Ingredients

• 3 tbsp olive oil
• 2 medium onions, diced (~2 cups)
• 2 large carrots, diced (~1.5 cups)
• 3 celery stalks, diced (~1.5 cups)
• 4 cloves garlic, minced
• 3/4 tsp dried oregano
• 3/4 tsp dried basil
• 1.5 tsp Diamond Crystal kosher salt
• 1 small head green cabbage, chopped (~8 cups)
• 1 (14 oz) can diced tomatoes, undrained
• 7 cups vegetable broth
• 3 tbsp lemon juice
• 1/3 cup chopped fresh parsley
• Freshly ground black pepper

Build the Soup Base

Get a large pot or Dutch oven over medium-high heat. Add the olive oil.

Once it shimmers, add the diced onion, carrot, and celery. Cook for ~5 minutes.

Stir occasionally until the vegetables start to soften.

Add the minced garlic, oregano, basil, and salt.

Stir constantly for another minute until the garlic is fragrant.

Simmer the Soup

Add the chopped cabbage to the pot. Let it cook for ~5 minutes, stirring it frequently.

You’ll notice the cabbage will wilt and reduce in volume significantly. This is the “sweating” process.

Pour in the vegetable broth and the undrained can of diced tomatoes.

Bring the soup to a simmer and let it cook uncovered for ~10-15 minutes.

The vegetables should be tender but not mushy. Pull the pot off the heat.

Stir in the lemon juice and fresh parsley.

Taste it and add a few cracks of black pepper. Adjust the salt if you think it needs it.

Print Pin

Simple Cabbage Soup

Letting cabbage sweat down with the aromatics before adding liquid is crucial – it releases natural sweetness instead of that raw cabbage funk. The lemon juice stirred in at the end keeps it from tasting like diet food.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

• ▢ 3 tbsp olive oil
• ▢ 2 medium onions ~2 cups, diced
• ▢ 2 large carrots ~1.5 cups, diced
• ▢ 3 celery stalks ~1.5 cups, diced
• ▢ 4 cloves garlic minced
• ▢ 3/4 tsp dried oregano
• ▢ 3/4 tsp dried basil
• ▢ 1.5 tsp Diamond Crystal kosher salt
• ▢ 1 small head green cabbage ~8 cups, chopped
• ▢ 1 can diced tomatoes 14 oz, undrained
• ▢ 7 cups vegetable broth
• ▢ 3 tbsp lemon juice
• ▢ 1/3 cup chopped fresh parsley
• ▢ Freshly ground black pepper

Instructions

• Heat olive oil in large pot over medium-high heat.
• Add onion, carrot, and celery; cook 5 minutes until softening.
• Add garlic, oregano, basil, and salt; cook 1 minute until fragrant.
• Add cabbage; cook 5 minutes, stirring frequently until wilted.
• Add broth and tomatoes; bring to simmer and cook uncovered 10-15 minutes until vegetables are tender.
• Remove from heat; stir in lemon juice and parsley.
• Season with black pepper and additional salt to taste.

Notes

Vegetables should be tender but not mushy. Cabbage will reduce significantly during cooking.