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.

Cabbage Soup Ingredients

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 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

  • 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 to 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

4.97 from 306 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. Watch the video below to see how I make it in my kitchen!



  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ½ cabbage, chopped
  • 1 (14-ounce) can diced tomatoes
  • 4 to 6 cups vegetable broth, depending how thick or brothy you'd like it
  • 1 to 2 tablespoons lemon juice
  • ¼ cup roughly 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 to 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: 145kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 469mg | Potassium: 511mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3106IU | 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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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


      1. I made this soup today and it was absolutely delicious! It was so easy to make. I threw all the ingredients into my crockpot and let it slow cook for 5 hours. Delicious ! I will definitely make this again!5 stars

      2. Hi Jackie – Happy to hear this cabbage soup turned out great in your crockpot!

  1. This really is the BEST cabbage soup recipe! Would love to add a vegan protein to it! At what step would you recommend adding white beans or chickpeas?5 stars

  2. I made this cabbage soup today after I read the recipe. Cabbage is good for your gut if you don’t heat it a lot. This recipe was perfect because after veggies sauté you add the cabbage and just sweat it a bit. Its so good and will be even better tomorrow. I froze some in medium size jars for a quick lunch.5 stars

  3. Today I made this soup while visiting my elderly parents in Germany. My mother fries everything! I always try to bring something to the table that tastes great and is a healthier alternative to their normal diet. Thank you 💗 for sharing your recipes, they are much appreciated. And delicious!5 stars

  4. I was in the grocery store buying last minute items for our St Patrick’s celebration dinner. Struck up a conversation with a woman who was also buying cabbage. I had been struggling for ideas for my vegetarian daughter and the woman shared this recipe with me- right there and then. The only change she suggested was fire roasted tomatoes. Who knew that everyone would want to try cabbage soup? I got 3 requests for your recipe and my daughter sadly had no soup to take home but this was so easy peasy and now she has another way to use all the cabbage she gets from her CSA. Thank you!5 stars

  5. I love cabbage rolls so came across this recipe and I can eat it all day .I have liver disease which eating habits have to change so this cabbage soup is on my #1 for soup

  6. Thank you for this delicious recipe. I’m now making my second pot because the first simply disappeared. I even doubled it ~ ❤️5 stars

  7. Adding to my reply:

    I am on a very very low calorie diet and was having gutt & poop issues.
    My physician ordered me to add in a cup of cabbage soup daily. Great recipe! I fondly remember eating this 20 years ago. Still tastes amazing! Think next time I will add a can of spicy V8 also.5 stars

  8. I added Brussel Sprouts, Baby Spinach, Zucchini, 1/3 each of Red, Orange, & Yellow Peppers, and Broccoli.5 stars

  9. I just made this for lunch. Everyone loved it! It’s easy to prepare and quick. The only thing I added was 1/2 of a Jalapeño pepper. It gave the soup a nice kick! Will make again👍5 stars

  10. Definitely the best cabbage soup ever. Sometimes throw in extra ingredients such as beans or chicken but it is best as it’s printed5 stars

  11. I tried this recipe for the first time last night and loved it. Think I might try using fire roasted tomatoes next time. Thanx for the recipe!5 stars

  12. So good and so easy. I added some saffron to the oil before putting in the veggies, and also added some orange zest while the pot was cooking. Thank you!5 stars

  13. Thanks, great recipe and very close to mine. I have been eating cabbage soup forever. It was a staple in our house and my Dads favorite. I make it just the way my mother did. Her last step was she browned flour with oil on the stove and stirred it until smooth and smelled great and was a beautiful dark tan color. She then added some soup from her pot and stirred so the flour mixture was thinned a bit and added back into the soup and stirred and simmered for 3 to 4 minutes. It added more flavor and gave the soup more body. Dad always added drops of vinegar to his bowl and stirred before he ate. Perfection, I love it.5 stars

  14. I have made this soup twice this year and absolutely love it! It has a robust flavor and is rich in nutrition. It’s. Absolutely Delicious!😋5 stars

  15. I don’t know why but my soup didn’t turn out very good. It ended up tasting to tomatoe- ey . I added more of the spices, even Italian seasoning & it still isn’t right. I’m thinking if I had eliminated the tomatoes, , it might have been better. Any suggestions?3 stars

    1. This soup is a staple in my house now through trial and error with different recipes and I definitely know what you mean. It can be very bland and tomatoey. For me, I use chicken stock (or even better – bone broth if you feel like splurging) instead of veggie broth and I also add a bullion cube for flavor. I’ll also add fresh garlic near the end for a punch and since I’m obsessed with garlic.

    2. Oh, I also will Sautee the onion until it’s lightly charred, and I get the fire roasted diced tomatoes rather than plain. That also helps with flavor. Hope that helps!

  16. I like the look of your recipes. I’m going to start with the cabbage soup recipe.
    I’ll post my rating later.

  17. This soup tastes great. When I have made cabbage soup before, I just dump in the cabbage leaves with the stock. Sweating them a bit really adds to the texture and flavor.5 stars

  18. Soup is delicious especially on cold rainy days. I didn’t have vegetable broth so I used chicken broth. I substituted smoked Spanish paprika for the pepper. It was delicious5 stars

      1. First time making cabbage soup, Thankyou for sharing. The flavor was amazing but my cabbage never softened not sure what I did wrong. I wasn’t sure what you meant by sweating cabbage so just cooked slow with veg after I added spices and cooked for 5 extra min then added the veg juice and tom. and let simmer 10 min. or longer but still crunchy cabbage.4 stars