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).

How to make easy cabbage soup

Cabbage Soup Recipe

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

Ingredients

  • 2 teaspoons extra virgin 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.

 

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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

103 Comments / Reviews

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Did you make it? Rate it!

  1. Rebecca

    I doubled the fennel… it was very good. I used less salt and added salt substitute expecting just “meh”.. surprised at the results!

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  2. Gregg

    This is really good soup. I am eating salads everyday with rotisserie chicken and I use the carcass to make the stock for the soup. Good taste – no waste.

    xxxxxyyyyy

  3. CharlieDar

    Best cabbage soup recipe I have found to date for simplicity and flavour. I used a can of fire-roasted tomatoes and homemade bone broth and it is the perfect warming cup of soup for these chill autumn days. This recipe is a keeper. Thank you!

    xxxxxyyyyy

  4. Christina

    Full of flavor! Followed almost to a tee. Truly so easy too. I added some leeks I needed to get rid of and turned out just fab.

    xxxxxyyyyy

  5. Max

    I made this soup as a base without the cabbage blitz all together without cabbage and have made as boiled cabbage soup, also with fried cabbage plus with cubed carrot, sweet potato and parsnip, so yummy. The base is so versatile

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