Easy Cabbage Soup is a flavorful, nutritious option that’s both satisfying and light. It’s effortlessly prepared and incredibly adaptable—you can incorporate additional vegetables or even some roasted chicken for added depth and variety!
You’ve likely come across many cabbage soup recipes touted for their weight-loss benefits because of their low-calorie content. While that’s certainly a plus, what we adore even more is the rich flavor that comes from sautéing, adding a serious punch of taste!
- Toss in more vegetables for extra flavor and texture. Corn, sweet bell peppers, cauliflower, green beans, etc. If you add spinach, kale or any other leafy greens add them at the end and allow to cook for about 5 minutes so they don’t get mushy.
- You can also double down on the vegetarian add ins, extra firm tofu, white beans, black beans, rice, or potatoes are all great options.
- If you want a thicker stock. Add tomato paste after browning the veg and stir and cook for an additional 5 minutes, this will also level up the flavor.
- If you want more of a chophouse option then add some leftover roasted chicken, grilled sirloin or ground hamburger meat for a deconstructed cabbage roll soup.
- Add white wine to deglaze the pan after sautéing the vegetables to add another layer of flavor.
- Shake in some hot sauce or sriracha for a little kick!
Storing Cabbage Soup: Refrigeration Duration
- Allow the cabbage soup to cool completely before storing.
- Transfer the soup to an airtight container or a resealable plastic bag.
- Seal the container tightly to prevent air from entering.
- Label the container with the date of preparation for easy reference.
- Place the container in the refrigerator promptly.
- Consume the cabbage soup within 3-4 days for optimal freshness and safety.
Freezing Cabbage Soup: Preserving Freshness for Later
It’s important to follow these steps to ensure the cabbage soup remains safe to eat and maintains its quality during storage.
To freeze cabbage soup:
Cooling: Allow the cabbage soup to cool completely before freezing to prevent condensation and ice crystals.
Portioning: Divide the soup into individual serving-sized portions or larger batches, depending on your preference and intended use.
Containers: Transfer the cooled soup into airtight freezer-safe containers or resealable freezer bags. Leave some space at the top to allow for expansion as the soup freezes.
Labeling: Label each container or bag with the date of freezing and the contents for easy identification later.
Freezing: Place the containers or bags of cabbage soup in the freezer. Try to lay them flat to maximize space and allow for quicker freezing.
By following these steps, you can safely freeze cabbage soup and enjoy it later without sacrificing flavor or quality.
How to Thaw and Serve Cabbage Soup Safely
- Remove the frozen cabbage soup from the freezer and place it in the refrigerator to thaw overnight.
- Alternatively, you can thaw the soup more quickly by placing the sealed container in a bowl of cold water. Change the water every 30 minutes until the soup is thawed.
- Once the cabbage soup is completely thawed, transfer it to a pot and heat it gently over medium-low heat, stirring occasionally.
- Heat the soup until it reaches a safe serving temperature of 165°F (74°C), ensuring all parts are heated evenly.
- Serve the cabbage soup hot, garnished with fresh herbs or a dollop of sour cream if desired.
Following these steps will ensure that the thawed cabbage soup is safe to eat and retains its delicious flavor and texture.
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How to Make Easy Cabbage Soup
Ingredients
- 4 Tablespoons extra virgin olive oil (EVOO)
- 1 medium head green cabbage, chopped 1 1/2 chunks
- 1 small head broccoli, cut into florets
- 1 medium sweet onion, peeled + large dice
- 4 carrots, peeled + sliced
- 3 stalks celery, washed + sliced
- 3 cloves garlic, smashed + diced
- 1 teaspoon fresh or dried thyme leaves, sub 1/2 teaspoon dried ground
- 2 large bay leaves
- 1 teaspoon marjoram, dried
- 1 teaspoon oregano, dried
- 2 teaspoons Kosher sea salt, coarsely ground
- 1/2 teaspoon freshly cracked black pepper
- 1 can stewed tomatoes
- 8 cups (1920 ml) vegetable stock, sub beef or chicken if desired
Instructions
- Heat a large heavy-bottomed stock pot or Dutch Oven over medium-high heat. Add the EVVO and heat 30 seconds. Throw in the cabbage, broccoli, onion, carrots, celery, garlic, thyme, bay leaves, marjoram, oregano, sea salt, and black pepper. Stir frequently with a flat bottomed wooden spoon, allowing the vegetables to brown about 15 minutes.
- Add the stewed tomatoes and vegetable stock stir to incorporate all ingredients. Bring to a boil and then reduce the heat to medium-low cover and simmer for 30 minutes.
- Ladle into warm bowls and serve with fresh crusty bread if desired.
Notes
- Prep time is approximate.
- See post for refrigeration and freezer directions.
Creative Recipe Inspiration
Delight in the comforting warmth of our Lemon Chicken Orzo Soup. This bright and flavorful soup features tender chicken, satisfying orzo pasta, and a medley of fresh vegetables, simmered together in a lemon-infused broth.
Indulge in the comforting flavors of our Lasagna Soup. This hearty and satisfying soup captures all the essence of traditional lasagna in a bowl. Each spoonful offers a comforting blend of robust flavors, reminiscent of a classic Italian feast.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Such a vibrant soup! It looks amazing. Thanks for sharing it with Souper Sundays this week. 😉
Hi, Deb! 🙂 Thanks so much for allowing us to share on Souper Sunday. So glad that you like our Cabbage Soup!
I do love cabbage soup as well! Have not had it in a while. Thanks for joining us for meatless Monday. Hope you will share again
Thanks so much for hosting Deborah, will definitely be back! Appreciate you stopping by 🙂
I love cabbage soup and this one looks so vibrant with its big chunks of cabbage. The marjoram sounds like a great herb for it, not to mention oregano (which I have fresh in my yard right now!).
Mmmm fresh oregano is such a treat, Beth! We have some growing now but not in abundance yet, thanks so much I’m so happy that you like our recipe 🥰
We are big soup fans, and cabbage is a favorite! But I’ve never sauteed the cabbage first…I can’t wait to try this one!
Sauteing the cabbage first really adds some amazing flavor, Michel! Thanks so much for checking it out 🙂
I haven’t had cabbage soup in so long. It looks amazing.
Plus, it’s lowcal too, Erika! lol Thanks so much 🥰
I’m a HUGE cabbage soup fan. I like it in cole slaw too, but it is perfection in a soup. This recipe looks so good! Can’t wait for the chill of fall to whip this out 🙂
Cabbage is such a great veg to cook with, we use it in Colcannon and Dutch Stamppot too. Fall will be here before you know it! lol Thanks for visiting, Colleen 🙂