Cabbage Soup


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Cabbage soup is about as comforting and healthy as they come! All you need to do is simmer a bunch of sliced cabbage with mirepoix vegetables, diced tomatoes, vegetable broth, and herbs for an easy and delicious, low calorie meal.

Cabbage soup in a bowl on a table.

Because you all loved my lentil soup so much, I couldn’t wait to make this cabbage soup. It’s cozy, flavorful, and all sorts of healthy thanks to the nutritional powerhouse: cabbage! This vegetable shines bright with health benefits (which I’ll get to below) and is a great anti-inflammatory and low-carb veggie to include in your routine.

And while this soup is on the lighter side, there’s so many ways to make this the hearty, winter soup of your dreams. It’s truly one of the most adaptable soups! You can add in ground meat, plant-based proteins, extra veggies, different spices and the list goes on. Needless to say, this is a warming, soothing recipe you’ll want to keep up your sleeve during the cold winter months!

Ingredients for cabbage soup on a table.

What’s In This Cabbage Soup?

While cabbage takes center stage in this soup, the supporting ingredients add tons of flavor and texture. Here’s what you’ll need.

  • Cabbage: Green cabbage is best for its tenderness and sweetness when cooked, especially in soups.
  • Mirepoix Vegetables: Chop up white onion, celery, and carrot for a nourishing veggie base.
  • Garlic: Two cloves are great, but if you’re like me and love garlic, feel free to add a little more!
  • Herbs: A combo of dried oregano, basil, and fresh parsley for herbal goodness.
  • Diced Tomatoes: I’m using regular diced tomatoes, but feel free to use fire roasted tomatoes for extra flavor.
  • Vegetable Broth: While this recipe uses 4 cups, you can add extra for a more brothy soup.
  • Olive Oil: Gives the sautéed vegetables life in this soup recipe.

Find the printable recipe with measurements below.

Health Benefits Of Cabbage

Not only is this cruciferous vegetable easy on the wallet, but it’s chock-full of health benefits! The list is pretty extensive, but here’s a few notes that highlight why everyone raves about cabbage:

  • Jam-packed with nutrients: These leaves have a mighty dose of Vitamin C (which is a great immune booster), along with fiber, potassium, magnesium, and a variety of other nutrients.
  • Loaded with antioxidants: Aside from Vitamin C and manganese, cabbage really shines with phytonutrients, which are natural compounds that help prevent damage to your body’s cells.
  • An anti-inflammatory superstar: With it’s strong strong anti-inflammatory agents such as sulforaphane and glutamine, cabbage can reduce irritation, pain, fever, and other bodily disorders.
  • Great for digestion: Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, in a good way. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar.
  • Helps with weight loss: Because cabbage is low in calories, the “cabbage soup diet” has been known to help shed a few pounds. But…you know I’m not a fan of detox diets and quick fixes. Your body still needs more nutrients from other foods. So just enjoy this soup for the vegetarian goodness that it offers.
Mixing ingredients in a pot for cabbage soup.

How To Make The Best Cabbage Soup

If 30-minute meals are your jam, you’ll be happy to know this is one of them! Just quickly chop some vegetables, let it all simmer, and you’re ready to serve.

  • Sauté the veggies: In a large pot, sauté the diced onions, carrot, and celery for about 5 minutes. Then stir in the garlic and spices.
  • Load up the cabbage: Let the cabbage sweat for 5 minutes, while stirring frequently. It should get nice and soft.
  • Add the rest: Pour in the vegetable broth, and diced tomatoes, and let it simmer uncovered for about 10 minutes until the veggies soften.
  • Add the final touches. Remove the pot from heat, stir in lemon juice, parsley, pepper, and serve!
A pot of cabbage soup with a ladle.

Flavorful Cabbage Soup Variations

The beauty of this soup is that it’s the perfect blank canvas. So if you want to make it extra flavorful or satiating, give these options a try!

  • Beef it up with meat. You can add shredded chicken, diced baked chicken breast, carnitas, pulled pork, beef chunks, ground turkey, and the list goes on!
  • Add in a vegan protein. For a vegetarian option, you can add in white beans, chickpeas, or lentils (just add a bit more broth for cooking).
  • Load it up with extra vegetables. Whatever veggies you love, toss it in! A few favorites I love to add are bell peppers, zucchini slices, or leafy greens such as kale.
  • Make it satiating with carbs. For an even heartier soup, add in chopped potato chunks or cooked rice.
  • Add some heat. A dash of cayenne pepper or red pepper flakes will add just the right amount of heat.
  • Add more herbs. For a bigger herbal pop, add in fresh rosemary and thyme.
  • Thicken the base up. Stir in some tomato paste to make the tomato broth a bit thicker.

How To Store And Reheat The Soup

  • To store leftovers: Make sure to let your soup come to room temperature. Then store in an airtight container in the fridge for up to 4-5 days.
  • Ways to freeze: Once the soup is moderately cooled, pour it into a freezer safe container or silicone freezing tray for pre-made servings. It will stay good for several months in the freezer.
  • How to reheat: To reheat a single serving, pour it into a bowl and microwave it for a few minutes until warmed through. And for a bigger batch, just pour it back into the pot and warm it up on the stovetop.
Cabbage soup in a bowl on a table.

More Easy Cabbage Recipes

The beauty of cabbage is that it can take on so many forms! From raw to cooked, here’s a few delicious ideas to add to your list.

And if you’re looking for more cozy winter soups, check out my selection of soup recipes!

If you make this cabbage soup, let me know how it turned out! I’d love to hear what you think in the comments below.

BEST Cabbage Soup

5 from 141 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings
Author: Lisa Bryan


This cabbage soup recipe is a cozy and healthy blend of cabbage, veggies, and herbs for an easy, low-carb meal!



  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cabbage, chopped
  • 1 (14-ounce) can diced tomatoes
  • 4-6 cups vegetable broth, depending how thick or brothy you'd like it
  • 1-2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley
  • cracked black pepper, to taste


  • Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4-5 minutes.
  • Add the minced garlic and spices and stir for another minute.
  • Add the cabbage and let it sweat for 5 minutes, stirring frequently.
    A pot cooking up cabbage soup.
  • Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
  • Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
    Stirring ingredients in a large pot for cabbage soup.

Lisa’s Tips


Calories: 142kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 1409mg | Potassium: 511mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3607IU | Vitamin C: 61mg | Calcium: 103mg | Iron: 2mg
Course: Soup
Cuisine: American
Keyword: Cabbage Recipe, Cabbage Soup, Cabbage Soup Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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Recipe Rating


  1. This was absolutely delicious! I made exactly as stated, no changes needed! The spices were on point, but if you you prefer LOTS of flavor, just double the spices. Thanks so much for a delicious recipe!5 stars

  2. Hi! This cabbage soup is amazing as is and I love making this recipe – but I am now supposed to avoid nightshades. Any ideas on a substitute for the tomatoes? If I leave them out will it make a big difference? Thank you for any ideas!

  3. Delicious. Here’s the few changes I made:
    1/2 tsp chopped roasted jalapeños,
    4 cups homemade veggie stock,
    2 apple/sage veggie sausages sliced,
    1/4 c sun dried tomatoes chopped,
    fresh basil,
    can of garbanzo beans,
    1/4 c nutritional yeast,
    2 tsp of veggie Better than Boullion.5 stars

  4. I have a jar of lacto-fermented red cabbage in my fridge that I need to use up and came across this recipe. Do you think it would work to use that in this recipe?

    1. Fermented cabbage is pretty tangy. So, if you’re okay with that flavor addition, then, by all means, go for it!

  5. I made a big stock pot of this Cabbage soup. I added cut up chicken and Prosciutto. Let it simmer awhile. Smelled marvelous! It made so much, I shared with my neighbors (I live alone). It took a little time, but DEFINITELY WORTH IT ! Will save this recipe for future use. ❤️.5 stars

  6. I love fall for many reasons but especially because it seems like it’s all things cabbage season and this recipe did not disappoint. Plus you can customize it! Thanks so much5 stars

    1. Cabbage definitely takes center-stage in the fall and it shines bright in this soup recipe. So happy you loved it, Tara!

  7. OMG. Lisa thank you so much.

    My entire family loved it even my dad who’s a meat and potatoes guy.
    Will definitely keep it in rotation.5 stars

  8. I’m eating a bowl of fresh made cabbage soup as I write this review. I added some mini sweet peppers, I didn’t have a lemon, so I used bottled lime juice. OMG! This soup is amazing! Thank you so much for the recipe, it will be my go to now.5 stars

  9. This recipe was so good! Huge hit in my home. Had to cook longer than instructed because of my preference.5 stars

    1. This Downshiftology cabbage soup has become a very regular soup in my rotation. I freeze half in 1 cup souper cube portions, and that way I always have something healthy, tasty and comforting on hand in a pinch. I’ve been adding tomato paste and some fennel seed, in addition to doubling up on the oregano, basil and garlic. It’s beyond delicious and so, so, good for you! Thank you for this quick, easy, and way above par, recipe!

      1. I used 1/2 head of Cabbage too. Just added other stuff that I had, included some cut up potatoes. I used a medium size stock pot. Worked great. Be fairly generous with herbs.5 stars

  10. I too have made this twice in three weeks time. Good and hearty. I did add a small can of V8 for a more tomato-y taste, a drained and rinsed can of black beans for more protein and 1/4 tsp of red pepper flakes for heat. This is a definite keeper.5 stars

  11. Made this for my husband and me.
    I added a pound of ground Turkey, cooked lentils, no tomatoes and 6 cups of low sodium chicken broth. It was hearty and delicious!  Lots left over for more meals! 5 stars

  12. Dear Lisa
    Your approach of writing a recipe for any Ms. or Mr. to cook an unforgettable recipe of cabbage-soup must also describe your deep respect shows your genuine appreciation in the art of cooking.
    Sticking to “basic nutrients” does not mean that cooking is simple on the contrary the cook has to understand how to give to soup the right “combo” allowing each ingredient have their own role in the final product.
    The way you created recipe allows us to understand why and how the soup should be prepared.
    I dear to say that your method of presentation was one of the kind .
    Hoping that your open ja inspiring role in mentoring us to the world of cooking is available for us in the coming years .
    Sincerely yours

      1. Accidentally used one half veggie broth and one half chicken broth, but still turned out absolutely amazing. I could also recommend sun roasted canned tomatoes instead of regular. Even my friend whom normally doesn’t like this kinda stuff wanted to try it, and ended up loving it.👌5 stars

  13. Loved this soup! My teenagers loved it! I made it just as the recipe, except from I used sweetheart cabbage as that’s what I had. It’s quick to make and doesn’t have any fancy or expensive ingredients like some recipes. Thanks.

  14. I added chopped bacon and a thinly sliced Beer Brat and followed your recipe for a wonderful dinner soup.
    Celery, onion, and carrots sauted is what Italian call a Soffritto and is a common base for many soups and stews.5 stars

  15. love this recipe. super simple & quick! i’ve been looking for broth based soups & stumbled upon yours and am in love! i used baby carrots & sliced them in half and chopped (i always have baby carrots on hand). 5 stars

  16. I love this soup and make it frequently. The only change I make is a bit more stock than listed here. So healthy, easy and delicious!5 stars

  17. This is one of my favorite recipes and I have prepared it a number of times. It is easy to make, great for meal prep and for me it was foolproof. What do you think about adding a can of beans? I don’t know if that is a good idea, but it would add some protein if it went well with the recipe. Thank you.5 stars

  18. Loved this recipe. I did two carrots instead of one. I also substituted the oregano for thyme.5 stars

  19. I have always find hard to use all the cabbage head when I buy one, but finding this recipe was game-changer.
    I’m now able to use cabbage in a different and delicious way that makes, specially winterdays, warm

    Thanks you!5 stars

  20. I just followed this recipe exactly as posted and it came out so amazing! Usually I need to add something to give more flavor but I didn’t have to with this one. Thank you for such a nice healthy recipe that I can make frequently.5 stars

  21. I made this but instead of chopped tomatoes I used salsa and instead of parsley I used cilantro. When I dished it up I added chopped avocados. Delicious!5 stars

  22. This recipe is phenomenal! I had all the ingredients on hand (even a zucchini) and it’s such a healthy dish. I’ll make this again.

  23. Love this recipe! So yummy! I added ground cooked lamb first time was so delish. Now just trying with no meat, white beans. One container with Diced tomatoe and the other with tomatoe sauce as my husband doesn’t like stew type tomatoes. No matter what I will eat it all if he doesn’t. Lol5 stars

  24. I have made this twice and am very pleased with the results. First it is super easy, quick and flavorful. The second batch I did not add the salt, lemon juice or parsley but did add a 1/4 cup of diced butternut squash that I had on hand. As a ‘senior’ living alone, it sometimes isn’t always easy to get motivated to cook the way I used to and I don’t generally enjoy eating the same meal several days in a row. This is not boring and can be modified as you suggested by adding protein.5 stars

  25. This soup was even better the next day and we enjoyed with some crusty gluten-free sourdough bread on a chilly winter evening. Very easy and simply delicious!5 stars

  26. Very good!! I added asparagus green peppers and of course more garlic. The next thing for it, so my family will eat more veggies is to blend it up after a few days into a tomato sauce for my Lasagna, adding even more veggies then too!5 stars

  27. So easy to make, but very flavorful. I made this quite a few and freeze it. So convenient to have when I need something between meetings. 5 stars

  28. Making it now….wondering about adding the lemon juice though. Does it add lemon flavor or just intensify the flavors of the other veggies? Thanks!

  29. Hi Lisa,
    This recipe looks amazing. I only have Nappa Cabbage. Think it’ll work in your recipe, and if so, how much should I use?

    1. I’d say use about 1/2 of your nappa cabbage, or a little less depending on how much cabbage you’d like in your soup!

  30. This soup is delicious! Made it exactly as written, might have put an extra carrot or two! I used Better than Bouillon Vegetable. I can’t stop eating it! Thank you for sharing…5 stars

  31. Thus recipe is on serious repeat for me I us the better than veg bullion and put red kidney beans in it!!!! Love love ❤!!5 stars