Pin to Board My neighbor Halina used to make this soup every Sunday after church, and the smell would drift through our shared hallway. I finally asked her for the recipe one gray November afternoon, and she laughed, saying there was no recipe, just whatever vegetables needed using. That freedom changed how I thought about soup. Now I make it whenever the cabbage in my fridge looks lonely, and it never tastes exactly the same twice, which is exactly the point.
I brought a container of this to a potluck once, feeling a little embarrassed because everyone else had brought elaborate casseroles. By the end of the night, three people asked for the recipe, and one friend texted me the next day saying she'd already made it. Sometimes the simplest things are what people remember.
Ingredients
- Green cabbage: The star of the show, it becomes silky and sweet as it simmers, so don't skip the wilting step or it stays too crunchy.
- Carrots and celery: These give the broth backbone and a subtle sweetness that balances the tomato, plus they hold their shape nicely.
- Yellow onion: I've tried red and white, but yellow gives the best mellow flavor without overpowering the cabbage.
- Garlic: Fresh is essential here, the jarred stuff turns bitter in long simmers.
- Diced tomatoes: Use the whole can with juice, that liquid carries flavor and body you don't want to lose.
- Tomato paste: One minute in the pot before adding liquid deepens the color and removes any tinny taste.
- Vegetable broth: Homemade is lovely, but a good store bought version works perfectly if you check the sodium level first.
- Dried thyme: It adds an earthy note that makes the soup feel like it's been cooking all day even when it hasn't.
- Bay leaf: Don't forget to fish it out before serving, I've learned that lesson the embarrassing way.
- Smoked paprika: This is optional but it adds a warmth that makes people ask what your secret ingredient is.
- Fresh parsley: A handful at the end brightens everything and makes the bowl look like you tried, even on a Tuesday.
Instructions
- Soften the aromatics:
- Heat your pot with a little oil and add the onion, carrot, and celery, stirring occasionally until they smell sweet and look glossy. This takes about five minutes and builds the flavor foundation.
- Bloom the garlic:
- Toss in the minced garlic and stir for just a minute until it smells incredible but hasn't browned. Burnt garlic will haunt the whole pot.
- Wilt the cabbage:
- Add all that chopped cabbage and stir it around for a few minutes until it starts to soften and shrink. It seems like too much at first, but it cooks down fast.
- Toast the tomato paste:
- Stir in the tomato paste and let it cook for a full minute, mixing it into the vegetables. You'll see it darken slightly and smell richer.
- Build the broth:
- Pour in the diced tomatoes with their juice, the broth, and all your seasonings, then give everything a good stir. Bring it to a rolling boil before turning the heat down.
- Simmer until tender:
- Cover the pot and let it bubble gently for 25 to 30 minutes, until the cabbage is completely soft and the flavors have melded. Stir once or twice if you're feeling attentive.
- Finish and serve:
- Pull out the bay leaf, taste for salt and pepper, then ladle into bowls. Scatter parsley on top if you have it.
Pin to Board One winter evening I made this when I was too tired to think, and my daughter wandered into the kitchen asking what smelled so good. She's picky about vegetables, but she ate two bowls that night without complaint. I realized then that some recipes earn their place not by being fancy, but by being exactly what you need when you need it.
Making It Your Own
I've added diced potatoes when I wanted something more filling, and white beans when I needed extra protein. A splash of vinegar at the end can brighten the whole thing if it tastes too flat, and I've even stirred in leftover cooked rice to stretch it further. The base is forgiving enough to handle whatever your fridge offers.
Storage and Reheating
This soup keeps beautifully in the fridge for up to five days and actually tastes better the next day once the flavors marry. I portion it into containers for quick lunches, and it reheats gently on the stove or in the microwave without losing texture. It also freezes well for up to three months, though the cabbage softens a bit more after thawing.
Serving Suggestions
I love this with thick slices of rye bread or a crusty roll for dipping, and sometimes I'll grate a little parmesan on top even though it's not traditional. A simple green salad on the side turns it into a full meal, or you can serve it as a starter before something heartier.
- Toast the bread and rub it with a cut garlic clove for extra flavor.
- A dollop of sour cream or Greek yogurt adds richness if you're not keeping it dairy free.
- Leftovers make an excellent base for adding shredded chicken or sausage the next day.
Pin to Board This is the kind of soup that asks for nothing and gives you everything, filling your kitchen with warmth and your bowl with comfort. I hope it becomes one of those recipes you turn to without thinking, the way I do now.
Common Questions
- → Can I use red cabbage instead of green cabbage?
Yes, red cabbage works well but will give the soup a purple-red hue. The flavor remains similar, though red cabbage is slightly sweeter and may take a few extra minutes to become tender.
- → How can I make this soup heartier?
Add diced potatoes during step 5 for a more filling meal. Cooked white beans, cannellini beans, or chickpeas are excellent additions. You can also include cooked grains like barley or brown rice.
- → Can I prepare this soup in advance?
Absolutely. This soup tastes even better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop.
- → What can I substitute for vegetable broth?
Use chicken broth for a non-vegetarian version, or simply use water with additional seasoning. Bouillon cubes or paste dissolved in water also work well. Adjust salt accordingly as broths vary in sodium content.
- → Why is my cabbage still tough after cooking?
Cabbage needs adequate simmering time to become tender. Ensure you're cooking on low heat for the full 25-30 minutes. Cutting the cabbage into smaller, uniform pieces also helps it cook more evenly and quickly.
- → What pairs well with cabbage soup?
Serve with crusty bread, rye bread, or dinner rolls for dipping. A side salad with vinaigrette, cornbread, or even a grilled cheese sandwich makes excellent accompaniments. Sour cream or yogurt on top adds richness.