There are some recipes that look incredibly simple on paper but somehow become family favorites, and this cabbage soup is one of them. I usually make a big pot when I want something warm and satisfying without spending hours in the kitchen.

The first time I made cabbage soup, I honestly wasn’t expecting much. Cabbage, onions, and tomatoes didn’t sound particularly exciting. But after everything simmered together, the cabbage became tender and sweet, the tomatoes added a lovely richness, and the whole kitchen smelled amazing.

It’s the kind of healthy cabbage soup recipe that’s perfect for a chilly evening, a simple weeknight dinner, or meal prep. And honestly, I think it tastes even better the next day!

The recipe below keeps the ingredient list simple, with optional additions if you want to make it heartier.

Ingredients

Main Ingredients

1 large head cabbage, chopped
2 small onions, diced
2 cans stewed tomatoes, approximately 14–15 oz each

Simple Pantry Additions

6–8 cups beef or vegetable broth
2 cloves garlic, minced
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1 tablespoon olive oil

Optional for a Heartier Soup

If you want your soup to look more like the version pictured, I usually add:

1 lb ground beef
2 carrots, diced
2 celery stalks, diced
1–2 potatoes, diced

The soup is delicious without the meat, too, so feel free to keep it vegetarian.

How to Make Cabbage Soup

1. Prepare the vegetables

Start by removing any damaged outer leaves from the cabbage. Cut it into quarters, remove the tough core, and chop the cabbage into bite-sized pieces.

Dice the onions and, if you’re using them, chop the carrots, celery, and potatoes.

Don’t worry about making everything perfectly uniform. This is a rustic soup, and honestly, I like the homemade look of different-sized pieces.

2. Brown the beef

If you’re making the hearty version, heat a large soup pot or Dutch oven over medium heat.

Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon as it cooks.

Once browned, drain excess grease if necessary.

If you’re skipping the beef, simply heat the olive oil in the pot and move on to the vegetables.

3. Sauté the onions and vegetables

Add the diced onions to the pot and cook for about 3–4 minutes, until they begin to soften.

Add the garlic, carrots, and celery if using. Cook for another 2–3 minutes.

At this point, the kitchen should already start smelling pretty good!

4. Add the cabbage

Add the chopped cabbage to the pot.

It might look like you’ve added way too much cabbage at first. Don’t worry. Cabbage cooks down considerably.

Give everything a good stir and let the cabbage cook for about 5 minutes, stirring occasionally.

5. Add the tomatoes and broth

Pour in both cans of stewed tomatoes.

Add 6–8 cups of broth, depending on how thick you like your soup.

Stir in the salt, pepper, Italian seasoning, and paprika.

If you’re adding potatoes, toss them in now as well.

6. Simmer the soup

Bring the soup to a gentle boil, then reduce the heat to low.

Cover the pot partially and let it simmer for approximately 30–40 minutes.

I usually give it a stir every 10 minutes or so.

You’ll know it’s ready when the cabbage is tender and the vegetables can easily be pierced with a fork.

7. Taste and adjust

This is my favorite part.

Taste the broth and adjust the seasoning. You may want a little more salt, pepper, paprika, or Italian seasoning.

If the soup seems too thick, add another splash of broth or water.

If you prefer a richer tomato flavor, let it simmer uncovered for another 5–10 minutes.

Cooking Tips for the Best Cabbage Soup

Don’t rush the simmer

The longer the soup gently simmers, the more the flavors have a chance to come together. You don’t need to boil it aggressively.

Chop the cabbage into manageable pieces

Huge pieces can be awkward to eat. I usually aim for roughly 1-inch pieces so there’s a little cabbage in every spoonful.

Use stewed tomatoes

Stewed tomatoes add plenty of flavor without requiring lots of extra ingredients. If your tomatoes contain herbs and seasonings, taste the soup before adding too much salt.

Make it your own

That’s the beauty of cabbage soup. You can add carrots, celery, potatoes, beans, ground beef, or even shredded chicken.

Don’t throw away leftovers

Seriously—this soup is even better the next day. The flavors have more time to mingle, and the cabbage becomes wonderfully tender.

Want more flavor?

A splash of Worcestershire sauce works beautifully with the beef version. You can also add a little hot sauce or red pepper flakes if you like some heat.

Serving Suggestions

This soup is filling enough to serve as a complete meal, especially if you add ground beef and potatoes.

I like serving it with:

Crusty French bread
Garlic bread
Cornbread
Dinner rolls
A simple green salad
Crackers
A sprinkle of fresh parsley

For a lighter meal, serve a bowl of cabbage soup with a crisp salad.

For a heartier dinner, add warm crusty bread and you’ve got yourself a seriously comforting meal.

How to Store Cabbage Soup

Let the soup cool before transferring it to airtight containers.

It will keep in the refrigerator for approximately 3–4 days.

For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Leave a little room at the top because the liquid expands as it freezes.

To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or microwave.

Approximate Nutrition Information

Nutrition depends heavily on whether you include ground beef, potatoes, and the type of broth used.

For approximately 1½ cups of the vegetable-based soup, without ground beef or potatoes:

Calories: ~130
Protein: ~4 g
Carbohydrates: ~25 g
Fat: ~3 g
Fiber: ~6 g
Sugar: ~10 g
Sodium: ~500–700 mg

If you add ground beef and potatoes, the calories, protein, fat, and carbohydrates will naturally be higher.

These figures are estimates and will vary depending on the specific ingredients and brands used.

Frequently Asked Questions

1. Is cabbage soup healthy?

Yes! Cabbage is naturally low in calories and provides fiber and several vitamins and minerals. Using plenty of vegetables and a lower-sodium broth makes this a nutritious, satisfying meal.

2. Can I make cabbage soup without meat?

Absolutely. In fact, the basic recipe is completely delicious without meat. Use vegetable broth instead of beef broth and add beans, lentils, carrots, or potatoes if you’d like more protein and substance.

3. Can I use ground beef in cabbage soup?

Yes. Ground beef makes the soup much heartier and adds a rich, savory flavor. I recommend browning it first and draining excess grease before adding the other ingredients.

4. Can I use fresh tomatoes instead of canned?

You can, although canned stewed tomatoes are especially convenient because they’re already cooked and seasoned. If using fresh tomatoes, you may need to adjust the seasoning and simmering time.

5. Why is my cabbage soup better the next day?

The extra resting time allows the tomato, cabbage, onion, and seasonings to blend together. Honestly, this is one of those recipes where leftovers are something to look forward to!

Final Thoughts

This easy cabbage soup recipe is proof that you don’t need a long ingredient list to make a seriously satisfying dinner.

I love how inexpensive and flexible it is. Some nights I make it with just cabbage, onions, tomatoes, and broth. Other times, I’ll add ground beef, carrots, celery, and potatoes when I’m feeding a hungry crowd.

And honestly, that’s what makes this soup such a keeper—you can make it exactly the way you like.

Rich & Hearty Cabbage Soup Recipe