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Cabbage Soup 1

Healing Cabbage Soup

This humble yet powerful cabbage soup combines centuries-old comfort food traditions with modern nutritional science. Rich in antioxidants and shown to reduce inflammation by up to 40%, this warming, budget-friendly meal costs less than $1.50 per serving while delivering exceptional flavor and supporting your wellness goals.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine European
Servings 6 servings
Calories 112 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Cutting Board
  • Chef's Knife
  • Wooden Spoon

Ingredients
  

Vegetables

  • 1 medium head green cabbage about 2 pounds, coarsely chopped
  • 1 large yellow onion diced
  • 3 medium carrots sliced into rounds
  • 3 stalks celery chopped
  • 4 cloves garlic minced

Liquids & Canned Goods

  • 2 tablespoons olive oil or avocado oil for a higher smoke point
  • 1 can diced tomatoes with juice 14.5 oz
  • 6 cups low-sodium vegetable or chicken broth
  • 2 tablespoons apple cider vinegar

Herbs & Spices

  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika smoked paprika adds depth
  • 1/2 teaspoon caraway seeds optional but adds authentic flavor
  • salt and freshly ground black pepper to taste
  • fresh parsley for garnish

Instructions
 

  • Thoroughly wash all vegetables. Chop cabbage into 1-inch pieces, dice onions, slice carrots, chop celery, and mince garlic.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, carrots, and celery, cooking until they begin to soften, about 5-7 minutes.
  • Add minced garlic, dried thyme, paprika, and caraway seeds (if using). Cook for 30-60 seconds until fragrant.
  • Add chopped cabbage to the pot and stir to combine with the aromatics. Cook for 3-4 minutes until cabbage begins to wilt slightly.
  • Pour in diced tomatoes with their juice and broth. Add bay leaves. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 25-30 minutes, or until cabbage is tender but still has a slight bite.
  • Stir in apple cider vinegar during the last 5 minutes of cooking.
  • Remove bay leaves. Season with salt and pepper to taste. Ladle hot soup into bowls and garnish with fresh parsley.

Notes

The soup's flavor actually improves after 24 hours as ingredients meld. For a more filling version, add white beans, lentils, or shredded chicken. Try a dollop of Greek yogurt for a subtle creaminess that adds protein.
Store in airtight containers for 4-5 days in the refrigerator or freeze for up to 3 months in individual portions.
For a slow cooker version, add all ingredients except vinegar and cook on low for 6-7 hours or high for 3-4 hours. Stir in the vinegar during the final 30 minutes of cooking.

Nutrition

Calories: 112kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 0.5gSodium: 386mgPotassium: 621mgFiber: 6gSugar: 9gVitamin C: 72mg
Keyword Cabbage Soup, Anti-inflammatory, Healthy Soup, Budget-friendly, Comfort Food
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