Hearty Cabbage Soup

Cabbage soup is the kind of comfort food that never goes out of style—warm, nourishing, and loaded with hearty vegetables that fill your kitchen with rich, savory aromas. Whether you’re cooking for a chilly evening or looking for a plant-based dish that satisfies, this cabbage soup will become your go-to. Using a whole head of green cabbage, tender gold potatoes, and aromatic herbs, it’s a flavorful one-pot meal that feels indulgent but is packed with wholesome goodness. Even if you’ve never thought of cabbage as the star of a recipe, this soup might just change your mind.

Why You’ll Love This Recipe

There’s something truly satisfying about a bowl of cabbage soup—especially when it’s brimming with chunky vegetables, creamy potatoes, and a deeply seasoned broth. Here’s why this version stands out:

• One-Pot Wonder: Everything cooks in a single pot, which means minimal cleanup and maximum flavor infusion.
• Quick & Easy: Ready in just over 30 minutes, making it perfect for weeknight dinners or cozy lunches.
• Budget-Friendly: Cabbage, carrots, and potatoes are affordable staples that come together beautifully.
• Vegan & Gluten-Free: Naturally plant-based and allergy-friendly with an oil-free option.
• Deep, Cozy Flavor: Toasted caraway seeds, fresh thyme, and garlic add layers of warmth and complexity.
• Hearty & Filling: Thanks to gold potatoes and cabbage, this soup is surprisingly substantial.

Whether you’re meal prepping, trying to eat more veggies, or just love a satisfying bowl of soup, this cabbage soup delivers on all fronts.

Ingredients

Here’s everything you’ll need to make this flavorful cabbage soup:

• 1–2 tablespoons olive oil (or use water for oil-free)
• 1 yellow onion, diced
• 2 celery stalks, sliced
• 4 carrots, peeled and sliced
• 3 garlic cloves, minced
• ½ teaspoon black pepper (plus more to taste)
• 2 teaspoons fresh thyme
• 2 teaspoons caraway seeds (optional, but highly recommended)
• 2 cups gold potatoes, peeled and diced
• 10–12 cups green cabbage, chopped into 1-inch pieces (about 1 small head)
• 1 (14.5 oz) can crushed tomatoes (fire-roasted if available)
• 8 cups low-sodium vegetable broth (or 4 cups broth + 4 cups water)
• Salt, to taste

Instructions

Follow these simple steps to create a rich and comforting cabbage soup in under 40 minutes:

1. Sauté the aromatics:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onion, celery, and carrots. Sauté for 3–5 minutes until the vegetables begin to soften and brown slightly.
2. Add spices and garlic:
   Stir in the minced garlic, black pepper, thyme, and caraway seeds. Cook for about 1 minute, or until fragrant.
3. Add the hearty veggies:
   Pour in the diced potatoes, chopped cabbage, crushed tomatoes, and vegetable broth. Stir well to combine.
4. Simmer until tender:
   Bring the mixture to a boil over high heat. Once boiling, reduce to a simmer and cook for 12–15 minutes, or until the cabbage is tender and translucent.
5. Season to taste:
   Taste and adjust salt and pepper as needed. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
6. Serve:
   Ladle the soup into bowls and top with extra black pepper. Serve hot with crusty bread, quinoa, or crispy tofu on the side.

Recipe Details & Nutrition Facts

🕒 Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6–8 bowls
• Difficulty: Easy
• Method: Stovetop
• Cuisine: American / Vegan Comfort Food

🔎 Nutrition Facts (estimated per serving)

Note: Actual values may vary depending on specific ingredients used.

• Calories: ~180 kcal
• Protein: ~5g
• Carbohydrates: ~32g
• Fat: ~4g
• Fiber: ~6g
• Sugar: ~6g
• Sodium: ~450mg
• Cholesterol: 0mg

This cabbage soup is not only nourishing but also light and perfect for those looking for a veggie-rich, lower-calorie meal option.

Tips & Variations

Take your cabbage soup to the next level with these handy tips and fun variations:

✅ Chef’s Tips

• Don’t fear the cabbage pile: It may seem like a lot at first, but cabbage wilts down significantly as it cooks.
• Sauté for flavor: Letting your aromatics brown a little before adding broth brings out deeper flavor in the base.
• Season in layers: Taste the soup before serving and adjust salt and pepper to balance the broth and vegetables.

🔄 Tasty Variations

• Oil-Free Option: Toast the caraway seeds dry for 60–90 seconds, then deglaze the pot with water or broth before adding veggies.
• Boost the protein: Add white beans (like cannellini or navy beans) or chickpeas for a heartier meal.
• Swap the potatoes: Try sweet potatoes or cauliflower for a twist on texture and flavor.
• Spice it up: Red pepper flakes, smoked paprika, or a touch of cayenne can add warmth if you like a bit of heat.
• Add fresh herbs: Garnish with chopped dill, parsley, or even a squeeze of lemon juice to brighten things up.

Hearty Cabbage Soup

This hearty **cabbage soup** is a one-pot vegan comfort food classic. Loaded with vegetables and herbs, it’s easy to make, freezer-friendly, and perfect for batch cooking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 8

Calories 200 kcal

Equipment

• – Large soup pot or Dutch oven
• – Chef’s knife
• – Cutting board
• Ladle

Ingredients

  

• – 1–2 tbsp olive oil or water for oil-free
• – 1 yellow onion diced
• – 2 celery stalks sliced
• – 4 carrots peeled and sliced
• – 3 garlic cloves minced
• – ½ tsp black pepper plus more to taste
• – 2 tsp fresh thyme
• – 2 tsp caraway seeds optional but recommended
• – 2 cups gold potatoes peeled and diced
• – 10–12 cups green cabbage chopped into 1-inch pieces
• – 1 14.5 oz can crushed tomatoes (fire-roasted preferred)
• – 8 cups low-sodium vegetable broth or 4 cups broth + 4 cups water
• – Salt to taste

Instructions

 

• In a large pot, heat oil over medium heat. Add onion, celery, and carrots. Sauté 3–5 minutes.
• Stir in garlic, black pepper, thyme, and caraway seeds. Cook 1 minute until fragrant.
• Add potatoes, cabbage, tomatoes, and broth. Stir to combine.
• Bring to a boil, then reduce heat to a simmer. Cook 12–15 minutes, or until cabbage is tender.
• Adjust salt and pepper to taste. Serve warm with crusty bread or a protein side.

Notes

– Oil-free option: dry toast caraway seeds, then deglaze with water or broth.
– Add white beans or chickpeas for more protein.
– Store leftovers in fridge up to 5 days or freeze for 2 months.

Keyword Cabbage Soup

FAQs

How do I cut cabbage for soup?

Cut the cabbage into quarters, remove the core, then slice each quarter into 1-inch pieces. Smaller cuts will cook faster, but larger chunks add great texture to the soup.

Can you overcook cabbage in soup?

Yes — while cabbage is forgiving, overcooking can make it mushy. For best texture, simmer until it’s just tender and translucent, about 12–15 minutes.

Can I make cabbage soup in a slow cooker?

Absolutely! Sauté the aromatics first for best flavor, then transfer everything to your slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Is cabbage soup freezer-friendly?

Yes, but with a caveat — cabbage becomes softer after freezing and reheating. If you’re okay with a softer texture, it freezes well for up to 2 months.

How long will it keep in the fridge?

Stored in an airtight container, this cabbage soup lasts up to 5 days in the refrigerator. The flavors deepen over time, so leftovers taste even better!

Conclusion

This hearty cabbage soup is the kind of cozy, nourishing meal you’ll come back to all season long. It’s easy to prepare, incredibly satisfying, and packed with plant-based goodness. Whether you’re serving it on a chilly evening or meal-prepping for the week, this one-pot wonder has you covered. Pair it with crusty bread, a side of quinoa, or your favorite protein for a complete and comforting dish.