Pin It The smell of cabbage simmering in tomato broth takes me straight back to my grandmother's kitchen on cold Saturday afternoons. She'd stand at the stove, wooden spoon in hand, tasting and adjusting until the broth was just right. I never thought much of cabbage until I tasted her version, the way it softened into something sweet and comforting. Now I make this soup when I need something that feels like a hug in a bowl. It's simple, but that's exactly why it works.
I first made this soup for a friend who was feeling under the weather, and she called me the next day to ask for the recipe. She said it reminded her of something her mother used to make, though she couldn't quite place it. That's the magic of cabbage soup—it feels familiar even if you've never had it before. I've served it at casual dinners, brought it to potlucks, and ladled it into thermoses for long winter drives. It never fails to comfort.
Ingredients
- Green cabbage: The star of the show, it becomes tender and slightly sweet as it simmers, so don't rush the cooking time.
- Carrots and celery: These add a classic mirepoix backbone and a gentle sweetness that balances the acidity of the tomatoes.
- Yellow onion: I prefer yellow for its mild, slightly sweet flavor, but white onion works in a pinch.
- Garlic: Fresh is best here, minced fine so it melts into the broth and adds warmth without overpowering.
- Diced tomatoes: Use the kind with juice, it adds body and a subtle tang that brightens the whole pot.
- Tomato paste: This deepens the tomato flavor and gives the broth a richer, more developed taste.
- Vegetable broth: The foundation of the soup, so use a good quality one or homemade if you have it.
- Dried thyme: A little goes a long way, it adds an earthy note that ties everything together.
- Bay leaf: Don't skip this, it adds a subtle complexity you'll miss if it's not there.
- Smoked paprika: Optional but wonderful, it adds a hint of smokiness that makes the soup feel more layered.
- Fresh parsley: A bright, fresh finish that cuts through the richness and makes each bowl feel special.
Instructions
- Start with the aromatics:
- Heat your pot over medium heat with a splash of oil, then add the onion, carrot, and celery. Let them cook for about 5 minutes, stirring occasionally, until they soften and the onion turns translucent.
- Add the garlic:
- Stir in the minced garlic and cook for just a minute until it smells fragrant and warm. Be careful not to let it brown or it'll turn bitter.
- Wilt the cabbage:
- Toss in the chopped cabbage and stir it around for 3 to 4 minutes. It'll seem like a lot at first, but it shrinks down as it cooks.
- Bloom the tomato paste:
- Mix in the tomato paste and cook it for a minute, stirring constantly. This step deepens the flavor and takes away any metallic edge.
- Build the broth:
- Add the diced tomatoes with their juice, vegetable broth, thyme, bay leaf, smoked paprika if using, and a generous pinch of salt and pepper. Stir everything together until it's well combined.
- Simmer until tender:
- Bring the pot to a boil, then lower the heat and cover it. Let it simmer gently for 25 to 30 minutes, until the cabbage is melt in your mouth tender and the flavors have melded together.
- Finish and serve:
- Fish out the bay leaf and taste the soup, adjusting the salt and pepper as needed. Ladle it into bowls and sprinkle with fresh parsley if you like.
Pin It One winter evening, I made a pot of this soup and let it sit on the stove while I read by the window. The smell filled the whole house, and when my neighbor knocked to borrow something, she asked if she could stay for a bowl. We sat at the kitchen table, talking and eating until the pot was nearly empty. That's when I realized this soup isn't just about feeding yourself, it's about creating a reason to gather.
Making It Heartier
If you want something more filling, add diced potatoes in step five along with the broth. They'll cook in the same amount of time and turn the soup into a full meal. I've also stirred in a can of drained white beans at the end for extra protein and creaminess. Both additions make the soup feel more substantial without losing its lightness.
Storage and Reheating
This soup keeps beautifully in the fridge for up to five days and actually tastes better after the flavors have had time to meld. I store it in a big glass container and reheat it gently on the stove, adding a splash of broth if it's thickened up. It also freezes well for up to three months, just let it cool completely before transferring it to freezer safe containers.
Serving Suggestions
I love serving this soup with a thick slice of rye bread or a crusty roll for dipping. Sometimes I'll add a dollop of sour cream on top, even though the recipe is dairy free, because the tang is wonderful against the sweet cabbage. A squeeze of lemon juice at the end can brighten it up if you like a little more acidity.
- Pair it with a simple green salad dressed with lemon and olive oil.
- Serve it alongside grilled cheese for a cozy, comforting dinner.
- Top each bowl with a drizzle of good olive oil for richness.
Pin It This soup has become my go to when I need something nourishing and easy, a recipe I turn to without thinking. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 5 days and actually tastes better the next day as flavors meld together. Reheat gently on the stovetop.
- → What type of cabbage works best?
Green cabbage is traditional and provides the best texture and flavor. Savoy cabbage also works well, though it cooks faster and has a more delicate texture.
- → How can I make this soup heartier?
Add diced potatoes during step 5, or stir in cooked white beans, chickpeas, or lentils near the end of cooking. You can also add cooked rice or quinoa.
- → Can I freeze cabbage soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for vegetable broth?
Use chicken broth for a non-vegetarian version, or simply use water with additional seasoning. Bouillon cubes dissolved in water also work well.
- → Why is my cabbage soup bitter?
Overcooking cabbage can cause bitterness. Simmer gently and avoid boiling vigorously. Adding a small pinch of sugar can balance any bitterness from the tomatoes or cabbage.