Cabbage Soup

The smell of simmering cabbage, onions, and savory broth always brings back memories of cool evenings on our porch swing here in Texas. I’ve made this cabbage soup recipe countless times in my kitchen, tweaking it until it was just right for my picky eaters (and my even pickier husband!). It’s a hug in a bowl, perfect for those nights when you need something comforting and nourishing without spending hours in the kitchen. I promise, this recipe will give you a hearty, flavorful soup that the whole family will love, and it’s so easy you can whip it up even on your busiest weeknights!

Why This Recipe Works

This cabbage soup is a lifesaver for busy parents. Here’s why it’s become a staple in my home:

• Quick and Easy: It’s ready in under an hour, from chopping board to dinner table.
• Kid-Approved: My kids surprisingly love it, especially with a dollop of sour cream (shhh!).
• Budget-Friendly: Cabbage is super affordable, making this a great option when you’re watching the grocery bill.
• Versatile: You can easily customize it with your favorite veggies and protein.
• Healthy & Delicious: Packed with nutrients and flavor, it’s a win-win!

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 medium head of green cabbage, cored and shredded
• 8 cups chicken broth (or vegetable broth)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional: Cooked sausage, ground beef, or shredded chicken
• Optional: Fresh parsley, chopped, for garnish

Ingredient Notes

Let’s talk ingredients. The base of this soup is pretty straightforward, but a few things make a real difference:

• Cabbage: Green cabbage is the classic choice, but you could also use Savoy cabbage for a milder flavor.
• Broth: Chicken broth adds a richer flavor, but vegetable broth works just as well, especially if you’re making a vegetarian version.
• Italian Seasoning & Smoked Paprika: Don’t skip these! They add depth and warmth to the soup. You can also add a pinch of red pepper flakes for a little kick.
• Protein: Adding cooked sausage, ground beef, or shredded chicken can make it a heartier meal.

Step-by-Step Instructions

Here’s how to make this delicious cabbage soup:

1. Step 1: Sauté the Aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes, stirring occasionally. This step is crucial for building flavor! Don’t rush it; let those veggies get nice and tender.
2. Step 2: Add Garlic and Cabbage. Add the minced garlic and cook for another minute until fragrant. Then, add the shredded cabbage and cook until it begins to soften, about 5-7 minutes. Stir frequently to prevent sticking.
3. Step 3: Simmer the Soup. Pour in the chicken broth and diced tomatoes (undrained). Stir in the Italian seasoning and smoked paprika. Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or up to 45 minutes, allowing the flavors to meld together beautifully. The longer it simmers, the better it tastes!
4. Step 4: Add Protein (Optional). If you’re using cooked sausage, ground beef, or shredded chicken, add it to the soup during the last 10 minutes of simmering. This will give it time to warm through.
5. Step 5: Season and Serve. Season with salt and black pepper to taste. Garnish with fresh parsley, if desired, and serve hot. A dollop of sour cream or a sprinkle of shredded cheese also adds a nice touch!

Storage & Meal Prep

Here’s how to make the most of your cabbage soup:

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 2-3 months.
• Reheating: Reheat the soup on the stovetop over medium heat or in the microwave until heated through.
• Make-Ahead: You can chop the vegetables a day ahead and store them in the refrigerator. This will save you time when you’re ready to cook the soup.

Substitutions & Variations

Want to change things up? Here are a few ideas:

• Gluten-Free: This recipe is naturally gluten-free!
• Dairy-Free: Omit the sour cream or cheese topping.
• Vegetarian: Use vegetable broth and omit the meat.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
• Different Vegetables: Feel free to add other vegetables like bell peppers, zucchini, or green beans.
• Different Protein: Try adding ground turkey, kielbasa, or even white beans for a vegetarian protein boost.

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! Cabbage soup is even better the next day as the flavors meld together. You can make the entire soup a day or two in advance and store it in the refrigerator. You can also chop all the vegetables ahead of time to make the cooking process even faster.

How do I know when the soup is done?

The soup is done when the cabbage and other vegetables are tender. The longer it simmers, the richer the flavor will be. Taste and adjust seasonings as needed.

Can I use frozen vegetables?

Yes, you can use frozen vegetables if you’re short on time. Frozen carrots, onions, and celery are great substitutes. Just add them to the pot when you would normally add the fresh vegetables.

Is this soup kid-friendly?

Yes, it can be! My kids enjoy it, especially with a dollop of sour cream or a sprinkle of cheese on top. You can also finely chop the vegetables to make them easier for kids to eat. If your kids are sensitive to spice, omit the red pepper flakes or hot sauce.

Can I freeze this soup?

Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 2-3 months.

What can I serve with cabbage soup?

Cabbage soup is delicious on its own, but it also pairs well with crusty bread, a grilled cheese sandwich, or a side salad.

Can I make this in a slow cooker?

Yes, you can! Sauté the vegetables as directed in the recipe, then transfer them to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

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