There’s something deeply comforting about a warm bowl of cabbage soup that takes me right back to my childhood kitchen with Mama Lou. I remember the way the aroma filled the room, mingling with her gentle laughter and the soft hum of my sister Ouma’s stories as we waited eagerly for our supper. Cabbage soup was more than just a meal—it was a simple, soulful reminder of family, tradition, and love simmered slowly in every pot. Today, I’m excited to share my take on this humble dish, one that honors those memories while bringing a fresh, nourishing twist that I know you’ll love.
Table of Contents
Why You’ll Love This cabbage soup
Cabbage soup is one of those magical recipes that feels like a warm hug on a chilly day. It’s light but filling, easy to prepare yet packed with layers of flavor. Growing up, Mama Lou’s soup was our go-to comfort food during cold winter evenings or when someone needed a little pick-me-up. What makes this particular cabbage soup special is how it balances the natural sweetness of fresh vegetables with savory herbs and just a hint of spice. It’s also incredibly forgiving, perfect for busy home cooks who want something nourishing without fuss.
Over the years, I’ve made this soup countless times, sometimes with Ouma by my side, chopping vegetables and sharing stories that weave the past into the present. This recipe is a tribute to those moments—simple, heartfelt, and rooted in tradition but flexible enough for today’s kitchens.
Ingredients You’ll Need for This cabbage soup
- 1 medium head green cabbage, cored and chopped (about 6 cups)
- 2 tablespoons olive oil or unsalted butter (olive oil for a lighter taste, butter for richness)
- 1 large onion, finely diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium vegetable or chicken broth (substitute with water plus bouillon cubes if needed)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon smoked paprika (optional, for a subtle smoky depth)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tablespoon apple cider vinegar or lemon juice (to brighten the flavors)
- Fresh parsley or dill for garnish (optional)
Nutrition Facts
- Calories: Approximately 150 per serving (1.5 cups)
- Protein: 4g
- Fat: 5g (mainly from olive oil or butter)
- Carbohydrates: 22g
- Fiber: 6g
- Sugar: 8g (naturally from vegetables)
- Sodium: 400mg (varies depending on broth choice)
Hearty and Healthy Cabbage Soup Recipes You Need to Try
Learn how to make delicious cabbage soup. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium head green cabbage, cored and chopped (about 6 cups)
- 2 tablespoons olive oil or unsalted butter (olive oil for a lighter taste, butter for richness)
- 1 large onion, finely diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium vegetable or chicken broth (substitute with water plus bouillon cubes if needed)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon smoked paprika (optional, for a subtle smoky depth)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tablespoon apple cider vinegar or lemon juice (to brighten the flavors)
- Fresh parsley or dill for garnish (optional)
Instructions
- Start by heating the olive oil or butter in a large pot over medium heat. I always recall Mama Lou’s gentle hands moving swiftly around the kitchen as she sautéed onions, and it reminds me to be patient and attentive with this step.
- Add the diced onion, carrots, and celery. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. The sweet smell at this stage always makes me think of the cozy evenings Ouma and I spent chatting while helping Mama Lou prepare meals.
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic—it can turn bitter quickly.
- Add the chopped cabbage to the pot, stirring well to combine with the softened vegetables.
- Pour in the broth and diced tomatoes with their juice. Stir in the smoked paprika, dried thyme, and bay leaf. Season lightly with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer gently, uncovered, for about 45 minutes. This slow simmering is where the flavors meld beautifully. I often use this time to set the table or call Ouma for a quick kitchen catch-up.
- About 5 minutes before serving, stir in the apple cider vinegar or lemon juice. This small touch adds a bright, tangy note that lifts the entire soup, much like Mama Lou’s little secrets she’d whisper to me about balancing flavors.
- Remove the bay leaf, taste, and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley or dill for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your cabbage soup
- Start by heating the olive oil or butter in a large pot over medium heat. I always recall Mama Lou’s gentle hands moving swiftly around the kitchen as she sautéed onions, and it reminds me to be patient and attentive with this step.
- Add the diced onion, carrots, and celery. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. The sweet smell at this stage always makes me think of the cozy evenings Ouma and I spent chatting while helping Mama Lou prepare meals.
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic—it can turn bitter quickly.
- Add the chopped cabbage to the pot, stirring well to combine with the softened vegetables.
- Pour in the broth and diced tomatoes with their juice. Stir in the smoked paprika, dried thyme, and bay leaf. Season lightly with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer gently, uncovered, for about 45 minutes. This slow simmering is where the flavors meld beautifully. I often use this time to set the table or call Ouma for a quick kitchen catch-up.
- About 5 minutes before serving, stir in the apple cider vinegar or lemon juice. This small touch adds a bright, tangy note that lifts the entire soup, much like Mama Lou’s little secrets she’d whisper to me about balancing flavors.
- Remove the bay leaf, taste, and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley or dill for a fresh finish.
Tips for Making the Best cabbage soup
- Choose fresh, firm cabbage: I learned from Mama Lou that a crisp cabbage makes all the difference. Avoid heads with wilted or yellow leaves.
- Don’t rush the simmer: Letting the soup cook slowly allows the flavors to deepen, just like the warmth of family stories shared over the years.
- Customize your veggies: Feel free to add diced potatoes, parsnips, or even kale to make it heartier, much like how Ouma would sneak in whatever was fresh from the garden.
- Adjust acidity last: Always add vinegar or lemon juice at the end to keep the soup bright and balanced.
- Use homemade broth if possible: There’s nothing like the depth you get from broth simmered with bones and vegetables—Mama Lou swore by it, and I still do.
- For a vegetarian version: Use vegetable broth and skip butter, or substitute with olive oil.
Serving Suggestions and Pairings
Cabbage soup, with its light yet satisfying nature, pairs beautifully with simple sides that complement its fresh flavors. I’m reminded of how Mama Lou would serve the soup alongside crusty bread, fresh from the oven, perfect for dunking and soaking up every last drop. Learn more: Creamy Chicken Tortellini Soup Recipe
- Warm, crusty whole-grain bread or sourdough
- A dollop of tangy sour cream or plain Greek yogurt for creaminess
- Simple green salad with lemon vinaigrette to brighten the meal
- Roasted root vegetables for a heartier feast
- Lightly toasted garlic bread for an extra savory touch
For a more substantial meal, I love adding a side of roasted chicken or a soft-boiled egg, recalling how Ouma would pile on protein when she knew we’d been running around all day.
Storage and Reheating Tips
Cabbage soup is one of those dishes that tastes even better the next day, once the flavors have had time to meld. Mama Lou always made extra, knowing we’d be back for seconds and thirds.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in portions using freezer-safe containers or bags for up to 3 months.
- When reheating, warm gently on the stove over medium-low heat to preserve the delicate flavors. Add a splash of broth or water if the soup has thickened too much.
- Avoid boiling the soup again to keep the cabbage tender and the broth clear.
Frequently Asked Questions
What are the main ingredients for cabbage soup?
The main ingredients for cabbage soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make cabbage soup?
The total time to make cabbage soup includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make cabbage soup ahead of time?
Yes, cabbage soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with cabbage soup?
cabbage soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is cabbage soup suitable for special diets?
Depending on the ingredients used, cabbage soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Every time I make this cabbage soup, I’m transported back to those warm kitchens filled with Mama Lou’s love and the lively chatter with Ouma. It’s more than just a recipe—it’s a thread that connects generations, a simple dish that carries the rich flavors of tradition and the comforting embrace of family. Whether you’re cooking for one or feeding a houseful, this cabbage soup offers nourishment not just for the body but for the heart.
I hope this recipe brings you as much joy and warmth as it has brought me over the years. Remember, cooking is as much about the memories you create as the food you serve. So, gather your loved ones, share stories, and savor every spoonful of this humble, healing cabbage soup.
