A simple, flexible recipe for a fall and winter regular.
It’s a braggy title, I know, but this soup is so easy and so tasty and so flexible that after I made it once, I find I turn to it again and again in the colder months (especially when I look at what’s in the house and find not much beyond cabbage and potatoes!). It answers the pressing question: how do you make simple cabbage soup? It also tackles the problem of how to make vegetarian cabbage soup. Pretty much every single ingredient is optional and you can add almost anything that sounds good to you. This version is vegetarian, but there are lots of ways to change that—scroll down to see variations aplenty.
Looking for something less soupy? See more delicious ways to cook cabbage.
Best Cabbage Soup
- 1 Savoy cabbage or 1 small green cabbage or 1/2 not-small green cabbage
- 1 small yellow onion
- 1 tablespoon butter or oil of your choice
- 1/2 teaspoon salt plus more to taste
- 1 carrot
- 2 russet potatoes
- 6 cups vegetable broth or chicken broth
- Freshly ground black pepper to taste
- Optional garnishes:
- 2 Sprigs parsley leaves chopped
- Sour cream or Greek yogurt
- Aleppo pepper or red chili flakes
- 1 Sprig fresh thyme leaves chopped
- Remove and discard any damaged exterior leaves from the cabbage. Cut the head in half, cut out and discard the core, and cut the cabbage into shreds. Set aside.
- Trim the onion, halve it lengthwise, and peel. Place cut-side down on a cutting board and cut into thin half-moon slices.
- Melt the butter in a large pot over medium-high heat. Add the onion and the salt. Cook, stirring occasionally, until the onions are wilted and softened, 3 to 5 minutes.
- Add the cabbage, stir to combine, and cook, stirring occasionally, until the cabbage wilts and reduces in volume by about half, 5 to 10 minutes.
- While the cabbage cooks, peel and chop the carrot; peel and chop the potatoes.
- Add the carrot, potatoes, and broth. Bring to a boil before reducing the heat to maintain a steady simmer. Cook until the vegetables are completely tender, 15 to 20 minutes.
- Add salt and pepper to taste and serve hot, with garnishes of your choice (or not!).