Name: Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 3 carrots, sliced into rounds; 3 celery stalks, chopped; 1/2 head of green cabbage, chopped (about 4 cups); 1 zucchini, diced (optional for variety); 1 can (14.5 oz) diced tomatoes, with juice; 6 cups vegetable broth (or chicken broth if preferred); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 1/2 teaspoon paprika; Salt to taste (about 1 to 1.5 teaspoons); Juice of 1 lemon (for brightness); Fresh parsley, chopped (for garnish)

There’s something incredibly comforting about a bowl of warm, savory cabbage soup. It’s like being wrapped up in your favorite blanket on a cold day—simple, wholesome, and surprisingly satisfying. While cabbage might not get the glamour spotlight in most recipes, it absolutely shines in this one. With its tender texture and subtle sweetness, cabbage adds body and heart to the soup, soaking up all the rich, herby flavors of the broth. The best part? This soup is budget-friendly, big on nutrition, and just happens to taste better the next day. Win-win-win.

You’ll often hear cabbage soup labeled as “diet food,” but let’s be real—it’s so much more than that. This isn’t one of those bland, watered-down versions that leave you missing flavor. Nope. This one is a deeply savory, veggie-packed, herb-swirled pot of love. Whether you’re trying to eat lighter, meal prep for the week, or just looking for a warm and nourishing option to reset your system, cabbage soup delivers. And the best part? You can make a big batch with minimal effort, and it’s endlessly customizable.

Why You’ll Love This Cabbage Soup

Low-Cal, High-Flavor Goodness
This soup gives you all the feels without weighing you down. It’s hearty without being heavy, thanks to the combo of cabbage, carrots, celery, and tomatoes. Plus, with just a few herbs and seasonings, you get deep, savory flavor in every bite—no need for meat or fancy ingredients to make it satisfying.
Perfect for Meal Prepping
Cabbage soup is the meal prepper’s dream come true. You can make a huge pot, stash it in the fridge, and enjoy it for lunch or dinner throughout the week. It even freezes beautifully, so you’ll always have a healthy meal on hand for those too-busy-to-cook days.
Budget-Friendly and Pantry-Ready
This dish is made with humble ingredients—cabbage, carrots, onions, and canned tomatoes—that are easy to find and cheap to buy. You don’t need to drop a fortune at the grocery store to eat well, and this soup is proof.
Naturally Halal and Vegan-Friendly
This recipe skips all the pork, alcohol, and animal-based broths. It’s completely halal as written, and since it’s also vegan, it’s a great choice for anyone looking to cut back on meat without sacrificing taste.
Customizable for Every Craving
Want it spicy? Add red pepper flakes. Need protein? Toss in some cooked lentils or shredded chicken. Craving a richer broth? Stir in a spoonful of tomato paste or a swirl of olive oil at the end. You’re in charge here, and this recipe is more than happy to adapt.
Cabbage = Gut-Loving Gold
Seriously, cabbage is kind of a superhero. It’s full of fiber, vitamin C, and antioxidants. It’s also known for aiding digestion, reducing inflammation, and giving your immune system a little extra love.
Comforting in Every Season
While this soup is particularly magical in winter, it also makes a light and lovely meal during warmer months. Think of it as a hot salad with a brothy twist—refreshing and nourishing at the same time.
Kid-Friendly and Freezer-Friendly
Even picky eaters will dig in when the soup is mild and filled with familiar veggies. And if you freeze it in single-serve portions, future-you will thank you a hundred times over.
One Pot, One Spoon, So Easy
There’s nothing complicated here. It’s chop, sauté, simmer, and done. You don’t even need a blender or fancy kitchen gadgets. Just one pot and about 45 minutes from start to finish.
Gluten-Free and Guilt-Free
No noodles, no dairy, no gluten—just clean, wholesome ingredients that make you feel good after you eat. But if you want to bulk it up with rice or beans? Go for it. This soup plays well with others.

Preparation Time and Yield

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6

Nutritional Information (Per Serving)

Calories: 110
Carbohydrates: 16g
Protein: 3g
Fat: 4g
Fiber: 5g
Sugar: 7g

Ingredients for Cabbage Soup

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
3 carrots, sliced into rounds
3 celery stalks, chopped
1/2 head of green cabbage, chopped (about 4 cups)
1 zucchini, diced (optional for variety)
1 can (14.5 oz) diced tomatoes, with juice
6 cups vegetable broth (or chicken broth if preferred)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Salt to taste (about 1 to 1.5 teaspoons)
Juice of 1 lemon (for brightness)
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions for Cabbage Soup

1. Heat the oil and sauté your base veggies

Place a large soup pot over medium heat. Add the olive oil, then toss in the diced onion, carrots, and celery. Cook for about 5–6 minutes, stirring occasionally, until the onions are soft and translucent.

2. Add the garlic and spices

Once your base vegetables have softened, stir in the minced garlic, thyme, oregano, paprika, and black pepper. Let it cook for 1–2 minutes to release the aromas and toast the spices slightly. Your kitchen will smell amazing at this point.

3. Add the cabbage and zucchini

Dump in the chopped cabbage and diced zucchini. Stir to coat everything with the oil and spices. The cabbage will shrink down a bit as it cooks, so don’t worry if it feels like a lot.

4. Pour in the broth and tomatoes

Add the diced tomatoes with their juices and pour in the broth. Give everything a good stir, making sure no bits are sticking to the bottom of the pot.

5. Bring to a boil, then simmer

Turn the heat up to bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 25–30 minutes. You’ll know it’s done when the cabbage is tender and the flavors have melded beautifully.

6. Add lemon juice and adjust seasoning

Squeeze in the fresh lemon juice and stir. Taste the soup and adjust salt or other spices as needed. You can add more pepper for kick or an extra squeeze of lemon if you like things bright and zesty.

7. Serve and garnish

Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with a slice of crusty bread if desired, or enjoy as is for a clean, nourishing meal.

Ingredient Background

Cabbage may not be flashy, but it’s been a pantry staple around the globe for centuries, especially prized in colder climates where heartier veggies thrive. Originating from Europe, cabbage has long been valued for its long shelf life and versatility. In Eastern Europe, it’s a mainstay in soups, stews, and rolls, while in Asia, it takes center stage in dishes like kimchi and stir-fries. In this soup, green cabbage is ideal because it softens beautifully when simmered but still holds its shape, adding both texture and substance to every spoonful.

Carrots and celery make up the aromatic backbone of many classic soups. Carrots bring subtle sweetness and vibrant color, while celery adds a crisp herbal note that enhances the broth. These two ingredients create a balanced base flavor that supports the other components. Garlic and onion follow closely behind, acting as savory anchors that deepen the taste of the broth and make the soup feel more filling.

Then there’s the vegetable broth and tomatoes. Canned diced tomatoes offer brightness, acidity, and umami that play beautifully with the cabbage. And the broth? That’s the canvas everything else paints on. Using a quality vegetable broth ensures you get maximum depth of flavor even without meat. Toss in herbs like thyme, oregano, and paprika, and you’ve got a pot of soup that tastes like it’s been simmering all day—even if it only took 45 minutes.

Technique Tips for Cabbage Soup

One of the easiest ways to maximize flavor in a simple vegetable-based soup like this is by building your layers properly. That starts with sautéing your aromatics. Don’t rush the onion, carrot, and celery step. Giving them time to sweat and soften not only builds flavor but also sets a mellow, slightly sweet foundation that balances the sharpness of cabbage and acidity of tomatoes. Stir frequently and watch for the onions to turn translucent before moving on.

Another trick is seasoning in stages. Don’t just wait until the end to throw in salt. Lightly season as you go—when you sauté the veggies, when you add the cabbage, and again when you pour in the broth. This helps draw out moisture and natural sweetness from each ingredient and ensures that the flavor develops evenly. If you save all your seasoning for the last minute, you’ll often find the taste falls flat, no matter how much you add.

Lastly, let it simmer low and slow. Even though cabbage soup doesn’t take long to cook, giving it at least 25–30 minutes to gently bubble allows the cabbage to soften, the tomatoes to meld with the broth, and the herbs to fully infuse their flavor. If you’re not in a rush, let it go even longer on very low heat. Like a good chili, it just gets better the longer it simmers. And if you have leftovers, the soup becomes even tastier the next day.

Alternative Presentation Ideas

Sure, cabbage soup looks humble in a bowl, but that doesn’t mean it can’t shine in presentation. One of the easiest ways to elevate its look is to serve it in a hollowed-out bread bowl. Not only does it add a rustic, cozy vibe to your table, but it also soaks up the soup beautifully, giving you a warm, edible bowl at the end of the meal. Go for a crusty sourdough round or multigrain boule for texture and flavor.

For a more elegant approach, serve your cabbage soup in a shallow white ceramic bowl and garnish with a swirl of olive oil and a sprinkle of freshly grated Parmesan or nutritional yeast. Add a crack of black pepper and a tiny parsley sprig on top. Pair with a thin crostini resting on the rim of the bowl for a touch of restaurant-style finesse that’s still very doable at home.

And if you’re prepping for a party or buffet, think mini! Ladle the soup into small espresso cups or shot glasses for a creative appetizer that guests can sip. Top each mini portion with a tiny crouton or drizzle of herb oil for flair. It’s a fun, unexpected way to serve a wholesome dish that usually lives in the comfort food lane.

Freezing and Storing Cabbage Soup

Cabbage soup was practically made for meal prep and storage. If you plan to keep it in the fridge, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 5 days. The flavor tends to deepen and develop over time, making those next-day leftovers even more satisfying. Reheat gently on the stovetop over medium heat or microwave in a covered bowl until warmed through.

If you want to freeze it, portion the cooled soup into freezer-safe containers or resealable bags. Lay bags flat in the freezer to save space and make them easy to stack. Label each with the date and portion size. The soup can be frozen for up to 3 months. When you’re ready to eat, thaw overnight in the fridge or use the defrost setting on your microwave. Then reheat on the stove or in the microwave until piping hot.

Avoid freezing the soup with pasta or rice added, as these tend to get mushy. If you want to bulk it up later, just cook the grains separately and stir them into the reheated soup. The cabbage and other veggies hold up well during freezing and reheating, especially if you’ve left them slightly al dente during the initial cooking.

Healthier Twist Ideas

If you’re aiming to cut down on sodium, use a low-sodium vegetable broth or make your own from scratch. This gives you full control over the salt levels and lets the natural flavors of the veggies shine. You can also toss in some diced sweet potato or butternut squash for extra nutrients and a subtle sweetness that balances the acidity of the tomatoes.

Want to increase the protein content without using meat? Stir in cooked lentils or chickpeas. These legumes not only add bulk and texture, but they also soak up the savory broth beautifully. Red lentils break down into the soup for a creamy feel, while chickpeas hold their shape and give you a bit of bite. Either way, you’re boosting the nutrition profile in a major way.

To make the soup more filling without adding many calories, consider tossing in some shredded kale or spinach during the last few minutes of cooking. These greens wilt quickly and bring a dose of iron, fiber, and antioxidants. They blend right into the soup without overpowering the cabbage or other veggies, and they keep the dish feeling fresh and vibrant.

Serving Suggestions for Events

For a casual winter get-together or family dinner, serve cabbage soup with a warm loaf of whole grain bread and a simple tossed salad. It’s the kind of meal that invites everyone to cozy up at the table and linger just a little longer. Add a pot of tea or warm apple cider, and you’ve got a perfect, nourishing spread that warms from the inside out.

If you’re hosting a brunch or lunch gathering, offer the soup as a starter before the main dish. Serve it in smaller bowls or mugs with a side of roasted red pepper hummus and pita chips. It’s a beautiful way to start a Mediterranean-inspired meal, light enough to whet the appetite but flavorful enough to stand out.

For a holiday or special occasion, present the soup as part of a “cleanse course” between rich meals. Think of it as a palate reset—served warm and lightly seasoned with a squeeze of lemon and fresh herbs. It’s especially appreciated after indulgent feasts and makes your guests feel cared for in a simple but elegant way.

Frequently Asked Questions (FAQs)

1. Can I make cabbage soup in advance?

Yes, and it actually tastes better the next day! Let it cool completely, store in an airtight container, and refrigerate for up to 5 days. The flavors deepen as it rests.

2. Can I freeze cabbage soup?

Absolutely. Freeze cooled portions in airtight containers or bags for up to 3 months. Thaw overnight in the fridge or defrost in the microwave before reheating.

3. What type of cabbage works best?

Green cabbage is ideal for this soup. It softens beautifully while still keeping a bit of texture. Napa cabbage or savoy cabbage can also be used for a slightly different feel.

4. Is cabbage soup good for weight loss?

Cabbage soup is low in calories and high in fiber, making it a popular choice for weight-conscious eaters. It’s filling without being heavy, and it’s packed with nutrients.

5. Can I add meat to this soup?

Yes! Shredded chicken, lean ground turkey, or beef meatballs all work great if you want a heartier version. Just be sure to cook the meat before adding it to the soup.

6. How can I make it spicy?

Add crushed red pepper flakes, diced jalapeños, or a spoonful of harissa or chili paste while cooking. Adjust to your heat tolerance.

7. What should I serve with cabbage soup?

Crusty bread, grilled cheese, pita chips, or a fresh salad make perfect companions. You can also serve it over rice for a more filling meal.

8. Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds a slightly richer flavor. Just be sure it’s halal and low-sodium if you’re watching your salt intake.

9. Is this soup gluten-free?

As written, yes! Just double-check your broth label to ensure there are no hidden gluten ingredients.

10. What herbs go well in cabbage soup?

Thyme, oregano, parsley, and bay leaves all complement the flavors beautifully. Fresh herbs can be added at the end for brightness, while dried herbs work well during simmering.

Conclusion

Cabbage soup might not be the flashiest dish on the table, but it proves time and time again that simplicity is where true comfort lives. With just a handful of ingredients, you can whip up a pot of goodness that’s nourishing, flavorful, and endlessly adaptable to your tastes. It’s a recipe that embraces you like an old friend, offering warmth, ease, and satisfaction in every spoonful.

Whether you’re making it as part of a weekly meal prep, leaning into a healthier eating plan, or just craving something warm and wholesome on a chilly night, this soup delivers on all fronts. And once you’ve made it once, you’ll find yourself coming back to it again and again. It’s that kind of recipe—the dependable favorite you never get tired of.

So grab a pot, chop those veggies, and let the magic simmer. Your kitchen will smell amazing, your heart will feel full, and your body will thank you. Cabbage soup isn’t just a meal—it’s a lifestyle move in a bowl. Happy cooking!