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In This Post

Why You Need My Cabbage Soup Recipe
Ingredients & Substitutions
How To Make Cabbage Soup
My Recipe Tips
More Cabbage Soup Recipes
Cabbage Soup (Easy Recipe) Recipe card
Recipe Reviews

Cabbage soup is one of my favorite healthy soup recipes when I want something light and healthy, especially to detox after heavier holiday meals. I already had a couple meal-style cabbage soup recipes here on Wholesome Yum, including cabbage and beef soup and chicken detox soup, but somehow I never got around to sharing the one I actually make most — this one. It’s loaded with fresh veggies and cozy flavors, and it’s my easiest one of all. It’ll leave you feeling amazing. Make it with me!

Why You Need My Cabbage Soup Recipe

Packed with flavor – Forget those bland ones you might have had. This soup has so much garlicky, herby veggie goodness, with just a little brightness from lemon juice. It’s my best cabbage soup recipe! And it makes your house smell incredible.
Even picky eaters love it – My 7-year-old, who usually doesn’t touch cabbage, went back for thirds last time I made this. My whole family did!
So easy to make – With super simple ingredients and around half an hour, this is a breeze of a recipe.
Perfect for meal prep – Cabbage soup stores well, so I love making a big batch on the weekend to enjoy for light lunches all week. It’s also a great comforting starter for your favorite dinner recipes on busy nights.

Ladling comforting cabbage soup from a Dutch oven.

Ingredients & Substitutions

Here I explain the best ingredients for my simple cabbage soup recipe, what each one does, and substitution options. For measurements, see the recipe card.

Cabbage – Obviously the main ingredient! I used green cabbage, but you can also use red cabbage or Napa cabbage.
Canned Diced Tomatoes – These add a touch of sweetness and balance to the soup. You can also use fire-roasted tomatoes for a smoky flavor.
Mirepoix – That’s a fancy name for a combination of carrots, onion, and celery. Feel free to toss in other veggies! Hearty ones like bell peppers work best sauteed in the beginning, whereas more delicate ones like zucchini or leafy greens are better added toward the end.
Aromatics – Minced garlic and grated ginger. If you need a shortcut, you can use a tablespoon of jarred garlic instead, and add a sprinkle of ground ginger with the spices (below).
Olive Oil – For sauteing the veggies and aromatics. Avocado oil works, too.
Chicken Broth – This cabbage soup tastes incredible with my homemade chicken broth, but store-bought works just fine. You can also use vegetable broth if you want a plant-based soup.
Spices – Italian seasoning, sea salt, and black pepper. You can also use individual dried herbs instead, like basil or oregano, or add a pinch of crushed red pepper flakes for some heat.
Lemon Juice – Adds a bright, zesty flavor. It’s optional, but I highly recommend it!

Labeled ingredients: green cabbage, carrots, celery, onions, diced tomatoes, garlic, ginger, chicken broth, Italian seasoning, lemon juice, salt, and pepper.

How To Make Cabbage Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Saute the aromatics. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the garlic and ginger, and cook until fragrant.
Saute the onions, carrots, and celery. They’ll soften first, but let them brown, too.

Sauteed garlic and ginger in a Dutch oven.

Simmer your soup. Add the cabbage, broth, diced tomatoes, and Italian seasoning. Bring the soup to a boil, then cover and let it simmer until the cabbage is tender and your kitchen smells amazing.
Finish. If you’re using lemon juice, stir it in now, and season with salt and pepper to taste. Enjoy your easy cabbage soup! I like to garnish it with fresh parsley or thyme for a pop of color.

Pouring chicken broth into the Dutch oven over cabbage, tomatoes, and seasonings.

Lifting the lid from the Dutch oven after simmering the soup.

Finished cabbage soup recipe garnished with fresh parsley.

My Recipe Tips

Make sure your pot is large enough. This recipe makes 12 cups and needs enough space to boil! I used this Dutch oven. If you don’t have one so large, you can cut the recipe in half.
Let the sauteed vegetables brown a little for more flavor. Turn up the heat if needed to get some browning, but don’t rush it too much so that they caramelize a bit.
The simmering time can vary. It depends on how big your cabbage pieces are, your pot material, and your stove.
Cabbage doesn’t fit all at once? You can add it in batches. Push it down into the broth as it wilts and then you can add more.
Adjust salt and pepper to your taste. A tablespoon might seem like a lot, but it’s a big batch, plus I used reduced-sodium broth. If your broth is regular or you just don’t like that much salt, you’ll need less. The amount of pepper I add gives a very subtle kick, so use less if you want none at all or more if you want more heat.
If the soup tastes too acidic for you, try adding a little more salt. You can also add sweetener of your choice to cut the acidity, but that doesn’t feel right for a detox cabbage soup, does it? 😉 I have other tips for adjusting flavor to your liking in my vegetable soup recipe.
Want to make it a meal? Sometimes I toss in leftover shredded chicken or ground beef into the cabbage soup, and we enjoy it for a light dinner all by itself. You can also add diced potatoes or white beans before simmering to make it more hearty.

More Cabbage Soup Recipes

I love cabbage in soup! It’s a great way to add bulk while keeping things light. Try some of my other recipes with it:

Cabbage Soup

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12 Comments

Yvonne Palmer
0 Jan 21, 2025Reply

This recipe is awesome. So much flavor! I added turkey sausage. Thanks so much for sharing! Perfect for this rare snow day on the east coast of NC!
Wanda Knott
0 Jan 17, 2025Reply

This was one of the best soups I’ve tried. We added sausage to it but it would have been awesome without it.
Cheryl
0 Jan 17, 2025Reply

Nurturing and delicious. I woke up feeling a little under the weather, made this soup and am on the mend. Thank you for all of your great recipes! I’ve tried a lot of them.
fadha
0 Jan 12, 2025Reply

Fantastic
- Maya | Wholesome Yum
  0 Jan 13, 2025Reply
  
  Thank you, Fadha!
- Catherine Sulltrop
  0 Jan 13, 2025Reply
  
  Crockpot – instead of on the stove?
  - Maya | Wholesome Yum
    0 Jan 15, 2025Reply
    
    Hi Catherine, You should be able to make this in a Crock Pot, but I always make this on the stove so don’t have any specific recommendations for that.
Rinda Miller
0 Jan 10, 2025Reply

Best soup ever! Delicious and easy to make.
- Maya | Wholesome Yum
  0 Jan 11, 2025Reply
  
  Thank you so much, Rinda! Enjoy!
Susan
0 Jan 10, 2025Reply

My husband is picky when it comes to soup. I would give it 5 stars for flavor. It is delicious! My husband wanted some meat so I have enough left to put in some Italian meatballs. I’m sure he will give it rave reviews.
- Maya | Wholesome Yum
  0 Jan 11, 2025Reply
  
  I’m glad you liked it, Susan! Great idea to add meatballs, too. Hope your husband enjoyed it as well.
Ashley
0 Jan 7, 2025Reply

This cabbage soup was packed with flavor and perfect for those cold days we had. Even my kiddos loved it!