Cabbage soup ticks all the boxes for comforting, healthy, and low-calorie. But don’t let its simplicity fool you — the blend of sliced cabbage, mirepoix vegetables, diced tomatoes, vegetable broth, and herbs is plenty flavorful with room to make it your own.

A bowl of cabbage soup.
Photo: Gayle McLeod

The Cabbage Soup I Always Make—Here’s Why

When soup season hits, this cabbage soup recipe is one of the first meals I make. It’s a bit simpler than my lentil soup or vegetable soup, but just as cozy and flavorful—and it really lets the cabbage shine. If you didn’t know, cabbage is a nutritional powerhouse and one of my favorite anti-inflammatory, low-carb veggies to keep in rotation. So when I’m not making sautéed cabbage or roasted cabbage steaks, you’ll always find a bowl of cabbage soup somewhere on my meal plan. Here are a few more reasons why I make this soup often: 

  • It’s made in just 30 minutes. Everything cooks in one pot, and after a quick simmer, you’ve got a delicious bowl ready to enjoy. It’s one of the best soup recipes to keep up your sleeves during the cold winter months!
  • It’s a budget-friendly meal. Between the veggies, canned goods, and herbs, this soup is light on the wallet, but big on flavor. It’s proof that you don’t need to spend a lot to make something hearty and satisfying.
  • It’s extremely adaptable. This soup is light, but there are endless ways to make it as hearty as you want, whether it’s adding ground meat, plant-based proteins, extra veggies, or different spices. I’ve got more ideas below!
Ingredients for cabbage soup.

Cabbage Soup Ingredients

  • Cabbage: Green cabbage is best for its tenderness and sweetness when cooked, especially in soups. And if you want to use napa cabbage, that works too, but the leaves might wilt a bit more.
  • Mirepoix Vegetables: A classic base of chopped white onion, celery, and carrot brings depth and nourishment to the soup. 
  • Diced Tomatoes: I use regular diced tomatoes, but for a little smoky flavor, fire-roasted tomatoes are a fantastic option. 
  • Garlic and Herbs: Two cloves of garlic are enough, but if you’re anything like me and love the punch of garlic, feel free to add a bit more! And for herbs, I’m using a fragrant mix of dried oregano, basil, and fresh parsley.
  • Vegetable Broth: The recipe calls for 4 cups of vegetable broth, but if you prefer a more brothy soup, feel free to add extra. You could also use chicken broth for added flavor.

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 are 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 its 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.

How To Make The Best Cabbage Soup

Sauté the veggies. In a large pot, sauté the diced onions, carrot, and celery for about 5 minutes, until slightly softened. Then, stir in the fresh garlic and spices until fragrant.

Cooked mirepoix vegetables in a pot.

Load up the cabbage. Toss in the cabbage and let it sweat for about 5 minutes while stirring frequently. The leaves should become nice and soft. 

Adding cabbage into a pot.

Add the rest and simmer. Pour in the vegetable broth and diced tomatoes, and let the soup simmer uncovered for about 10 minutes until the veggies soften.

Making cabbage soup in a pot.

Add the final touches. Remove the pot from heat, stir in fresh lemon juice, parsley, cracked black pepper, and it’s ready for serving!

Cooking cabbage soup in a pot.

Soup Variations and Tips

  • Make it meaty. You can add shredded chicken, diced baked chicken breast, carnitas, pulled pork, or any ground meat such as ground chicken or ground beef. The list goes on!
  • Add in a vegan protein. For a vegetarian option, you can add white beans, chickpeas, or lentils (just add a bit more broth for cooking).
  • Load it up with extra vegetables. Whatever veggies you have on hand, toss them in! A few favorites I love adding are bell peppers, zucchini slices, or leafy greens such as kale or spinach.
  • Make it heartier. For an even heartier soup, add in chopped potato chunks or cooked rice, similar to my stuffed pepper soup! You could even make the tomato broth thicker by stirring in tomato paste.
  • Add more flavor. Add a dash of cayenne pepper or red pepper flakes for a touch of heat. And for a bigger herbal pop, add fresh rosemary and thyme.

Storage Tips

  • To store for the week: Let the soup cool before storing it in an airtight container. It will stay good for 4 to 5 days in the fridge.
  • To freeze for later: I love keeping a few servings stored in my freezer, especially in this Souper Cubes tray. It will stay good for up to 3 months in the freezer.
  • How to reheat: First, thaw the soup overnight in the fridge. Then reheat on the stovetop or add one serving to a bowl and microwave for about 2 minutes. If you forgot to thaw, that’s okay, it’ll be fine going straight into the microwave from frozen as well. Just cook until it’s warmed through.
A pot of cabbage soup.

More Cabbage Recipes

If you make this cabbage soup recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

A white bowl of cabbage soup.

BEST Cabbage Soup

Author: Lisa Bryan
4.97 from 362 votes
Read 771 Comments
Serves 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Description

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!

Video

Equipment

Ingredients 
 

  • 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

Instructions 

  • Cook the vegetables. 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.
    Cooked vegetables in a pot.
  • Add the aromatics. Add the minced garlic and spices and stir for another minute.
    Cooked vegetables in a white pot.
  • Add the cabbage and let it sweat for 5 minutes, stirring frequently.
    Cooked cabbage in a pot.
  • Let it simmer. 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.
    Cooking cabbage soup in a white pot.
  • Finish and serve. Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
    Mixing cabbage soup in a pot.

Lisa’s Tips

  • To store for the week: Let the soup cool before storing it in an airtight container. It will stay good for 4 to 5 days in the fridge.
  • To freeze for later: I love keeping a few servings stored in my freezer, especially in this Souper Cubes tray. It will stay good for up to 3 months in the freezer.
  • Cabbage soup variations: This is a soup where you can truly make it your own! Be sure to take a look at all the variations I have listed up top in the post

Nutrition

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

©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.

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted March 2021, but updated to include new photos and information for your benefit!

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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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4.97 from 362 votes (63 ratings without comment)

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771 Comments

    2. Gumbo, it looks wonderful, did you live or something with New Orleans? I am in Salem, Oregon and wish with all my heart I could likve up North like you do, I love northern places like yours and the beauty of it.

      I really am not happy. I lost my husband 20 years ago and I still cry. However,
      getting to the food, I am a born New Orleans person, now at 92 years old and still
      cooking and my oldest daughter now lives with me so that’s great, and I rarely go out to eat and love a lot cook with New Orleans feelings. Thanks for you for me to even
      hear my place I was born in….I hope to get the recipe and make it. We both love a GOOD soup.

      I never ate much cabbage when younger, however I love it in my salad, and I know I’ve
      eaten it more and I like it and that soup has been written so I can cook it
      for us at the weekend. Thanks, Lisa, I love to see…Helen

      Reply

    2. I believe the hanging of the cabbage in the area in stores. Not any cutting to
      use, already and I use almost half of it to throw in my cabbage and probably
      a little more fine New Orleans mixed nice or put my mixed New Orleans in it.
      Thanks I have asked for the soup paper if its smaller than in the computer.
      Thanks for this, it looks great for winter. Helen

      Reply

  7. Absolutely love your Cabbage Soup. (first time maker) Your recipe was easy to follow and everything turned out great! Thankyou.

    Reply

  8. Good recipe! I added a slight Korean flare with sesame spiced green beans, black beans (rinsed) and gochujang sauce!

    Reply

  10. I LOVE cabbage and this soup rocks! I made as is but added chicken broth instead.sometimes I’ll throw in a can of beans for protein- otherwise not. I always make a double batch. It’s good with a little rice or sprinkle of cheese too. It seems to freeze well for me too.
    The other recipes I’ve tried from your website have been very good too.5 stars

    Reply

  11. Hi ! Deliciious soup! When you say there are 4 servings can you tell me what is a serving size ? 1 cup? 2 cups ?
    Trying to track my calories thanks !

    Reply

  12. Hiii,

    Can I make this soup with Napa cabbage (Chinese cabbage) or is the flavor to different? Thank you for responding :)!

    Reply

  14. This is absolutely delicious! I have made other recipes for cabbage soup in the past, but this truly is the Best cabbage soup!5 stars

    Reply

  15. I didn’t like the texture when eating leftovers. Ran the cabbage, celery, onion, garlic through food processor to texture I liked then added back to pot with tomatoes, carrots and mushrooms. Much better texture for reheating

    Reply

  16. My husband and I love this soup! He loves taking it to work and eating (or drinking it) on a hot summer day :) … that is if I can keep him from “eating” all the broth before it gets put in the fridge after I make it.

    The flavors are awesome… nothing over powers another. I know everyone makes each recipe their own, but honestly this soup does not disappoint just the way it’s writte5 stars

    Reply

      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!

  19. 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

    Reply

  20. 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

    Reply

  21. 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

    Reply

  22. 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

    Reply

  26. 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

    Reply

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

    Reply

  31. 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

    Reply

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

    Reply

  33. 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

    Reply

  34. 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

    Reply

  37. 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

    Reply

  38. 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

    Reply

  39. 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

    Reply

  42. 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

    Reply

  43. 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

    Reply

    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.

      Reply

    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!

      Reply

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

    Reply

  49. 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

    Reply

  50. 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

    Reply

      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