Classic Cabbage Soup is a simple, comforting dish filled with tender cabbage, carrots, and tomatoes all simmered together in a flavorful broth. It’s light yet satisfying, making it perfect for a cozy night when you want something warm and healthy without too much fuss.
I love how easy this soup is to make and how it fills the kitchen with such a fresh, inviting smell. It’s one of those recipes that I can throw together quickly on a busy day, and it always feels like a hug in a bowl. Adding a pinch of herbs or a squeeze of lemon can really brighten the flavors and make it taste even more homemade.
My favorite way to enjoy Classic Cabbage Soup is with a crusty piece of bread to soak up every last bit of the broth. It’s also great to pack for lunch the next day because the flavors seem to get even better as it sits. This soup always reminds me of chilly evenings spent with family, warmed by good food and simple moments together.
Key Ingredients & Substitutions for Classic Cabbage Soup
Cabbage: The star of this soup! Green cabbage works well due to its mild flavor and good texture after cooking. You can swap in savoy or napa cabbage for a softer bite.
Ground meat: Adding ground beef or turkey gives the soup extra protein and richness. For a vegetarian version, simply skip the meat or use lentils as a hearty swap.
Broth: Beef broth adds deeper flavor, but vegetable broth keeps it light. You can also use chicken broth fluidly depending on your preference.
Tomatoes: Canned diced tomatoes give a nice tang and color. If fresh tomatoes are in season, chop 3-4 ripe ones instead for fresher taste.
Herbs and seasoning: Thyme and oregano bring warmth. Fresh versions are great if you have them, but dried herbs are perfectly fine and easy.
How Do You Get the Vegetables Tender but Not Mushy?
Cooking cabbage soup so veggies are tender but not mushy is key. Here’s how I do it:
- Start by sautéing onion, garlic, and meat (if using) to build flavor.
- Add carrots and celery next, since they take longer to soften.
- Add cabbage last; it cooks faster and you want it to keep some texture.
- Simmer gently with the lid on for 25-30 minutes—enough time to soften veggies without turning soup mushy.
- Check the veggies near the end to avoid overcooking. Cooking times can vary based on how thick you chop.
Slow simmering with gentle heat keeps the flavors blended and the vegetables pleasingly tender. I like to stir occasionally to cook everything evenly.
Equipment You’ll Need
- Large soup pot – perfect for cooking all the veggies and broth evenly without crowding.
- Sharp chef’s knife – makes chopping cabbage and other veggies quick and safe.
- Cutting board – gives you a clean, stable surface to prep your ingredients.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Measuring spoons – helps you add the right amount of herbs and seasoning every time.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, richer flavor that adds a nice kick.
- Add diced potatoes for extra heartiness and a creamy texture once they cook.
- Throw in kale or spinach near the end for a boost of green nutrition and color.
- Stir in a splash of apple cider vinegar or lemon juice before serving to brighten the flavors.
How to Make Classic Cabbage Soup
Ingredients You’ll Need:
Vegetables & Broth:
- 1 medium head green cabbage, chopped into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups beef or vegetable broth
Protein (Optional):
- 1 lb ground beef or ground turkey (optional for meat version)
Seasonings & Oil:
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish (optional)
Time Needed
This soup takes about 10 minutes to prepare and 30 minutes to simmer. In around 40 minutes, you’ll have a warm and tasty soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics and Meat (if using):
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook until it becomes soft and transparent, about 5 minutes. Then add the minced garlic and cook for 1 more minute until it smells delicious. If you want to include meat, add the ground beef or turkey now. Cook it, breaking it apart with your spoon, until it’s browned and fully cooked through. Drain any extra fat if necessary.
2. Cook the Vegetables:
Stir in your chopped carrots and celery, and let them cook for 3 to 4 minutes so they start to soften. Then add the chopped cabbage and mix everything together well.
3. Add the Broth & Simmer:
Pour in the broth and the canned diced tomatoes along with their juice. Sprinkle in the dried thyme and oregano. Bring the mixture to a boil, then lower the heat and cover the pot. Let it simmer gently for 25-30 minutes, or until the cabbage and other vegetables are tender to your liking.
4. Season and Serve:
Add salt and freshly ground black pepper to taste, stirring the soup well. Serve it warm, garnished with some fresh chopped parsley if you like. This soup is perfect on its own or with some warm crusty bread to dip.
Can I Use Frozen Cabbage for This Soup?
Yes, you can use frozen cabbage, but it’s best to thaw it completely before adding to the soup. Frozen cabbage releases more water, so reduce the broth slightly to avoid a watery soup.
Can I Make This Soup Vegetarian?
Absolutely! Simply skip the ground beef or turkey and use vegetable broth for a flavorful vegetarian version. You can add beans or lentils for extra protein if you like.
How Long Does Classic Cabbage Soup Keep in the Fridge?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze Classic Cabbage Soup?
Yes! Freeze the cooled soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove for best results.
