Cabbage Soup Recipe
There are some dishes that just *feel* like a warm hug, aren’t there? For me, that’s always been a steaming bowl of good, old-fashioned cabbage soup. It’s not fancy, it’s not complicated, but oh my goodness, it hits all the right spots. I remember my grandma making this on chilly Sundays, the aroma filling our entire little house, and it always felt like the ultimate comfort food. It’s the kind of meal that nourishes you from the inside out, and honestly, it’s my secret weapon when I’m short on time or just need something truly satisfying without a ton of fuss. If you’ve ever had a classic vegetable soup, this cabbage Soup Recipe is sort of in that family, but with a humble, earthy goodness that’s just… better. It’s the ultimate budget-friendly, incredibly flavorful meal that I’m just so excited to share with you today.
What is cabbage soup?
So, what exactly *is* this magical cabbage soup? At its heart, it’s a hearty, vegetable-rich broth-based soup that uses cabbage as its star ingredient. But don’t let that fool you into thinking it’s bland! When you cook cabbage right, it transforms into something tender and slightly sweet, absorbing all the wonderful flavors from the other ingredients. Think of it as a more robust, satisfying cousin to a simple vegetable broth. It’s essentially a celebration of simple, wholesome ingredients coming together to create something truly delicious. This isn’t that watery, flavorless soup you might have tried once; this is a rich, deeply flavored concoction that will make you rethink everything you thought you knew about cabbage.
Why you’ll love this recipe?
Let me tell you why this cabbage Soup Recipe has earned a permanent spot in my weekly rotation. First off, the flavor is just incredible. We’re talking a savory, slightly sweet broth bursting with the goodness of fresh vegetables. The cabbage itself becomes wonderfully tender, almost melting in your mouth, and it pairs perfectly with the other humble ingredients. It’s so ridiculously simple to make, too. Seriously, even on the busiest weeknights, I can get a pot of this simmering on the stove with minimal effort. And can we talk about the cost-efficiency? Cabbage is one of the most affordable vegetables out there, and the other ingredients are pantry staples. This recipe is a lifesaver for my budget! Plus, it’s incredibly versatile. I love it just as it is, but it’s also fantastic with a dollop of sour cream, a sprinkle of fresh herbs, or even a squeeze of lemon. What I love most about this particular cabbage soup recipe is that it feels so nourishing and wholesome, yet it’s still deeply satisfying. It’s proof that simple ingredients can create extraordinary meals. It’s the kind of dish that makes you feel good about what you’re eating, and that’s a huge win in my book.
How do you make cabbage soup?
Quick Overview
The beauty of this cabbage Soup Recipe lies in its simplicity. We’ll start by sautéing some aromatics to build a flavorful base, then add our chopped vegetables and broth, and let it all simmer together until tender. The whole process is really straightforward: chop, sauté, simmer, and enjoy! It’s designed to be easy enough for a beginner cook but satisfying enough for even the most seasoned home chef. You’ll be amazed at how quickly you can have a pot of this deliciousness ready to go.
Ingredients
For the Soup Base:
2 tablespoons olive oil (or your favorite cooking oil)
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and freshly ground Black Pepper to taste
For the Heart of the Soup:
1 medium head of green cabbage, thinly sliced (about 6-8 cups)
6 cups low-sodium vegetable broth (or chicken broth if you prefer)
1 (15 ounce) can diced tomatoes, undrained
1 bay leaf
Optional Add-ins for Extra Goodness:
1 cup cooked diced potatoes
1 cup cooked green beans
1 teaspoon smoked paprika for a little depth
A splash of APPLE CIDER vinegar at the end for brightness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large pot or Dutch oven and place it over medium heat. Add the olive oil. We want it to get nice and warm but not smoking. This initial warming step helps our veggies start to soften and release their flavors beautifully.
Step 2: Mix Dry Ingredients
While the pot heats up, let’s get our aromatics ready. We’re not really mixing dry ingredients together in a bowl here, but we are going to add our dried herbs, salt, and pepper to the pot soon. Having them measured out makes it easy to just toss them in when the time is right. I always like to have everything prepped before I start cooking, it makes the whole process so much smoother and less stressful.
Step 3: Mix Wet Ingredients
Our “wet ingredients” in this case are primarily the broth and diced tomatoes. We’ll add the broth later, but it’s good to have the canned tomatoes ready to go. Make sure you get the entire can, including the juice – that liquid is packed with tomato flavor!
Step 4: Combine
Once the olive oil is shimmering, add your chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened a bit and the onion is translucent. This is called “sweating” the vegetables, and it’s crucial for building a deep flavor base. Then, stir in the minced garlic, dried thyme, and dried parsley. Cook for another minute until fragrant. Be careful not to burn the garlic!
Step 5: Prepare Filling
Now for the star of the show – the cabbage! Add your thinly sliced cabbage to the pot. It might look like a lot, but it will wilt down considerably as it cooks. Pour in the vegetable broth and the undrained diced tomatoes. Toss in the bay leaf. Give everything a good stir to combine. If you’re adding any of the optional ingredients like cooked potatoes or green beans, you can add them now too.
Step 6: Layer & Swirl
There’s no real layering or swirling involved in making a straightforward cabbage soup, but this is where the magic happens! We’re essentially letting all these beautiful ingredients mingle and meld together. The goal is for the cabbage to become tender and absorb all those wonderful savory notes from the broth and aromatics.
Step 7: Bake
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 20-30 minutes, or until the cabbage is tender. The longer it simmers, the more the flavors will deepen. You can even let it go for an hour if you have the time. I usually taste it around the 20-minute mark and adjust seasonings as needed.
Step 8: Cool & Glaze
There’s no glaze for this cabbage soup, but we do want it to rest for a few minutes after cooking. This allows the flavors to settle and meld even further. Before serving, remove and discard the bay leaf. Taste and adjust salt and pepper one last time. If you like a little zing, stir in a splash of apple cider vinegar or a squeeze of fresh lemon juice – it really brightens everything up!
Step 9: Slice & Serve
Ladle generous portions of the hot soup into bowls. I love to garnish with a sprinkle of fresh parsley or chives if I have them on hand. It’s ready to be enjoyed immediately!
What to Serve It With
This cabbage soup recipe is practically a meal in itself, but it also plays wonderfully with a few accompaniments! For breakfast, it’s a surprisingly satisfying start to the day, especially if you have a bit of a lingering chill in the air. I sometimes serve a small bowl with a piece of crusty toast for dipping. For a more substantial brunch, I love to serve it alongside some fluffy scrambled eggs and a side of crispy bacon. The savory flavors of the soup complement the richness of the eggs and bacon beautifully. As a lighter dessert option, it’s not your typical sweet treat, but a small bowl can be incredibly comforting after a richer meal, especially if you add a swirl of plain yogurt or a dollop of sour cream. And for those cozy snack times, it’s perfect with a simple grilled cheese sandwich. The combination is pure childhood nostalgia for me! My family also loves it with a side of cornbread – the slightly sweet, crumbly bread is the perfect contrast to the savory soup.
Top Tips for Perfecting Your Cabbage Soup
I’ve made this cabbage soup recipe more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. When it comes to prepping the cabbage, I find that thinly slicing it is key. If the pieces are too large, they can be a bit chewy. A good sharp knife and a steady hand, or even a mandoline if you’re feeling adventurous, will get you those perfect ribbons of cabbage that cook down beautifully. Don’t be afraid to really pack the pot with cabbage; it shrinks so much during cooking, you’ll be surprised! For the aromatics – onion, carrots, and celery – chopping them into roughly the same size ensures they cook evenly. I always make sure to sauté them until they’re softened and fragrant; this step is crucial for developing that deep, savory flavor base that makes this soup so special. If your garlic starts to brown too quickly, just lower the heat slightly; burned garlic is never a good thing! When it comes to the broth, using a good quality low-sodium vegetable broth makes a big impact. You can always add more salt, but you can’t take it away. If you find yourself with a lot of extra broth and want to thin it out, that’s perfectly fine, but I tend to go for a heartier, less brothy consistency. An optional, but highly recommended, tip is to add a splash of apple cider vinegar or a squeeze of fresh lemon juice right at the end of cooking. It might sound odd, but it totally wakes up all the flavors and adds a lovely brightness that prevents the soup from tasting flat. I learned this trick from my mom, and it’s a game-changer. If you want to experiment with ingredient swaps, feel free! I’ve tossed in leftover cooked potatoes or beans, and they’re always a welcome addition. Smoked paprika adds a wonderful depth if you’re feeling a bit fancy. The key is to not overcook the cabbage to the point where it’s mushy; you want it tender with a slight bite.
Storing and Reheating Tips
This cabbage soup is a fantastic make-ahead meal, and honestly, I think it tastes even better the next day! Once it’s cooled down a bit, you can store it in an airtight container in the refrigerator for up to 3-4 days. The flavors really meld and deepen overnight. When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally until it’s warmed through. If it seems a little thick, you can add a splash more broth or water to reach your desired consistency. I find that reheating it slowly prevents the vegetables from getting mushy. For freezing, this soup does quite well. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It should keep well in the freezer for about 2-3 months. When you’re ready to use it, thaw it overnight in the refrigerator and then reheat as you would the refrigerated soup. If you’re going to freeze it *without* adding any optional cooked vegetables like potatoes or beans, it will hold up even better. I usually add those towards the end of reheating to maintain their texture. I don’t add a glaze to this soup, so no worries there about it affecting storage!
Frequently Asked Questions
Final Thoughts
Honestly, I could sing the praises of this cabbage soup recipe all day long. It’s the epitome of comfort food for me – simple, nourishing, and bursting with flavor. It’s a testament to how incredible humble ingredients can be when treated with a little love and care. If you’re looking for a healthy, budget-friendly meal that will satisfy everyone at your table, you absolutely have to give this a try. It’s the kind of dish that proves you don’t need a lot of fancy ingredients or complicated techniques to create something truly special. I hope you love it as much as my family and I do! If you make it, please do let me know how yours turns out in the comments below – I’m always so curious to hear your feedback and any little twists you might add! Happy cooking!
Hearty Cabbage Soup with Ground Beef
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 1 head cabbage shredded
- 4 cups beef broth
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
Instructions
Preparation Steps
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded cabbage, beef broth, and diced tomatoes to the pot. Stir in the dried thyme, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30-40 minutes, or until the cabbage is tender and the flavors have melded together. Stir occasionally.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot.
