Save to Pinterest Steam was fogging up my kitchen window the afternoon I decided to clear out the crisper drawer and stumbled into this soup. I had a head of cabbage that had been sitting there for days, a few lonely carrots, and a can of tomatoes I kept meaning to use. What started as a practical clean out became one of those recipes I now make on purpose, not by accident. The smell alone, sweet cabbage meeting garlic and thyme, turned that gray Wednesday into something worth remembering.
I brought a container of this soup to my neighbor after she mentioned feeling under the weather. She called me two hours later asking for the recipe, saying it reminded her of something her grandmother used to make in Poland. I had no idea this simple pot of vegetables could carry that kind of memory for someone. Now I keep the ingredients on hand, not just for myself, but for moments like that.
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Ingredients
- Green cabbage: The star of the show, it softens into tender ribbons that soak up all the broth, and chopping it into bite sized pieces makes every spoonful easier to enjoy.
- Carrots: They add a subtle sweetness that balances the acidity of the tomatoes, and slicing them thin helps them cook evenly with the cabbage.
- Celery: It brings an earthy, slightly peppery note that deepens the overall flavor without overpowering anything else.
- Yellow onion: The foundation of the soup, it becomes sweet and mellow as it softens, building a base that holds everything together.
- Garlic: Just two cloves release enough aroma to make the whole kitchen smell like comfort, and adding it after the onion keeps it from burning.
- Diced tomatoes: The juice matters as much as the chunks, adding body and tang that brightens the broth beautifully.
- Tomato paste: A small amount concentrates the tomato flavor and gives the soup a richer, deeper color.
- Vegetable broth: The backbone of the soup, choose a good quality broth because it carries all the other flavors and you will taste the difference.
- Dried thyme: It adds a warm, slightly minty note that feels traditional and cozy without being heavy.
- Bay leaf: One leaf does the quiet work of rounding out the flavor, just remember to fish it out before serving.
- Smoked paprika: Optional but worth it, it adds a hint of campfire warmth that makes the soup feel a little more special.
- Salt and black pepper: Season as you go and taste at the end, because every broth has a different salt level.
- Fresh parsley: A handful chopped on top adds color and a fresh, grassy note that wakes up each bowl.
Instructions
- Start with the aromatics:
- Heat your pot over medium heat with a splash of oil, then add the onion, carrot, and celery, stirring occasionally until they soften and smell sweet, about 5 minutes. Toss in the garlic and let it cook just until fragrant, about a minute, so it does not turn bitter.
- Wilt the cabbage:
- Add all that chopped cabbage and stir it around, letting it cook for 3 to 4 minutes until it starts to shrink and turn glossy. It will seem like a lot at first, but it cooks down fast.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute, coating the vegetables and deepening in color. Pour in the diced tomatoes with all their juice, scraping up any bits stuck to the bottom of the pot.
- Add the broth and season:
- Pour in the vegetable broth, then add the thyme, bay leaf, smoked paprika if using, and a good pinch of salt and pepper. Stir everything together so the flavors start to mingle.
- Simmer until tender:
- Bring the soup to a boil, then lower the heat, cover, and let it simmer gently for 25 to 30 minutes until the cabbage is completely tender and the broth tastes rich. Remove the bay leaf, taste, and adjust the seasoning if needed.
- Serve warm:
- Ladle the soup into bowls and scatter fresh parsley on top if you have it. Serve it hot with crusty bread on the side for dipping.
Save to Pinterest One evening I made this soup after a long day and sat at the table with just a bowl and a slice of rye bread. No phone, no distractions, just the warmth of the broth and the quiet of my kitchen. It was one of those rare moments where a simple meal felt like exactly enough. That is when I realized this soup was not just about being frugal or healthy, it was about slowing down.
Making It Heartier
If you want something more filling, dice a couple of potatoes and add them when you add the broth, or stir in a can of drained white beans during the last 10 minutes of cooking. Both additions turn this light soup into a full meal without changing the character of the dish. I have done both on different nights depending on what I had around, and it always works.
Storage and Reheating
This soup keeps beautifully in the fridge for up to five days, and the flavors only get better as they sit together. Reheat it gently on the stove, adding a splash of broth or water if it has thickened. You can also freeze it in portions for up to three months, just let it cool completely first and leave a little room in the container for expansion.
Serving Suggestions
I love serving this with thick slices of rye bread or a crusty roll for dunking, and sometimes I add a dollop of sour cream on top even though the recipe is dairy free, because it tastes wonderful. A simple green salad on the side keeps things light, or you can go all in with roasted root vegetables if you are feeding a crowd.
- Try a squeeze of fresh lemon juice in each bowl for a bright, unexpected lift.
- A drizzle of good olive oil on top adds richness and makes it feel a little fancier.
- Leftover soup makes an excellent base for adding cooked grains like farro or barley the next day.
Save to Pinterest This soup has become my go to whenever I need something honest and warming, the kind of meal that does not ask for much but gives back more than you expect. I hope it finds a spot in your kitchen too.
Common Questions
- → Can I make this soup ahead of time?
Yes, this cabbage soup stores beautifully in the refrigerator for up to 5 days. The flavors actually deepen and improve after a day or two. Reheat gently on the stovetop or in the microwave.
- → How can I make this soup more filling?
Add diced potatoes during step 5 for extra heartiness, or stir in cooked white beans, chickpeas, or lentils near the end of cooking. You can also add cooked rice or quinoa to individual bowls when serving.
- → Can I freeze cabbage soup?
Absolutely! This soup freezes well for up to 3 months. Cool completely, then store in airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat on the stovetop.
- → What can I substitute for smoked paprika?
Regular sweet paprika works well, though you'll miss the smoky depth. Alternatively, try a pinch of cumin or a dash of liquid smoke. You can also omit it entirely for a lighter flavor profile.
- → How do I prevent the cabbage from getting too soft?
Cut the cabbage into larger chunks and monitor the simmering time. Start checking for doneness at 20 minutes. The cabbage should be tender but still have some texture, not mushy.
- → Is this soup suitable for meal prep?
Yes, it's ideal for meal prep! Portion into individual containers for easy grab-and-go lunches throughout the week. The soup maintains its texture and flavor exceptionally well when reheated.
