Classic Cabbage Soup (Print Version)

Warm cabbage soup with vegetables in savory tomato broth, ready in 50 minutes for a comforting, nutritious meal.

# Ingredient List:

→ 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, optional
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley, optional

# How to Make:

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.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika if using, salt, and pepper. Stir 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 as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It transforms the most humble vegetables into something deeply satisfying without any fancy techniques or hard to find ingredients.
  • The whole pot costs less than a single takeout meal and feeds you generously for days.
  • You can walk away from it while it simmers and come back to find dinner practically made itself.
02 -
  • Don't skip cooking the tomato paste separately for that minute, it makes a huge difference in the depth of flavor and keeps the soup from tasting flat.
  • If your cabbage is taking forever to soften, your heat might be too low or your pot not covered tightly enough, a good simmer under a lid is key.
03 -
  • If you want a richer, more complex broth, add a parmesan rind during the simmer and fish it out before serving, it adds a subtle umami depth.
  • Taste your broth before adding salt, some store bought broths are already quite salty and you can always add more but you can't take it back.
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