This light cabbage soup uses just five simple ingredients and is ready in under 30 minutes. It’s comforting, vegetable-forward, and works beautifully as a starter or a light meal alongside a sandwich.
Cabbage Soup Recipe
This simple cabbage soup takes me right back to childhood. My Czech father always began dinner with a light, vegetable-packed broth like this one. What once felt routine now feels intentional: a warm, nourishing way to add more vegetables and fiber to a meal. With cold weather settling in, this soup was exactly what I wanted—comforting and familiar.
Why This Cabbage Soup Works
I love cooking with cabbage—it’s underrated. This high-fiber, low-calorie vegetable is filling and versatile. Lately I’ve been revisiting many of my late dad’s recipes, and this one was so simple and delicious I had to share it.
- Short ingredient list: Only five main ingredients.
- Quick and easy: Ready in under 30 minutes; leftovers reheat well.
- Affordable: A single head of cabbage goes a long way.
I have many cabbage recipes in my collection—everything from slaws and salads to casseroles and soups like this one.
Ingredients You’ll Need
Below are the ingredients for this easy cabbage soup. See the recipe card for exact measurements and printable directions.
- Butter: Used to sauté the onions; substitute olive oil for a dairy-free version.
- Onion: Adds savory depth when chopped and softened.
- Flour: A tablespoon thickens the broth slightly. Use a gluten-free all-purpose flour if needed.
- Green cabbage: Core removed and roughly chopped.
- Liquid: Water plus a concentrated bouillon (chicken or vegetable) for good flavor; vegetable bouillon keeps the soup vegetarian.
- Salt and pepper: To taste.
How to Make Cabbage Soup
You can chop the vegetables a day or two ahead so the soup comes together quickly. See the recipe card below for printable directions.
- Sauté the onions: In a large pot, melt the butter over medium-low heat and cook the chopped onion until soft but not browned, about 5 minutes.
- Add flour: Stir in the flour and cook 1–2 minutes to remove the raw taste.
- Simmer: Add the cabbage, water, and bouillon. Increase heat to medium to bring to a boil, then reduce to medium-low, cover, and simmer until the vegetables are tender, about 20 minutes.
- Season: Taste and adjust with salt and pepper as needed. Serve hot.
Simple Cabbage Soup (5 Ingredients)
Yield: 6 servings
Serving size: 1 ½ cups
Prep: 15 mins | Cook: 30 mins | Total: 45 mins
Ingredients
- 2 tablespoons salted butter (or dairy-free butter to make it vegan)
- 1 medium onion, chopped
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 1 medium head green cabbage, cored and roughly chopped
- 8 cups water
- 3 tablespoons concentrated bouillon (chicken or vegetable to make it vegetarian/vegan)
- Kosher salt and black pepper, to taste
Instructions
- In a large pot, melt the butter and add the chopped onion. Cook over medium-low heat, stirring occasionally, until the onion is soft but not browned, about 5 minutes.
- Stir in the flour and cook for about 2 minutes to remove the raw flour flavor.
- Add the water, bouillon, and chopped cabbage. Raise the heat to medium to bring the mixture to a boil, then cover and reduce to medium-low. Simmer until the vegetables are tender, about 20 minutes.
- Adjust seasoning with salt and pepper as needed. Serve warm.
Notes & Variations
- Dairy-free: Use olive oil instead of butter.
- Gluten-free: Replace all-purpose flour with a gluten-free multipurpose flour.
- Add more vegetables: Carrots, celery, or potatoes work well for more texture and flavor.
- Broth options: Use vegetable broth for a vegetarian version or chicken bone broth for extra richness; adjust salt if using salted broth.
- Make it heartier: Stir in white beans, cooked chopped chicken, or sliced sausage for added protein and substance.
Nutrition (per serving)
Calories: 98.5 kcal • Carbohydrates: 14.5 g • Protein: 4 g • Fat: 4 g • Fiber: 4 g • Sodium: 1088 mg
Serving Suggestions
This healthy cabbage soup is an ideal starter for dinner or a light, nutritious lunch when paired with a simple salad or sandwich. A good piece of crusty bread is perfect for soaking up the flavorful broth.
Storage
- Refrigerate: Store soup in an airtight container for up to 4 days.
- Freeze: This soup freezes well. Leave some headspace in the container to allow the broth to expand as it freezes.
- Reheat: Thaw in the refrigerator overnight if frozen. Reheat gently on the stove or in the microwave until warmed through.