Cabbage Soup
User Reviews
4.9
Cabbage Soup
Description
The soup begins by softening chopped onion, carrots, and celery in olive oil, creating a flavorful base. Garlic, thyme, optional cinnamon, bay leaf, salt, and black pepper are added and cooked briefly to release aromas. The pot is deglazed with apple cider vinegar which adds acidity and lifts browned bits from the pan.
Vegetable broth, unsweetened applesauce, diced tomatoes, and chopped cabbage are added and brought to a boil, then simmered until the cabbage is tender, infusing the broth with vegetal and sweet notes. The soup is finished by stirring in more apple cider vinegar and adjusting seasoning.
Garnished with fresh parsley, this soup provides a comforting meal option rich in vegetables and balanced acidity. It stores well refrigerated for up to a week or can be frozen for longer keeping, making it practical for meal prep.
Apple cider vinegar can be substituted with white vinegar or lemon juice if needed. Reheating gently restores warmth without breaking down the vegetables excessively.
Ingredients
- 1 Tablespoon olive oil
- ½ large yellow onion chopped, about 1 cup
- 3 large carrot peeled and chopped, about 1 ½ cups
- 2 talks celery chopped, about 1 cup
- 3 cloves garlic minced
- 1 teaspoon thyme dried
- ¼ teaspoon cinnamon optional
- 1 bay leaf
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste, ground
- 2 Tablespoons apple cider vinegar divided
- 4 cups vegetable broth low sodium
- ⅓ cup applesauce unsweetened
- 1 oz can diced tomatoes
- 1 small green cabbage about 1 pound, chopped into 1 ½ inch chunks
- parsley for garnish, fresh
Instructions
- In a large soup pot or Dutch oven, heat oil over medium heat. Add the onion, carrots and celery, stirring occasionally until veggies have softened and are fragrant, about 7 minutes.
- Stir in garlic, thyme, cinnamon (if using), bay leaf, salt and pepper and cook for 1-2 additional minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.
- Add vegetable broth, applesauce, canned tomatoes and cabbage and bring to a boil. Cover, reduce heat and simmer for about 30 minutes, or until cabbage is thoroughly cooked and tender.
- Remove from heat, remove bay leaf and stir in the remaining apple cider vinegar. Taste and season with additional salt, pepper, if needed. Serve warm topped with fresh parsley.
Notes
- This soup keeps in the refrigerator for 5–7 days; freeze for up to 3 months.
- Reheat gently on stove or microwave until hot.
- If lacking apple cider vinegar, white vinegar or lemon juice can be used instead to deglaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 154kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 527mg | 22% |
| Potassium | 1061mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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