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Home » Recipes » Soups

Red Cabbage Soup

Published: Dec 9, 2022 by Lexi

29 shares
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This easy Red Cabbage Soup is hearty, delicious and packed with all sorts of nutritious vegetables. It's great for a weeknight dinner (ready in about 45 minutes) and it's a great way to use up the head of cabbage in your fridge!

Finished red cabbage soup in a purple bowl served with bread.
Hearty, vegetable-packed and absolutely delicious!

If you're familiar with our website, you'll know that my mom (Beth) does all of our recipe development and I (Lexi) do all of our photography. When she first mentioned she was developing a recipe for cabbage soup, I was a bit skeptical.

Much to my surprise, I absolutely loved this recipe! The cabbage loses most of its intense flavor when it cooks, and instead becomes sweeter, tender, but still with a bit of crunch.

I'm fully converted to the idea that cabbage does indeed belong in soup, and I hope you will be too once you try this recipe!

Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Ingredient Notes
  • Instructions
  • Tips and FAQs
  • More Soup Recipes to Enjoy
  • 📖 Recipe

Why We Love This Recipe

  • Quick and easy: This red cabbage soup is as easy as prepping the vegetables, adding everything to a pot and letting it simmer. It's definitely weeknight friendly!
  • Lots of vegetables: We're talking onion, garlic, celery, carrot, cabbage and potatoes! And if you so desire, you can add in even more vegetables – this soup works well with just about anything.
  • Vegan friendly: This red cabbage soup is naturally vegan, with no added dairy or meat. It's a great option for everyone, no matter your dietary preferences!
  • Great way to use up cabbage: Have you ever bought a massive head of cabbage only to use ⅛ of it in a recipe? Yep, same. This red cabbage soup is a great way to use up the rest. (And yes, you can also use green cabbage if that's what you have on hand!)

Ingredients

Here's what you'll need to make this red cabbage soup:

Red cabbage soup ingredients in glass bowls, including vegetables, broth, spices, herbs and beans.
Feel free to customize with just about any vegetables you have on hand.

Ingredient Notes

  • Cabbage: We're using red (or purple, as some say) cabbage in this soup. You can also use green cabbage. Be sure to slice the cabbage into thin strips that are no longer than 2 inches. If the strips are too long, they'll be pretty hard to eat with a spoon!
  • Potatoes: We used yukon gold (or yellow) potatoes, which hold their shape nicely and have a buttery flavor and fluffy texture. You can also use russet potatoes, fingerlings, or baby potatoes.
  • Dill: You can also use parsley if preferred.
  • Beans: We use navy beans, as they tend not to fall apart quite as much as other white beans. You can also use cannellini beans, great northern beans, lima beans or even chickpeas.
  • Vinegar: A small amount balances the acidity of this soup. We used apple cider vinegar, but you can also use white wine vinegar.
  • Dijon mustard: Mustard pairs very well with cabbage – the sharp flavor helps tame the bitterness of the vegetable. Be sure to use dijon, not yellow mustard (like you would use on a hot dog).
  • Flour: A small amount of all purpose flour helps slightly thicken this soup without having to add heavy cream. You can use regular all purpose or gluten free all purpose flour.

Instructions

(1) Add oil to a large pot over medium heat. Add in onions and garlic and sauté for 5 minutes, stirring occasionally.  

(2) Add in cabbage, potatoes, carrots, celery, dijon mustard, 1 teaspoon of salt and pepper. Stir well and cook for 5-7 minutes, until the vegetables start to soften.

Left: onions in the pot. Right: adding in the cabbage and other ingredients.
Make sure to cut the cabbage into bite-sized pieces.

Reserve ¼ cup of the vegetable broth and set aside. 

(3) Add the remaining vegetable broth to the pot with the apple cider vinegar. Increase heat to high and bring the soup to a boil. Reduce heat to low, cover and simmer for 20 minutes.

(4) In a small bowl, whisk together the ¼ cup of vegetable broth with the flour until smooth. Add to the soup and stir well.

Left: adding the liquids into the soup. Right: mixing the broth and flour together.
A small amount of flour helps to thicken the soup without having to add heavy cream.

(5) Add the navy beans and dill and cook for an additional 10-15 minutes, until the soup is slightly thickened. Serve warm.

Adding in the beans and dill to the soup.
Navy beans add a bit of plant-based protein for an extra filling soup!

Tips and FAQs

  • Add a protein: For an even more filling red cabbage soup, feel free to add in a protein of your choice. Shredded chicken or sausage would be great options, or to keep it vegan, try our poultry seasoned tofu in this recipe.
  • Storage: let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.
  • Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a saucepan.
  • Make it gluten free: Simply swap regular all purpose flour with a gluten free alternative.
  • Serve with:
    • Italian chopped salad
    • Vegan garlic bread
    • Apple pecan salad with balsamic vinaigrette
    • Vegan cornbread
How do you slice a red cabbage?

Start by slicing the cabbage in half through the stem. Cut each half into half again. Slice off the tough stem on each quarter, then thinly slice the cabbage. You can also use a mandoline to slice the cabbage, or even a food processor fitted with a shredding attachment.

Can you make this soup in a slow cooker?

Yes, absolutely! Start by sautéing the onion and garlic, then add everything but the flour, beans and dill and cook on high for 3-4 hours or low for 6-8 hours. Stir in the flour + ¼ cup vegetable broth, beans and dill at the end and continue cooking for 15 minutes before serving.

Close overhead of the finished red cabbage soup in a purple bowl.
Serve with fresh dill and crusty bread for dipping.

More Soup Recipes to Enjoy

  • Pumpkin Sweet Potato Soup
  • Vegan Cream of Mushroom Soup
  • Broccoli and Pea Soup
  • Cauliflower Leek Soup

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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Close up of the finished red cabbage soup in a purple bowl.

Red Cabbage Soup


  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegan
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Description

This easy Red Cabbage Soup is hearty, delicious and packed with all sorts of nutritious vegetables. It's great for a weeknight dinner (ready in about 45 minutes) and it's a great way to use up the head of cabbage in your fridge!


Ingredients

Units Scale
  • ¼ cup olive oil
  • 1 yellow onion, diced (~1 ½ cups)
  • 2 teaspoons minced garlic (~2 large cloves)
  • 4 cups thinly sliced red cabbage
  • 2 cups diced yellow potatoes, cut into ½-inch pieces
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 tablespoon dijon mustard
  • 1-1 ¼ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon apple cider vinegar
  • 6 cups vegetable broth
  • 2 tablespoons all purpose flour
  • 2 tablespoons fresh dill, finely chopped
  • 1 15 ounce can navy beans, drained and rinsed

Instructions

  1. Add oil to a large pot over medium heat. Add in onions and garlic and sauté for 5 minutes, stirring occasionally.  
  2. Add in cabbage, potatoes, carrots, celery, dijon mustard, 1 teaspoon of salt and pepper. Stir well and cook for 5-7 minutes, until the vegetables start to soften.
  3. Reserve ¼ cup of the vegetable broth and set aside. 
  4. Add the remaining vegetable broth to the pot with the apple cider vinegar. Increase heat to high and bring the soup to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  5. In a small bowl, whisk together the ¼ cup of vegetable broth with the flour until smooth. Add to the soup and stir well.
  6. Add the navy beans and dill and cook for an additional 10-15 minutes, until the soup is slightly thickened. Serve warm.

Notes

Storage: let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.

Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a saucepan.

Beans: We use navy beans, as they tend not to fall apart quite as much as other white beans. You can also use cannellini beans, great northern beans, lima beans or even chickpeas. 

Make it gluten free: Simply swap regular all purpose flour with a gluten free alternative.

Potatoes: We used yukon gold (or yellow) potatoes, which hold their shape nicely and have a buttery flavor and fluffy texture. You can also use russet potatoes, fingerlings, or baby potatoes. 

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 313
  • Sugar: 7 g
  • Sodium: 420.8 mg
  • Fat: 11.7 g
  • Carbohydrates: 45 g
  • Fiber: 6 g
  • Protein: 13.4 g

Keywords: red cabbage soup

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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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