Cabbage Soup

This hearty cabbage soup is delicious any time of year - made even better with a simple homemade marinara that you'll want to use in all your favorite recipes! If you're a fan of cabbage, this one's for you. It comes together in about an hour with just five simple steps, with options to make it even easier!

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Ingredients
Instructions for Soup:
Instructions for Marinara:
Equipment and Utensils
Frequently asked questions
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Ingredients

Cabbage - use a small cabbage or ⅔ of a medium-large cabbage, diced
Onion - diced, can use a yellow onion, but I suggest a sweet onion.
Extra Virgin Olive Oil - make sure to use a good quality oil for the best flavor
Garlic Cloves - fresh adds so much flavor
Basil and Oregano - we use dried basil and dried oregano. If using fresh, double the amount.
Bay Leaf
Salt and Black Pepper - start with the suggested amount and then add more to your liking.
Parmesan cheese (shredded) will be used on top of the soup, and I recommend a nice fresh block that you shred. (I promise it is worth it)
Celery and Carrots - these will be chopped and added to your marinara.
Canned Tomatoes - can be diced or pureed tomatoes.

Instructions for Soup:

Chopped cabbage on a cutting board next to a pot of sautéed onions.

Core out a whole head of cabbage and roughly chop into 1" cubes or chunks. Dice 1 onion. Mince garlic. Shred parmesan cheese.
In a large stock pot on medium heat, add 2 tablespoon oil and sauté the onion for 5-6 minutes until it starts to soften. Add in 1 tablespoon minced garlic and basil.

Cabbage cooking in a dutch oven with water.

Then, add cabbage and sauté another 7-8 minutes, stirring continuously until cabbage starts to change color.
Add 5-6 cups of water, just so that all the cabbage is completely covered. Bring the soup to a boil by turning up the temperature to high and then lowering it to a simmer once it reaches a boil. Cover with a lid and let it cook for 30 minutes. Stir occasionally. Start the marinara instructions while the cabbage cooks if making homemade. If using canned marinara, skip to the final step.

Instructions for Marinara:

Sautéed carrots, celery and onion in a pot.

In a second pot, sauté vegetables (onion, celery, and carrot) in 2 tablespoon oil for 5-7 minutes until fully cooked and tender.
Add in garlic and cook 2 minutes over medium heat. Stir in salt, pepper, basil, and oregano and cook for another minute.

Then, add in tomatoes and bay leaf, cook over medium-low heat for 20 minutes. Re-season with salt! It should taste a bit salty.
Once the cabbage has cooked for 30 minutes, add in about 3 cups of marinara. Stir and serve topped with parmesan and enjoy!

Made this recipe?! Let me know!

Rate Cabbage Soup

Cabbage soup in a bowl with parmesan cheese and crackers.

Equipment and Utensils

Dutch Oven - You'll need a 5 qt pot for this recipe to fit all the cabbage inside. I use our Dutch oven, which we also use as a sourdough bread maker. It makes for a perfect soup pot!
Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
Cheese Grater by KitchenAid for grating blocks of cheese.

Frequently asked questions

Can you Freeze Cabbage Soup?

Yes!! If you have leftovers, this soup freezes great. I often place cooled soup in individual containers that I can pull out for a single meal. This makes for a great lunch. I will add the parmesan cheese after I reheat the soup.

Can I use a jarred marinara sauce?

Absolutely, I do recommend a good quality marina for the best flavor.

Can a protein be added to this soup?

To make the soup heartier, you can add a pound of lean browned ground beef, ground turkey, or Italian sausage.