Cabbage Soup

By Lidey Heuck

Published Oct. 26, 2023

Cabbage Soup
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
About 1 hour
Prep Time
20 minutes
Cook Time
45 minutes
Rating
4(829)
Notes
Read community notes

Cabbage soup has been a staple in Eastern European cuisines as far back as the Middle Ages, when cabbage was one of the most readily available fresh vegetables. Even today, there is something undeniably comforting and restorative about this brothy yet hearty soup. While some variations call for chicken broth, this one is entirely vegan (though chicken broth certainly works if that’s what you have on hand). Cook the recipe as written, or make it your own by adding other vegetables from your fridge, or a can of rinsed white beans to make it more filling.

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Ingredients

Yield:6 servings
  • 3tablespoons extra-virgin olive oil
  • 1large yellow onion, chopped
  • 2medium carrots, diced (1½ cups)
  • 2 to 3ribs celery, diced (1½ cups)
  • 4large garlic cloves, minced (2 tablespoons)
  • 1teaspoon Italian seasoning
  • Crushed red pepper, to taste
  • Kosher salt (such as Diamond Kosher) and black pepper
  • 1large Yukon gold potato, diced (about 8 ounces)
  • 1tablespoon tomato paste
  • 4cups vegetable broth
  • 1(14-ounce) can diced tomatoes
  • 6cups chopped green cabbage (from 1 small cabbage)
  • 1teaspoon red wine vinegar
  • ¼cup chopped fresh parsley, plus more for serving
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large pot or Dutch oven, heat the oil over medium. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp. Add the garlic, Italian seasoning, crushed red pepper, 1 teaspoon salt (or 1½ teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper; cook until the garlic is fragrant, 1 minute.

  2. Step 2

    Add the potatoes and tomato paste and cook, stirring often, until the paste is fully incorporated and begins to brown on the bottom of the pot, 2 to 3 minutes. Pour in the broth and diced tomatoes (with their juices) and bring to a simmer over medium-high heat. Stir in the cabbage, lower the heat and simmer, partially covered and stirring occasionally, until the potatoes are fork tender, 20 to 25 minutes.

  3. Step 3

    Off the heat, add the vinegar and parsley. Taste and add more salt and pepper, if necessary. Serve hot, topped with more parsley. The soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).

Tip
  • To freeze soup, cool to room temperature in the pot, then transfer to an airtight container. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth if necessary.

Ratings

4 out of 5
829 user ratings
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Cooking Notes

Malgorzata

Italian seasoning has no room in Eastern European cabbage soup. Use fresh dill instead.

Joanne

Cabbage soup is a reason to look forward to fall and winter. Instead of the Italian seasoning I add brown sugar, caraway seed and apple cider vinegar to taste. A plop of sour cream when serving doesn't hurt. Time to go out and buy me a head of cabbage.

DC

The soup needed more liquid but ran out of veggies stock so added a couple of cups of white wine. Delicious! Also added a can of white beans. Will definitely make again.

Delicious

Largely followed the recipe, but substituted leeks for the onion. I also added turkey sausage for protein. A delightful treat in a bowl.

CFXK

This is a perfect fall meal: simple, yummy, nourishing and easily adaptable. Great as is, but if you are into adaptations, you might try one or more of these with still great results: Spanish sherry vinegar in place of red wine vinegar, a drained/rinsed can of chick peas in place of the potato; a can of stewed tomatoes in place of the diced; and, of course, chicken broth instead of vegetable broth - all according to taste and preference. Just don't sub out the cabbage.

SV

Vegan chicken broth is available. Better Than Bouillon makes both a "no chicken" and a "no beef" vegetable broth. They are a staple in my pantry.

Lindsay

I swapped the Italian seasoning for Penzeys Krakow Nights, which is what I use in cabbage rolls. It was perfect! I froze half of what I made for another easy dinner in a few weeks.

Richard

Golem says chicken broth/stock is tasteless. Don't pay that no nevermind. There are good vegetable broths available at the market and you can always make your own.

Laura

I tripled the tomato paste because I like it to have a deeper tomato flavor. I also didn't need to add any salt, the paste and stock were salty enough. I grew up eating cabbage soup - one of my favorite healthy comfort foods.

RFNYC

Followed the recipe and added a little extra vegetable broth. I used Better than Bouillon vegetable broth. The soup was outstanding. It was very hearty and flavorful. Enjoyed it very much. Recommend.

drgonzo777

Similar to the way I make cabbage soup. I like to add some sausage (andouile or Polish), too, along with some kimchi.

Golem

Stick with the chicken broth. Vegetable stock is tasteless.

High Desert Rat

I followed the recipe exactly! Used Trader Joe’s vegetable stock, which is very flavorful. The result was delicious but really need to add more liquid because the broth is so flavorful.

Penni

Delicious but added more of a variety of veggies

Mike

Pot seemed like it got very crowded but came out great in the end - substituted veggie stock for chicken and it was great.

dm

We loved this. I agree with other reviewers that more broth might be needed but we enjoyed it as is, a great healthy meal.

Yasmin

Have made this twice. Used chicken stock instead of vegetable. Left out the potato and added a chopped parsnip, a can of cannellini beans, white miso, chopped smoked ham, a little Sriracha, a little cayenne, and some whole roasted garlic gloves along with some garlic oil. Ate it with Maldon sea salt close at hand! It’s really good!

Chris

Second time I’ve made this soup. Didn’t change a thing. Aroma from heating leftovers at work lunch get rave reviews…

Yumma

I made several changes based on my preferences and what I had on hand. It turned out great. Used a can of white beans instead of potato; used Penzey's Krakow Nights, caraway seeds, and fresh dill instead of Italian seasoning and fresh parsley; didn't have any celery so I used a couple more carrots; used crushed tomatoes instead of diced. Used homemade turkey broth instead of vegetable broth. Delicious. Didn't even make the house smell like cooked cabbage. Serve with a dollop of sour cream.

ok but could use…

More veggie stock Added Korean red pepper/kimchi

Cabbage Soup

Savoy cabbage, red wine, and balsamic vinegar. I think you can play with the ingredients of this soup any way you want too. Just delicious !

Rosemary

Made a double batch with all the ingredients on hand. I subbed frozen cherry tomatoes for the canned and dried parsley into the soup with fresh for garnish (I didn’t have enough fresh and dry my own herbs in the summer) I never follow directions but I did and this soup is great. The profile is Mediterranean as opposed to Eastern European.I used it as a substitute for salad before the meal because basically it is cooked salad. I can see that adding beans would fill it out for a plant- based meal.

StuKin

My Russian grandparents would have called this "Survival" soup. Cheap and readily available ingredients are the base for endless variations. I use a little bacon fat instead of the healthier oil, just for the flavor. A hunk of any kind of meat or sausage makes this a complete meal. I'm stocking up on cabbage now at 19¢/lb. As simple as this is, it's surprisingly tasty. This is one of those recipes that does not require a recipe. Just a little imagination.

Rex

This is an excellent soup that I make all the time now and freeze. It's just fine as-is, or the suggestion to use fresh dill is a very good one.

Al

This soup had everything I like, but needed a bottom note. Sauteed some bite-size chunks of Polish sausage and tossed them in the bowl - perfect!

alk

needs more stock, more tomatoes.

Winifred

This was delicious. Definitely short on liquid. Doubled the amount. I highly recommend Seitenbacher vegetable broth powder. No need for any added salt. Apple cider vinegar instead of wine vinegar and caraway seeds like my grandma used to make. Perfect for this cold rainy day.

LadyMichael

Made as directed but added some kale and a can of navy beans. Super yummy but definitely needs 2 additional cups of broth.

Jef

Yeah not what I grew up calling cabbage soup

Name

Did one head of cabbage, 3 cartons veg broth, in addition to above added 1 whole diced jalapeno (w seeds) and bay leaves

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