Cabbage soup is a simple, healthy, and comforting dish loved by many around the world. It’s a light broth-based soup filled with tender cabbage, vegetables, and sometimes meat or spices. This recipe is perfect when you want something warm, nutritious, and easy to prepare. Many enjoy cabbage soup as a detox meal or a diet-friendly option because it’s low in calories yet filling. Whether you’re a beginner cook or an experienced chef, this cabbage soup recipe will give you a tasty, wholesome meal with minimal fuss.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Soup | International | Easy | 4 | 10 mins | 30 mins | 120 kcal |
Equipment Needed
Before you start cooking, gather all the tools you will need. Having everything ready helps your cooking process go smoothly. For this cabbage soup recipe, you will need:
- Large stockpot or Dutch oven — for cooking the soup evenly.
- Chef’s knife — to chop vegetables safely and quickly.
- Cutting board — to prepare ingredients cleanly.
- Wooden spoon or ladle — for stirring and serving.
- Measuring cups and spoons — for accurate ingredient portions.
- Colander or strainer — to rinse vegetables.
- Soup bowls and spoons — for serving.
Make sure your equipment is clean and ready. Using a heavy-bottomed pot helps prevent burning and ensures even heat distribution. Avoid overcrowding your pot with too many ingredients at once.
Ingredients
To make this delicious cabbage soup, you will need the following fresh ingredients:
- 1 medium green cabbage, chopped (about 6 cups)
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- Optional: 1 cup cooked shredded chicken or sausage slices for extra protein
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and sauté until translucent (about 4 minutes).
- Stir in garlic and cook for 1 minute until fragrant.
- Add carrots, celery, and chopped cabbage. Cook, stirring often, for 5 minutes.
- Pour in vegetable broth and diced tomatoes with juice.
- Add salt, pepper, and thyme. Stir to combine.
- Bring soup to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are tender.
- Optional: Add cooked chicken or sausage in the last 5 minutes.
- Taste and adjust seasoning as needed.
- Serve hot with fresh bread or a sprinkle of fresh parsley.
Essential Note:
When chopping cabbage, remove the tough core to ensure even cooking and a tender bite. Always simmer soup gently to avoid breaking down vegetables too much, which keeps the soup fresh and appetizing. Using fresh broth or homemade broth enhances flavor. Store leftovers in an airtight container and refrigerate up to 3 days or freeze for up to 1 month.
