Classic Cabbage Soup is a simple, hearty dish that’s full of tender cabbage, carrots, and onions simmered in a flavorful broth. It’s comforting and light at the same time, making it a great go-to when you want something warm but not too heavy. The soft veggies and the mild broth come together in a way that feels both fresh and cozy.
I love making cabbage soup on chilly days because it’s so easy to throw together and doesn’t take much time or effort. Plus, it makes the kitchen smell amazing while it cooks! I like to add a little sprinkle of black pepper or some fresh herbs to give it a nice touch. It’s one of those meals I always feel good about eating and sharing with friends or family.
I usually serve this cabbage soup with some crusty bread or a simple sandwich on the side. It’s perfect for a quick lunch or a light dinner, and leftovers taste even better the next day. If you’re looking for a soup that’s homely, healthy, and just plain tasty, this classic cabbage soup is a recipe you’ll come back to again and again.
Key Ingredients & Substitutions
Cabbage: This is the heart of the soup. Green cabbage works great for its mild flavor, but you can use Napa or Savoy cabbage for a slightly different texture and taste.
Ground Meat: Ground beef adds richness, but ground turkey or chicken works well for a lighter option. You can also skip meat for a vegetarian version and add extra veggies or beans.
Diced Tomatoes: These add color and a bit of acidity to balance the cabbage. If you prefer a less chunky soup, try crushed tomatoes or tomato sauce instead.
Broth: Beef broth gives a hearty flavor, but vegetable broth is a good alternative for a lighter or vegetarian-friendly soup.
How Do You Get the Perfect Texture for the Cabbage in Soup?
Cooking cabbage just right is key to this soup. You want it tender but not mushy. Here’s how I do it:
- Add cabbage after sautéing other veggies and meat so it doesn’t get mushy from too much cooking.
- Cook the cabbage for about 5 minutes with the rest before adding the broth, letting it soften slightly in the pot.
- Simmer the soup gently for 30-40 minutes to allow all flavors to blend without falling apart the cabbage.
- If you like more crunch, add cabbage closer to the end of cooking time.
This method keeps the cabbage soft but still with some bite, making the soup enjoyable in every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the veggies and simmering the soup evenly.
- Sharp knife – makes chopping cabbage and other vegetables quick and safe.
- Cutting board – gives you a stable surface to chop your ingredients without mess.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Ladle – helps serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more robust flavor.
- Add chopped potatoes or white beans for extra heartiness and texture.
- Sprinkle in smoked paprika or a pinch of red pepper flakes to give the soup a subtle smoky heat.
- Stir in fresh chopped dill or thyme at the end to brighten the flavors with fresh herbs.
Classic Cabbage Soup
Ingredients You’ll Need:
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 1 lb ground beef or ground turkey (optional, for a heartier soup)
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can diced tomatoes, with juice
- 6 cups beef or vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and roughly 40 minutes for simmering the soup until the veggies are tender. In total, expect around 55 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Base:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté these vegetables for about 5 minutes until they soften nicely. Then add the minced garlic and cook for another minute until you can smell its wonderful aroma.
2. Cooking the Meat (Optional):
If you want a heartier soup, add the ground beef or turkey now. Break it apart with your spoon and cook it until it’s browned and cooked through. If there’s extra fat, drain it off so the soup doesn’t get greasy.
3. Adding Cabbage and Broth:
Stir in the chopped cabbage and let it cook for about 5 minutes to soften just a little. Then add the canned tomatoes with their juice, broth, dried thyme, dried basil, and bay leaf. Stir everything together well.
4. Simmering the Soup:
Turn the heat up to bring the soup to a boil. Once boiling, reduce the heat to low and cover your pot. Let it simmer gently for 30 to 40 minutes, or until the cabbage and other vegetables are tender and the flavors have blended together.
5. Final Touches:
Remove the bay leaf from the pot. Taste your soup and add salt and pepper as needed. Ladle the hot soup into bowls and sprinkle chopped fresh parsley on top for a bright, fresh finish.
Enjoy your warm, comforting cabbage soup with some crusty bread on the side!
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking and simmering the soup evenly.
- Sharp knife – for chopping veggies and cabbage easily.
- Cutting board – keeps your workspace tidy and safe while chopping.
- Wooden spoon or silicone spatula – ideal for stirring without damaging cookware.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Try Italian sausage instead of ground beef for a spicier twist.
- Add chopped potatoes or beans to make the soup more filling.
- Sprinkle in smoked paprika or red pepper flakes for a little heat and smoky flavor.
- Finish with fresh dill or thyme for a burst of herbal freshness.
Can I Use Frozen Cabbage for This Soup?
Yes! If you’re using frozen cabbage, thaw it completely and drain any excess water before adding it to the soup. This helps prevent the soup from becoming too watery.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! Simply omit the ground meat and use vegetable broth instead of beef broth. You can also add extra beans or lentils for added protein and heartiness.
How Long Can I Store Leftover Cabbage Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze Classic Cabbage Soup?
Yes, this soup freezes well! Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
