Who would have thought that cabbage soup could taste this delicious?! This vibrant and airy recipe is a delightful twist on traditional vegetable soup. If you’re looking to return to nutritious eating post-holidays, this comforting cabbage soup is an affordable wintertime substitute for leafy green salads.
Cabbage soup may have its roots in Eastern Europe, yet this recipe brings forth straightforward Italian flavors. It begins with carrots, onion, and celery sautéed in a generous splash of olive oil. After those become tender, we’ll introduce fresh garlic and dried oregano, followed by chopped green cabbage.
You can incorporate an entire small head of cabbage into this soup; it reduces in size as it releases excess moisture and turns wonderfully soft as it cooks. Crushed tomatoes and lemon juice contribute delightful acidity, elevating this straightforward soup!
Cabbage Advantages
Cabbage is part of the cruciferous vegetable family, which includes broccoli, kale, and Brussels sprouts. These veggies are genuine superfoods, and cabbage is a standout member of the group.
Cabbage provides valuable vitamins (particularly vitamin K), minerals, and fiber (both soluble and insoluble). It is known for reducing inflammation and enhancing digestion.
From a culinary perspective, cabbage has much to offer as well. Cabbage is economical, can last for weeks in the crisper drawer, and is simple to prepare. From peeling to slicing, cabbage is user-friendly and yields a large quantity.
I enjoy using crisp raw cabbage in slaws like this one. It’s exceptional when roasted until caramelized. This recipe proves it’s wonderful in soups.
Serving Ideas
This cabbage soup recipe is light and nourishing. It surprisingly fills you up in the moment, thanks to the abundance of vegetables and liquid, but it does not constitute a complete meal on its own as it is low in protein and calories. Consider it as a veggie side dish instead—it can lighten up a heavy meal or complement a protein-rich main dish.
For a fulfilling soup-and-salad pair, serve it alongside a hearty 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 preferred cheesy pizza, such as my Ultimate Veggie Pizza or Butternut Squash Pizza with Arugula-Pepita Pesto.
For a cozy winter vegetarian brunch or lunch, present cabbage soup with Butternut Squash Frittata with Fried Sage.
This soup is vegan as described. Complete your 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 more vegetable-based soup recipes to explore:
Please share how your soup turns out in the comments! I enjoy hearing from you.
Cabbage Vegetable Soup
This tasty cabbage soup recipe is full of vegetables. Serve it as a healthy side 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 the salt. Cook until the vegetables soften, stirring frequently, about 5 to 8 minutes.
2. Add the garlic, oregano, and another ¼ teaspoon salt. Cook until aromatic while stirring continuously, about 1 minute.
3. Raise 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 nicely tender, about 15 minutes.
5. Remove the pot from the heat and mix 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, an additional ¼ teaspoon salt for enhanced flavor, or more black pepper. Serve in bowls. Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.