Cabbage Soup

Cabbage Soup Recipe

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Barbara Sprague


I've never been a big fan of cabbage growing up. Every time my dad would make it the whole house smelled!
Then one day a church potlux this was one of the dishes served so, I gave it a try and was hooked!
I changed it over the years and I sincerely hope you like it!

★★★★★ 1 vote
approximately 12 or more
35 Min
35 Min


1/2 small
cabbage head, green
1 Tbsp
olive oil, light
1 medium
onion, coarsely chopped
1/2 lb
carrots sliced
3 medium
potatos peeld and diced
1 can(s)
tomatos - diced
1 can(s)
tomato sauce
2 tsp
each, fresh (chopped) or dried herbs- oregano, parsely, and basil.
1 tsp
salt and pepper to taste


1In 4-quart pot, heat the oil over medium heat until hot, but not smoky.
2Add cabbage & onion, stir well. Add water to just cover cabbage.
3Add carrots and potatoes - allow to cook, stirring once or twice,
until it comes to a boil - LOWER THE FLAME!
4Add Tomatoes and Sauce, stir. Add salt & pepper to taste.
5Add 1 Tsp. Paprika, stir.
6Heat 1 Tsp. Olive Oil in a large skillet until hot, lower flame.
7Stir, cook uncovered over low heat. Add chopped herbs and stir.
8Simmer for 10-15 minutes.
Serve hot.
9Option 1: You can add 1 Tsp. of crushed Hot Chilies or 1 can of diced tomato's with chilies for zest!
10Option 2: For protein add 1/2 pound of cooked chicken, seasoned beef (diced or crumbled burger).
11Option 3: Add some fresh, frozen, cooked,, or canned (your choice) of; Spinach, Kale, Collards, Broccoli, and/or Cauliflower some extra nutrition.

About Cabbage Soup

Course/Dish: Soups, Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #cabbage