Classic Cabbage Soup is a simple, hearty dish that brings warmth and comfort with every spoonful. The main star is tender cabbage that soaks up all the flavors from a savory broth filled with carrots, onions, and a good mix of herbs. It’s light yet filling, making it perfect for cooler days or whenever you want something cozy but not too heavy.
I love making this soup because it’s easy to whip up with ingredients you probably already have in your kitchen. Plus, there’s something really satisfying about how the cabbage softens and blends with the other veggies. I often add a bit of garlic and a splash of tomato juice to give it just the right kick. It’s a recipe you can tweak, too—sometimes I throw in beans or a pinch of chili flakes depending on my mood.
One of my favorite ways to enjoy classic cabbage soup is with a crusty slice of bread on the side. It’s such a comforting combo that reminds me of home cooking on chilly evenings. Whether you’re making it for yourself or sharing with family, this soup feels like a warm hug in a bowl and never fails to bring a smile to the table.
Key Ingredients & Substitutions
Cabbage: The star of this soup, cabbage adds great texture and mild flavor. Green cabbage is classic, but you can use savoy or napa cabbage for a slightly different texture.
Ground Meat: Ground beef gives richness, but ground turkey or chicken works well to keep it lighter. For a vegetarian option, simply skip the meat and add beans or lentils for protein.
Tomatoes & Tomato Paste: Diced tomatoes add acidity and sweetness, while tomato paste deepens the flavor. If you don’t have tomato paste, a spoonful of tomato sauce or ketchup can work as a last resort.
Broth: Beef broth creates a rich base, but vegetable broth is perfect for vegetarian versions. You can also use chicken broth if preferred.
Herbs & Spices: Thyme and paprika add warmth and depth. Feel free to experiment with bay leaves, oregano, or a pinch of chili flakes for a bit of heat.
How Can I Get Tender Cabbage Without It Getting Mushy?
Cooking cabbage just right is key. You want it soft but still with some bite. Here’s what I do:
- After adding cabbage, simmer the soup uncovered to let excess moisture evaporate rather than stew.
- Cook for about 30-40 minutes—check cabbage with a fork periodically.
- If your cabbage is still too firm after that, just give it a bit more time, but avoid cooking longer than necessary or it may turn mushy.
- Adding cabbage later in the cooking time also helps if you prefer more texture.
This balance keeps the soup fresh and tasty without cabbage turning into mush.
Equipment You’ll Need
- Large stockpot – perfect for cooking all the ingredients evenly and simmering the soup.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping the cabbage and vegetables quick and safe.
- Cutting board – a sturdy surface to prep all your veggies.
- Ladle – handy for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap ground beef for ground sausage for a spicier soup with more depth.
- Add diced potatoes or beans to make the soup heartier and more filling.
- Use smoked paprika instead of regular for a lovely smoky flavor.
- Stir in fresh chopped parsley or dill at the end for a bright herbal note.
Classic Cabbage Soup
Ingredients You’ll Need:
- 1 medium head of green cabbage, chopped
- 1 lb (450g) ground beef or ground turkey (optional for meat version)
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef or vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped (for garnish)
- Optional: crusty bread for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your ingredients and roughly 40 minutes to cook. In total, plan for about 50 minutes from start to delicious finish, perfect for a cozy meal without too much wait!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking and stirring occasionally until they soften, about 5 minutes. Then add the minced garlic and sauté for one more minute until fragrant.
2. Brown the Meat (Optional):
If you are using ground beef or turkey, add it to the pot now. Cook it thoroughly until browned, breaking it apart with your spoon as it cooks. Drain any excess fat if you like.
3. Build the Soup Base:
Stir in the tomato paste and cook it for a minute or two to boost its flavor. Then add the chopped cabbage to the pot, stirring to mix all the ingredients well.
4. Add Liquids and Seasonings:
Pour in the diced tomatoes with their juice, and your choice of broth. Season the soup with thyme, paprika, bay leaf, salt, and pepper. Give everything a good stir.
5. Simmer the Soup:
Bring your soup to a boil, then lower the heat and let it gently simmer uncovered. Cook for 30 to 40 minutes, or until the cabbage and carrots are tender. Remember to check and stir occasionally.
6. Final Touches and Serve:
Remove the bay leaf from the soup. Taste and add more salt or pepper if needed. Serve your warm soup garnished with fresh dill or parsley. Enjoy it best with a slice of crusty bread for dipping!
Can I Use Frozen Cabbage for This Soup?
Yes, you can use frozen cabbage, but thaw it completely and drain any excess water before adding to avoid a watery soup. Add it a little later in the cooking process since it’s softer than fresh cabbage.
How Do I Make This Soup Vegetarian?
Simply skip the ground meat and use vegetable broth instead of beef broth. You can add beans or lentils for extra protein and heartiness.
Can I Prepare This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
What’s the Best Way to Store Leftovers?
Keep leftovers refrigerated in a sealed container for 3-4 days. Reheat on the stovetop over medium heat, stirring occasionally to warm evenly.