Hearty Cabbage Soup Recipe

Cabbage soup is a wholesome, nourishing dish that’s incredibly versatile and easy to prepare. Whether you’re looking for a light, low-calorie option or a hearty, filling meal, this soup has you covered. Bursting with flavor and packed with healthy vegetables, cabbage soup is perfect for chilly evenings or as a meal prep staple. Plus, it’s budget-friendly, making it a go-to recipe for families.

Let’s walk through how to make a comforting pot of cabbage soup that’s flavorful, healthy, and satisfying.

Ingredients

Core Ingredients:

• 1 medium head of cabbage, chopped (about 5-6 cups)
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 large can (28 oz) of diced tomatoes (or 4 fresh tomatoes, chopped)
• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil

Seasonings:

• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and black pepper to taste
• Optional: ½ teaspoon red pepper flakes for spice

Optional Additions:

• 1 medium potato, peeled and cubed (for a heartier version)
• 1 cup cooked beans (e.g., cannellini or kidney beans)
• 1 cup shredded cooked chicken or sausage (for protein)

Instructions

Step 1: Prepare the Vegetables

1. Wash and chop the cabbage into bite-sized pieces.
2. Dice the onion, carrots, celery, and garlic. Keep them separate as they’ll be added at different stages.

Step 2: Sauté the Aromatics

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Add the minced garlic and cook for another 1-2 minutes. Be careful not to burn the garlic.

Step 3: Add the Seasonings

1. Sprinkle in the smoked paprika, thyme, cumin, and red pepper flakes (if using). Stir for 30 seconds to release the flavors of the spices.

Step 4: Add Cabbage and Tomatoes

1. Add the chopped cabbage to the pot and stir to coat it in the seasonings.
2. Pour in the diced tomatoes (with their juices). Mix well to combine.

Step 5: Simmer the Soup

1. Pour in the vegetable or chicken broth, ensuring all the vegetables are submerged. Add the bay leaf.
2. Bring the soup to a boil over medium-high heat.
3. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the cabbage is tender.

Step 6: Adjust and Serve

1. Taste the soup and season with salt and black pepper as needed.
2. Remove the bay leaf before serving.
3. Garnish with fresh parsley or a squeeze of lemon juice for a bright, fresh finish.

Serving and Storage Tips

Serving:

• Serve cabbage soup warm with a side of crusty bread or crackers.
• For extra protein, pair it with a grilled cheese sandwich or add cooked sausage slices into the soup.

Storage:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Cabbage soup freezes well! Store in individual portions in freezer-safe containers for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat or in the microwave, stirring occasionally.

Helpful Notes

1. Cabbage Variations: Green cabbage works best, but Savoy or Napa cabbage adds a slightly sweeter flavor.
2. Boosting Flavor: Add a splash of white vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
3. Texture: For a creamier soup, blend half of the soup and mix it back into the pot.
4. Low-Carb Version: Skip the potatoes and beans, and stick to just the cabbage and broth for a lighter option.
5. Batch Cooking: Double the recipe and freeze individual portions for quick meals.

Tips from Well-Known Chefs

• Chef Jamie Oliver: “Season your soup at the very end. As it simmers, the flavors concentrate, and seasoning early can lead to an overly salty soup.”
• Chef Ina Garten: “For added depth, roast the tomatoes before adding them to the soup. It enhances their natural sweetness.”
• Chef Yotam Ottolenghi: “Add a dash of harissa or chili paste for a subtle kick of spice and complexity.”

Frequently Asked Questions

1. Can I make cabbage soup in a slow cooker?

Yes! Add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

2. What kind of cabbage should I use?

Green cabbage is the most common choice, but feel free to experiment with Savoy or Napa for different textures and flavors.

3. Can I use fresh tomatoes instead of canned?

Absolutely! Use about 4 large fresh tomatoes, peeled and chopped.

4. Is this recipe gluten-free?

Yes, as long as your broth is gluten-free, this soup is naturally gluten-free.

5. Can I add meat to this soup?

Yes, shredded chicken, ground turkey, or sliced sausage are great additions for extra protein.

6. Can I make this vegan?

Yes! Use vegetable broth and skip any meat-based additions for a completely vegan soup.

7. How do I prevent the soup from being too watery?

Allow the soup to simmer uncovered for the last 10 minutes to reduce the liquid and intensify the flavors.

8. What side dishes go well with cabbage soup?

Crusty bread, garlic rolls, or a simple green salad are excellent accompaniments.

9. Can I spice it up?

Definitely! Add red pepper flakes, cayenne pepper, or a splash of hot sauce for heat.

10. How can I make the soup richer?

Stir in a dollop of sour cream or a splash of heavy cream before serving for a creamy texture.