This cabbage soup has the most delicious broth. I add a little something you wouldn't normally find in cabbage soup, and it works so well here.
Easily one of my fav soups to make in fall and winter when cabbage is plentiful and in season, or just any time of year when I'm under the weather and craving a cozy, light meal.
That unusual ingredient I was just talking about is fennel seeds. They're inexpensive, especially if you buy from an Indian, Pakistani, or other South Asian grocery store. I find that their anise-like flavor works great in tomato soups and tomato-based broths.
If you don't have fennel seeds on hand, I'd say they're worth picking up. They keep for a long time and add a surprisingly good flavor to this soup.
Important disclaimer: Cabbage soup is often associated with weight loss, but I didn't develop this recipe with any specific diet in mind. For me, it’s just a simple, delicious way to enjoy a big bowl of veggies.
Here's how I make it:
To build the soup base, I start by sautéing carrot and onion (no need for celery in this recipe). Once the veggies soften, I add ginger, garlic, and seasonings, followed shortly by canned diced tomatoes and chicken or veggie bouillon.
A few minutes later, once the flavors have developed and deepened, I add water and cabbage.
I don't like the cabbage too soft, so I let it cook for just 6 to 10 minutes (you can let it go longer) and then finish it off with some fresh lime and cilantro.
If you're looking for more ways to use cabbage, try out my pickled cabbage, mayo-free slaw, and steamed cabbage recipes. You'll see that those recipes call for purple cabbage, but you can easily swap in regular cabbage.
Pre-cooking notes and tips
- Cut the cabbage into small, spoon-friendly pieces. Don't worry about making them all the same size and shape.
- This soup is very customizable. In the past, I've added leftover shredded rotisserie chicken to it, thrown in frozen mixed vegetables (the ones I use in this recipe), and even added cooked beans, as I do in my purple cabbage soup. Keep in mind, though, that if you add more solid ingredients, you'll need to adjust the amount of water and seasonings to make more broth.
- Don't skip the lime juice. The acidity of fresh citrus helps bring out the best flavor. You can, though, replace it with fresh lemon juice.
- I usually use chicken bouillon, but vegetable bouillon is great too. Any form will work, such as granules, powder, crumbled cubes, or pastes like Better Than Bouillon.
- I use 2 teaspoons of my bouillon, but different brands vary in strength. Check the package directions to see how much you'd need to make 2 cups of broth with your brand.
- You can use broth instead of water and bouillon, but start with less salt and add more at the end if needed.
- Here in Calgary, fresh tomatoes I find in stores in winter almost never taste the same as ripe summery tomatoes, so for this cabbage soup, I always go with canned diced tomatoes. Petite-diced and regular diced both work, as do salted and unsalted varieties. If using unsalted ones, though, you'll need to add more salt. Oh, and canned fire-roasted diced tomatoes work great too! I haven't tried stewed tomatoes, but if you do, tell me in the comments how it goes.
- Fresh ginger and garlic are non-negotiable here. Please don't swap them out for powders, as your soup just won't taste the same.
- In flu season, I double the amount of turmeric to make the soup even more nourishing.
- Cayenne adds a little heat, but you can skip it if you're really sensitive to spice. I wouldn't skip the smoked paprika, though. It adds great flavor without making the soup spicy. Oh, and you can always use whatever fresh chili peppers you like instead of cayenne.
- Yellow and red onions both work, so use whatever you've got on hand.
- The amount of sugar I use doesn't make the soup sweet, in case you're wondering. It just balances the acidity and enhances the flavor.
Serving ideas
Some crusty bread, like sourdough, goes great with this cabbage soup. For a little crunch, you can also top it with homemade croutons.
If you want to match my crazy, try adding leftover (or freshly cooked) rice. It soaks up all that delicious broth and turns the soup into a hearty, filling meal.
For an even heartier pairing, serve it with a grilled cheese sandwich. The crispy, buttery bread and melty cheese are so good alongside a warm bowl of soup. Always a winning combo!
And that's a wrap!
Cabbage soup might not be the first thing that comes to mind when you're thinking about a delicious, comforting meal, especially if you're not big on veggies. But this recipe might surprise you in all the good ways!
If you give it a try, I'd love to hear what you think. Leave a comment and rating below!
Happy cooking ~ Nelo
Cabbage Soup Recipe
Ingredients
Seasoning Mix
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel seeds - I crush them finely using pestle mortar
- ¾ teaspoon salt - I use table salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper - adjust to taste ⓘ
- ⅛ teaspoon ground turmeric - aka turmeric powder
- 2 teaspoons sugar
Other Ingredients
- 2 tablespoons olive oil - or any neutral cooking oil
- 1 medium onion (150 g) - finely chopped
- 2 medium carrots (140 g) - sliced into rounds or half-moons
- 1 tablespoon freshly grated ginger
- 5 cloves garlic - minced or grated
- 2 teaspoons chicken bouillon powder or paste - or vegetable bouillon
- 1 (14.5-ounce) can of diced tomatoes - (Note A)
- 5 packed cups chopped cabbage (500 g)
- 2.5 tablespoons fresh lime juice - or fresh lemon juice
- ¼ cup finely chopped cilantro - or parsley
Instructions
- In a bowl, combine all ingredients listed under "seasoning mix". Set aside.
- Heat oil in a big pot over medium heat. Add onion and carrots and cook for 8 minutes. Stir frequently.
- Add ginger and garlic, stir and cook for 1 minute. Add the seasoning mix you prepared earlier and stir constantly for another minute.
- Add chicken bouillon along with diced tomatoes (including all the liquid in the can). Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 8 minutes. Stir occasionally.
- Increase the heat to medium-high. Add 3 cups of water, and bring to a boil. Add the cabbage and bring back to a simmer. Reduce the heat as needed to maintain a gentle simmer. Cover and cook until the cabbage reaches your desired tenderness. See Note B if you prefer a thicker soup.
- Turn off the heat and stir in the lime juice and cilantro. Taste and add more salt if needed. Give everything a quick stir, and enjoy!
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