Go Back Email Link
Red Cabbage Soup

Healthy Red Cabbage Soup Recipe

Red cabbage soup is a flavorful dish made with red cabbage,onions, carrots, garlic, and broth. The cabbage gives the soup a deep purplehue and adds a slight sweetness and tang when cooked. It’s often seasoned withherbs like thyme, bay leaves, and smoked paprika, making it a comforting and heartymeal. The addition of apple cider vinegar and a sweetener like honey or maplesyrup balances the flavors perfectly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head of red cabbage about 5 cups shredded
  • 1 large onion diced
  • 2 medium carrots peeled and grated
  • 2 cloves of garlic minced
  • 4 cups vegetable broth or chicken broth for a non-vegan version
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar for tanginess
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika optional, for depth of flavor
  • Salt and pepper to taste
  • 1 tablespoon honey or maple syrup optional, to balance the flavors
  • 1 tablespoon lemon juice for freshness
  • Fresh parsley for garnish

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board and Knife
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Grater
  • Ladle

Method
 

  1. Prepare the base: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and grated carrots, cooking for an additional 2 minutes.
  2. Add the cabbage: Stir in the shredded red cabbage, and cook for about 5 minutes. You want the cabbage to begin to soften, releasing its beautiful color and flavor.
  3. Pour in the broth: Add the vegetable (or chicken) broth to the pot, then add the apple cider vinegar, thyme, bay leaf, and smoked paprika. Bring everything to a simmer.
  4. Let it cook: Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the cabbage becomes tender and the flavors meld together.
  5. Final touches: Remove the bay leaf and stir in the honey (or maple syrup) to balance the acidity of the cabbage. Add salt, pepper, and lemon juice to taste. Let the soup rest for a few minutes before serving.
  6. Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley for an extra burst of color and flavor.

Notes

I cooked this Red Cabbage Soup last week and was amazed by how vibrant and full of flavor it turned out. The balance of sweet, tangy, and savory flavors makes it perfect for a healthy, satisfying meal. This dish is not only packed with vitamins and fiber but is also incredibly comforting.