Classic Cabbage Soup is a simple, cozy bowl packed with tender cabbage, carrots, onions, and tomatoes simmered in a flavorful broth. It’s light but still filling, with just the right amount of warmth and comfort to make you feel good inside.
I love making this soup when I want something easy and healthy that still tastes fresh and homey. The cabbage softens up nicely, soaking up all the flavors, and the veggies add a nice touch of sweetness and texture. It’s one of those dishes that makes your kitchen smell amazing and invites you to slow down for a minute.
My favorite way to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s perfect for lunch or a light dinner, especially on cooler days. I always feel like a big bowl of cabbage soup is just what I need to feel cozy and cared for without any fuss.
Key Ingredients & Substitutions
Cabbage: Fresh green cabbage gives the soup its mild and slightly sweet flavor. If you’re out of green cabbage, savoy or Napa cabbage works well too. Just use the same amount.
Ground Meat: Ground beef adds heartiness, but ground turkey or chicken make a lighter option. You can also skip meat completely for a vegetarian version, and add extra beans or lentils.
Canned Tomatoes: These give the soup a nice tang and depth. If fresh tomatoes are available, dice 3-4 medium ones and add them instead. Tomato paste (1-2 tbsp) can boost flavor if you want it richer.
Broth: Beef broth adds richness, but vegetable broth keeps it light and vegetarian. You could also use chicken broth for a middle ground. Water with extra seasoning works in a pinch.
How Do You Make the Vegetables Tender Without Losing Their Flavor?
Cooking vegetables correctly in this soup ensures a great texture and balanced flavor. Here’s how I do it:
- Start by sautéing onions, carrots, and celery in olive oil until they soften but don’t brown. This step builds flavor.
- If using meat, brown it now to add even more depth.
- Add garlic last to avoid burning it—just 1-2 minutes is enough to bring out the aroma.
- Once the cabbage, tomatoes, and broth go in, simmer uncovered so the flavors concentrate. Watch the cabbage—it should be tender but not mushy after 30-40 minutes.
Taking these steps helps keep your soup fresh-tasting and full of texture rather than overcooked or dull.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking soup evenly and holding all the ingredients comfortably.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping cabbage and veggies quick and easy.
- Cutting board – gives you a safe, stable spot to prep your ingredients.
- Ladle – helpful for serving soup without spills.
Flavor Variations & Add-Ins
- Switch ground beef for ground turkey or chicken for a lighter protein option.
- Add cooked beans like cannellini or kidney beans to boost fiber and make the soup more filling.
- Include chopped bell peppers or zucchini for extra veggies and color.
- Stir in a pinch of smoked paprika or red pepper flakes if you like a bit of warmth and spice.
How to Make Classic Cabbage Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 small head green cabbage, chopped into bite-sized pieces
- 1 lb ground beef or ground turkey (optional for added protein)
- 1 medium onion, diced
- 2-3 carrots, peeled and diced
- 2-3 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups beef or vegetable broth
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and roughly 40 minutes to simmer. So in total, you’ll spend around 55 minutes from start to finish, including chopping veggies and letting the flavors meld.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 to 7 minutes until the vegetables begin to soften.
2. Brown the Meat (Optional):
If you’re using ground beef or turkey, add it now. Cook, stirring and breaking up the meat with a spoon, until it’s browned and cooked through. Drain any excess fat from the pot.
3. Add Garlic:
Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant — this makes your soup smell amazing.
4. Combine Soup Ingredients:
Add the chopped cabbage, canned diced tomatoes with their juices, and the broth. Sprinkle in the dried thyme and basil (or Italian seasoning). Stir everything well.
5. Simmer the Soup:
Bring the mixture to a boil, then lower the heat to a gentle simmer. Keep the pot uncovered and cook for about 30 to 40 minutes, or until the cabbage is tender but not mushy.
6. Season and Serve:
Season your soup with salt and freshly ground black pepper to taste. Ladle it into bowls and sprinkle with fresh chopped parsley before serving.
Enjoy your delicious, warm classic cabbage soup with crusty bread or a fresh side salad for a cozy meal!
Can I Use Frozen Cabbage for This Soup?
Yes, you can use frozen cabbage if fresh isn’t available. Just thaw it completely and drain any excess water before adding to the soup to prevent it from becoming too watery.
How Can I Make This Soup Vegetarian?
Simply skip the ground meat and use vegetable broth instead of beef broth. You can add cooked beans or lentils for extra protein and heartiness.
Can I Store Leftover Soup?
Absolutely! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze Classic Cabbage Soup?
Yes, cabbage soup freezes well. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
