This Red Cabbage Soup is a must-try dinner. It’s warm, comforting, and incredibly flavorful. I’ve made this soup many times and it’s one of my all-time favorite recipes with purple cabbage. The leftovers are fantastic as well and I like to double the batch and enjoy it as a filling lunch throughout the week.
The potatoes and red cabbage are very hearty and savory while the varying textures in this vegetable cabbage soup work great together. It’s the perfect base soup for adding other ingredients to make a whole different meal.
If you like vegetarian soup recipes, you will love Spinach and Kale Soup, Roasted Vegetable Soup or this Slow Cooker Tomato Soup!
Why You’ll Love This Red Cabbage Soup Recipe
- 30-minute meal: If you prep ahead of time, it will only take about 30 minutes to make this soup recipe to get you through the week.
- Vegetarian-friendly: This is a vegetarian cabbage soup that still fills you up!
- Customizable recipe: This soup can take on a variety of flavor profiles so it is a fun base recipe to experiment with and make your own.
Ingredients
Here are all of the ingredients needed to make the best red cabbage soup recipe. It’s inexpensive and full of pantry staples!
- Carrots, celery, onion: This is the holy trinity or “mirepoix” that is added to many dishes, such as soups. They add texture and flavor to the base.
- Garlic: Deepens the earthy flavors the mirepoix adds to the soup's broth.
- Red cabbage: I like to use red cabbage in this soup. It has a stronger and earthier taste than green cabbage which I find to be perfect for this recipe.
- Vegetable broth: I like to use vegetable broth or stock for this recipe. If you are not planning to keep it vegetarian, chicken broth works as well. Either broth will add tons of flavor instead of using water.
- Potato: I use Russet potatoes because they hold up best in this soup. They become super tender as they cook in the broth and soak up flavor well.
- Red wine vinegar: Finishing this cabbage soup with red wine vinegar adds acidity and a subtle sour note that pairs so well with the cooked cabbage.
- Parsley: This is the perfect garnish for a pop of color and freshness. It’s optional, though. Feel free to skip it if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variation
- Coconut curry: Try this recipe with coconut milk and curry paste to make it creamy and a little spicy.
- Apple: Add diced apples and saute them with the other veggies for some extra sweetness.
- Mushroom: Add sliced shitake or bella mushrooms for a meaty, umami flavor.
- Smoked Sausage: Try a cabbage soup recipe with meat and add slices of smoked sausage.
- Spicy: Add a bit of chili pepper flakes, a pinch or so of this smoked jalapeno powder, or serve up our homemade hot pepper sauce on the table.
How to Make Red Cabbage Soup
It’s easier than ever to make healthy cabbage soup from scratch. Below you will find all of the instructions necessary to set you up for success. Be sure to peel and chop all of your veggies before you start cooking!
Step 1:Prep a Dutch oven. Heat olive oil in a large Dutch oven over medium-high heat.
Step 2: Cook the veggies. Cook the diced carrots, celery, and onions for about 5 minutes or until they start to become tender. Then, add the minced garlic along with some salt and pepper and cook for one minute.
Step 3: Add cabbage. Next, add the chopped cabbage and cook for about 5 more minutes, stirring all of the vegetables occasionally.
Step 5: Add the broth and potato. Add the broth and chopped potato and make sure all of the ingredients are mixed and submerged into the broth. Simmer the cabbage vegetable soup for about 20-30 minutes or until all of the vegetables are soft.
Step 7: Add vinegar and seasoning. Once the veggies are fully cooked, remove the pot from the heat and stir in the red wine vinegar. Add the remaining salt and pepper and taste test. Adjust the seasoning to your liking! Finish the soup with chopped parsley and enjoy.
⭐️ Hint: Fork test the veggies — especially the potatoes to ensure they are not undercooked. Simmer the soup longer if needed.
If you love recipes like this, you may also enjoy Crockpot Cabbage Roll Soup, Crockpot Creamy Chicken Noodle Soup, Thai Carrot Soup or our Crockpot Hamburger Soup.
Storage Directions
- Refrigeration: Place leftovers of this purple cabbage soup into an airtight container and store it in the refrigerator for up to 4 days.
- Freezing: This recipe is super freezer-friendly! Store the soup in a freezer-safe container for up to 4 months. Thaw in the refrigerator before reheating it.
- Reheating: It’s best reheated in a saucepan on the stovetop but can be microwaved as well. Be sure to cover it to prevent splatter.
- Make Ahead: Chop and store all of the vegetables for this soup in the refrigerator up to 24 hours ahead. The potatoes will slightly brown from oxidizing but it’s normal.
Serving Suggestions
- I love to serve tasty bread on the side. It tastes great dipped in the broth. I recommend Grandma’s Surprise Onion Soup Bread and Cheesecake Factory Brown Bread.
- Serve this old-fashioned cabbage soup with a sandwich like Crispy Cod Sandwich, Provolone Grilled Cheese Sandwich, or Turkey and Cheese Sliders.
- Sprinkle Ranch Oyster Crackers in the soup, too!
Recipe Tips
- Use fresh cabbage: Ensure that the cabbage you use is firm. If it is soft, it is likely beginning to go bad.
- Simmer gently: Don’t let the soup come to a boil because the veggies will become overcooked and mushy.
- Add vinegar when reheating: To liven up the leftovers, add another small splash of the red wine vinegar after the soup is reheated.
Recipe FAQs
Yes! Add all of the chopped vegetables, broth, and seasoning into the slow cooker. Cook on high for 2-3 hours or low for 5-6 hours. Finish with red wine vinegar and more salt and pepper if needed.
Of course, cook the veggies on the saute setting instead of in a Dutch oven. Cook on the manual setting for about 10 minutes and let the pressure naturally release for an additional 10 minutes.
Yes! I like the earthy taste of red cabbage over green, which tends to be sweeter. It also doesn’t get as soft as green cabbage. The soup will still be delicious, just adjust the seasoning as needed,
Video
More Delicious Cabbage Recipes
Do you like cabbage dishes? Here are some recipes you may also like to try
Ready to get cooking? Remember that you can print this recipe if you would like.
Red Cabbage Soup
Equipment
- Knife
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 sweet onion about 1 ½ cups, chopped
- 2 teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 4 garlic cloves minced
- 1 head red cabbage about 2 lbs - chopped
- 6 cups vegetable broth or stock
- 1 russet potato peeled and chopped (about 1 ½ cups)
- 2 tablespoon red wine vinegar
- 1 Fresh Parsley for garnish
Instructions
- In a large dutch oven, heat oil over medium high heat.
- Add the carrots, celery and sweet onion to the dutch oven and cook for 5 minutes or until tender.
- Add 1 teaspoon of the salt, ¼ of the pepper and all 4 garlic cloves and cook for 1 additional minute, until fragrant.
- Add the chopped cabbage to the skillet and cook for about 5 minutes, stirring often.
- Carefully pour the broth over the cabbage and add the potato, stirring once to make sure everything is covered.
- Bring to a simmer. Cover and cook for 20-30 minutes or until all the vegetables are tender.
- Remove from heat, add the red wine vinegar, remaining salt and pepper and stir until well incorporated. Taste and adjust salt and pepper to your preference.
- Top with fresh parsley for garnish and serve.
Video
Notes
- Use fresh cabbage: Ensure that the cabbage you use is firm. If it is soft, it is likely beginning to go bad.
- Simmer gently: Don’t let the soup come to a boil because the veggies will become overcooked and mushy.
- Add vinegar when reheating: To liven up the leftovers, add another small splash of the red wine vinegar after the soup is reheated.
Dani says
Although it is summertime, we have had so much rain. I just felt like I needed a soup day. This was so simple and filled with flavor. I just loved it! I used better than bouillon vegetable base for the first time with this recipe and it was Delicious! Highly recommend for a simple light soup!
Karin and Ken says
I’m so glad you enjoyed it! You just made my day! All the best. Karin
Lee says
We love this soup. So easy and total comfort food! We’ve made it several times now. This one’s a keeper ❤️❤️❤️
Karin and Ken says
So happy to hear you like this soup. It’s a personal favorite. All the best. Karin