Classic Cabbage Soup

The smell of cabbage simmering on the stove takes me back to my grandmother's tiny kitchen in winter, where steam would fog up her windows and you could barely see the snow outside. She made this soup every Sunday without fail, claiming it cured everything from cold weather to bad moods. I've been making it for years now, and honestly, she was right about the comfort part.

Last January when my sister came down with the flu, I brought her a container of this soup. She texted me at midnight saying it was the first thing she'd genuinely wanted to eat in days. There's something about cabbage and tomato broth together that just feels like a hug.

Ingredients

• 1 medium head green cabbage: Look for one that feels heavy for its size with tight, crisp leaves. About 6 cups chopped is perfect.
• 2 medium carrots: These add sweetness that balances the slight bitterness of cabbage.
• 2 celery stalks: Don't skip these, they provide that classic soup base flavor.
• 1 medium yellow onion: White onions work too, but yellow gives a milder, sweeter result.
• 2 cloves garlic: Fresh garlic is non-negotiable here. The jarred stuff doesn't have the same punch.
• 1 can (14 oz/400 g) diced tomatoes with juice: The juice adds body to the broth, so don't drain it.
• 2 tablespoons tomato paste: This concentrates the tomato flavor and gives the soup a richer color.
• 6 cups (1.5 liters) vegetable broth: Low-sodium is best so you can control the salt level.
• 1 teaspoon dried thyme: Fresh thyme works too, just use about 1 tablespoon chopped.
• 1 bay leaf: Remove it before serving, but let it simmer the whole time.
• 1 teaspoon smoked paprika: This is optional but adds an incredible depth of flavor.
• Salt and black pepper: Season at the end since broth brands vary in saltiness.
• 2 tablespoons chopped fresh parsley: Adds brightness and makes it look pretty on the table.

Instructions

Build your flavor base:

Heat a large soup pot over medium heat with a splash of oil. Add the onion, carrot, and celery, cooking for 5 minutes until the onion turns translucent and the kitchen starts smelling amazing.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant. Don't let it brown or it'll turn bitter.

Wilt the cabbage:

Add all that chopped cabbage, which might look like too much, but it cooks down significantly. Stir well and cook for 3 to 4 minutes until it begins to soften and shrink.

Deepen the flavor:

Mix in the tomato paste and let it cook for 1 minute. This step caramelizes the sugars in the paste, which makes a huge difference in the final taste.

Add everything else:

Pour in the diced tomatoes with their juice, the vegetable broth, thyme, bay leaf, smoked paprika, salt, and pepper. Stir everything together until the tomato paste dissolves into the broth.

Let it simmer:

Bring the soup to a boil, then immediately reduce the heat to low. Cover and let it gently simmer for 25 to 30 minutes until the cabbage is completely tender and the vegetables are cooked through.

Finish and serve:

Fish out and discard the bay leaf. Taste and adjust the seasoning if needed, then serve hot, topped with fresh parsley if you want it to look extra inviting.

Pin It

My friend Sarah, who swore she hated cabbage soup, tried this at my dinner party and went back for thirds. Sometimes the simplest recipes are the ones that surprise us the most.

Making It Your Own

This soup is incredibly forgiving and welcomes additions. I've added diced potatoes for heartiness, white beans for protein, and even a handful of spinach at the very end for extra color. The base recipe remains the same, and everything else is up to you.

The Bread Factor

Don't underestimate what the right bread can do. Rye bread is traditional, but a good crusty sourdough or a slice of warm whole grain bread works beautifully. The bread soaks up that tomato-rich broth and turns into something almost magical.

Storage And Meal Prep

This soup keeps beautifully in the refrigerator for up to five days and freezes well for up to three months. I often make a double batch on Sunday and portion it out for lunch throughout the week. The flavors genuinely improve after a day or two in the fridge.

• Let the soup cool completely before transferring to storage containers
• Leave about an inch of space at the top if freezing, as liquids expand
• Thaw overnight in the fridge and reheat gently on the stove

Pin It

There's something deeply satisfying about a soup that costs almost nothing to make but feeds you so well. I hope this becomes a regular in your kitchen rotation too.

Recipe FAQs

→ Which type of cabbage is best for this soup?

Green cabbage is typically recommended for its classic flavor and texture. However, you can also use savoy cabbage, which offers a slightly softer texture when cooked. Avoid very firm varieties like red cabbage as they can bleed color into the broth and have a different flavor profile.

→ Can I add other vegetables to this preparation?

Absolutely! This is a very forgiving creation. Feel free to incorporate other root vegetables like diced potatoes or parsnips, green beans, or even some spinach or kale towards the end of the cooking process for added nutrition and variety.

→ Is this a good make-ahead meal, and can it be frozen?

Yes, this preparation is excellent for meal prepping. The flavors often deepen overnight. It also freezes beautifully. Allow it to cool completely, then transfer to airtight containers or freezer-safe bags and store for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop.

→ How can I make this soup more substantial or add protein?

For a heartier bowl, consider adding diced potatoes along with the other vegetables, or stir in cooked white beans, lentils, or even some shredded cooked chicken or turkey during the last few minutes of simmering. A dollop of sour cream or Greek yogurt can also add richness if you're not dairy-free.

→ What are some good serving suggestions?

This warm dish pairs wonderfully with a slice of crusty rye bread or a fresh dinner roll for dipping. A simple green salad on the side can also complete the meal. For extra flavor, a sprinkle of fresh dill or a swirl of good quality olive oil just before serving can be delightful.