cabbage in soup recipe
The Best cabbage in soup recipe
What I love most about this recipe is how flexible it is. Some days I make it with just cabbage, carrots, and a can of tomatoes, and other times I throw in leftover potatoes or a handful of beans to bulk it up. It’s the perfect way to use up whatever veggies are lingering in the fridge, and it always turns out delicious. Plus, it’s ridiculously healthy—low in calories but high in fiber, vitamins, and that satisfying, full feeling you get from a bowl of real, wholesome food. My husband always says it’s his favorite soup because it’s light but filling, and the kids don’t even realize how many good-for-you ingredients are in there. Whether it’s a busy weeknight or a lazy Sunday, this cabbage soup is always a winner.
Hearty Cabbage and Sausage Soup
A comforting and flavorful soup featuring tender cabbage, savory sausage, and aromatic vegetables. Perfect for chilly days, this dish is both nourishing and easy to prepare.
🥘Ingredients
- 1 lb smoked sausage (kielbasa or similar), sliced into rounds
- 1 small head green cabbage (about 1.5 lbs), chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crusty bread
👨🍳Directions
-
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook for 3-4 minutes until lightly browned. Remove sausage with a slotted spoon and set aside. -
2
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. -
3
Add the minced garlic, dried thyme, and dried oregano. Cook for 1 minute until fragrant. -
4
Stir in the chopped cabbage and cook for 3-4 minutes, allowing it to wilt slightly. -
5
Pour in the diced tomatoes (with juice), chicken broth, and water. Add the bay leaf and return the sausage to the pot. Stir well to combine. -
6
Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes, until the cabbage is tender and the flavors have melded. -
7
Season with salt and black pepper to taste. Remove the bay leaf before serving. -
8
Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese if desired. Serve with crusty bread.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hearty Cabbage and Sausage Soup Works
❓ Frequently Asked Questions About Hearty Cabbage and Sausage Soup
1. Can I use any type of cabbage for soup?
Yes! Green cabbage is the most common choice, but you can also use red cabbage, Savoy cabbage, or even Napa cabbage. Each variety has a slightly different texture and flavor—green cabbage is mild and sturdy, while Savoy is more tender and sweet. Just keep in mind that red cabbage may turn the broth a bluish-purple color.
2. How do I prevent my cabbage soup from turning mushy?
To keep cabbage tender but not mushy, add it to the soup during the last 10–15 minutes of cooking. If you’re simmering the soup for a long time, consider adding the cabbage in stages—start with thicker stems and add the leaves later. Also, avoid over-stirring once the cabbage is in the pot.
3. Can I make cabbage soup ahead of time?
Absolutely! Cabbage soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4–5 days. If freezing, leave out any dairy-based ingredients (like cream) and add them fresh when reheating. The cabbage may soften further after freezing, so it’s best for soups where texture isn’t critical.
4. What can I add to cabbage soup to make it more flavorful?
Boost the flavor with ingredients like:
– Aromatics: Garlic, onions, leeks, or celery.
– Herbs & Spices: Bay leaves, thyme, smoked paprika, or caraway seeds.
– Umami Boosters: A splash of soy sauce, Worcestershire sauce, or a Parmesan rind.
– Acidity: A squeeze of lemon juice or a dash of vinegar at the end brightens the soup.
– Protein: Smoked sausage, bacon, shredded chicken, or beans.
5. Is cabbage soup healthy?
Yes! Cabbage soup is low in calories but high in fiber, vitamins (like C and K), and antioxidants. It’s hydrating and can support digestion. However, its nutritional value depends on the other ingredients—opt for lean proteins, broth-based recipes, and minimal added fats for the healthiest version. If you’re watching sodium, use low-sodium broth or homemade stock.
