This classic Cabbage Soup is light, deeply flavorful, and packed with nutrients. Simple to prepare in one pot, it makes a wonderfully cleansing meal that stays delicious in the fridge all week long.
Prep & Cook Time
-
Prep time: 15 minutes
-
Cook time: 25–30 minutes
-
Yield: 6 to 8 servings
Ingredients
-
½ medium head green cabbage, cored and chopped into bite-sized pieces (about 6 cups)
-
2 tablespoons olive oil
-
1 medium yellow onion, diced
-
3 medium carrots, sliced into rounds
-
2 stalks celery, sliced
-
4 cloves garlic, minced
-
1 can (14.5 oz) fire-roasted diced tomatoes (with juices)
-
6 cups vegetable or low-sodium chicken broth
-
1 teaspoon Italian seasoning
-
½ teaspoon smoked paprika
-
1 bay leaf
-
Salt and fresh black pepper to taste
-
1 tablespoon apple cider vinegar or fresh lemon juice (adds a bright, balancing tang)
-
Fresh parsley for garnish
Step-by-Step Instructions
1. Build the Aromatic Base
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
2. Add the Tomatoes and Seasonings
Pour in the diced tomatoes with their juices, Italian seasoning, smoked paprika, bay leaf, a pinch of salt, and black pepper. Stir well to combine, scraping up any browned bits on the bottom of the pot.
3. Simmer with Cabbage and Broth
Add the chopped green cabbage to the pot and pour in the broth. Stir to submerge the cabbage as much as possible. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and let it simmer gently for 20 to 25 minutes, or until the cabbage and carrots are tender.
4. Brighten and Serve
Remove the pot from the heat and discard the bay leaf. Stir in the apple cider vinegar (or fresh lemon juice) to balance the savory flavor. Taste and adjust salt or pepper as needed. Ladle into warm bowls, top with fresh parsley, and enjoy!
