Best Cabbage Soup
A warm, comforting cabbage soup that's rich in flavor and packed with nutrients, offering a versatile and healthy meal option.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium head green cabbage, cored and shredded
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 (28 ounce) can crushed tomatoes
- 8 cups vegetable broth (or chicken broth)
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional) For extra heat
- to taste Salt and black pepper
- 1 bay leaf
- 1 tablespoon apple cider vinegar Added at the end
Garnish and Optional Ingredients
- to taste Fresh parsley, chopped For garnish
- 1 cup Cooked sausage, diced (optional) Italian or kielbasa work well
- 1 cup Diced potatoes (optional) Russet or Yukon gold
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 additional minute until fragrant.
- Add the shredded cabbage, diced carrots, and diced celery. Cook for 5 to 7 minutes until slightly tender.
Cooking
- Pour in the crushed tomatoes and stir to combine.
- Add the vegetable broth (or chicken broth) and season with oregano, thyme, smoked paprika, red pepper flakes, salt, pepper, and the bay leaf.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let the soup simmer for 30 minutes to 1 hour, stirring occasionally.
- If adding sausage, include it during the last 15 to 20 minutes. For potatoes, add them during the last 20 to 25 minutes.
Finishing Touch
- Stir in the apple cider vinegar and adjust seasoning if necessary.
- Remove the bay leaf before serving and garnish with chopped parsley.
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Notes
For a heartier soup, consider adding beans or lentils. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.