Classic Cabbage Soup

I found this soup on a Wednesday evening when the fridge looked bare and I was too tired to go shopping. A leftover cabbage sat wedged in the crisper, along with some lonely carrots and celery. I chopped everything up, threw it in a pot with some broth and canned tomatoes, and an hour later I had the most surprisingly delicious dinner. It felt like discovering gold in the pantry.

The first time I brought this to a friend who was getting over a cold, she called me an hour later asking for the recipe. She said it reminded her of something her grandmother used to make, which made me feel like I had passed on something important. Now I make a double batch whenever the weather turns cold. It freezes beautifully and thaws into an instant weeknight rescue.

Ingredients

• Green cabbage: The star of the show, it softens into tender, sweet ribbons that soak up all the broth, and chopping it is oddly meditative once you get into a rhythm.
• Carrots and celery: These two create the backbone of flavor and add a little natural sweetness that balances the tomatoes perfectly.
• Yellow onion: It melts into the background but gives the soup a quiet depth you would miss if it were gone.
• Garlic: Two cloves are enough to perfume the whole pot without overpowering the delicate cabbage.
• Diced tomatoes: Use the kind with juice, it adds both acidity and body to the broth in one move.
• Tomato paste: This little spoonful deepens the color and gives the soup a richer, rounder tomato flavor.
• Vegetable broth: The liquid foundation, choose a good quality one because you will taste it in every spoonful.
• Dried thyme and bay leaf: These bring an earthy, herbal warmth that makes the soup feel like it simmered all day.
• Smoked paprika: Optional but wonderful, it adds a faint campfire note that makes the soup feel cozy and complex.
• Fresh parsley: A handful at the end brightens everything and makes each bowl feel a little more 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 soften for about five minutes, stirring occasionally until the onion turns translucent and the kitchen smells sweet.

Add the garlic:

Toss in the minced garlic and stir for just a minute until it releases that unmistakable fragrance. Do not let it brown or it will taste bitter.

Wilt the cabbage:

Stir in all the chopped cabbage and let it cook down for three to four minutes. It will seem like too much at first, but it shrinks fast and starts to glisten.

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 raw metallic edge.

Build the broth:

Pour in the diced tomatoes with their juice, the vegetable broth, thyme, bay leaf, smoked paprika if using, and a good pinch of salt and pepper. Stir everything together and watch the pot come alive.

Simmer until tender:

Bring the soup to a boil, then lower the heat, cover, and let it simmer gently for twenty five to thirty minutes. The cabbage should be soft and sweet, and the broth should taste like everything melted together.

Finish and serve:

Fish out the bay leaf, taste, and adjust the salt and pepper. Ladle into bowls and scatter fresh parsley on top.

Pin it

One winter I made this every Sunday and froze individual portions in mason jars. On rushed weeknights I would pull one out in the morning, and by dinner I had something warm and nourishing waiting with zero effort. It became my secret weapon against ordering pizza for the third time that week. Sometimes the simplest routines end up meaning the most.

Making It Heartier

If you want something more filling, add diced potatoes when you add the cabbage, or stir in a can of drained white beans during the last ten minutes of simmering. Both turn this into a meal that sticks with you without feeling heavy. I have also added cooked barley, which gives it a wonderful chew and makes it feel almost stew like.

Storage and Reheating

This soup keeps in the fridge for up to five days and freezes for three months without losing any charm. Reheat it gently on the stove, adding a splash of broth or water if it thickened up overnight. The flavors actually get better after a day or two, so do not be afraid to make the whole batch even if you are cooking for one.

Serving Suggestions

I love serving this with thick slices of rye bread or a crusty roll for dipping. A dollop of sour cream on top is not traditional but it adds a creamy tang that some people love. Sometimes I set out a little dish of lemon wedges so everyone can brighten their own bowl.

• Pair it with a simple green salad dressed in vinaigrette for a light dinner
• Serve alongside grilled cheese sandwiches for a cozy nostalgic meal
• Top with a sprinkle of nutritional yeast for a cheesy umami boost

Pin it

This soup has become my go to when I need something simple, warm, and real. I hope it finds a place in your kitchen the way it did in mine.

Questions & Answers

→ Can I make this cabbage soup ahead of time?

Yes, this soup stores wonderfully. Keep it refrigerated in an airtight container for up to 5 days. The flavors actually deepen overnight, making it even more delicious when reheated.

→ What type of cabbage works best?

Green cabbage is traditional and recommended for this soup. It holds its texture well during cooking and provides the classic flavor. You can substitute with savoy cabbage for a slightly more delicate texture.

→ How can I make this soup more filling?

Add diced potatoes during step 5 for heartiness, or stir in cooked white beans, chickpeas, or lentils near the end of cooking. You can also serve with crusty bread or add cooked rice directly to the bowl.

→ Can I freeze cabbage soup?

Absolutely. Let the soup cool completely, then transfer to freezer-safe containers. It will keep frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ Is smoked paprika necessary?

Smoked paprika is optional but highly recommended as it adds wonderful depth and a subtle smoky flavor. If you don't have it, you can use regular paprika or omit it entirely without compromising the soup's overall taste.

→ What can I substitute for vegetable broth?

You can use chicken broth if you're not keeping it vegetarian, or simply use water with additional seasonings like soy sauce or nutritional yeast for extra flavor depth.