Published Jan 19, 2024, Updated Feb 12, 2024
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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.
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 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,.
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.
Step 2: Add the vegetable broth, applesauce, canned tomatoes and cabbage to 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.
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.
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:
- With bread: Serve with a slice of crusty bread like homemade sourdough, or try this vegan cornbread or whole wheat honey brown bread.
- With crackers: For the crackers, you can make my almond flour crackers or use your favorite store-bought cracker. I’ve been hooked on Simple Mills crackers because they have minimal, clean ingredients and taste delicious!
- With a salad: I love pairing soup with a side salad. Some salads that would go well with this soup are this butternut squash salad, winter salad or simple kale salad.
- With protein: If you’re looking for more protein, serve this soup as a side to this apple cider vinegar chicken, maple turmeric chicken, air fryer tofu or marinated tempeh.
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.
Popular Soup Recipes to Try
- Tomato Basil Soup
- Easy Vegetable Soup
- The Best Minestrone Soup
- Lightened Up Broccoli Cheddar Soup
- Zuppa Toscana Soup (Olive Garden Copycat)
- White Bean Soup
- 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
- ⅓ 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.
- 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.
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.