Who would have thought that cabbage soup could taste so amazing?! This vibrant and light recipe is a delightful twist on traditional vegetable soup. If you’re looking to return to healthy eating after the holidays, this comforting cabbage soup serves as an affordable winter alternative to leafy green salads.
Though cabbage soup has roots in Eastern Europe, this rendition features straightforward Italian flavors. It begins with carrots, onion, and celery sautéed in a generous pour of olive oil. Once they soften, we’ll incorporate fresh garlic and dried oregano, then add chopped green cabbage.
You can include an entire small head of cabbage in this soup; it wilts as it releases excess moisture and becomes wonderfully tender as it cooks. Crushed tomatoes and lemon juice contribute necessary acidity, bringing this simple dish to life!
Cabbage Advantages
Cabbage is a cruciferous vegetable, similar to broccoli, kale, and Brussels sprouts. Cruciferous vegetables are genuine superfoods, and cabbage is a top-notch member of the group.
Cabbage provides valuable vitamins (especially vitamin K), minerals, and fiber (both soluble and insoluble). It is recognized for its ability to lower inflammation and enhance digestion.
From a culinary perspective, cabbage has plenty to offer as well. It’s economical, lasts for weeks in the crisper drawer, and is straightforward to prepare. From peeling to slicing, cabbage is easy to handle and produces a large yield.
I enjoy using crispy raw cabbage in slaws like this one. It’s fantastic when roasted until caramelized. This recipe shows that it’s also delightful in soups.
Serving Ideas
This cabbage soup recipe is light and nutritious. It’s surprisingly satisfying in the moment, thanks to all the vegetables and liquid, yet it isn’t a complete meal on its own since it’s low in protein and calories. Consider it a vegetable side dish instead—it can lighten up a heavy meal or complement a protein-rich main dish.
For a fulfilling soup-and-salad pairing, serve it alongside a robust salad like my Farro and Kale Salad with Goat Cheese.
This soup pairs wonderfully with my Favorite Grilled Cheese Sandwich. Alternatively, enjoy it with your favorite cheesy pizza, like my Ultimate Veggie Pizza or Butternut Squash Pizza with Arugula-Pepita Pesto.
For a cozy vegetarian brunch or lunch, present cabbage soup with Butternut Squash Frittata with Fried Sage.
This recipe is vegan as is. Create an entire vegan meal by serving it with Hummus Quesadillas or my Best Vegan Lasagna. You can also make this soup heartier by adding a can of rinsed and drained chickpeas along with the water.
More Vegetable Soups to Savor
It’s soup season, so here are a few additional vegetable-based soup recipes to try:
Please share how your soup turns out in the comments! I enjoy hearing from you.
Cabbage Vegetable Soup
This tasty cabbage soup recipe is packed with vegetables. Serve it as a nutritious side dish on chilly days. Recipe yields 6 bowls of soup.
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, carrot, celery, and ¼ teaspoon of salt. Cook until the vegetables are tender, stirring frequently, about 5 to 8 minutes.
2. Incorporate the garlic, oregano, and another ¼ teaspoon salt. Cook until fragrant, stirring constantly, about 1 minute.
3. Increase the heat to medium-high and add the cabbage. Cook for 5 minutes, stirring often.
4. Pour in the water and tomatoes (add 1 more cup of water if you prefer a brothier soup). Bring the mixture to a simmer and cook, uncovered, until the vegetables are tender, about 15 minutes.
5. Take the pot off the heat and stir in the fresh herbs, 1 tablespoon lemon juice or vinegar, and about 10 twists of freshly ground pepper. Taste and adjust as needed—add up to 1 more tablespoon lemon juice or vinegar for extra zest, another ¼ teaspoon salt for greater overall flavor, or more black pepper. Serve in bowls. Leftovers can be stored well in the refrigerator for up to 5 days, or in the freezer for up to 6 months.