There's something magical about a pot of soup simmering on the stove, especially when it uses up what's already in your fridge. This leftover cabbage soup came to life on a busy Tuesday when I had half a head of cabbage and a few carrots that needed using. My kids were skeptical at first, but after one spoonful, they asked for seconds.
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This isn't just any cabbage soup – it's a cozy bowl of warmth that's perfect for chilly evenings or when you need a quick nourishing meal. The beauty is in its simplicity: humble vegetables, aromatic herbs, and a savory broth that comes together in about 35 minutes. You'll feel good about feeding your family something wholesome and delicious.
Whether you have leftover cabbage from a corned beef dinner or just bought a head for a recipe and didn't use it all, this soup is your answer. It's flexible, forgiving, and tastes even better the next day. Let's get that pot on the stove!
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
For sautéing the aromatics. Use any neutral oil like canola or vegetable if you prefer.
1 medium yellow onion, diced
About 1 cup. A sweet onion works too, but yellow gives a deeper flavor.
2 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1/2 teaspoon garlic powder.
2 large carrots, peeled and sliced into rounds
About 1.5 cups. Baby carrots work if that's what you have – just slice them.
2 celery stalks, sliced
Adds classic soup flavor. If you don't have celery, use a bell pepper for crunch.
4 cups (about 350g) chopped leftover cabbage
Green or savoy cabbage both work. If you don't have leftover, buy a small head and chop it.
1 (14.5 oz) can diced tomatoes, with their juices
Fire-roasted adds a smoky note. Plain diced is fine too.
6 cups vegetable or chicken broth
Low-sodium is better so you can control the salt. Homemade broth makes it extra special.
1 teaspoon dried thyme
Or use 1 tablespoon fresh thyme leaves. Oregano is a good substitute.
1 bay leaf
Adds depth. Remove before serving.
1/2 teaspoon salt, plus more to taste
Adjust depending on your broth's saltiness.
1/4 teaspoon black pepper
Freshly ground is best for flavor.
Tips & Tricks
Don't skip the sauté step
Cooking the onions, carrots, and celery until softened builds a flavorful base. Rushing this can make the soup taste flat.
Cut cabbage into bite-sized pieces
Too large and they take longer to cook; too small and they turn mushy. Aim for 1-inch chunks.
Taste before adding extra salt
Broth and canned tomatoes can be salty. Season gradually and adjust at the end.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
2. Add Cabbage and Tomatoes
Stir in the chopped cabbage and diced tomatoes with their juices. Cook for 3-4 minutes, stirring, to let the cabbage start to wilt and the tomatoes release their flavor.
3. Pour in Broth
Add the broth, thyme, bay leaf, salt, and pepper. Increase heat to high and bring the soup to a boil (212°F / 100°C).
4. Simmer the Soup
Once boiling, reduce heat to low (around 185°F / 85°C) to maintain a gentle simmer. Cover and cook for 20-25 minutes, or until the cabbage is tender but still has a slight bite. The carrots should be easily pierced with a fork.
5. Season and Serve
Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot, optionally with a sprinkle of fresh parsley or a dollop of sour cream.
Delicious Variations
Add Protein
Stir in 1 cup of cooked white beans, shredded chicken, or sliced smoked sausage during the last 5 minutes of simmering for extra heartiness.
Make It Spicy
Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the garlic for a kick.
Herb Swap
Use 1 teaspoon of dried dill or Italian seasoning instead of thyme for a different flavor profile.
How to Store Leftover Cabbage Soup
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The flavors will deepen overnight.
Freezer
Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, or in the microwave in 1-minute intervals, stirring occasionally.
Frequently Asked Questions
Q: Can I use red cabbage instead of green?
Yes, you can use red cabbage, but note it will turn the soup a pinkish-purple color. The taste is similar, though red cabbage may take a few extra minutes to become tender.
Q: How do I make this soup more filling?
Add a can of drained and rinsed chickpeas or white beans during the last 10 minutes of cooking. You can also serve it over cooked rice, quinoa, or with crusty bread.
Q: Can I use frozen cabbage?
Yes, frozen cabbage works well. There's no need to thaw it first – just add it directly to the pot and increase the simmering time by 5 minutes.
Q: Is this soup good for weight loss?
This soup is low in calories and high in fiber and water content, making it a great choice for weight loss. Each serving is about 285 calories, and it's very satisfying.
Q: Can I make this in a slow cooker?
Absolutely. Sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
Next time you have leftover cabbage, don't let it languish in the crisper. Give this easy soup a try – it's a wonderful way to turn odds and ends into a family favorite. Here's to a calmer home, one drawer at a time.
Leftover Cabbage Soup
Warm up with this easy leftover cabbage soup, a hearty and budget-friendly 35-minute meal that transforms simple ingredients into pure comfort.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 4 cups (about 350g) chopped leftover cabbage
- 1 (14.5 oz) can diced tomatoes, with their juices
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
📋 Instructions
- 1Sauté Aromatics — Heat olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- 2Add Cabbage and Tomatoes — Stir in the chopped cabbage and diced tomatoes with their juices. Cook for 3-4 minutes, stirring, to let the cabbage start to wilt and the tomatoes release their flavor.
- 3Pour in Broth — Add the broth, thyme, bay leaf, salt, and pepper. Increase heat to high and bring the soup to a boil (212°F / 100°C).
- 4Simmer the Soup — Once boiling, reduce heat to low (around 185°F / 85°C) to maintain a gentle simmer. Cover and cook for 20-25 minutes, or until the cabbage is tender but still has a slight bite. The carrots should be easily pierced with a fork.
- 5Season and Serve — Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot, optionally with a sprinkle of fresh parsley or a dollop of sour cream.
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.
