13 Hearty Cabbage Soup Recipes

You know that head of cabbage sitting in your crisper drawer? The one you bought for a recipe that never happened, and now it’s just taking up space while you walk past it every time you open the fridge?

I’ve been there more times than I can count. Cabbage is one of those vegetables that’s always affordable, always available, and somehow lasts forever in the fridge. And honestly, soup might be the best thing you can do with it. It softens into something tender and sweet, soaks up all the flavors around it, and makes everything feel more substantial.

The best part? Cabbage soup isn’t just for diets anymore. These 23 recipes are genuinely hearty—the kind that stick to your ribs and keep you full. From meat-filled versions to vegetarian options loaded with beans, there’s a cabbage soup here for every craving.

1. Classic Mennonite Cabbage Soup

This is the kind of soup your grandmother might have made—simple, hearty, and budget-friendly. Ground beef and cabbage simmer together in a tomato broth until everything is tender and flavorful. It’s comfort food at its most basic and best .

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 medium onion, chopped
3. 2 cloves garlic, minced
4. 1 pound ground beef
5. 1 medium head cabbage, cored and shredded
6. 4 cups beef broth
7. 1 (28-ounce) can diced tomatoes, undrained
8. 1 (15-ounce) can tomato sauce
9. 1 cup diced carrots
10. 1 cup diced celery
11. 1 teaspoon dried thyme
12. ½ teaspoon dried oregano
13. 1 teaspoon paprika
14. Salt and pepper to taste
15. Optional: ½ cup cooked rice
16. Optional: sour cream for serving

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease.
3. Stir in shredded cabbage and cook until it begins to soften, about 5 minutes.
4. Add carrots, celery, beef broth, diced tomatoes, tomato sauce, thyme, oregano, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
6. If using cooked rice, add during the last 5 minutes of cooking to heat through.
7. Taste and adjust seasoning. Serve hot, topped with sour cream if desired.

2. Crockpot Cabbage Soup with Ground Beef

Set it and forget it. This slow cooker version develops deep flavor over hours of gentle cooking, and the ground beef makes it hearty enough for a full meal. The fiesta ranch seasoning adds a little something unexpected .

Recipe Metadata:

• Time to make: 6 hours 25 minutes
• Servings: 6

INGREDIENTS

1. 1 pound ground beef
2. 1 head cabbage, chopped
3. 1 large onion, chopped
4. 1 tablespoon minced garlic
5. 1 can diced tomatoes with green chiles (Rotel)
6. 1 large can tomato sauce
7. 2 cups beef broth
8. 1 tablespoon cumin
9. 1 packet fiesta ranch powder
10. Salt and pepper to taste

Recipe Steps:

1. In a skillet over medium heat, brown the ground beef with onion and garlic until cooked through. Drain excess grease thoroughly.
2. Pour beef broth into the crockpot and layer in the chopped cabbage.
3. Add the cooked meat mixture, diced tomatoes, tomato sauce, cumin, fiesta ranch seasoning, salt, and pepper.
4. Stir everything together to combine thoroughly.
5. Cover and cook on low for 6 hours until flavors are well developed and cabbage is tender.
6. Stir gently before serving.

3. Hearty Cabbage Soup with White Beans

This vegetarian version gets its heartiness from white beans, which add protein and creaminess without any meat. The fire-roasted tomatoes give it a smoky depth that makes it taste like it simmered all day .

Recipe Metadata:

• Time to Make: 50 minutes
• Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 2 carrots, chopped
3. 1 medium yellow onion, diced
4. 1 celery rib, diced
5. 4 garlic cloves, grated
6. 2 Yukon Gold potatoes, diced
7. 1 small green cabbage (about 1 pound), chopped
8. 2 (14.5-ounce) cans fire-roasted diced tomatoes
9. 4 cups vegetable broth
10. 1 (15.5-ounce) can white beans, drained and rinsed
11. ¾ teaspoon sea salt
12. Black pepper to taste
13. 2 tablespoons white wine vinegar
14. 1 teaspoon dried thyme
15. Fresh parsley for garnish

Recipe Steps:

1. In a large pot over medium heat, warm the olive oil. Add carrots, onion, celery, salt, and pepper. Cook, stirring occasionally, for 8 minutes until vegetables start to soften.
2. Stir in the white wine vinegar. Then add fire-roasted tomatoes, vegetable broth, white beans, garlic, potatoes, cabbage, and thyme. Stir well.
3. Cover and let simmer over medium-low heat for 30 minutes until potatoes and cabbage are tender.
4. Taste and adjust seasoning with additional salt and pepper if needed.
5. Garnish with fresh parsley before serving.

4. Hearty Cabbage and Bell Pepper Soup

This vibrant soup combines sweet red bell peppers with cabbage and carrots in a tomato-herb broth. The Italian herbs give it a Mediterranean feel, and it’s light enough for lunch but satisfying enough for dinner .

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 6

Ingredients:

1. 1 medium onion, finely chopped
2. 2-3 cloves garlic, minced
3. 1 large red bell pepper, diced
4. 1-2 medium carrots, sliced or diced
5. ½ small white cabbage (about 300g), thinly sliced
6. 1 tablespoon tomato paste
7. 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
8. Salt to taste
9. Black pepper to taste
10. 1 liter chicken, beef, or vegetable stock
11. Optional garnish: fresh parsley, grated Parmesan

Recipe Steps:

1. In a large soup pot over medium heat, warm oil until shimmering. Add onion and cook until soft and translucent, about 5-7 minutes.
2. Stir in garlic and bell pepper. Sauté for 2-3 minutes until garlic is fragrant.
3. Add carrots and cabbage; toss to coat. Cook 3-4 minutes until they start to wilt.
4. Stir in tomato paste and Italian herbs, cooking 1 minute to activate flavors. Season lightly with salt and pepper.
5. Add stock, scrape up any browned bits from the bottom, and bring to a gentle boil.
6. Reduce to a simmer, cover, and cook for 20 minutes until vegetables are tender.
7. Adjust seasoning and serve with garnishes of choice.

5. Hearty Vegan Cabbage Soup

Packed with colorful vegetables and finished with lemon juice for brightness, this vegan cabbage soup proves you don’t need meat to make a satisfying meal. The smoked paprika adds a subtle smokiness .

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 large onion, chopped
3. 3 cloves garlic, minced
4. 4 medium carrots, sliced
5. 3 stalks celery, diced
6. 1 small green bell pepper, chopped
7. 1 small red bell pepper, chopped
8. 1 medium head cabbage, chopped
9. 1 (14.5-ounce) can diced tomatoes
10. 8 cups vegetable broth
11. 2 teaspoons dried thyme
12. 1 teaspoon smoked paprika
13. 2 tablespoons lemon juice
14. ¼ cup fresh parsley, chopped
15. Salt and pepper to taste

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and sauté for about 5 minutes until translucent.
2. Stir in garlic and cook for another minute until fragrant.
3. Add carrots, celery, and bell peppers. Sauté for about 5 minutes until vegetables start to soften.
4. Stir in chopped cabbage, mixing thoroughly.
5. Pour in diced tomatoes and vegetable broth.
6. Add thyme, smoked paprika, salt, and pepper. Stir well.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until all vegetables are tender.
8. Stir in parsley and lemon juice. Taste and adjust seasoning.
9. Serve hot.

6. Quick Diet Cabbage Soup

This is the soup that started it all—simple, fast, and perfect when you want something light but satisfying. The curry powder adds warmth you wouldn’t expect .

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 7

Ingredients:

1. 6 spring onions
2. 1 can tomatoes (or 6-12 fresh tomatoes)
3. 1 large head white cabbage
4. 2 large green bell peppers
5. 1 bunch celery
6. 1 bunch parsley
7. 2 bags beef broth instant
8. Salt and pepper to taste
9. Curry powder to taste
10. Chili powder to taste
11. Water

Recipe Steps:

1. Cut all vegetables into small pieces.
2. Place in a large pot and boil in water for 10 minutes.
3. Add the instant broth.
4. Fill pot with water, making sure vegetables are generously covered.
5. Simmer over low heat until vegetables are tender.
6. Season with salt, plenty of pepper, curry powder, chili powder, and fresh parsley.
7. Serve hot.

7. Magic Cabbage Soup with Caraway

This German-inspired version uses caraway seeds, which are traditional with cabbage and also great for digestion. It’s what you want after heavy holiday meals or just when you need something warming and healthy .

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4-6

Ingredients:

1. 1 medium head white cabbage
2. 2 stalks celery
3. 2 green bell peppers
4. 2 bunches spring onions
5. 1.3 kg carrots (about 3 large)
6. 3 cans tomatoes (pieces)
7. 2 tablespoons vegetable broth instant
8. Chili powder to taste
9. Ground caraway to taste
10. 2 liters water

Recipe Steps:

1. Clean and chop all vegetables into bite-sized pieces.
2. Place in a large pressure cooker with the chopped tomatoes.
3. Season generously with chili powder and ground caraway.
4. Add 2 liters of water and vegetable broth.
5. If using a pressure cooker, steam for 8 minutes. If using a regular pot, simmer for 25-30 minutes until vegetables are tender.
6. Serve hot and enjoy.

8. Cabbage and Celery Soup

This smooth, pureed soup is perfect when you want something creamy without any cream. The lemon juice and toasted bread on top make it feel special .

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 4

Ingredients:

1. ½ medium head cabbage, chopped
2. 2 stalks celery, chopped
3. 3 medium tomatoes, chopped
4. 1 cup green bell pepper, chopped
5. 1 cup spinach, chopped
6. 1 medium onion, chopped
7. 4 cups chicken broth
8. 1 teaspoon salt
9. ¼ teaspoon black pepper
10. 1 tablespoon corn oil
11. Lemon juice and toasted bread for serving

Recipe Steps:

1. In a thick-bottomed pot, heat oil over medium heat.
2. Add onion and stir until softened.
3. Add cabbage and celery, stirring until cabbage’s moisture evaporates.
4. Add tomatoes, spinach, salt, and pepper. Stir for 2-3 minutes.
5. Add broth and cook for 15 minutes until vegetables are fully cooked.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Serve with a squeeze of lemon juice and toasted bread.

9. Diet Cabbage Soup with Frozen Vegetables

This version uses frozen vegetables, making it even easier and more budget-friendly. The onion soup mix adds flavor without a lot of work .

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 12

Ingredients:

1. 28 ounces crushed tomatoes
2. 1 head cabbage, chopped
3. 1 bunch green onion, sliced
4. 2 (4-ounce) cans sliced mushrooms, undrained
5. 1 (16-ounce) bag frozen okra, sliced
6. 1 (8-ounce) box frozen chopped spinach
7. 4 garlic cloves, chopped
8. 3 beef bouillon cubes (use vegetable for vegetarian)
9. 1 (2-ounce) box Lipton Onion Soup Mix
10. 1 teaspoon cayenne pepper
11. 1 tablespoon basil, chopped
12. Water

Recipe Steps:

1. Place all ingredients in a large pot.
2. Cover with water until vegetables are just covered by about half an inch.
3. Bring to a boil, then reduce heat slightly so soup boils gently for about 10 minutes.
4. Cover and simmer until all vegetables are soft.
5. Season to taste and serve.

10. Hearty Cabbage Soup with Potatoes

Potatoes make this soup extra substantial. They break down slightly and thicken the broth naturally while adding comforting starchiness .

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 2 Yukon Gold potatoes, diced
7. 1 small head cabbage, chopped
8. 1 (14.5-ounce) can diced tomatoes
9. 6 cups vegetable or chicken broth
10. 1 teaspoon thyme
11. 1 bay leaf
12. Salt and pepper to taste

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add garlic and cook for 1 minute.
3. Add potatoes and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
4. Pour in tomatoes and broth. Add thyme and bay leaf.
5. Bring to a boil, then reduce heat and simmer for 25-30 minutes until potatoes are tender.
6. Remove bay leaf, season with salt and pepper, and serve.

11. Italian Sausage and Cabbage Soup

Spicy or mild Italian sausage adds so much flavor to cabbage soup. The fennel in the sausage pairs beautifully with the sweetness of cooked cabbage.

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 6

Ingredients:

1. 1 pound Italian sausage (mild or spicy), casings removed
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 head cabbage, chopped
5. 2 carrots, diced
6. 4 cups chicken broth
7. 1 (14.5-ounce) can diced tomatoes
8. 1 teaspoon dried oregano
9. ½ teaspoon red pepper flakes (optional)
10. Salt and pepper to taste
11. Grated Parmesan for serving

Recipe Steps:

1. In a large pot, cook sausage over medium heat, breaking it up with a spoon, until browned and cooked through. Remove with a slotted spoon and set aside.
2. Leave about 1 tablespoon of drippings in the pot. Add onion and cook until soft, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add cabbage and carrots. Cook for 5 minutes until cabbage begins to wilt.
5. Return sausage to pot. Add broth, tomatoes, oregano, and red pepper flakes.
6. Bring to a boil, then reduce heat and simmer for 25 minutes.
7. Season with salt and pepper. Serve with grated Parmesan.

12. Chicken and Cabbage Soup

This simple combination is greater than the sum of its parts. Using rotisserie chicken makes it a weeknight possibility, and the cabbage adds body and sweetness.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. ½ head cabbage, chopped
7. 8 cups chicken broth
8. 2 cups shredded rotisserie chicken
9. 1 teaspoon thyme
10. Salt and pepper to taste
11. Fresh parsley for garnish

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add cabbage and cook for 5 minutes until it begins to wilt.
4. Pour in chicken broth and add thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in shredded chicken and heat through for 5 minutes.
6. Season with salt and pepper. Garnish with fresh parsley.

13. Cabbage and Lentil Soup

Lentils make this soup incredibly hearty and add protein and fiber. They break down slightly as they cook, making the broth almost creamy.

Recipe Metadata:

• Time to Make: 50 minutes
• Servings: 8

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 head cabbage, chopped
7. 1½ cups brown or green lentils, rinsed
8. 1 (14.5-ounce) can diced tomatoes
9. 8 cups vegetable or chicken broth
10. 1 teaspoon cumin
11. 1 teaspoon smoked paprika
12. Salt and pepper to taste
13. 2 tablespoons lemon juice

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add cabbage and cook for 5 minutes until it begins to wilt.
4. Add lentils, tomatoes, broth, cumin, and smoked paprika.
5. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
6. Stir in lemon juice. Season with salt and pepper.