Classic Cabbage Soup

The kitchen windows were steaming up, and I could hear the rain hammering the roof when I first threw together a pot of cabbage soup on a gray Tuesday afternoon. I had half a cabbage wilting in the crisper and a pantry full of cans I kept meaning to use. What started as fridge cleanout became the kind of soup I craved every time the temperature dropped. It smelled like my grandmother's kitchen, even though she never made this exact recipe. Sometimes the best dishes are the ones you stumble into.

I made this soup for a friend recovering from a cold, and she called it liquid comfort. We sat at her kitchen table with mismatched bowls, dunking rye bread into the broth and talking until the pot was empty. She still texts me every winter asking if I have any in the freezer. It became our thing, the soup that shows up when someone needs it.

Ingredients

• Green cabbage: The star of the show, it becomes meltingly tender and sweet as it simmers, so don't skimp on it or rush the cooking time.
• Carrots and celery: These add earthy sweetness and a bit of texture, plus they make your kitchen smell like a proper soup kitchen.
• Yellow onion: Always cook it until it softens and turns translucent, that's where the deep flavor starts to build.
• Garlic: Fresh cloves are best here, minced fine so they melt into the broth and don't overpower the gentle vegetables.
• Diced tomatoes: Use the kind with juice, it adds body and a slight tang that balances the sweetness of the cabbage.
• Tomato paste: Cooking it for a minute before adding liquid deepens the tomato flavor and keeps the soup from tasting flat.
• Vegetable broth: Homemade is lovely, but a good quality store bought works perfectly fine, just taste before you add extra salt.
• Dried thyme and bay leaf: These quiet herbs do all the work in the background, making the soup taste like it simmered all day.
• Smoked paprika: Optional but wonderful, it adds a whisper of smokiness that makes people ask what your secret is.
• Fresh parsley: A handful chopped on top brightens everything and makes even a weeknight bowl feel a little special.

Instructions

Start with the aromatics:

Heat your pot over medium heat with a little oil, then add the onion, carrot, and celery. Let them cook gently for about 5 minutes, stirring now and then until they soften and smell sweet.

Wake up the garlic:

Stir in the minced garlic and let it cook for just a minute until it's fragrant. Don't let it brown or it will taste bitter.

Wilt the cabbage:

Add all that chopped cabbage and stir it around for 3 to 4 minutes. It will seem like a mountain at first, but it shrinks down as it wilts.

Bloom the tomato paste:

Stir in the tomato paste and cook it for a full minute, letting it darken slightly and coat the vegetables. This step makes a huge difference in flavor.

Build the broth:

Pour in the diced tomatoes with their juice, the vegetable broth, thyme, bay leaf, smoked paprika if using, salt, and pepper. Stir everything together so it's well mixed.

Simmer until tender:

Bring the pot to a boil, then turn the heat down low, cover it, and let it simmer for 25 to 30 minutes. The cabbage should be completely tender and the flavors melded together.

Finish and serve:

Fish out the bay leaf and taste the soup, adding more salt or pepper if needed. Ladle it into bowls and scatter fresh parsley on top.

Save

One night I served this to my skeptical brother who claimed he didn't like cabbage. He had three bowls and took home a container for lunch the next day. We laughed about it for weeks. Sometimes the plainest soup is the one that wins people over, no tricks, no drama, just vegetables doing their thing.

Making It Heartier

I have stirred in diced potatoes with the cabbage and let them cook until tender, turning the soup into something more like a stew. White beans are another favorite addition, especially cannellini, just drain and rinse a can and add them in the last 10 minutes of cooking. Both versions are wonderful with a thick slice of rye bread for dipping.

Storing and Reheating

This soup keeps beautifully in the fridge for up to five days and freezes well for up to three months. I like to freeze it in single serving containers so I can pull one out on a busy night. Reheat it gently on the stove, adding a little extra broth if it has thickened too much, and it tastes just as good as the day you made it.

Serving Suggestions

I almost always serve this with crusty bread or rye rolls, something sturdy enough to soak up the broth. A dollop of sour cream or a sprinkle of sharp cheddar is lovely if you are not keeping it dairy free. Sometimes I set out a little dish of red pepper flakes for anyone who wants a kick.

• Pair it with a simple green salad dressed with lemon and olive oil for a complete meal.
• Serve it alongside grilled cheese sandwiches for a cozy lunch that feels like childhood.
• Top each bowl with a handful of crispy croutons if you want a little crunch.

Save

This soup has become my answer to cold nights, tired days, and the question of what to make when the cupboard feels bare. It is proof that simple ingredients and a little patience can fill your kitchen with warmth and your table with something worth sharing.

Q&A About the Recipe

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 5 days and actually tastes better the next day as the flavors meld together. Reheat gently on the stovetop or in the microwave.

→ What can I add to make this soup heartier?

Add diced potatoes, cooked white beans, chickpeas, or lentils for extra protein and substance. You can also include cooked barley or rice for a more filling meal.

→ Can I freeze cabbage soup?

Absolutely! Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What type of cabbage works best?

Green cabbage is traditional and recommended, but savoy cabbage also works wonderfully. Avoid red cabbage as it will change the color of the broth significantly.

→ How can I adjust the flavor if it tastes too bland?

Boost the flavor by adding more salt, a splash of apple cider vinegar or lemon juice for brightness, extra garlic, or a pinch of red pepper flakes for heat. Fresh herbs at the end also enhance the taste.

→ Is this soup suitable for meal prep?

Yes, it's ideal for meal prep. Portion into individual containers after cooling. The soup maintains its texture and flavor well when refrigerated for several days.