If you've ever found yourself staring at a head of cabbage in your fridge, unsure of how to use it all up before it wilts, this Cabbage ...
If you've ever found yourself staring at a head of cabbage in your fridge, unsure of how to use it all up before it wilts, this Cabbage Soup recipe from Love & Lemons is the perfect solution. It’s a rare dish that manages to use an entire head of cabbage in one go, transforming it into a deeply flavorful, nourishing meal that is as healthy as it is comforting.
This vegan-friendly soup is far from bland. By combining aromatic vegetables, fire-roasted tomatoes, and a splash of white wine vinegar, it builds layers of flavor that make it satisfying enough for a main course.
Why You'll Love This Recipe
Uses Whole Ingredients: It’s an excellent way to reduce food waste by using a full head of cabbage.
Pantry-Friendly: Aside from fresh produce, it relies on staples like canned beans, broth, and dried herbs.
Simple & Fast: With just 15 minutes of prep and 35 minutes of cook time, it comes together in under an hour.
Great for Meal Prep: It stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Ingredients
Here is what you’ll need to get started:
Fresh Produce: 1 small green cabbage (approx. 1 lb), 2 chopped carrots, 1 diced yellow onion, 1 diced celery rib, 2 diced Yukon Gold potatoes, 4 grated garlic cloves, and fresh parsley for garnish.
Pantry Staples: 2 cans (14.5 oz) of fire-roasted diced tomatoes, 1 can (15.5 oz) of cooked white beans (drained and rinsed), and 4 cups of vegetable broth.
Flavor Enhancers: 2 tbsp extra-virgin olive oil, 2 tbsp white wine vinegar, 1 tsp dried thyme, salt, and freshly ground black pepper.
Instructions
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, onion, celery, salt, and several grinds of black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables soften.
Add Brightness: Pour in the white wine vinegar and give it a good stir. This adds a crucial tangy note that balances the sweetness of the cabbage.
Simmer: Add the fire-roasted tomatoes, vegetable broth, beans, garlic, potatoes, chopped cabbage, and dried thyme. Cover the pot and let it simmer for 20 to 30 minutes. You want the cabbage and potatoes to be perfectly tender.
Serve: Taste and season with more salt or pepper if needed. Ladle into bowls and garnish with fresh parsley.
Serving Suggestions
While this soup is filling on its own thanks to the fiber-rich beans and veggies, it pairs wonderfully with:
Crusty Bread: Perfect for soaking up the tomato-infused broth.
Grilled Cheese: A classic comfort food combo.
Fresh Salad: Try a sweet potato salad or a simple green salad for a lighter pairing.
Whether you are looking for a healthy weeknight dinner or a make-ahead lunch for the week, this cabbage soup is a versatile addition to your recipe rotation.
