the soup heavy.
• Roast the cabbage first. Roasting cabbage wedges before adding them to the soup creates caramelized edges and a richer flavor profile.
• Adjust the texture to your preference. For a thicker soup, lightly mash some of the vegetables with a ladle before serving.

Health Benefits and Comparison

Cabbage soup is often compared to heavier cream-based soups, but nutritionally, it stands out for being lower in calories and higher in fiber. Cabbage is rich in vitamin C, vitamin K, and antioxidantsthat support immune and digestive health. Compared to creamy potato or cheese-based soups, cabbage soup provides similar comfort with significantly less fat and fewer calories.

Also, cabbage contains compounds traditionally linked to gut health and inflammation support, making this soup a smart option for those looking to eat lighter without sacrificing satisfaction. When paired with protein or legumes, cabbage soup becomes a well-balanced, nutrient-dense meal suitable for regular rotation.

Make Your Own Cabbage Soup Today

Learning how to make cabbage soup at home gives you full control over flavor, texture, and ingredients. This recipe proves that simple vegetables, when treated with care, can create a deeply comforting dish that feels both nourishing and satisfying. So, if you’re cooking for yourself, feeding a family, or prepping meals for the week, cabbage soup is reliable, adaptable, and always rewarding.

Other Kitchen Tools You Need for This Recipe

To make this recipe even smoother, consider adding these helpful tools from Zulay Kitchen:

• • Vegetable Peeler for quick carrot prep
  • Measuring Spoon Set to keep seasoning consistent
  • Food Storage Containers for leftovers and meal prep

Explore Zulay Kitchen to find reliable tools that make everyday cooking easier and more enjoyable.

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