Cabbage Soup

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This healthy Cabbage Soup starts with sauteed cabbage to bring the most flavor out of this vegetable. Packed with more vegetables, this soup is nutritious and very tasty!

If you happen to have any leftover cabbage, try my Simple Roasted Cabbage or the Cabbage and Noodles recipe. They are easy and delicious!

Cabbage is an underappreciated and underrated vegetable. When cooked right, it’s absolutely delicious and very flavorful! If you tried my Fried Cabbage recipe you know how tasty sauteed cabbage can be. I wanted to use the same technique and make the tastiest cabbage soup. It was a success! Sauteeing cabbage in butter creates the best flavor. So don’t just dump everything in a pot and cook until soft. Try my recipe instead and enjoy a bowl of deliciousness!

Ingredients:

• green cabbage
• carrots
• celery
• onion
• garlic
• Roma tomatoes
• green bell pepper
• dried herbs:
• vegetable broth
• tomato paste
• seasoning

How to make Cabbage Soup?

• Start by shredding the cabbage or slicing it thin (unless you like big chunks, then chop), dice carrots, celery, onion, carrots, tomatoes and peppers.
• Melt butter in a soup pot. Add cabbage and saute until fragrant and starting to brown, about 10 minutes. Remove into a bowl and set aside.
• Add oil to the pot and let it heat up. Add chopped veggies and saute until the onions are almost translucent.
• Add seasoning and stir in. Saute for 1 to 2 minutes. This activates the dry herbs.
• Add tomato paste and stir in. Add broth and stir everything together.
• Bring the soup to a boil, then reduce the heat and simmer until the veggies are soft.
• Season with salt and pepper.
• Serve.

Can I make this soup in a crockpot?

To make this soup in a crockpot, follow the steps for sauteeing veggies, then transfer everything to the slow cooker. Add liquid and cook on HIGH for 4 hours or LOW for 6 hours.

Can I make this soup in an Instant Pot?

• Follow the steps for sauteeing veggies right in the Instant Pot on saute setting.
• Add 1/2 cup of broth and deglaze the pan.
• Add remaining liquid, close the lid, press “manual” setting and set the timer to 5 minutes.
• Once the cooking cycle is done, press “cancel/off” button. Wait 2 minutes, then release the pressure by switching the valve to venting.

Storing:

Any leftovers should be stored in a container with a lid, in the fridge, for up to 4 days. You can freeze the soup in a freezer-safe container for up to 3 months.

Cabbage soup variations:

• vegetarian protein: to make the soup more filling, add cooked beans, quinoa, lentils to the soup;
• meat version: add ground beef, turkey or chicken.

More soup recipes:

• Egg Drop Soup
• Turkey Soup with Rice
• Instant Pot French Onion Soup
• Albondigas Soup
• Lentil Soup

For more recipes like this one, feel free to browse our Soup Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

5 from 2 votes

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Cabbage Soup

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This healthy Cabbage Soup starts with sauteed cabbage to bring the most flavor out of this vegetable. Packed with more vegetables, this soup is nutritious and very tasty!

Course: Soup

Cuisine: American

Keyword: cabbage soup

Servings: 6 servings

Calories: 118 kcal

Author: Anna

Ingredients

• 5 cups shredded or sliced green cabbage
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 carrots chopped
• 4 celery stalks chopped
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 4 Roma tomatoes chopped
• 1 green bell pepper chopped
• 1 teaspoon Italian seasoning
• 1 tablespoon tomato paste
• ½ teaspoon crushed red pepper flakes
• 5 cups vegetable broth
• ½ teaspoon salt
• ¼ teaspoon black pepper

US Customary - Metric

Instructions

1. Shred cabbage or slice it thin (unless you like big chunks, then chop), dice carrots, celery, onion, carrots, tomatoes and peppers.
2. Melt butter in a soup pot. Add cabbage and saute until fragrant and starting to brown, about 10 minutes. Remove into a bowl and set aside.
3. Add oil to the pot and let it heat up.
4. Add chopped veggies and saute until the onions are almost translucent.
5. Add Italian seasoning and stir in. Saute for 1 to 2 minutes. This activates the dry herbs.
6. Add tomato paste, crushed red pepper flakes and stir in.
7. Add broth and stir everything together.
8. Bring the soup to a boil, then reduce the heat and simmer until the veggies are soft.
9. Season with salt and pepper.
10. Serve.

Recipe Notes

• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
• Any leftovers should be stored in a container with lid, in the fridge, for up to 4 days.
• You can freeze the soup in a freezer-safe container for up to 3 months.
• To make the soup more filling, add cooked beans, quinoa, lentils to the soup.
• For meat version: add ground beef, turkey or chicken.

Nutrition Facts

Cabbage Soup

Amount Per Serving

Calories 118 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 1037mg45%

Potassium 432mg12%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 8g9%

Protein 2g4%

Vitamin A 6273IU125%

Vitamin C 47mg57%

Calcium 62mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.