This healthy cabbage soup is one of the cheapest, lightest and most filling soups you can make. Tender cabbage, sweet carrots and peppers simmer in a savory tomato and herb broth that tastes far richer than its short ingredient list suggests. One big pot costs only a few dollars and lasts all week.
The famous cabbage soup diet
Cabbage soup became famous in the 1980s through a short-term diet that suggested eating it several times a day. Nutrition experts do not recommend eating only soup, but a bowl of vegetable-rich cabbage soup is a great way to add fiber and volume to a balanced diet. Each serving has about 100 calories.
Choosing and cutting cabbage
Green cabbage is the classic choice: mild, sweet when cooked and inexpensive. Savoy cabbage is more tender, and red cabbage turns the soup purple. Cut the head into quarters, remove the hard core, then slice and chop into bite-sized pieces.
Building flavor without fat
Cabbage soup can taste dull if it is just boiled. Softening the vegetables first, toasting the tomato paste and spices, and finishing with vinegar give the broth depth and brightness. Smoked paprika adds a hint of smokiness, almost like bacon.
Don't overcook the cabbage
Twenty minutes of simmering makes the cabbage tender but still slightly crisp. Long cooking releases strong sulfur smells and makes it mushy, so check it after 15 minutes.
Make it heartier
Turn this into a full meal by adding browned ground beef or turkey, sliced smoked sausage, a can of white beans or diced potatoes. Cooked rice or small pasta also make it more filling.
Stuffed cabbage roll soup
For a deconstructed cabbage roll soup, brown a pound of ground beef with the onion, add half a cup of uncooked rice with the broth and simmer until tender. It has all the flavor of the Eastern European classic with a fraction of the work.
A soup that improves overnight
Like many vegetable soups, this one tastes even better the next day, when the flavors have blended. It is ideal for meal prep: portion it into containers for quick lunches.
Serving ideas
Serve with rye bread, a dollop of sour cream or Greek yogurt, and plenty of fresh dill. For more vegetable-packed bowls, try our classic vegetable soup or the vibrant borscht.
Storing and freezing
The soup keeps for 5 days in the fridge and freezes well for up to 3 months. Thaw overnight and reheat on the stove.
How much does it make?
One medium cabbage plus the other vegetables fills a large pot with about 14 cups of soup, enough for eight generous bowls. The ingredients cost very little, which makes this one of the most budget-friendly recipes on the site.
Herbs that suit cabbage
Dill, parsley, thyme, caraway seeds and bay leaves all pair naturally with cabbage. A teaspoon of caraway gives the soup an Eastern European flavor, while basil and oregano lean Italian. Fresh herbs at the end add color and a clean taste.
Reheating tip
Reheat only what you need in a small pot. Boiling the whole batch again and again softens the cabbage and dulls its color and flavor.
Frequently asked questions
How do I make cabbage soup taste better?
Brown the vegetables and tomato paste, use a good broth, add smoked paprika and finish with vinegar and fresh herbs.
Can I use coleslaw mix?
Yes. A bag of coleslaw mix with shredded cabbage and carrots is a great shortcut; reduce the simmering time to 12 minutes.
Is cabbage soup keto?
It is low in carbohydrates. Skip the carrots and use less tomato for a stricter keto version.