Classic Cabbage Soup is a simple, comforting bowl full of tender cabbage, carrots, onions, and tomatoes all simmered together in a flavorful broth. The veggies get soft but still hold a bit of bite, making each spoonful satisfying and light. It’s one of those dishes that feels cozy and healthy at the same time.
I’ve always loved making this soup on chilly days because it’s quick to throw together and fills the whole kitchen with a fresh, inviting smell. I usually add a pinch of herbs like thyme or parsley to give it a little extra warmth without overpowering the natural flavors of the cabbage. It’s super easy to customize, so you can make it your own with whatever you have on hand.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s perfect when you want something nourishing that won’t weigh you down. Plus, leftovers taste even better the next day, which is always a win in my book!
Key Ingredients & Substitutions
Cabbage: This is the star of the soup. Green cabbage works great, but you can also try savoy or napa cabbage for a slightly different texture. Just chop it roughly so it cooks evenly.
Ground Meat: I like using ground beef for a richer flavor, but ground turkey or chicken are lighter alternatives. For a vegetarian version, skip the meat and add extra beans or lentils.
Broth: Beef broth adds depth, but vegetable broth keeps it lighter and works well if you want a meatless option. If you only have stock cubes, just dissolve them in hot water.
Spices: Thyme and smoked paprika give a nice warm flavor. If you don’t have smoked paprika, regular paprika or a pinch of cumin can work as substitutes.
How Do I Keep the Vegetables Tender but Not Mushy?
The key is to cook the veggies in stages and keep an eye on the simmer time:
- Sauté onion, carrots, and celery first until slightly soft. This builds flavor and helps them hold their shape.
- Add cabbage later and cook just until it starts to wilt. Cabbage cooks quickly and breaks down if overcooked.
- Simmer the soup gently, not boiling hard, for 25-30 minutes to let flavors meld but keep veg tender.
- Check the texture near the end and remove from heat when veggies are soft but not mushy.
These steps help the soup feel fresh and comforting without turning into a puree.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even heat and simmering the soup without burning.
- Sharp chef’s knife – makes chopping cabbage and veggies quick and safe.
- Cutting board – gives you a stable surface for all your chopping needs.
- Ladle – helps serve the soup easily without spilling.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
Flavor Variations & Add-Ins
- Add cooked sausage slices instead of ground beef for a smoky, rich twist.
- Stir in a can of white beans toward the end for extra protein and creaminess.
- Mix in chopped kale or spinach for added greens and color.
- Spice it up with red pepper flakes or a dash of hot sauce when you want a little heat.
Classic Cabbage Soup
Ingredients You’ll Need:
Vegetables and Meat:
- 1 small head of green cabbage (about 1.5 pounds), chopped
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey (optional for added protein)
Other Ingredients:
- 2 tablespoons olive oil
- 1 (14.5 ounces) can diced tomatoes, undrained
- 6 cups beef or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and sauté the vegetables and meat, plus another 25-30 minutes simmering time to soften the cabbage and blend flavors. In total, expect around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add Garlic and Meat:
Stir in the minced garlic and cook for 1 minute until fragrant. If using meat, add it now, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess fat if needed.
3. Add Cabbage and Liquids:
Add the chopped cabbage to the pot. Stir and cook for about 5 minutes until the cabbage begins to wilt. Pour in the diced tomatoes with their juices and the broth. Add the dried thyme, smoked paprika, salt, and pepper, stirring well.
4. Simmer the Soup:
Bring the soup to a boil, then reduce heat to low and let it simmer gently for 25-30 minutes. The cabbage and other vegetables should be tender but still have a little bite.
5. Final Touches:
Taste the soup and adjust the seasoning with more salt and pepper if you’d like. Ladle the soup into bowls and sprinkle fresh parsley on top before serving.
This classic cabbage soup is great on its own or served with crusty bread or a fresh side salad. Enjoy!
Can I Use Frozen Cabbage for This Soup?
Yes, but it’s best to thaw the cabbage completely and drain any excess water before adding it to the soup. This helps prevent the broth from becoming too watery.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the ground meat and use vegetable broth instead of beef broth. For added protein, consider adding beans or lentils.
How Long Will Leftovers Keep?
Store leftover cabbage soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave until warmed through.
Can I Freeze Classic Cabbage Soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
