Cabbage, the Rodney Dangerfield of vegetables. It just can't seem to "get no respect"!
While under-appreciated, cabbage really is a wonder vegetable. Not only is it relatively inexpensive, it can easily keep a month or two in the fridge, and it is endlessly versatile in recipes. Whether raw in a coleslaw, blanched with butter, stuffed and wrapped, or made into a simple and delicious cabbage soup as we do here, cabbage is a work horse.
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Simple Ingredients for Simple Cabbage Soup
Have you ever looked in your fridge and the only vegetable in good shape looking back at you is a single head of cabbage? Cabbage is like that; it can outlast almost any other vegetable. Now even if all you have in your fridge is some cabbage, there are only a few more pantry ingredients you need to make this easy, nourishing, and light cabbage soup.
To make this simple cabbage soup you only need fresh cabbage, onions, canned tomatoes, chicken stock, and a few spices.
Of course with so few ingredients the quality of the soup relies on the quality of your ingredients. Homemade chicken stock is the best (we'll also use Better than Bouillon in a pinch), and a good quality canned tomatoes makes all the difference (we use Muir Glen).
Ways to Adapt This Recipe
Want a little more oomph with your soup? You can easily add other vegetables, like chopped carrots with the onions, or sliced kale with the cabbage, or even bacon or sausage (cook gently before adding the onions), if you want a meatier version.
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What to Serve With Cabbage Soup
Serve this soup with some rye bread or garlic knots for sopping up all the broth. You can also serve this soup as a side dish with roast chicken, pork chops, or roast beef.
Storing and Freezing
This soup will keep in the fridge for about five days and can be reheated in the microwave or on the stovetop. You can also freeze the soup for up to three months.
Love Cabbage? Try These Other Great Recipes!
- Stuffed Cabbage Rolls
- Sweet and Sour Cabbage Soup
- Corned Beef and Cabbage
- Sweet and Sour German Red Cabbage
- Pork Chops with Braised Cabbage
How Our Readers Make This Recipe Their Own
- Andy Y: "I am not a big fan of tomato flavor, so I substituted an equal amount of mild green chili salsa. I also added chicken to make it a meal. I cooked 3 chicken breasts in the soup while it was cooking. When everything was cooked, I took out the chicken and shredded it. Delicious soup!"
- Corrie: "I add 8 slices of half-cooked chopped up bacon and it’s even more amazing!"
- Mark: "We'll add garbanzos sometimes, and we've used shaved brussels sprouts instead of cabbage."
- Barbara: "I did a bit of improvising with what I have on hand. Vegetable broth added color and flavor as did stewed tomatoes. I also threw in some leftover country ribs that I cut up and two tired potatoes!"
From the Editors Of Simply Recipes
Cabbage Soup
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4 servings
Ingredients
1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
2 teaspoons extra virgin olive oil
1 teaspoon butter
1 medium onion, chopped (about 1 1/4 cups)
1 small or 1/2 large green cabbage, sliced 1/4-inch (4 to 5 cups)
1/2 to 1 teaspoon salt (more or less depending on the saltiness of your stock)
1 (15-ounce) can whole peeled tomatoes
4 cups chicken stock
Freshly ground black pepper
Method
Grind the spices (if using whole spices):
If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.
Sauté the onions and spices:
Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
Add the cabbage and tomatoes:
Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
Add the stock, simmer till done:
Add the chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot.
Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked, breaking up tomatoes that are still whole.
Serve:
Sprinkle with freshly ground black pepper to serve.
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- Budget Dinners
- Easy Soups
- Cabbage
| Nutrition Facts (per serving) | |
|---|---|
| 179 | Calories |
| 6g | Fat |
| 24g | Carbs |
| 9g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 179 |
| % Daily Value* | |
| Total Fat 6g | 8% |
| Saturated Fat 2g | 9% |
| Cholesterol 10mg | 3% |
| Sodium 567mg | 25% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 5g | 18% |
| Total Sugars 11g | |
| Protein 9g | |
| Vitamin C 78mg | 391% |
| Calcium 127mg | 10% |
| Iron 1mg | 8% |
| Potassium 767mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
