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Bowl of cabbage soup with carrots and tomato in a rich broth on a wooden table

Cabbage Soup

A one pot cabbage soup made with a two batch cabbage method so the texture holds up from first bowl to leftovers, ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons 30 ml olive oil
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 4 garlic cloves minced
  • 1 small head green cabbage cored and chopped (about 2 lb / 900 g), divided
  • 1 can 14.5 oz / 411 g diced tomatoes, undrained
  • 6 cups 1.4 L chicken broth or vegetable broth
  • 1 tablespoon 15 ml soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 tablespoon 15 ml apple cider vinegar
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Cook onion, celery and carrot in olive oil over medium heat until translucent, about 6 minutes.
  2. Add garlic, thyme and paprika and cook 30 seconds.
  3. Stir in half the cabbage, tomatoes, broth, soy sauce and bay leaf. Bring to a bare simmer.
  4. Simmer uncovered 20 minutes until the first batch of cabbage is soft.
  5. Add the remaining cabbage and simmer 8 to 10 minutes.
  6. Remove the bay leaf, stir in vinegar, and season with salt and pepper.
  7. Rest 5 minutes off heat, then top with parsley and serve.

Notes

Weigh the cabbage before splitting it. Heads vary from 1.5 to 3 pounds, and an oversized head crowds the pot.
Use tamari instead of soy sauce for a gluten free pot.
Salt at the end, not the start, or the broth tastes flat by the time it's done.
Storage Notes:
Refrigerate in a sealed container up to 4 days.
Freeze up to 3 months, leaving headspace for expansion.
Reheat gently on the stovetop with a splash of extra broth.