4.9 from 72 votes
Cabbage Soup
This Cabbage Soup features tender chunks of green cabbage simmered with carrots, celery, onion, garlic, herbs, and a touch of cinnamon for depth. Applesauce and diced tomatoes add subtle sweetness and acidity while apple cider vinegar brightens the broth. The resulting soup is warming and flavorful, with a balance of savory and tangy notes.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
154 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 154
% 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.