This light cabbage soup is made with just 5 ingredients and ready in under 30 minutes. It’s comforting, veggie-loving, and perfect as an appetizer or light meal with a sandwich.
Cabbage Soup Recipe
This simple cabbage soup takes me right back to my childhood. My Czech father always started his dinner with soup. This soup is a light soup with plenty of vegetables, similar to his classic cauliflower soup. What once felt ordinary now feels intentional. It’s a comforting and nutritious way to add more vegetables and fiber. This was really shocking because of the cold weather. For a moment, I felt like my father was in the kitchen with me.
Why This Cabbage Soup Recipe Works
I love cooking with cabbage. I think it’s underrated! This high-fiber, low-calorie vegetable is filling and versatile. Lately I’ve been cooking a lot of my late father’s recipes and these are just too simple and too good not to share.
- Brief ingredient list: Just five ingredients!
- Quick and easy: You can boil it in under 30 minutes and your leftovers will be very hot.
- Available: Cabbage heads give you great value for money.
Skinnytaste has so many cabbage recipes, everything from slaws and salads to casseroles and soups like this one.
materials needed
Here are the ingredients for this easy cabbage soup recipe: See recipe card below for exact measurements.
- butter: Sauté the onions in salted butter.
- chopped onion for depth
- flour It thickens the soup. Gluten-free flours like Cup4Cup also work well.
- Green Cabbage: After removing the core, roughly chop the remaining cabbage.
- liquid: I used water and Better Than Bouillon. Because that’s what the Father used. You can keep cabbage soup vegetarian by using chicken bouillon cubes or vegetable bouillon.
- salt and pepper For seasoning if needed
How to Make Cabbage Soup
Chop the vegetables a day or two ahead of time so they’re all ready when it’s time to cook them. See recipe card below for printable instructions.
- Please fry the onions in butter until smooth. Then add the flour and cook for 2 minutes.
- boil: Add cabbage, water, and bouillon. Bring the water to a boil, cover the pot and simmer over medium heat until the vegetables are soft.
- Taste and Season With salt and pepper.
More Cabbage Soup Recipes You’ll Love
Check out my collection of soup recipes, including: Four Delicious Cabbage Soup Recipes To inspire your next meal!
produce: night soil
Serving Size: 1 ½ cup
Melt the butter in a large saucepan, add the onion and heat over medium heat. Cook, stirring until smooth and no longer brown, about 5 minutes.
Add the flour and cook, stirring, for about 2 minutes.
Add the water, bouillon, and cabbage and set the heat to medium. Bring to a boil, cover and simmer over medium heat until vegetables are tender, about 20 minutes.
Adjust salt and pepper if necessary.
Final step:
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- Dairy-Free Soups: Use olive oil instead of butter.
- Make it Gluten Free Replace all-purpose flour with a gluten-free all-purpose flour, such as Cup4Cup.
- Add more vegetables Carrots, celery, potatoes, etc.
- Broth Options: Swap the water and bouillon for vegetable broth or use chicken bone broth to increase the protein content, but may need to adjust for salt.
- Make it more vibrant: Add white beans, shredded chicken breast, and thinly sliced sausage to the broth.
clothing material: 1 ½ cup, calorie: 98.5 calorie, carbohydrate: 14.5 g, protein: 4 g, province: 4 g, Saturated Fat: 2.5 g, Cholesterol: 10 mg, sodium: 1088 mg, fiber: 4 g, sugar: 7 g
offer suggestions
This healthy cabbage soup is perfect as an appetizer for dinner or served with a simple salad or sandwich for a quick, nutritious meal. I also like to soak up the broth with a slice of bread, which makes for a nice light lunch.
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- Refrigerated storage Soup in an airtight container for up to 4 days.
- Can you freeze cabbage soup? Yes, it freezes well. Store in an airtight container or supercube. Leave some space at the top so the broth has room to expand as it freezes.
- How to reheat: Thaw the soup in the refrigerator the day before. Then reheat in the microwave or on the stove until warm.
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- Dairy-Free Soups: Use olive oil instead of butter.
- Make it Gluten Free Replace all-purpose flour with a gluten-free all-purpose flour, such as Cup4Cup.
- Add more vegetables Carrots, celery, potatoes, etc.
- Broth Options: Swap the water and bouillon for vegetable broth or use chicken bone broth to increase the protein content.
- Make it more vibrant: Add white beans, shredded chicken breast, and thinly sliced sausage to the broth.
