Cabbage Vegetable Soup
Jan 11, 2026 10:23 AM
Who knew that cabbage soup could be this good?! This bright and light recipe is a lovely spin on classic vegetable soup. If you’re trying to get back to healthy eating after the holidays, this warming cabbage soup is an inexpensive wintertime alternative to leafy green salads.
Cabbage soup may have originated in Eastern Europe, but this recipe offers simple Italian flavors. It starts with carrots, onion and celery cooked in a generous drizzle of olive oil. Once those are tender, we’ll add fresh garlic and dried oregano, followed by chopped green cabbage.
You can use an entire small head of cabbage in this soup; it shrinks as it sweats excess moisture and becomes silky soft as it simmers. Crushed tomatoes and lemon juice add welcome acidity, bringing this simple soup to life!
Ingredients:
- ¼ cup extra-virgin olive oil
- 1 large yellow onion, chopped (about 1 ¾ cups)
- 2 large carrots, chopped (about 1 ½ cups)
- 3 celery stalks, diced (about 1 ¼ cups)
- ½ teaspoon fine salt, divided
- 3 garlic cloves, pressed or minced
- 1 teaspoon dried oregano
- 1 small or ½ medium green cabbage, chopped (about 6 cups)
- 15 ounces crushed or diced tomatoes
- 4 cups water, more as needed
- ¼ cup chopped fresh flat-leaf parsley or dill
- 1 to 2 tablespoons lemon juice or apple cider vinegar, to taste
- Freshly ground black pepper, to taste
Total Time:
40 minutes
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