Cabbage Soup



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This cabbage soup is healthy, comforting and loaded with flavor! It’s packed with veggies and comes together quickly for a nourishing meal that’s perfect for cold days.

Where are my cabbage lovers at?! Because this cabbage soup recipe is for you!

I know, I know, cabbage soup doesn’t sound too exciting, but you’ve got to trust me on this one! This soup is nutritious, flavorful and oh, so comforting. It’s honestly one of my favorite EBF soups to make on a cold winter day. I can’t wait for you to try it! I know once you do it’ll be on repeat all season long.

A large pot of cabbage soup with a ladle.

Why You’ll Love This Cabbage Soup

  • Comforting – This soup is hearty and cozy. It’s the perfect meal to make on a cold fall or winter day!
  • One pot – Made in just one pot, it’s super easy clean up.
  • Healthy – It’s loaded with tons of vegetables and a full head of cabbage, which is packed with tons of health benefits. It’s also dairy-free and vegan making it perfect for those with food restrictions or intolerances.
Cabbage soup in a bowl with a spoon.

Cabbage Health Benefits

Did you know that cabbage is packed with a ton of health benefits?! Here are just a few reasons why you’ll love incorporating this veggie into your diet:

  • Packed with nutrients – Cabbage is packed with vitamins and minerals, like Vitamin C, Vitamin K, and Vitamin B6, along with fiber, potassium and manganese.
  • Great for digestion – Cabbage is high fiber making it a great food to help with digestion.
  • Anti-inflammatory – It contains antioxidants which can help to reduce inflammation in the body, which may lower the risk of chronic diseases like heart disease and cancer.
  • High in vitamin C – Because cabbage is a good source of vitamin C it helps to produce collagen, keeping skin looking youthful. Vitamin C also helps to protect the body from damage caused by free radicals,.
Ingredients measured out to make cabbage soup: applesauce, garlic, salt, pepper, bay leaf, thyme, diced tomatoes, onion, olive oil, cinnamon, vegetable stock, cabbage, carrots, celery and apple cider vinegar.

Cabbage Soup Ingredients

While cabbage is the star of this recipe, this soup is so much more than just cabbage! It’s packed with lots of fresh veggies and tons of seasonings that really amp up the flavors of this soup. Here’s what you’ll need:

  • green cabbage – the star of the show! After washing the cabbage, chop into 1 1/2 inch chunks. I recommend using green cabbage for the best results.
  • vegetables – you’ll sauté chopped onion, carrots, celery and garlic for a delicious flavorful base.
  • vegetable stock or broth – I recommend using low sodium stock or broth so you can control how salty the soup turns out. You can always add salt but you can’t remove it! If you don’t need this soup to be vegan you can use chicken broth instead.
  • unsweetened applesauce – I know this sounds like a strange addition, but it really helps balance the flavors of the soup and adds a touch of sweetness! You can use store-bought applesauce or easily make homemade applesauce.
  • diced tomatoes – I used regular diced tomatoes, but feel free to use fire roasted tomatoes if you want more flavor.
  • apple cider vinegar – just a splash to deglaze the pot after sautéing the vegetables. It will also help brighten the flavors of the soup. If you don’t have acv you can use white vinegar or lemon juice instead.
  • seasonings and spices – dried thyme, bay leaf, sea salt, pepper and cinnamon. The cinnamon is optional, but it adds flavor depth to this soup!
  • olive oil – to sauté the vegetables in. Avocado oil also works.
  • fresh parsley – optional for garnish but I love adding fresh herbs to my soups!

How to Make Cabbage Soup

This soup is super easy to whip up. Just sauté your veggies, simmer and enjoy!

Step 1: Heat the oil over medium heat and add the chopped onion, carrots and celery. Cook until the vegetables have softened a bit and are fragrant, stirring occasionally. Stir in the garlic, thyme, cinnamon, bay leaf, salt and pepper and cook for another 1-2 minutes. Add the apple cider vinegar to deglaze the pot.

Pot of raw onion, celery and carrots. Photo beside is of the veggie cooked with herbs and vinegar being added to the pot.

Step 2: Add the vegetable broth, applesauce, canned tomatoes and cabbage to the pot.

Side by side photos of a hand pouring canned tomatoes to a pot with cabbage and applesauce. Next photo is a hand pouring broth into the pot.

Step 3: Bring the mixture to a boil. Cover, reduce heat and simmer for about 30 minutes or until the cabbage is tender. Remove the bay leaf, stir in the remaining apple cider vinegar and serve topped with fresh parsley.

Photos of Cabbage Soup in a pot. One is plain, and one photo is of the soup topped with parsley.

Cabbage Soup Variations

  • Protein – Want to add some protein to this soup? Go for it! It would be delicious with ground turkey or ground beef added to it. For a vegan protein option this soup would be delicious with white beans or lentils added in. PS: I do have an amazing cabbage lentil soup if you’re interested in checking that out!
  • Add carbs – Make this soup heartier by adding in chopped potatoes or cooked brown/white rice. If adding potatoes, add them with the carrots and onions and if adding cooked rice you can stir it in directly to the soup once it’s done cooking.
  • Thicken it up – If you prefer a thicker soup you can easily thicken this soup up by adding tomato paste or even a can of mashed white beans.
  • Add spice – If you’re a fan of spice feel free to add a dash of cayenne pepper or red pepper flakes! I kept the base recipe on the milder side.
Cabbage soup in a bowl with a piece of bread inside the soup.

How to Serve Cabbage Soup

This soup can totally be a meal on its own for a light lunch, but I love serving it with a salad and some crusty bread or crackers for a more filling meal. Here are some ideas:

A large pot of cabbage soup with fresh herbs.

How to Store & Reheat

In the refrigerator: After allowing the soup to cool slightly, store it in an airtight container in the refrigerator for 5-7 days.

In the freezer: You can also freeze this soup for up to 3 months. To defrost, take the soup out of the freezer and let it thaw in the fridge overnight. Alternatively, you can place the frozen soup (still in the sealed storage container) in a large bowl or pot of hot water to speed up the defrosting process.

How to reheat: You can easily reheat this soup in a saucepan over the stovetop or in a microwave-safe bowl in the microwave.

Be sure to check out all of the cabbage recipes here on EBF as well as my full collection of popular soup recipes.

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4.91 from 22 votes

Cabbage Soup

This cabbage soup is healthy, comforting and loaded with flavor! It's packed with veggies and comes together quickly for a nourishing meal that's perfect for cold days.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4


  • 1 Tablespoon olive oil
  • ½ large yellow onion, chopped, about 1 cup
  • 3 large carrots, peeled and chopped, about 1 ½ cups
  • 2 stalks celery, chopped, about 1 cup
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ¼ teaspoon cinnamon, optional
  • 1 bay leaf
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 2 Tablespoons apple cider vinegar, divided
  • 4 cups low sodium vegetable broth
  • cup unsweetened applesauce
  • 1 28 oz can diced tomatoes
  • 1 small green cabbage, about 1 pound, chopped into 1 ½ inch chunks
  • fresh parsley, for garnish


  • In a large soup pot or Dutch oven, heat oil over medium heat. Add the onion, carrots and celery, stirring occasionally until veggies have softened and are fragrant, about 7 minutes.
    Chopped carrots, onion, and celery in a large pot.
  • Stir in garlic, thyme, cinnamon (if using), bay leaf, salt and pepper and cook for 1-2 additional minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.
    A tablespoon of apple cider vinegar being added to a large pot of diced vegetables.
  • Add vegetable broth, applesauce, canned tomatoes and cabbage and bring to a boil. Cover, reduce heat and simmer for about 30 minutes, or until cabbage is thoroughly cooked and tender.
    Cabbage soup before being cooked in a large pot.
  • Remove from heat, remove bay leaf and stir in the remaining apple cider vinegar. Taste and season with additional salt, pepper, if needed. Serve warm topped with fresh parsley.
    Cabbage soup in a large pot garnished with fresh herbs.


Serving: 1/4 of recipe | Calories: 154kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 527mg | Potassium: 1061mg | Fiber: 8g | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.


Additional Info

Course: Soup
Cuisine: American
Keyword: cabbage soup
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. Hi! This looks delish and I am wondering if you think Nappa Cabbage would be OK to use in place of green cabbage? I have a head of it sitting in my fridge that needs to be put to good use and this recipe seems perfect for it!

    1. Hi Caitlyn! Yes, I’m sure Napa cabbage would be fine to use! Let me know what you think of the soup if you try it!

  2. 5 stars
    I made this yesterday during the great “snowmegeddon.” It is excellent! And perfect after digging my car out of the snow. I added ground turkey and some chopped kale. (I don’t particularly like kale and this dish disguised it well. Thanks!!

    1. So glad you loved this recipe, Lynda! Thanks for the review and for letting me know what changes you made!

  3. 5 stars
    Made this for dinner last night and it was great. I had a couple of apples so used them to make a quick applesauce. Recipe was easy and delicious!

    1. Yum! Sounds like a delicious dinner, Judy! Thanks for sharing and leaving a review, I really appreciate it.

  4. I am 73 years old and I love some of these recipes. BUT, by the time I get to the recipe and start to read it, ads keep popping in and it jumps to other recipes and I get so frustrated that I usually just close it down and forget about new recipes and just stay with my old ones. Sorry, never made the soup.

    1. Oh no so sorry to hear that you’re having troubles viewing the recipes because of the ads, Janet. Are you looking at the recipes on your desktop or phone? I’ll make sure to chat with my developer about this because the ads shouldn’t be bringing you to new recipes.

  5. I am really looking forward to making this soup, but I was wondering if I wanted to add some ground beef/turkey to it when would I do so?
    Thank you 🙂

    1. Hey Ada – I would either cook the ground beef/turkey in the pot before adding all the rest of the ingredients or you could cook it separately and add it in to the soup at the end. Let me know if you end up trying it and how it turns out.