Cabbage Soup

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!

Cabbage Soup Recipe Video

Want to see how I make this recipe? Watch the video below!

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

4.99 from 95 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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254 comments on “Cabbage Soup”

  1. I love this healthy soup. My choice was to add a bit of heat with red pepper flakes. It feels so good to know that you are nourishing your body with such fresh healthy ingredients.5 stars

  2. It was delicious. My daughter even loved it and she is a picky eater (Autism). I will definitely be making this many more times. Thank you for the recipe.

  3. Loved it! I have 1 question can I use savoy cabbage?5 stars

  4. I am just putting the finishing touches on a batch for tonight’s dinner. I used low sodium chicken stock, and added a leftover mild Italian sausage sliced in very thin rounds. It is a lovely soup, easy to make and a great base for whatever is in the fridge that needs to be used up. 5 stars

  5. I add more veggies and it took longer to cook, especially the turnip. Because of the additional veggies, I added 32 oz of broth and it tasted a bit bland, so I added 2 1/2 cups of water with one TBS of Better than Bouillon, Roasted Beef & Garlic seasoning. Just perfect. I also the roasted tomatoes
    Thanks for a tasty veggie soup!

  6. This soup is delicious and very easy to prepare! 5 stars

  7. It’s so good to see a great cabbage soup recipe on your site. I LOVE and make a LOT of cabbage soup. Only I use chicken or beef broth and don’t use as many herbs in mine. Usually only bay leaves. I do use extra veggies, especially cruciferous veggies of all kinds, good cancer fighters. I made a BIG pot today and am waiting for it to cool to put it in gallon bags and stack them in my freezer. I didn’t make it “exactly” like yours, but VERY close, so I KNOW your recipe is fantastic.5 stars

  8. This soup is easy to make and absolutely delicious!5 stars

  9. I followed the recipe exactly except for one thing. I didn’t have fresh parsley so I substituted fresh dill. I made it for my mother and she absolutely loved it! Thank you for this simple and delicious recipe! 5 stars

  10. This is the only cabbage soup I make at home. Its on repeat.    Easy and delicious.    5 stars

  11. I love this soup, and my husband and son enjoyed the flavor. But my son had a problem with. It. One bowl sent him running to the bathroom 4 times!
    How can I tone that down?5 stars

  12. I just made this using home-made chicken stock. I didn’t have any dried basil so I used a teaspoon of Italian seasoning. The soup is so good, especially with some extra squeezes of lemon into the bowl. Perfect on this dark and rainy evening. I will definitely make it again and look forward to adding my own flourishes to the canvas.5 stars

  13. I don’t like tomatoes, can I just use beef broth?

  14. Surprisingly delicious!!5 stars

  15. . How many cups in half a cabbage?  I have a ten pound cabbage to use use

  16. This is a fav. Added bell peppers, zucchini,, potato’s & more veg. broth.
    This is my go to cabbage soup now!5 stars

  17. I was looking for a cabbage soup recipe and ran across your site. I have this cooking as we speak. It already tastes delicious but I’ll let it cook to soften the cabbage. You have a cookbook? I’m going to look for it check out more of your recipes!5 stars

  18. Is it ok to freeze the leftovers 

  19. I was about to make this soup and was reading through the recipe again when I looked at the nutrition chart. I was recently diagnosed with heart failure, so I am on a very low sodium diet. I was surprised at the sodium level listed (1409). I’m assuming it is for one serving (1/4 of the recipe) from the other entries in the chart. I went to the pantry to double check my ingredients. Admittedly I have low sodium options (such as unsalted vegetable broth [Kitchen Basics] and no salt added canned tomatoes). These are the figures I came up with: 4 cups of the vegetable broth = 640 mg; 1/2 t. salt = 1200 mg; 14 oz. can of HEB no salt added peeled whole tomatoes (I’m out of diced) = 52.5 mg. That means that the entire recipe would have 1892.5. or 473.125 per serving. What have I missed?? Thanks.

    • Hi Susan – yes, the nutrition info is calculated automatically with a plug-in and it often pulls in regular cans instead of low-sodium options. But you can certainly use low-sodium in your recipe at home! :)

  20. Delicious soup!! I just started following downshiftology and there are so many amazing recipes! I also pre-ordered the cookbook…yay!! Thank you for these healthy and delicious recipes 😊5 stars

    • If I haven’t said so yet, welcome to the Downshiftology community Cara! Glad you enjoyed this soup and can’t wait for you to cook all the new recipes in the cookbook :)

  21. Very delicious. Can this soup be pressure canned so it is shelf stable? 

    • I haven’t tried canning this. But you can store this in the freezer for up to 3 months (which is what I recommend)!

  22. This soup is wonderful! I chose to leave out the celery and add turkey for some more protein. Will definitely be making this again. 5 stars

  23. Hi Lisa! I made this soup for upcoming week. I doubled the recipe and as I get older, the acidity in the tomatoes bothers my stomach. I added one can of lite coconut milk an some red Thai paste; Wow!
    Delicious! I’m thinking of trying with konjac noodles. Thanks for your great recipes and wealth of knowledge!5 stars

  24. Quick, easy, and delicious!5 stars

  25. Delicious soup! I’ve made this soup for years; sometimes mildly spicy, with chili powder and cumin and sometimes with a generous amount of Tuscan spice. I wanted a big batch, so today I used an entire head of cabbage, a qt. of homemade bone broth and a large can of crushed tomatoes. I added a pound of cooked ground chicken, 2 green peppers, an extra onion, Tuscan seasoning and a few dashes of Worcestershire sauce. Instead of the lemon juice, I finished it with a generous amount of garlic red wine vinegar. Absolutely delicious. Thanks for reminding me how good this is!5 stars

  26. Excellent. I love the suggestions of additional ingredients.  Excellent as as or as a base for variations. 5 stars

  27. Yet another very good and new soup recipe from Lisa! My husband and I thoroughly enjoyed it. I doubled the recipe and froze some portions which we love to have available. I made the recipe exactly as written and it was delicious.5 stars

  28. This was a quick and easy recipe and very good on the tastebuds… you have plenty of suggestions on altering the soup by just a little bit of work and I appreciated that.   
    I also make your lentil soup and enjoy that immensely. Your recipes are just perfect for one person and handy to have in the refrigerator or freezer.  

    Thanks 5 stars

  29. How much cabbage do you use?

  30. Thank you for sharing your recipe with me.I love preparing easy and simple recipes that I find on the internet. Very tasty. I also imitated yourlayout of your living room. With a few changes as certain items were not available here in Canada. It brightened my place considerably. I am an 89 year old widower, wife passed away in 2015, so I am always on the lookout for simple recipes, etc. Thank you again for your help. Ed Brewer5 stars

  31. I made this soup today and it tastes so good!! I just added some shredded chicken breast for some protein. Thanks for another great recipe!! 5 stars

  32. Best ever. I’ve been making this for a year now. I first made it when I started my new eating plan, but didn’t exclusively eat this on the cabbage soup diet. I ate the soup as a snack or at lunch. Made it every week for about five months straight. Then stopped for the summer. I made a pot today and fell in love all over again. 5 stars

  33. I love cabbage,today I made the soup oh it was super good delicious my family enjoyed. Thanks for the recipe.

  34. I love cabbage soup. I especially love it with a lot of different veggies that are not eaten regularly. We are a large family, so I make over 2 gallons of soup at a time. I add zucchini, yellow squash, okra, and spinach to my soup. I also sometimes add some cooked stew meat, or cut up chuck to it, or/and even some barley. My last batch I didn’t have barley, so I froze 8 cups of the soup. When I thaw and reheat it, then I will add the barley. Good stuff.5 stars

    • Cabbage comes in a wide range of sizes. Perhaps pounds or cups would help to guide us to a successful finish. Mine did not turn out well.

  35. Huge hit and so easy and fast! Thank you! I should have doubled the recipe! Next time…5 stars

  36. I just made this soup, looks so delicious, my neighbours gave me red cabbage , carrots and parsley from their amazing garden, I have a free pass to get whatever I like ☺️I decided to put some thinly sliced pork fillet and a half a cup of lentils , my husband came in and said it smells amazing and it tastes even better, Big thanks  

  37. Oh, I forgot to tell you, it was even BETTER the next 2days. The broth was divine!!!

  38. This IS the BEST cabbage soup that I’ve ever had. I am not a cabbage fan but I am now. I made this about 2weeks ago and shared w/my elderly neighbor. She returned the next day for more. I was absolutely thrilled! Do you have a cookbook. I’d like to purchase one or several for gifts. This DELICIOUS!!!!! Thanks again. Your new fan

  39. Love this soup!! Only changes I made were  using beef broth instead of vegetable and adding chickpeas and beans. Absolutely delicious and easy to meal prep! I will definitely make it again. Thanks for the recipe 😊5 stars

  40. I’m literally obsessed with this soup – I’ve made it two weeks in a row and love it! It’s great for a healthy and low calorie diet, which is what I’m trying to stick to right now. Thanks for sharing!!5 stars

  41. This looks great. Do you think using beef broth would taste OK?

    • It will alter the taste a bit, but should be fine!

      • Thanks, I ended up doing it with beef stock because that’s what I had and this was so good! I also added 500g of minced beef and used leeks instead of celery. You’re right this is the perfect soup base.

      • Yay! Glad it turned out great Ellie :)