Cabbage Soup

Soup and StewBudgetGluten-FreeCabbage

Healthy, simple cabbage soup, a nourishing soup with cabbage, chicken stock, onions and tomatoes.

Photography Credit: Elise Bauer

Cabbage, the Rodney Dangerfield of vegetables. It just can’t seem to “get no respect”.

While under-appreciated, cabbage really is a wonder vegetable. Not only is it relatively inexpensive, but it lasts two or three times as long as any other vegetable in the fridge.

Whether raw in a coleslaw, blanched with butter, or stuffed and wrapped, cabbage is a work horse.

Simple Cabbage Soup Ingredients

After a week with the flu, when I looked in my fridge to see what I could make, the only vegetable in good shape looking back at me was a lovely head of cabbage. Thus the spark of inspiration for this cabbage soup.

When you’re sick, if you’re up for making anything at all, you want it to be easy, nourishing, and light. Which is exactly what this cabbage soup is. It’s also incredibly good!

The best cabbage soup recipe is one that uses ingredients on hand. All you need is some fresh cabbage, onions, canned tomatoes, chicken stock, and a few spices and you have a simple cabbage soup.

Of course with so few ingredients the quality of the soup relies on the quality of your ingredients. Homemade chicken stock is the best, and a good quality canned tomatoes makes all the difference (we use Muir Glen).

Cabbage Soup Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
  • 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
  • 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
  • 1 medium onion, chopped (about 1 1/4 cups)
  • 4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
  • 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
  • 1 15-ounce can whole peeled tomatoes
  • 4 cups chicken stock
  • Freshly ground black pepper

Method

1 Grind spices if using whole spices: If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.

2 Sauté onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.

3 Add cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.

4 Add stock, simmer till done: Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.

Sprinkle with freshly ground black pepper to serve.

 

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Cabbage Soup on Simply Recipes. Thank you!

Print

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Cabbage Soup in Scalloped Bowl with Freshly Ground Pepper

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

92 Comments / Reviews

No ImageCabbage Soup

Did you make it? Rate it!

  • Heeyoung

    This was perfect for a cold night and so easy to make! Loved the taste and the simplicity of it. I used beef stock instead of chicken since that was all I had and it still turned out delicious. Definitely a keeper! Thank you for sharing this :)

    xxxxxyyyyy

  • Brie

    Wonderful soup! Perfect spices. My kids and I loved it. Thank you!

    xxxxxyyyyy

  • jpinnell

    Do you think this recipe would be good with lamb? Many of the seasonings are wonderful with lamb, just never used cabbage before with lamb.

  • Ali

    Just made this and it turned out super tasty. For the spices I used some ground and some slightly cracked of the whole seeds because I like the crunch. Topped with a tiny bit of sour cream. Very flavorful and warming, will be making again!

    xxxxxyyyyy

  • Dr. Robert Vitori

    Easy Peasy!

View More
Cabbage SoupCabbage Soup