Classic Cabbage Soup (Print Version)

Tender cabbage and vegetables in savory tomato broth. Perfect comfort food for chilly days.

# Ingredient List:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (about 6 cups)
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Tomato Base

06 - 1 can (14 oz) diced tomatoes with juice
07 - 2 tablespoons tomato paste

→ Broth & Seasoning

08 - 6 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika, optional
12 - Salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley, optional

# How-To Steps:

01 - Heat a large soup pot over medium heat. Add a splash of oil, then sauté the onion, carrot, and celery for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chopped cabbage, stir well, and cook for 3 to 4 minutes until it begins to wilt.
04 - Mix in the tomato paste and cook for 1 minute.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika if using, salt, and pepper. Stir to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the cabbage and vegetables are tender.
07 - Discard the bay leaf and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired.

# Helpful Tips:

01 -
  • It transforms humble cabbage into something deeply satisfying and warm.
  • You can make a big batch and it tastes even better the next day.
  • It's light enough to feel virtuous but hearty enough to fill you up.
  • The ingredients are pantry staples you probably already have on hand.
02 -
  • Don't skip cooking the tomato paste on its own, it makes a huge difference in the depth of flavor.
  • Let the soup simmer long enough for the cabbage to get truly tender, not just soft.
  • Taste before serving and adjust the seasoning, cabbage can be surprisingly sweet and may need more salt than you think.
03 -
  • Use a sharp knife to core and chop the cabbage, it makes the prep go much faster and the pieces more uniform.
  • If you want a richer flavor, sauté the cabbage a bit longer before adding the liquids, letting it caramelize slightly.
  • Taste the soup halfway through simmering and add a pinch of sugar if the tomatoes are too acidic.
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