Classic Cabbage Soup

The first time I made cabbage soup, I was skeptical. How could something so humble taste so good? But as the pot simmered and that earthy, sweet smell filled my tiny apartment, I understood why this soup has been comforting people for generations. Now it is my go to when I need something that feels like a warm hug but does not take all day to make.

Last winter, my neighbor was recovering from surgery and I dropped off a container of this soup. She texted me two days later saying it was the only thing that actually made her feel better. There is something about cabbage soup that just works, whether you are fighting off a cold or just need something simple and nourishing after a long day.

Ingredients

• 1 medium head green cabbage, cored and chopped: Fresh cabbage should feel heavy and have tight leaves. I usually slice it into ribbons rather than chunks for a nicer texture.
• 2 medium carrots, peeled and sliced: These add natural sweetness. Do not rush the chopping here, even pieces mean even cooking.
• 2 celery stalks, sliced: Keep the leaves. They add a wonderful herbal flavor that most people toss without realizing.
• 1 medium yellow onion, diced: Yellow onions have the best balance of sweetness and savory flavor for soups.
• 2 cloves garlic, minced: Fresh garlic makes all the difference. Jarred garlic can taste harsh in long simmered soups.
• 1 can (14 oz/400 g) diced tomatoes with juice: The juice is part of the broth base. Do not drain it.
• 2 tablespoons tomato paste: This concentrates the tomato flavor and gives the soup a beautiful rich color.
• 6 cups (1.5 liters) vegetable broth: Use a good quality broth you enjoy drinking on its own. It becomes half the flavor.
• 1 teaspoon dried thyme: Thyme pairs perfectly with cabbage. Fresh is great but dried works beautifully here.
• 1 bay leaf: A single leaf adds a subtle depth that you notice more when it is missing.
• 1 teaspoon smoked paprika: This optional addition makes the soup taste like it simmered all day. Regular paprika works too but smoked is special.
• Salt and black pepper: Taste at the end. Broths vary in saltiness so season accordingly.
• 2 tablespoons chopped fresh parsley: A bright finish that makes the soup feel complete and pretty.

Instructions

Start your base:

Heat a large soup pot over medium heat. Add a splash of oil, then sauté the onion, carrot, and celery for about 5 minutes until softened and fragrant. This builds the flavor foundation.

Add the aromatics:

Stir in the garlic and cook for just 1 minute until it becomes fragrant. You want it to release its aroma without burning.

Wilt the cabbage:

Add the chopped cabbage and stir well. Cook for 3 to 4 minutes until it begins to wilt and shrink. This step reduces the volume so everything fits comfortably in the pot.

Build depth:

Mix in the tomato paste and cook for 1 minute, stirring constantly. This cooks out the raw tomato taste and concentrates the flavor.

Add the liquid:

Pour in the diced tomatoes with their juice, vegetable broth, thyme, bay leaf, smoked paprika if using, and your initial seasoning of salt and pepper. Stir everything together thoroughly.

Simmer gently:

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25 to 30 minutes, or until the cabbage and vegetables are completely tender when you bite them.

Finish and serve:

Remove and discard the bay leaf. Taste and adjust the seasoning if needed. Serve hot in warm bowls, sprinkled with fresh parsley if you like.

Pin It

My grandmother used to say cabbage soup was medicine, and I think she was right. There is something about the combination of vegetables and broth that just makes you feel better, whether you are actually sick or just tired. I keep a batch in the freezer all winter now.

Making It Heartier

Sometimes soup needs to be a full meal. I have found that adding diced potatoes during the simmer turns this into something even more satisfying. White beans work too, especially if you want extra protein. Add them during the last 15 minutes so they do not fall apart.

The Bread Question

This soup deserves good bread. Rye is traditional and the slight tang pairs beautifully with the sweet cabbage. But a crusty sourdough or even a simple slice of toast rubbed with garlic works perfectly. The bread becomes part of the experience, soaking up that flavorful broth.

Freezing And Storage

This soup freezes exceptionally well. I portion it into containers and keep some in the refrigerator for quick lunches and the rest in the freezer for busy weeks. The texture holds up perfectly after thawing.

• Cool completely before freezing to prevent ice crystals
• Leave space at the top of containers as liquid expands when frozen
• Thaw overnight in the refrigerator for the best texture

Pin It

Simple soup, deep comfort. This recipe reminds me that the best food does not need to be complicated.

Recipe Questions & Answers

→ What kind of cabbage works best for this dish?

The preparation specifically calls for a medium head of green cabbage. Its mild flavor and tender texture when cooked make it an ideal choice for a comforting bowl.

→ How can I make this dish more substantial?

For a heartier meal, you can easily incorporate diced potatoes or cooked white beans during the simmering stage. Add potatoes at the same time as the broth so they cook through.

→ Is this suitable for specific dietary needs?

Yes, this comforting dish is naturally vegetarian, gluten-free, and dairy-free. Always check your vegetable broth and canned tomato labels to ensure they align with your specific dietary requirements.

→ What are good accompaniments for this meal?

This preparation pairs wonderfully with a slice of rye bread or some warm, crusty rolls. The bread is perfect for soaking up the savory broth.

→ Can I adjust the seasoning of the dish?

Absolutely. After simmering, taste and adjust the salt and black pepper as needed. The smoked paprika is optional; you can omit it or use regular paprika for a different flavor profile.

→ Can I prepare this ahead of time?

Yes, this dish often tastes even better the next day as the flavors have more time to meld. Store cooled portions in an airtight container in the refrigerator for up to 3-4 days.