This vibrant Red Cabbage Soup is a quick and easy one-pot meal that's perfect for any night of the week! Packed with wholesome ingredients like tender cabbage, aromatic veggies, and earthy potatoes, this healthy cabbage soup is hearty, satisfying, and full of flavor.
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When you need an easy dinner that you can get on the table in no time, soup is always a great option. This vegetable cabbage soup comes together quickly and easily with simple and budget-friendly ingredients. Plus, it cooks up in one pot, making cleanup a breeze!
While this is a vegetarian cabbage soup as written, feel free to add some meat if you’d like, such as ham or sausage. Using red cabbage, also called purple cabbage, is what gives this soup its gorgeous color.
If you like recipes with purple cabbage, you’ve got to try my Roasted Red Cabbage Steaks next. Then, check out my Cabbage Roll Soup and Vegan Cabbage Soup for some great ways to use green cabbage.
Ingredients
Here are the simple ingredients you’ll need to make this red cabbage soup recipe.
- Olive Oil: For sauteing the vegetables. I recommend using high-quality extra virgin olive oil for the best flavor.
- Aromatic Veggies: Carrots, celery, onion, and garlic add depth of flavor to this purple cabbage soup.
- Red Cabbage: Using red cabbage in this soup gives it a beautiful, vibrant color. Be sure to choose a firm head of cabbage that’s free from blemishes and has crisp leaves.
- Vegetable Broth: Provides the liquid base for the soup. Feel free to use vegetable stock or chicken broth or stock if you prefer.
- Russet Potato: Adds texture, making the soup more hearty and filling.
- Red Wine Vinegar: Used to finish the soup, the vinegar adds a touch of acidity that brightens up the flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ground Beef or Turkey: If you prefer a cabbage soup recipe with meat, try adding some cooked ground beef or turkey for a heartier dish.
- Ham: If you like ham and cabbage soup, try adding some diced ham or cook the soup with a ham bone. Just remember to remove it before serving.
- Sausage: For a smoky flavor, add some smoked sausage to the soup. You can brown the sausage first in the pot, and then remove it while you cook the vegetables. Add it back in with the broth.
How to Make Red Cabbage Soup
To get started making this cabbage vegetable soup, you’ll need to first warm the olive oil in a large Dutch oven over medium-high heat.
Step 1: Cook the veggies. Add the carrots, celery, and onion to the pot and saute until the veggies begin to soften, about 5 minutes. Then, add the garlic and season with salt and pepper. Stir together and cook until fragrant, about 1 minute more.
Step 2: Add the cabbage. Add the cabbage to the mixture and saute for 5 minutes, stirring frequently.
Step 3: Add the broth and potato. Pour the broth into the pot and stir in the diced potato until everything is well incorporated.
Step 4: Simmer and finish. Simmer the soup covered until the vegetables are tender, about 20-30 minutes. Then, remove the pot from the heat and stir in the red wine vinegar. Season with more salt and pepper, and serve garnished with fresh parsley.
Serving Suggestions
There are lots of great ways to enjoy this red cabbage soup. Here are some delicious suggestions:
- Enjoy a bowl with your favorite sandwich or wrap like this Turkey Bacon Wrap.
- It’s also great with a potato or rice side dish, such as these Hasselback Potatoes or this Tomato Rice.
- Serve the soup alongside this Air Fryer Salmon or these Asian Turkey Meatballs for dinner.
Expert Tips
- Prep the veggies in advance: Feel free to chop the carrots, celery, and onion up to a day in advance and store in the refrigerator until you’re ready to make the soup. You can also pre-chop the cabbage and store it in a separate container.
- Make it thicker: To make the soup thicker, transfer a portion of it to a blender and stir it back into the pot after blending.
- Balance the acidity: If you find the soup is too tangy after adding the vinegar, mixing in a pinch of sugar can help to balance it out.
- Storing: Allow the soup to cool completely before storing. Once cooled, transfer to an airtight container and store in the refrigerator for up to 3 days or the freezer for up to 3 months. Reheat on the stovetop or in the microwave. If frozen, thaw in the refrigerator overnight before reheating.
Recipe FAQs
Yes, simply saute the veggies first in a skillet to enhance their flavor, and then add everything to the slow cooker and stir to combine. Cook for 6-8 hours on low or 3-4 hours on high. When the soup is done cooking, stir in the red wine vinegar.
Yes, you can use green cabbage. Note that green cabbage has a milder, slightly sweeter flavor, which will give the soup a more mellow taste. Keep in mind that the color of the soup will also be different. Using green cabbage can also be a great option if you're looking for more of an old-fashioned cabbage soup flavor.
More Delicious Soup Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Red Cabbage Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 small sweet onion about 1 ½ cups, chopped
- 2 teaspoons salt divided
- ½ teaspoon ground black pepper divided
- 4 garlic cloves minced
- 1 small head red cabbage about 2 lbs, chopped
- 6 cups vegetable broth or stock
- 1 small russet potato peeled and diced (about 1 ½ cups)
- 2 tablespoons red wine vinegar
- Fresh parsley for garnish
Instructions
- Heat the Oil: In a large Dutch oven, warm the olive oil over medium-high heat.
- Sauté the Vegetables: Add the chopped carrots, celery, and sweet onion to the pot. Cook for about 5 minutes, or until the vegetables begin to soften.
- Add Seasonings: Stir in 1 teaspoon of salt, ¼ teaspoon of black pepper, and all the minced garlic. Cook for an additional minute until fragrant.
- Incorporate the Cabbage: Add the chopped red cabbage to the pot and sauté for about 5 minutes, stirring frequently.
- Combine with Broth: Carefully pour the vegetable broth over the cabbage mixture, then add the diced potato. Give it a gentle stir to ensure everything is submerged.
- Simmer: Bring the soup to a simmer. Cover and cook for 20-30 minutes, or until all the vegetables are tender.
- Finish the Soup: Remove from heat and stir in the red wine vinegar along with the remaining salt and pepper. Adjust the seasoning to taste.
- Serve: Garnish with fresh parsley before serving.
Notes
- Prep the veggies in advance: Feel free to chop the carrots, celery, and onion up to a day in advance and store in the refrigerator until you’re ready to make the soup. You can also pre-chop the cabbage and store it in a separate container.
- Make it thicker: To make the soup thicker, transfer a portion of it to a blender and stir it back into the pot after blending.
- Balance the acidity: If you find the soup is too tangy after adding the vinegar, mixing in a pinch of sugar can help to balance it out.
- Storing: Allow the soup to cool completely before storing. Once cooled, transfer to an airtight container and store in the refrigerator for up to 3 days or the freezer for up to 3 months. Reheat on the stovetop or in the microwave. If frozen, thaw in the refrigerator overnight before reheating.
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