Cabbage Soup

by Sabrina Snyder

Published on

221 Comments

4.99 from 68 votes
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Cabbage Soup is the PERFECT savory vegetable soup made with cabbage, tomato, carrots, celery, and spices, ready in under 45 minutes!

When it gets cold outside, our kitchen heats things up with Ultimate Slow Cooker Pot Roast, Slow Cooker Vegetable Beef Soup, and Ultimate Slow Cooker Beef Stew!

Cabbage Soup
CABBAGE SOUP

Cabbage Soup is a savory vegetable soup made with carrots, celery, onions, cabbage, diced tomato and spices. I’ve been making cabbage soup for years because it’s the perfect thing to make when it’s cold outside, plus you can do it in the slow cooker on days when you’re busy.

A lot of people make cabbage soup for weight loss because it’s low calorie, but my favorite part is that it’s totally inexpensive and super easy to make. I like to serve it with freshly made bread or dinner rolls, and sometimes I’ll cut up leftover rotisserie chicken and throw that in there, too.

If I’m having this for lunch, I’ll serve it with some crackers or breadsticks and a simple salad. You can also sub the chicken broth for vegetable broth if you’re serving this to a vegetarian.

HOW LONG DOES CABBAGE SOUP LAST?

Cabbage soup will last for 4-5 days in the refrigerator, when sealed tightly. My family will have this for dinner and pack a few lunches, then I’ll freeze whatever is leftover for another day.

HOW DO YOU FREEZE CABBAGE SOUP?

I always make a double batch of this cabbage soup recipe so I can freeze half of it for a quick dinner another night. Let it cool completely before putting it into an airtight container and freezing. This will keep for about 2-3 months.

MORE CABBAGE RECIPES

Cabbage Soup in a ladle

HOW TO MAKE CABBAGE SOUP IN THE SLOW COOKER

Add all of the ingredients to the slow cooker and stir together. Set the cooker on low for eight hours, or on high for four hours. The soup is done when the vegetables are soft and your kitchen smells amazing. Pro tip, use a crock pot liner for virtually no clean up!

HOW TO MAKE CABBAGE SOUP IN THE INSTANT POT

Add everything to the instant pot and stir. Lock the lid and set on high for a total time of 10 minutes, then let the pot naturally release, about another 15-20 minutes.

If you want some extra flavor, you can use the saute function for the onion, garlic, and spices before adding the other ingredients, but this is not mandatory.

WHAT TO SERVE WITH CABBAGE SOUP

TIPS FOR MAKING CABBAGE SOUP

  • You can add more veggies to cabbage soup, like green beans, bell peppers, corn, broccoli, kale, spinach, or or cauliflower. If you add leafy greens, add them at the end just a few minutes before you serve, otherwise they’ll get mushy.
  • Add chicken or beef to this cabbage soup recipe if you want more protein, and rice or potatoes for more carbs. For a vegetarian protein option, use white beans or extra firm tofu cut into cubes.
  • If you’re making beef cabbage soup, use 1/4 cup of red wine to deglaze the onions and simmer until reduced by half. Then follow the recipe as normal. I like to use ground beef, which is a lot like deconstructed cabbage rolls!
  • Add a packet of onion soup mix or Italian seasoning if you want more onion and herb flavor.
  • Use a spoonful of hot sauce or a dash of cayenne pepper or red pepper flakes to add some spice to this cabbage soup recipe.
  • For easy prep, cut up all of the vegetables used for one pot of this soup, wrap in a sealable bag and freeze. Then you just need to pull the bag out of the freezer and cook (or slow cook) with broth and spices!
  • If you want the broth to be a little bit thicker, add 3-4 tablespoons of tomato paste and stir well.
  • For easier prep, use shredded cabbage and frozen vegetables.
  • If you want a sweet and savory soup, stir in 1-2 tablespoons of brown sugar.
  • This recipe is naturally dairy-free and gluten free (with gluten free broth)!

Easy Cabbage Soup

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Cabbage Soup
4.99 from 68 votes
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Cabbage Soup

Cabbage Soup is the PERFECT savory vegetable soup made with cabbage, tomato, carrots, celery, and spices, ready in under 45 minutes!

Course Soup
Cuisine American
Keyword cabbage soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 130 kcal
Author Sabrina Snyder

Ingredients

  • 3 tablespoons olive oil
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 8 cups low sodium chicken broth vegetable broth fine too
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper or to taste
  • 1/2 head cabbage chopped in 1 1/2" chunks
  • 4 carrots peeled and chopped
  • 2 stalks celery sliced thinly
  • 14.5 ounces stewed tomatoes
US Customary - Metric

Instructions

  1. In a large pot add the olive oil over medium heat then add in the onions and garlic, onion and cook until the onions are see through, about 3-5 minutes.

  2. Add in the broth, salt, pepper, thyme, cabbage, carrots, celery and tomatoes and simmer for 30 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Cabbage Soup
Amount Per Serving
Calories 130 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 514mg22%
Potassium 539mg15%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 5g6%
Protein 6g12%
Vitamin A 5285IU106%
Vitamin C 27.7mg34%
Calcium 67mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Healthy Cabbage Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I have made a variation before but yours is much more comfort and rich. I did boil some onions,celery,and cabbage and used that water in my broth. It was and is delish!!!

    Reply

  3. We had this last night at midnight for new years. I threw everything into a crockpot around 5pm and I halved the recipe since there was only two of us. We have about two servings left over. It was perfectly cooked and convenient in the crockpot since we had to eat it at exactly midnight.

    I made it exactly as written but my boyfriend snuck a couple slices of raw bacon into the crockpot to cook with it when there was about 6 hours left, so I’m sure that changed the flavor but it ended up amazing.

    This recipe was simple to make and tasted great. We served with crumbled bacon on top.

    Reply

  4. Thanks so much for sharing this simple and wonderful recipe!!! I was looking for this perfect way to enjoy my cabbage!!! YUM.

    Reply

  5. I really enjoyed this soup and it was a great detox. I used cole slaw mix to speed up prep. I also don’t like celery so I blended that to hide it. I’m making this again as it’s great for quick lunches.

    Reply

  6. Today, I made your soup and added other veggies like red and white beans, potatoes and green and red cabbage. It is absolutely delicious. My husband who is a meat and potato person asked for a second serving!

    Thank you Sabrina. I will continue to look you up for more recipes.

    Kind regards,
    Marietta Chilton

    Reply

  7. This soup was absolutely amazing!!! I cooked it in the instant pot, which caused it to be over cooked, so I will use my crock pot next time. I added ground turkey and did use the extra tomato paste, brown sugar and did add a few drops of Tabasco. I am making it again tonight. Tonight I think I will add rutabaga and maybe some kale. Thank you for sharing !!!

    Reply

  8. This is a family favorite. I always need to double the recipe. It is very adaptive. too. I add whatever other veggies that I have. Cubed butternut squash, etc. I have added cannellini beans and baby potatoes halved. A good quality vegetable stock also makes it richer.

    Reply

  10. Definitely a great starter cabbage soup. I followed the directions and at the end I added leftover rotisserie chicken breast and it was delicious. Thanks!

    Reply

  11. I’ve made this recipe several times. It’s delicious! It’s a big hit with my family. They are hooked. I also add a half teaspoon of turmeric for additional good health. It also gives the soup a richer flavor.

    Reply

  15. I have made this recipe several times. This time I used turkey stock I made from the Thanksgiving turkey, leftover turkey (about 2 cups, diced), and I substituted a few items I had on in the fridge to be used- for the celery substituted fennel bulb (about 1 C chopped), I added a few green onions in addition to 1/2 yellow onion, and red and green cabbage. This base recipe is a winner and this batch of soup was delicious!

    Reply

    1. Wow, that sounds absolutely delicious! Thanks for the review and for the Thanksgiving leftover spin. Happy Holidays!

      Reply

  16. Good base recipe. Added some paprika, oregano, and cumin, as well as tomato paste to make the broth a little thicker. Also didn’t have any celery on hand and was just fine without it, tho probably recommend if you have it!

    Reply

  17. I got You’re recipe for cabbage soup online,. Followed the directions that were in the recipe, For the soup. The best cabbage soup I’ve Ever made. Thanks for the recipe keep up the good work.

    Reply

  18. I made this for my family last night and it was a HUGE delicious hit! Thanks so much for this recipe. Rarely can I find something that all 5 of us love.

    Reply

  19. This turned out exactly like the photo and is a great base for add-ins. I added some leftover brown rice and parmesan and topped it with crushed blue corn tortilla chips. Thanks!

    Reply

  20. Made this soup many years ago. Just happened across the recipe again, and its simmering and smelling on so good. Can’t wait to dive in.?

    Reply

  21. This soup is delicious! I threw in some leftover steak and some barley. Wow. Even my fussy meat and potatoes guy, loved it. Definitely a keeper.

    Reply

  22. Do you know of anything to use other than tomatoes, tomato paste? I have to watch my potassium level and of course, tomatoes, etc. are HIGH IN POTASSIUM

    Reply

  23. This is a delicious recipe! I added a little bit of fresh ginger and red lentils for my protein. So so good! I will be making this again 🙂

    Reply

  26. This is so delish ?. I added in scrambled seasoned ground beef and finished it with some 35% whipping cream before serving.

    Reply

  27. Delicious!! Thank you for this easy recipe…I doubled the ingredients and added 2 lbs. lean ground beef. This soup will be made again and again!

    Reply

    1. Thanks for taking the time to come back and letting me know how much you enjoyed it, Bernie. I appreciate the 5 star rating.

      Reply

  29. So we made this tonight. After tasting testing we realized we forgot to add an ingredient, but the recipe never instructed when to add Thyme….? Delicious without, we added 2 more cups broth(substituting boillion cubes) and three heavy sashes habanero Tabasco Sauce.

    Reply

    1. Thanks for catching that. I’ve edited the recipe card to include it in the instructions now. I’m so glad you enjoyed it even without the thyme.

      Reply

  30. I am going to make this soup but I wanted to know if I can use a different flavor of broth like onion? as I always find the vegetable or beef broth to bland when I attempt to make soup.

    Thanks

    Reply

  31. So delicious! I tweaked part of the recipe and sautéed the holy trinity (carrots, onion, celery) together first. Then the garlic, added red pepper flakes, and then the tomatoes.

    I made homemade stock for this recipe with a ton of fresh herbs so i skipped that entirely. Added in the cabbage…i need high protein meals so the whole chicken i used for the stock went right in there to!

    Reply

  32. This was delicious. We were going to freeze half of it, but it never made it to the freezer. I changed the meat , went with some sausage and kielbasa instead of beef, worked like a charm.

    Reply

  33. So yummy… I added white beans for protein, but the broth is my favorite part; I used toasted Italian bread to enjoy that part. AND MY TEENS LOVED IT AS WELL!

    Reply

  34. This is so good, & super easy. I’m going to serve it with blueberry cornbread. I think I’ll add some potatoes next time, although it’s delicious as is.

    Reply

  36. Excellent dish. I cut it in half because I’m the only one in the family that likes good food. I used a small red cabbage and added lemon juice, parsley and red pepper flakes when serving.

    Reply

  39. I made this soup tonight, I was not feeling well what better to eat. Added a half rotisserie chicken breast turned out very good. Will definitely make again.

    Reply

  41. Made this soup today. Very good. Lots of flavors. Added a can of beans, an extra can of stewed tomatoes, a red pepper and a green pepper. Yummy !!!

    Reply

  42. Made this soup last night and it was fantastic and full of flavor. Thank you for the recipe and it reminded me of my grandmother’s recipe.

    Reply

  44. Wonderfully simple and lots of flavors. I added some extra veggies like asparagus and zucchini as well. Next time I think I will try adding some sausage as well.

    Reply

  45. The cabbage I have is HUGE…what size do you use usually ? Or do u know how much the cabbage you use weighs approximately…

    Reply

  48. I am making this soup and added polish sausage cut in small pieces and had chicken broth, smells real good and half of cabbage, used this recipe, happy I did. Thank you.

    Reply

  49. Super simple and delicious. I made only half the recipe since it is just two of us during the lockdown. My only substitution was yellow carrots. I Google for recipe ideas using the main ingredient I want. I keep finding that the recipes I choose consistently are by Chef Sabrina!

    Reply

    1. Sorry, your comment got stuck in my spam filter. I freeze this after it’s been cooked. Enjoy!

      Reply

    2. IF you are making the Soup ‘that’ same day, cook it up then freeze what is left over. IF you have ‘extra’ veggies/cabbage AFTER making the soup, you can prep, cut/slice, put them either in smaller zip lock bags to placed inside a larger zip bag then freeze OR place ALL prepped veggies into one large zippy bag, then freeze for use at a later date. Hope this helped 🙂

      Reply

  51. Just made this soup and it is delish. I stir fried a half pound off Italian sausage in with
    the onions and garlic. Only had 1 4 cup box of broth so added 2 cups of better than bouillon. Didn’t think it needed 8 cups. Also added Kale. So good!

    Reply

  53. I made two batches of this last night and they are amazing! I had a giant cabbage and so I made it into different batches – one with vegetable broth and one with chicken broth. They are both really tasty! Had it for dinner last night and lunch today – and I think it is even tastier today after having a chance for all of the flavors to come together even more. I added a can of french cut string beans and a can of sweet kernel corn. I also had scallion onions so I cut those up and threw them in as well. It is a really delicious vegetable soup! Perfect soup if you find yourself with a giant cabbage! Even my 5 year old ate it and thought it was wonderful. Last night I served it over ditalini pasta – but I think it would be really tasty with brown rice as well. Simple recipe, tasty and delicious!

    Reply

  54. Hi there, I’m about to make this recipe. Can I purée or mince a can of diced tomatoes since I don’t have stewed tomatoes?
    Thanks!

    Reply

    2. Very good! I thought ut wouldn’t have enough flavor with hardly any seasonings listed, but it’s very flavorful! So simple. Hearty. Delicious!

      Reply

  55. Loved it ! Not a fan of thyme , so I didn’t add. I used petite diced tomatoes because that’s what I had on hand. Quick , delicious and just happens to be so good for you !

    Reply

  56. Fabulous and so easy. I used vegetable base; added oregano, chopped red pepper, tomato paste, and cannellini beans. This will be my go to veggie soup.
    Thanks for sharing.

    Reply

  57. I made this today because I had half a head of cabbage that I didn’t know what to do with. The soup was a big hit! My husband even l said he thinks it was the best vegetable soup he’s ever had! And just last night he said he was done eating cabbage since I’d bought 2 heads of cabbage to make several different St. Patty’s Day meals this week and he was getting tired of cabbage at every meal. So that says a lot since I wasn’t sure he’d even eat it tonight! My tweaks were diced tomatoes with their juice since that’s what I had on hand and some garbonzo beans. The house smelled heavenly while it was slow cooking!

    Reply

  58. I have no stewed tomatoes. Any suggestion for a substitute? The only thing I have is a large can of diced tomatoes.

    Reply

    1. They won’t break down the same as stewed tomatoes. Your best substitution would be canned tomatoes instead. Good luck!

      Reply

  59. You forgot to include adding the thyme to the garlic and onions when cooking the garlic and onions. Great recipe!

    Reply

  60. Soup was really good! So easy, yet was very flavorful! I added 2 frozen chicken breast, let the soup simmer for 8 hours on low in the crock pot. The chicken was so tender, shredded it in the pot. Delicious dinner!

    Reply

  61. It states that there is 8 servings with 13 carbohydrates per serving. But doesn’t tell what the serving portion is. I would like to know how much I can have.

    Reply

  62. This recipe is unbelievable. I just finished making a pot and I can’t stop eating it. So filling and heartwarming and healthy. My tweaks were using a can of diced tomatoes and their juice instead of stewed. Used purple, yellow and orange organic carrots. Four cups of homemade chicken stock and 2 cups of Better than Bouillon. Also 1-1/2 cups finely diced ham, 1/2 cups orzo (added to broth uncooked), and 2T tomato paste. I will be making this recipe over and over. Thank you!

    Reply

    1. The bullion broth taste great, however has a lot of sodium. So, if you use it, do not put the salt in. I also think you can add chopped zucchini and spinach to veggie it up.

      Reply

  66. One head of cabbage that I did not want to throw away or let it go bad in the refrigerator. So I needed a little help and I am doing this search for my dinner. Thank you for such a great website full of information.

    Reply

  67. I added fried andouille sausage, and 2 cans of fire roasted tomatoes with chilies, sautéed the onions, garlic and cabbage and tossed it into the instapot for 30 minutes. It has an amazing flavor and is just what I was looking for!!! Thank you for the pointers on the cabbage soup, I hope you try it with the additions I did.

    Reply

  68. I’ve made it three times now in the last month…,,I always love making a good soup and this one is absolutely great!
    The only change I’ve made is to cut down to one carrot and celery stick and a whole 28oz can of stewed tomatoes….but that’s cause I love tomatoes!
    Thank you for your recipe
    Oh and my husband can’t get enough of it either ?

    Reply

  71. Cant wait to try your soups…Kansas City is having Ice & Snow, as I write, so perfect timing. Thanks Bunches.
    Pam

    Reply

  72. This is the best cabbage soup. I can eat the whole pot in two days if I allow myself. It is a perfect blend of ingredients. My In-Laws are elderly and they love when I share this soup>

    Reply

  74. I just love cabbage in any way, shape or form. I’ve been making cabbage soup for a few yrs now. I like to tweak it by adding frozen green beans and sumtimes a little cooked barley. And I usually add a bit of tomato paste for that ‘extra’ tomato goodness/ taste

    Reply

  77. Made it today with home made vegetable broth, added tomato paste, chilli flakes, potatoes and chick peas. Served with a dash of olive oil and lemon juice. It was delicious. Thanks for the recipe!

    Reply

  78. How long would i cook it if i use the instantpot or pressure cooker? can i omit the garlic and if so, what would i put in it’s place?

    Reply

    1. Use the saute function for the onions, celery, and carrots for about 5 minutes or until softened. Add the other ingredients and stir. Turn on the soup function and set it for 20 minutes. Use instant release once the 20 minutes is up. Once the pressure has released, stir and enjoy!

      Reply

  79. Made this for my wife and I. As Sabrina suggested I added a meat. 1 lb of cooked mild Italian sausage.

    This is a great website by the way. I especially liked getting to the recipe quickly instead of having to read a lot of verbiage.

    I will be using the lamb stew recipe next.

    Reply

  80. I followed the recipe almost exactly. I have to watch my salt so I left out the salt & substituted my frozen garden tomatoes & peppers for the stewed tomatoes & added a bay leaf.
    Really delicious & so easy

    Reply

  84. I like this recipe so I gave it five stars but I strongly suggest reducing the water (it’s way too much), the salt ( since you have salt in the broth, even low sodium) and the pepper ( 1/4 teaspoon is enough).
    Great one for loosing weight!

    Reply

    2. Great recipe.
      I love making soup.
      It warms the soul on cold days.
      Is there “EVER” a way to “mess up” soup on a cold day ?
      I’m no chef, but our family will NEVER starve.
      Thanks for the recipe.

      Reply

  85. Delicious and easy . It doesn’t have to be exact measurements. I used rotisserie chicken. This is a healthy soup.

    Reply

    2. Wow, I have just finished making this and I am eating it right now as I type this at 12:50am. I have found so many recipes online but they all yield a lot. I’m so grateful that I found yours because this really hits the spot and I feel so good to finally be eating healthy again. Thank you so much for sharing this! I will be making this again! ?

      Reply

  88. Very nice soup. I found this recipe looking for something to make with my left overs. I followed the recipe except for throwing in a few things from my fridge that I had on hand. I had two italian sausages so I broke those up and fried it along with the onion and garlic. I also had two Kale leaves so I threw those in chopped up of course. Also fresh parsley from my garden. Voila! Very tasty. Love soup on these cooler days.

    Reply

    1. Sounds delicious! I love when you can clean out your fridge and make a hearty, yummy soup. Yay to not wasting food in your fridge! 🙂

      Reply

  89. I love your recipe because it doesn’t have the usual green pepper, which I don’t like. I’m on a low salt diet so I take out the kosher salt and add salt free seasoning.

    Reply

    2. I have to be careful with green pepper. Sometimes green pepper gives too much flavor. If I do add it in it is late In the cooking.

      Reply

  91. Recipe says half a head of cabbage but cabbage heads come in all sizes. Can you tell me how many cups of chopped cabbage should be used?

    Reply

      1. I love cabbage so I added more. I also put in yellow pepper, cauliflower and baby carrots. I used beef broth for something different. I used rosemary, thyme, cumin, and some garlic powder(love garlic). It was delicious!! I’ll be making it again for sure!! ?

        Reply

  92. This is my go-to recipe lately! I just love it. I add two cans of garbanzo beans and slow cooked and shredded pork that I make in my ninja. Really filling and lasts me all week. My favorite side is a nice loaf of homemade beer bread!

    Reply

  93. Delicious, easy and inexpensive – thank you! Sadly, but to my own personal benefit, I’m the only member of my family who likes cabbage soup! Made last night in the Instantpot. I like my cabbage soup on the spicy side – I added a little cumin, cayenne pepper, and Sriracha – just enough to make my nose run just a LITTLE bit 🙂

    What I’ll do next time: break up the stewed tomatoes, add some tomato paste to thicken it a little bit, and try some versions with cauliflower, ground beef and rice. Can’t wait to finish all the leftover so I can make it again.

    Reply

  95. I LOVE cabbage soup! I always use this particular recipe as my base but I like to tweak pretty much any recipe I use! This time I used 5 c. of the Knorr tomato buillon w/chicken broth, which lends a little bit of spice and then 3 c. beef buillon broth. I also like to add in red pepper, leave out the thyme, and add cumin, extra garlic, and a little bit of lime juice! I prefer a little spicier, so I’ll add either cayenne or some hot sauce to my personal bowl =]

    Reply

  96. Thank you so much for this recipe Sabrina! It’s lite, full of flavor, and super easy to prepare. My (very picky) husband went back for a third helping. A real winner! Will be adding this to my repertoire.

    Reply

  97. This was so good. I made it with frozen meatballs and used your suggestion for adding beef, which was to add red wine, and I used a little brown sugar also. I threw in half a green pepper I had left over, and added marjoram, a bay leaf, and a teaspoon of onion soup mix. I cooked it a little bit longer, about 40 minutes, since my veg needed a little more time.

    The final result was rich, sweet, and delicious! Thank you so much for this recipe!

    Reply

  98. Have been making a similar soup for many years. I use ground turkey or turkey sausage in place of hamburger. I do not season with hot seasonings but use a generous amount of sage, rosemary and thyme plus salt and pepper. I also include a can of black beans or white beans for extra protein. Cabbage soup is one of our favorites it’s keto friendly and very low fat/carb.

    Reply

  99. Greetings Sabrina ?
    Is this the same recipe as the “Cabbage Soup Diet”. Looks YuM (3 stars for appearance!).
    I’m going to mGreetings Sabrina ?
    Is this the same recipe as the “Cabbage Soup Diet”. Looks YuM (3 stars for appearance!).
    I’m going to make this, as it “sounds” like the same recipe & I love cabbage. I just have to limit my intake, as when my mama & I did this soup diet, (so easy, as I love cabbage – eating it 2x/day), waay back in the day, I ended up at the emergency room, bc apparently, cabbage’s, natural gas *ahem* causing ability, can actually kill you! ?
    This time I’ll only eat it 1x/day ~ Wish me well ?
    Thanks so much for sharing!

    Reply

  101. Loved the recipe. My husband said he would never ear cabbage soup. He loved it. Easy to do. We opted for the veggie version with a bit of tomato paste. Superb taste. Would love to see more of your recipes, especially veggie based.

    Reply

  102. Just had to leave a comment on how great and simple this dish is. I ended up, going with ground beef and beef broth and it was great. This is definitely a timeless dish and will stay in my cook book for life. Thanks for the wonderful recipe.

    Reply

    1. Thanks so much for taking the time to come back and let me know, Randall. I take that as a huge compliment.

      Reply

  103. Great recipe! Followed instant pot directions and sauteed onion and garlic before adding other ingredients. Adding crushed red pepper to the instant pot makes the soup super spice-something about the pressure cooking. We loved it!
    This site uses so much flash that it’s hard to navigate and everything is slow. I almost gave up on the recipe but I’m glad I pushed through.

    Reply

  105. Made the fried cabbage with apples & onions for dinner last night. Did not have bacon, but ended up adding sausage!! Was delicious. My husband and I loved it!! Gonna try the cabbage soup next!! Yum!!

    Reply

    2. I agree with Jenn. This soap had NO flavor AT ALL. I ended up using LOTS of STEAK seasoning as it was all I had other than Thyme. After using probably 3 Tablespoons it was delicious.

      Reply

  108. This is so good. I added a package of frozen meatballs and a can of prepared rice for fillers. I also added cumin to make it more of a mexican meatball type of soup. Great recipe.

    Reply

  109. I made this last night (overnight) in my slow cooker. I woke up to an amazing aroma. I started out by sauteing the onions, celery & garlic to give added flavor. I then followed your recipe also adding green beans, cut okra, and corn, red pepper flakes, and black pepper. Similar to a vegetable soup. I just had a bowl and it is so good.
    I have a kidney disease and cabbage is one of the foods that is good for kidneys. I plan on freezing some so it is ready to eat at a moments notice. Thank you for a great recipe.

    Reply

  110. Delicious as written but I like to add a pound of the leanest hamburger meat I can find to make what I consider to be a complete meal.

    Reply

  111. Cleaned out my freezer only to find your cabbage soup that i made in 2/ 17
    I had in a vacuum pack food saver bag and it was as hood as the day I made it.

    Reply

  112. I haven’t made cabbage soup in probably 20 years! I used all of the ingredients in this recipe except for the fresh carrots because I was using a half bag of frozen medley vegetables instead. In addition, I used 3/4’s of the cabbage head – added a pinch of red pepper flakes – 1 extra large chicken bouillon cube to strengthen the chicken broth – and a can of Ro*Tel diced tomatoes with green chilies. I served it with crusty garlic bread and I must say, the flavors all came together to make one hearty bowl of soup – AWESOME!

    Reply

  113. I have made this with the packaged cole slaw cabbage and carrots already shredded. Saves a lot of time. I also have browned some sweet italian sausage and added to it. Gives it a great flavor.

    Reply