There’s something incredibly comforting about a steaming bowl of homemade cabbage soup. This Easy One Pot Cabbage Soup is the perfect recipe for busy weeknights, meal prep, or when you’re craving something warm, hearty, and satisfying without spending hours in the kitchen.
This soup is everything you want in a comforting meal:
- Budget-friendly – uses simple, affordable ingredients
- Healthy – packed with vegetables and nutrients
- Versatile – easily customizable to your taste
- Freezer-friendly – perfect for meal prep
- One pot cleanup – minimal dishes!
Whether you’re following a healthy eating plan, looking to add more vegetables to your diet, or simply want a delicious soup that feeds a crowd, this recipe has got you covered.
Why You’ll Love This Cabbage Soup
💰 Budget-Friendly
Cabbage is one of the most affordable vegetables you can buy, and this recipe stretches your grocery budget while delivering maximum flavor and nutrition.
🥗 Incredibly Healthy
Loaded with fiber, vitamins, and antioxidants from all the vegetables. It’s naturally low in calories and can easily be made to fit various dietary needs.
⏱️ Quick and Easy
With just 15 minutes of prep and simple cooking techniques, anyone can make this soup – even beginners!
🍲 One Pot Wonder
Everything cooks in a single pot, which means less cleanup and more time enjoying your meal.
❄️ Perfect for Meal Prep
This soup actually tastes BETTER the next day as the flavors meld together. It freezes beautifully for up to 3 months.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil (or butter for richer flavor)
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into coins
- 3 celery stalks, chopped
- 1 medium head green cabbage (about 2 lbs), cored and chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 8 cups beef broth, chicken broth, or vegetable broth
Seasonings:
- 2 teaspoons paprika (smoked paprika adds great depth)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
Optional Add-ins:
- 1 lb ground beef or Italian sausage (browned)
- 2 medium potatoes, diced
- 1 can (15 oz) white beans or kidney beans, drained
- 2 cups fresh green beans, trimmed and cut
- 1 medium zucchini, diced
- Fresh parsley or dill for garnish
Equipment Needed
- Large Dutch oven or soup pot (at least 6-quart capacity)
- Sharp knife and cutting board
- Wooden spoon or ladle
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prep Your Vegetables
Before you start cooking, prepare all your vegetables. This makes the cooking process smooth and stress-free.
- Dice the onion into small pieces
- Mince the garlic (or use a garlic press)
- Peel and slice carrots into ¼-inch coins
- Chop celery into ½-inch pieces
- Core and chop cabbage into bite-sized pieces (about 1-2 inch squares)
Pro Tip: Don’t worry about making perfect cuts – rustic, uneven pieces add character to the soup and cook perfectly!
Step 2: Sauté the Aromatics
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and slightly translucent.
Add the minced garlic and cook for an additional 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic!
Why this step matters: Sautéing the aromatics first builds a flavor foundation for your entire soup. This is where the magic begins!
Step 3: Add the Vegetables
Add the carrots and celery to the pot. Stir well and cook for 3-4 minutes until they begin to soften slightly.
Add the chopped cabbage to the pot. Yes, it will look like A LOT of cabbage – don’t worry! It will cook down significantly.
Stir everything together and let the cabbage wilt for about 2-3 minutes, stirring occasionally.
Step 4: Add the Liquids and Seasonings
Pour in the diced tomatoes (with their juices), tomato paste, and broth.
Add all the seasonings: paprika, oregano, thyme, basil, bay leaves, salt, pepper, and red pepper flakes (if using).
Stir everything together until the tomato paste is fully dissolved and incorporated.
Step 5: Simmer the Soup
Bring the soup to a boil over high heat.
Once boiling, reduce heat to medium-low and let the soup simmer, partially covered, for 25-30 minutes.
The soup is ready when:
- The cabbage is tender but not mushy
- The carrots are fork-tender
- The flavors have melded together beautifully
Tip: Stir occasionally to prevent sticking and ensure even cooking.
Step 6: Final Adjustments
Remove the bay leaves and discard them.
Taste the soup and adjust seasonings as needed:
- Add more salt if it tastes flat
- Add more pepper for extra warmth
- A splash of vinegar or lemon juice can brighten the flavors
Step 7: Serve and Enjoy!
Ladle the hot soup into bowls and garnish with:
- Fresh chopped parsley or dill
- A drizzle of olive oil
- Freshly grated Parmesan cheese
- A dollop of sour cream
- Crusty bread on the side
Tips for the Best Cabbage Soup
Choosing Your Cabbage
- Green cabbage is traditional and has a mild, slightly sweet flavor
- Savoy cabbage is more tender with a delicate taste
- Red cabbage works but will turn the soup purple (still delicious!)
- Napa cabbage cooks faster and has a milder flavor
Broth Matters
The quality of your broth significantly impacts the final flavor. Options include:
- Beef broth – rich and hearty
- Chicken broth – lighter but still flavorful
- Vegetable broth – great for vegetarian version
- Bone broth – extra nutrition and depth
Don’t Overcook
Cabbage should be tender but still have a slight bite. Overcooked cabbage becomes mushy and loses its appealing texture.
Season in Layers
Add salt at different stages of cooking. This builds depth of flavor rather than just saltiness.
The Secret Ingredient
A tablespoon of apple cider vinegar or a squeeze of fresh lemon juice added at the end brightens all the flavors!
Frequently Asked Questions
Can I use a slow cooker?
Absolutely! Sauté the aromatics first, then transfer everything to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Can I use an Instant Pot?
Yes! Use the sauté function for the aromatics, add remaining ingredients, and pressure cook on HIGH for 10 minutes with a natural release.
How do I prevent cabbage smell?
Adding a splash of vinegar to the cooking liquid helps reduce the strong cabbage odor. Proper ventilation while cooking also helps.
Can I make this soup ahead of time?
Definitely! This soup is perfect for meal prep. Make it on Sunday and enjoy it throughout the week.
What can I serve with cabbage soup?
- Crusty bread or dinner rolls
- Grilled cheese sandwiches
- Cornbread
- Garlic bread
- Side salad
- Crackers
Is this soup keto-friendly?
The basic recipe is relatively low-carb. Omit carrots and potatoes for a stricter keto version.
Can I add rice or pasta?
Yes! Add cooked rice or small pasta shapes during the last 5 minutes of cooking. Note that these will absorb liquid and may become mushy when stored.
Nutritional Information
Per serving (approximately 1.5 cups, based on 10 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Total Fat | 4g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 850mg* |
| Total Carbohydrates | 22g |
| Dietary Fiber | 6g |
| Sugars | 11g |
| Protein | 6g |
Sodium content varies based on broth used. Use low-sodium broth to reduce.
Final Thoughts
This Easy One Pot Cabbage Soup is proof that simple ingredients can create extraordinary meals. It’s the kind of recipe that becomes a family favorite – one you’ll make again and again, especially during the cooler months.
The beauty of this soup lies in its versatility. Use it as a base recipe and make it your own with your favorite add-ins and seasonings. Whether you keep it light and vegetable-focused or add meat for extra heartiness, you really can’t go wrong.
So grab that head of cabbage that’s been sitting in your crisper drawer and transform it into something magical. Your taste buds (and your budget) will thank you!
