You know that feeling when your jeans start to argue with you after the weekend? That’s when I remember the cabbage soup recipe I learned from my grandma. Not kidding, this stuff checks all the boxes—super cheap, oddly comforting, and healthy enough that you feel like you’re “resetting” life a little. If you’ve ever tried something like this crockpot vegetable beef soup or needed a retro fix like old-fashioned vegetable beef soup, you’ll get what I mean. So if you’re hangry or just need a break from heavy foods, trust me—this cabbage soup recipe might surprise you. 
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Health Benefits Of Cabbage
Let me wax poetic about cabbage for a sec. First off, it won’t break the bank. A whole head costs less than my morning latte, no joke. Lots of folks don’t realize cabbage is stacked with vitamin C, fiber, and good-for-you antioxidants. But here’s the best bit: it’s low-cal but super filling, which is basically magic on cold days or when you need something light that’s not just salad.
Eating cabbage soup always makes me feel lighter—like, “Hey, maybe I can still eat that apple cake later and not feel awfully guilty?” Plus, if you’re like me and your doctor keeps mentioning “digestive health” (ugh, adulting), cabbage is aces for that. Honestly, I notice clearer skin whenever I riff on this recipe for a week. Not a miracle cure, but I’ll take what I can get.
If you get bored with regular veggies, cabbage soup’s an easy way to sneak extra nutrients in. I even convinced my picky cousin (the one who side-eyes anything green) to eat it once. That’s basically a minor miracle in the family. 
“I’ve never liked cabbage, but this soup won me over. Tastes great, fills me up, and I swear I had more energy after just a couple bowls.”
– Jamie L., actual real-life friend and honest critic.
How To Make The Best Cabbage Soup
Okay, if you’re still with me, here’s how to actually do it—no fancy chef skills required. I usually grab half a head of green cabbage (purple works too, but your soup might look a bit wild). Chop it into chunky shreds. Throw in whatever odds and ends you’ve got—carrots, onions, celery, maybe bell pepper if you wanna show off. Garlic’s a must. Canned diced tomatoes add zing and kind of tie the whole thing together.
Pour in about 6 cups of chicken or veggie broth. Salt, pepper, maybe a little smoked paprika or Italian seasoning. Now comes the lazy part: bring to a boil, then let it simmer for 30ish minutes. If you want something really robust, toss in a handful of beans, or leftover cooked chicken. I’ve even crumbled bacon on top once (naughty but incredible).
Don’t babysit it—let your kitchen fill up with soup-happiness while you scroll your socials. Once the cabbage is soft but not mushy, you’re good. Taste and tweak. Everyone’s grandma has a slightly different cabbage soup recipe, so experiment till it’s your vibe.
“My go-to cabbage soup recipe is so easy, my teenager could make it. It’s a lifesaver when groceries are running low.”
– Melody, my neighbor and kitchen sidekick.
Soup Variations and Tips
Alright, let’s go wild with some swaps. If you want it heartier, ground turkey or sausage turns it into a real meal. Feeling spicy? Pop in a jalapeño or red pepper flakes. I had a wild streak once and dumped in leftover rice from Chinese takeout. Would do again, honestly.
Don’t skip the broth though—water’s just not pulling its weight. Oh, and if you’re on Team Potato, toss some cubes in near the start, so they soak up all the goodness. My sister, who hates tomatoes, just leaves them out—so you definitely can customize it. This soup’s honestly more forgiving than my old gym teacher.
Sometimes I sneak in green beans or even frozen peas (no shame, freezer lovers). For extra protein after the gym, I’ll add chickpeas. Listen, if your fridge is a sad wasteland, soup can hide a multitude of sins.
Storage Tips
Got leftovers? Lucky you. This soup actually gets better after a night in the fridge. The flavors snuggle up and everything tastes cozier. Cool it fully before you pack it away, otherwise you’ll end up with a sweaty mess (speaking from experience, ew).
If you make a big batch (and I recommend you do), this keeps in the fridge for about 4 days. Freezes like a dream too. Use an airtight container. Pro tip: Portion some into individual containers, so you can microwave them straight from the freezer when work tries to ruin your good mood.
Sometimes I bring a thermos of cabbage soup to work. Way better than sad vending machine snacks, trust me.
Cabbage Soup Serving Suggestions
I swear by these serving ideas when you want to jazz it up:
- Sprinkle with fresh herbs for a pop (parsley, dill or even chives)
- Pair with crusty bread or a cheeky slice of banana banana bread recipe if you want something sweet on the side
- Top with shredded cheese or a dollop of sour cream for richness (if you’re into that)
- Make it a meal and ladle generously over brown rice for a filling twist
Honestly, there’s no wrong way—eat it straight out of the pot if you have to. Just don’t forget the napkin in your lap, unless you love doing laundry!
Common Questions
Q: Does the cabbage soup recipe really help with weight loss?
Some people swear by it for a little “detox,” but I mostly love it because it’s filling and super low in calories. Eat your veggies, folks!
Q: Can I make cabbage soup in a slow cooker?
Absolutely, just throw it all in and cook for a few hours. Kinda like magic, though if you’re into more meat, you might like this crockpot vegetable beef soup too.
Q: Is it freezer-friendly?
Yes! It freezes wonderfully. Just make sure the soup cools first, unless you like defrosting a mystery block of soup later.
Q: Can I use purple cabbage?
Totally. It cooks up the same, but your soup might turn a funny color. Still tastes good, promise.
Q: What do I do if my soup tastes bland?
Add more seasoning! A splash of vinegar or squeeze of lemon wakes things up quick.
Gotta Try This Cabbage Soup!
This cabbage soup recipe is honestly one of my “desert island” foods—super easy, filling, and a total blank canvas for whatever leftovers are hanging around. Eat it solo, serve up with a fencepost-sized hunk of bread, or go wild and pair it with something sweet like this apple cake recipe or even a 15-minute lo mein recipe if you want shake-up soup night. If you wanna get super inspired, check out the BEST Cabbage Soup – Downshiftology, the famous Healing Cabbage Soup Recipe, and this super fresh Cabbage Soup Recipe – Love and Lemons. I promise, there’s more ways to love cabbage than you think.
So grab that tired cabbage from the bottom of your fridge and give this a whirl—trust me, you might just find your new weeknight favorite. 
Healthy Cabbage Soup
Ingredients
Main Ingredients
- 1 head green cabbage, chopped Purple cabbage works too.
- 2 medium carrots, chopped Add more for sweetness if desired.
- 1 large onion, chopped Provides flavor base.
- 2 stalks celery, chopped Optional, but adds depth.
- 1 cup canned diced tomatoes Adds zing and flavor.
- 6 cups chicken or vegetable broth For the soup base.
- 3 cloves garlic, minced Essential for flavor.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Adjust to taste.
- 1 teaspoon smoked paprika or Italian seasoning Optional, for added flavor.
Optional Add-ins
- 1 cup cooked beans For added protein.
- 1 cup leftover cooked chicken For a heartier soup.
- ½ cup bacon, crumbled For a rich topping.
- 1 medium potato, cubed For a starchier soup.
- 1 cup green beans or peas Optional, for extra veggies.
Instructions
Preparation
- Chop the cabbage into chunky shreds.
- Prepare other vegetables: chop carrots, onion, celery, and mince garlic.
Cooking
- In a large pot, combine all vegetables, canned diced tomatoes, and broth.
- Add salt, pepper, and optional spices.
- Bring the mixture to a boil over high heat.
- Reduce heat and let simmer for about 30 minutes, until cabbage is tender.
- Taste and adjust seasoning as needed.
