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A birds eye view of a bowl of cabbage soup, there is a second bowl cut out of frame.
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4.85 from 13 votes

Cabbage Soup

This cabbage soup is incredibly healthy, loaded with flavor and packed full of veggies. It's made with simple ingredients and comes together quickly for a nourishing meal that's perfect for cold days. Dairy-free + vegan. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: cabbage soup
Servings: 4
Calories: 154kcal

Ingredients

  • 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 minced garlic
  • 1 teaspoon dried thyme
  • ¼ teaspoon cinnamon optional
  • 1 bay leaf
  • ½ teaspoon sea salt plus more to taste
  • ½ teaspoon ground pepper plus more to taste
  • 2 Tablespoons apple cider vinegar
  • 4 cups low sodium vegetable stock or broth
  • cup unsweetened applesauce
  • 1 28 oz can diced tomatoes
  • 1 small green cabbage chopped in 1 ½ inch chunks (about 1 pound or 8 cups)
  • fresh parsley for garnish

Instructions

  • 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.
    Onion, carrots and celery sautéing 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.
    Garlic, thyme, cinnamon, bay leaf, salt and pepper added to the vegetables in a large 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.
    Vegetable broth, applesauce, canned tomatoes and cabbage added to a large pot. The vegetable broth is being poured in.
  • Remove from heat, remove bay leaf and stir in the remaining apple cider vinegar.
    Pouring in remaining apple cider vinegar to the pot of cabbage soup. The bay leaf has been removed.
  • Taste and season with additional salt, pepper, if needed. Serve warm topped with fresh parsley.
    Topping the cabbage soup with fresh cilantro.

Notes

  • Protein – This soup would be delicious with ground turkey or beef added to it. For a vegan protein option you can try white beans or lentils. Also check out my cabbage lentil soup.
  • 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 white beans. Just drain, rinse, mash and add to the soup.
  • Add spice – If you’re a fan of spice feel free to add a dash of cayenne pepper or red chili flakes!

Nutrition

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