Cabbage Soup Recipe

I come back to this Easy Cabbage Soup whenever I want something comforting without feeling heavy. It’s simple, warm, and honest food. The kind that quietly makes your evening better.

This soup doesn’t rush you, even though it’s quick. It lets basic vegetables do their thing. Soft cabbage, gentle spices, and a broth that tastes deeper than the effort it takes.

If you’ve ever thought cabbage was boring, this will change that idea fast.

Ingredients Needed for the Recipe

• Olive oil – used to soften the vegetables and build the base flavor
• Yellow onion – adds sweetness and depth as it cooks
• Garlic cloves – bring warmth and a savory backbone
• Green cabbage – the heart of the soup, mild and filling
• Celery – adds a light herbal note and crunch
• Carrots – balance everything with natural sweetness
• Salt – sharpens all the flavors as they develop
• Black pepper – adds gentle heat without overpowering
• Ground turmeric – gives warmth and subtle earthiness
• Ground cumin – deepens the soup with a cozy aroma
• Ground coriander – keeps the spices balanced and smooth
• Red pepper flakes – optional, for a mild kick
• Canned diced tomatoes – bring acidity and body
• Vegetable broth – forms the comforting base
• Fresh ginger – brightens everything at the end
• Parsley – adds freshness and color
• Green onions – finish the soup with a soft bite
• Lemon – lifts the flavor right before serving

How to make Easy Cabbage Soup?

Step 1 – Prep the vegetables

I start by chopping everything first. Onion, garlic, cabbage, carrots, celery. It makes cooking calmer once the heat is on.

Don’t worry about perfect cuts. This soup is forgiving and rustic by nature.

Step 2 – Build the base

I heat olive oil in a large pot and add the onion and garlic. They cook until soft and fragrant, not browned.

This step matters more than it seems. It sets the tone for the whole pot.

Step 3 – Soften the vegetables

The cabbage, carrots, and celery go in next with salt and pepper. At first it looks like too much cabbage. It isn’t.

I cover the pot slightly and let the vegetables wilt down. They shrink fast.

Step 4 – Season and simmer

Spices go in now, stirred gently so they coat everything. Then the tomatoes and broth follow.

I bring it to a light boil, lower the heat, and let it simmer until the vegetables are tender.

Step 5 – Finish with brightness

Once the heat is off, I stir in ginger, parsley, green onions, and lemon juice. This part wakes the soup up.

I taste, adjust salt, and serve while it’s still steaming.

Ways to Make This Soup Your Own

This Easy Cabbage Soup welcomes changes. I treat it more like a template than a strict recipe.

Small tweaks can give it a whole new personality without extra work.

• Add white beans or chickpeas if you want it more filling
• Swap green cabbage for napa or savoy cabbage
• Use crushed tomatoes for a thicker texture
• Stir in shredded cooked chicken if you prefer a non-vegetarian version
• Add potatoes for a heartier, stew-like feel

Tips

• Cut the cabbage into bite-sized pieces so it’s easier to eat
• Don’t rush the simmering step, flavor builds there
• Add lemon slowly and taste as you go
• If it tastes flat, it usually needs more salt, not more spice
• This soup tastes better after it rests for a bit

What to Serve with Easy Cabbage Soup

I often eat this soup on its own, especially on quiet nights. It’s satisfying without needing extras.

That said, a simple side can turn it into a full meal.

Crusty bread is my favorite companion. Something sturdy enough to soak up broth.

If I want balance, I add a small salad with lemon dressing. Nothing fancy, just fresh.

Storing and Reheating

This soup stores beautifully. I let it cool completely before putting it away.

In the fridge, it keeps well for several days without losing flavor.

When reheating, I warm it slowly on the stove. A splash of water or broth helps if it thickened.

I usually add fresh lemon again right before eating. It brings the soup back to life.

This Easy Cabbage Soup is one of those recipes I rely on. Simple, flexible, and quietly comforting every single time.

Cabbage Soup Recipe

This 40-minute Mediterranean cabbage soup is a healthy, flavorful weeknight reset loaded with vegetables, warming spices like turmeric and ginger, and only requires 10 minutes of hands-on prep. It’s vegan, budget-friendly, and packed with nutrients—perfect for detox days or cozy meals!

Author: leyaiscooking Cooking Method: Simmering Cuisine: Mediterranean Courses: Dinner

Print Recipe

Pin Recipe

0 Add to Favorites

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: easy Servings: 6 Estimated Cost: $ low Calories: 85 Best Season: Winter, Spring

ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 medium head green cabbage, cored and chopped
• 2 sticks celery, chopped
• 2 carrots, sliced into thin rounds
• ½ to ¾ teaspoon kosher salt (to taste)
• ½ to ¾ teaspoon black pepper (to taste)
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ to 1 teaspoon Aleppo pepper (or red pepper flakes)
• 1 28-ounce can diced tomatoes (with juices)
• 3 cups low sodium vegetable broth
• 1 cup chopped parsley leaves (from about 1 bunch)
• 3 green onions, trimmed and sliced
• 1 inch piece fresh ginger, peeled and finely grated
• 1 large lemon, zested and juiced

Instructions

1. Sauté the aromatics

   In a large Dutch oven or cooking pot with a lid, heat the olive oil over medium-high heat until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat as necessary to prevent burning).

2. Soften the veggies

   Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about ½ to ¾ teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes. Cover the pot partway to help the cabbage wilt easily.

3. Season

   Add the turmeric, cumin, coriander, and Aleppo pepper. Toss to coat the vegetables evenly with the spices.

4. Simmer

   Add the diced tomatoes (with their juices) and vegetable broth. Bring to a boil for about 5 minutes, then reduce heat to medium-low. Partially cover the pot (leave a small opening) and simmer for 20–25 minutes, or until vegetables are tender.

5. Finish and serve

   Turn off the heat and stir in the parsley, green onions, grated ginger, lemon zest, and lemon juice. Serve warm.

Nutrition Facts

Servings 6

Serving Size 1 bowl (approx. 1.5 cups)

---

Amount Per Serving

Calories 85kcal

% Daily Value *

Total Fat 4g7%

Saturated Fat 0.6g3%

Sodium 320mg14%

Potassium 480mg14%

Total Carbohydrate 12g4%

Dietary Fiber 4g16%

Sugars 5g

Protein 2g4%

---

Calcium 60 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it heartier: Add a can of chickpeas or white beans for extra fiber and plant-based protein.
• Non-vegan option: Stir in shredded poached or rotisserie chicken before serving.
• Storage: Cool completely and store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stove or microwave.
• Serve with: Crusty bread like focaccia or a simple butter lettuce salad.

Keywords: cabbage soup, easy cabbage soup, vegan cabbage soup, Mediterranean cabbage soup, detox soup, healthy soup