This Cabbage Soup is a classic comfort dish that’s both hearty and wholesome. Packed with tender cabbage, flavorful vegetables, and a light tomato-based broth, it’s the perfect balance of flavor and nutrition. Whether you’re looking for a cozy meal, a budget-friendly dinner, or a healthy detox option, this soup delivers rich taste with simple ingredients — just like grandma used to make.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil or butter | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrots (sliced) | 2 |
| Celery (sliced) | 2 stalks |
| Green cabbage (chopped) | ½ head (about 6 cups) |
| Diced tomatoes (with juice) | 1 can (14.5 oz) |
| Tomato paste | 2 tablespoons |
| Vegetable or chicken broth | 6 cups |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Paprika | ½ teaspoon |
| Bay leaf | 1 |
| Optional | 1 teaspoon sugar (to balance acidity) |
| Fresh parsley (chopped) | For garnish |
Instructions
- Sauté aromatics: In a large soup pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Add cabbage and tomatoes: Toss in the chopped cabbage and canned tomatoes. Stir to combine.
- Pour in broth and seasonings: Add vegetable or chicken broth, bay leaf, paprika, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let simmer for 25–30 minutes until the cabbage is tender and the flavors have developed.
- Finish and serve: Remove the bay leaf, taste, and adjust seasoning. Serve hot, garnished with chopped parsley.
Storage
- Refrigerator: Keeps well for up to 5 days in an airtight container.
- Freezer: Can be frozen for up to 3 months. Reheat gently on the stove or microwave before serving.
Tips
- Add potatoes or beans for a heartier version.
- For a touch of heat, sprinkle red pepper flakes before serving.
- A splash of apple cider vinegar at the end brightens the flavors beautifully.
FAQ
Q: Can I make this soup vegetarian or vegan?
A: Absolutely — just use vegetable broth and olive oil instead of butter.
Q: How do I thicken the soup?
A: Simmer uncovered for a few extra minutes or mash a few of the cooked vegetables directly into the broth.
Conclusion
This Cabbage Soup is easy, nourishing, and endlessly adaptable. It’s the kind of recipe that warms the soul, stretches the budget, and tastes even better the next day — a timeless classic for any kitchen.
Enjoy !!!
