Kitchen notes · a little help before you start
Cabbage Soup
Tender cabbage in a tomato broth makes a simple, savory bowl to settle down with. Carrots and celery give you plenty to scoop up, with herbs running through the warm broth. Cook the vegetables as soft as you like, then enjoy the soup freshly ladled into your bowl.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Soften the first mixture
Stir cabbage, carrots, celery and onion often in the heated oil until the onion becomes translucent before adding tomato paste and seasonings.
2. Cook the seasoning base
Give tomato paste, garlic and Italian seasoning a minute or two with the vegetables before adding the broth and tomatoes.
3. Choose vegetable tenderness
Simmer covered over medium-low until the vegetables have your preferred softness, stirring occasionally during the forty-to-sixty-minute cooking range.
Get to know the ingredients
Chopped cabbage
Chop the green cabbage before it goes into the pot with the other first vegetables, ready to soften in the oil.
Prepared carrots
Peel and chop carrots before adding them with the finely chopped celery and onion for the first vegetable stage.
Broth choice
Low-sodium chicken or vegetable broth are both listed. Either joins the tomatoes after the seasoning base has cooked briefly.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Cabbage Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste before ladling
Once the vegetables are as tender as you like, taste and adjust the seasoning before serving the warm cabbage soup.
A little more help as you go
Keep a gentle simmer
Bring the broth mixture to a simmer, then cover and lower the heat rather than leaving it boiling hard as the vegetables soften.
A thicker tomato broth
Stir in some marinara sauce if you'd prefer a thicker tomato broth.
A few questions you might have
Can I add beans?
You can add beans to the soup, though no specific amount or separate cooking method is given.
Can I add meat?
You can add cooked meat to this vegetable soup. There isn't a cooking stage for raw meat.
Can I change the vegetables?
You can use additional vegetables to suit your preference, keeping the main soup's tender-vegetable finish as the guide.
Does the garlic cook from the beginning?
Add it after the first vegetables cook and the onion turns translucent, along with tomato paste and the seasonings.
Is this a quick uncovered boil?
It uses a covered medium-low simmer after adding tomatoes and broth, with occasional stirring until the vegetables become tender.
Any more cooking tips?
Ingredients and Substitutions: There are plenty of ways to mix up this recipe, including adding beans, or cooked meat for additional protein, or additional vegetables. If you like a thicker tomato broth, you can stir in some marinara sauce.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
