A bright, veggie-packed cabbage soup that tastes cozy, not boring. Quick prep, big flavor, and perfect for weeknights or meal prep lunches.
By Matt Campbell
If you have ever met a cabbage soup that tasted like punishment, I get it. This is not that soup. This one is light but still satisfying, with tender cabbage, sweet carrots, a tomato-forward broth, and a little pop of acid at the end that makes everything taste awake.
It is the kind of recipe you can make on a Sunday, stash in the fridge, and keep saving dinner all week. Bonus: cabbage is cheap, forgiving, and honestly hard to mess up if you taste as you go. Your future self will thank you.
Batch note: you can double this if you have a big enough pot (aim for 8 to 10 quarts).
My favorite move: a squeeze of lemon and a sprinkle of Parmesan right before serving. It sounds extra. It tastes correct.
Refrigerator: Cool completely, then store in airtight containers for up to 4 to 5 days (typical food-safety guidance).
Freezer: Freeze in freezer-safe containers for up to 3 months. Leave a little space at the top since soup expands.
Reheating: Warm gently on the stovetop over medium-low heat or microwave in 60 to 90 second bursts, stirring between rounds. If it thickens, add a splash of broth or water and re-season.
Pro tip: If you are planning to freeze, keep the cabbage just slightly firmer by simmering on the lower end of the time range.
Yes. For the best flavor, sauté the onion, garlic, and tomato paste first, then add everything to the slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the vegetables are tender.
Quick note: slow cookers vary, and cabbage can get very soft if it goes too long. If you like a little bite, check it on the early side, or stir the cabbage in during the last 60 to 90 minutes.
It is light, but still satisfying thanks to the volume and texture of cabbage. For a heartier bowl, add cannellini beans, lentils, shredded chicken, or even a small handful of cooked rice.
Three things: (1) sauté the veggies first, (2) use tomato paste, and (3) finish with acid. A squeeze of lemon or a splash of apple cider vinegar at the end makes the whole pot taste brighter.
You can, but it will turn the broth more purple and taste slightly sweeter. It is still delicious, just different.
Not unless you make it spicy. Add red pepper flakes or a pinch of cayenne if you want heat.
It can be. Use vegetable broth and skip Parmesan or yogurt (or use your favorite vegan alternatives).
It is mostly vegetables, broth-based, and easy to keep light while still tasting like real food. If you want more staying power, add beans or chicken.
I started making cabbage soup when I was in my “I need something healthy but I refuse to be sad about it” era. The first version was fine, but it tasted like warm water and good intentions. So I did what I always do: I chased flavor. Tomato paste for depth, a proper sauté, and a little lemon at the end. Suddenly it went from diet soup to clean-out-the-fridge comfort. Now it is the pot I throw on the stove when the week feels loud and I need dinner to be easy.
Optional add-ins: 1 can cannellini beans (drained and rinsed), 1 to 2 cups shredded cooked chicken, 1 diced potato, 1/4 to 1/2 tsp red pepper flakes, or 1/2 cup dry rice (add early and simmer until tender).
No broth? Bouillon plus water works too. Start a little lighter than you think, then adjust at the end.
