Classic Cabbage Soup (Print Version)

Tender cabbage and vegetables in savory tomato broth—comforting, nutritious, and ready in just 50 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (about 6 cups)
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Tomato Base

06 - 1 can (14 oz) diced tomatoes with juice
07 - 2 tablespoons tomato paste

→ Broth & Seasoning

08 - 6 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika
12 - Salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Heat a large soup pot over medium heat. Add a splash of oil, then sauté the onion, carrot, and celery for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chopped cabbage, stir well, and cook for 3 to 4 minutes until it begins to wilt.
04 - Mix in the tomato paste and cook for 1 minute to caramelize slightly.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika, salt, and pepper. Stir thoroughly to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the cabbage and vegetables are tender.
07 - Discard the bay leaf. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It transforms a humble head of cabbage into something deeply satisfying and nourishing.
  • The longer it sits, the better it tastes, which means leftovers are a gift, not a chore.
  • You can make a huge batch for almost nothing and feel like a kitchen genius.
02 -
  • Don't rush the initial sauté, those first few minutes of cooking the vegetables build the flavor foundation for the whole pot.
  • If your cabbage tastes bitter, it might be old or overcooked. Fresh cabbage turns sweet and mild as it simmers.
  • The soup thickens as it sits, so if you're reheating leftovers, add a splash of broth or water to loosen it up.
03 -
  • Use a sharp knife to core and chop the cabbage, it makes the prep so much faster and safer.
  • If you want a richer, deeper flavor, add a parmesan rind to the pot while it simmers and remove it before serving.
  • Taste the soup at the end and don't be shy with the salt, vegetables need more seasoning than you think.
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