Classic Cabbage Soup (Print View)

Tender cabbage and vegetables in a savory tomato broth. Comforting, light, and nutritious for any day.

# What You’ll Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (approximately 6 cups)
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Tomato Base

06 - 1 can (14 ounces) diced tomatoes with juice
07 - 2 tablespoons tomato paste

→ Broth & Seasoning

08 - 6 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika, optional
12 - Salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Heat a large soup pot over medium heat. Add a splash of oil, then sauté the onion, carrot, and celery for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chopped cabbage, stir well, and cook for 3 to 4 minutes until it begins to wilt.
04 - Mix in the tomato paste and cook for 1 minute to caramelize slightly.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika if using, salt, and pepper. Stir to combine thoroughly.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until cabbage and vegetables are tender.
07 - Remove and discard the bay leaf. Adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It transforms humble ingredients into something deeply satisfying without any fuss or fancy technique.
  • The soup tastes even better the next day, which means less work and more flavor when you need it most.
  • You can walk away from the stove and let it do its thing while you fold laundry or answer emails.
02 -
  • Don't skip cooking the tomato paste on its own, it really does change the depth of flavor in a way that matters.
  • If your cabbage tastes too sharp or sulfurous, simmer it a few minutes longer, the bitterness cooks out with time.
03 -
  • Use a sharp knife to shred the cabbage into thin ribbons instead of chunks, it cooks faster and has a nicer texture in the spoon.
  • If you want a richer broth, stir in a spoonful of miso paste at the end, it adds umami without changing the character of the soup.
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