Cabbage Soup

This hearty cabbage soup is comforting and substantial, perfect for colder months when you need something filling and satisfying, but not heavy.

This version of cabbage soup is inspired by Polish kapusta, which features cabbage or sauerkraut cooked in bacon fat, onions, and bacon pieces. In our recipe, however, we're using smoked sausage to get lots of pork flavor without being too greasy. The cabbage soaks up all the flavor of the aromatics (onion, garlic, and carrots). The whole caraway seed contributes distinct notes of anise, warmth, and pepperiness. Finally, the fire roasted tomatoes are an easy substitute for the traditional sauerkraut; they add the right amount of acid to brighten up the soup.

Learn how to make cabbage soup. It's not a diet dish, but it is absolutely a comforting, cozy dinner.

Cabbage Soup Ingredients

A good cabbage soup is a bit of a blank canvas. Yes, this recipe provides some guidelines, but you can really do whatever you want. Here, our recommendations for ingredients. Later, we'll share some variation ideas, too:

• Smoked sausage: If you want to go a little more Southern, we wouldn't mind a hickory-smoked sausage like Conecuh.
• Olive oil: A high-temp oil that makes toasting the caraway seeds and cooking the cabbage and vegetables easier.
• Caraway seeds: Blooming the caraway seeds with the smoked sausage helps the oils of the seeds release so you get a greater flavor pay off in the end.
• Green cabbage: This kind of cabbage has the tenderness and sweetness you want to contrast with the sausage and acidic tomatoes. It won't be crispy. Instead, as it cooks, the cabbage pieces turns silky and luscious.
• Chopped carrots and yellow onion: One ingredient short of mirepoix, these two vegetables provide the savory base of flavor. They're also known as the aromatics.
• Yukon gold potatoes: These potatoes have a creamy, tender texture, and aren't nearly as starchy as russets. That makes them great for soup because they won't turn mealy easily.
• Garlic: Adds a savory backbone to the soup.
• Salt and pepper: For seasoning.
• Chicken stock: You could use vegetable stock, too.
• Red kidney beans: Adds protein and filling fiber, giving this soup a more substantial feeling.
• Fire-roasted diced tomatoes: Adds a hit of acidity and brightness amid the many cozy ingredients.
• Rye bread slices: Our suggestion for serving the soup, as you can use the bread to sop up any remaining broth.

How To Make Cabbage Soup

Most of the process of making cabbage soup is hands off, letting the soup simmer and boil. So here's a brief outline of that. The full recipe is further below:

• Cook the sausage: Add sausage to a Dutch oven, and cook until lightly browned. Add the caraway seeds and oil, and toast to release flavor.
• Cook cabbage, carrots, and onion: Add the green cabbage and aromatics to the Dutch oven and cook until all the vegetables are tender. Add the potatoes and salt and pepper. Cook until fragrant. (The potatoes will continue cooking while the soup simmers.)
• Add stock, beans, and tomatoes: It's time to build up the soup, so pour in the chicken stock, followed by the kidney beans and tomatoes. Bring to a boil.
• Reduce heat, and simmer: Once the soup reaches a boil, reduce the heat, and simmer until the potatoes are tender and easily pierced with a fork.
• Ladle soup into bowls: Serve with rye bread and any toppings you want.

How To Serve Cabbage Soup

This cabbage soup recipe has it all: meat, vegetables, tender cabbage, even beans. So you really can eat this soup as a one-dish meal. But if you want to finish out the plate, consider serving with the rye bread slices we suggested, or any other hearty bread. You can even cook some grilled cheese sandwiches for something a bit more comforting and rich.

Variations

You really can't go wrong with changing up this soup to make what you like, from vegetables to meat. So here are a few of our best ideas:

• Swap the sausage: Not a fan of smoked sausage? Not a problem. You could use chicken sausage or Italian sausage instead. Or go toward another protein altogether, and cook with chopped chicken.
• Spice things up: The seasonings in this soup are fairly classic, but you don't have to be. Consider cayenne for some great heat and turmeric for woody notes. If you use Italian sausage, use Italian seasoning to round out those flavors.
• Add even more vegetables: If cabbage, carrots, onion, potatoes, and tomatoes weren't enough, add whatever else you want. Might we suggest celery and mushrooms? Even some spinach stirred in at the end would be great.
• Bring on the beans: We suggest red kidney beans for our version of cabbage soup, but you could go with favorites like navy or cannellini beans, even chickpeas or lentils.

How To Store Cabbage Soup

Cabbage soup is one of those dishes that is better the next day. As the soup sits, the cabbage and potatoes absorb even more flavor from the broth and spices. So really, we wouldn't blame you if you made this in advance for the very purpose of eating later.

If you do, make sure you cool the soup to room temperature before transferring it to an airtight container. Store up to 5 days, and spoon out what you need to reheat, one bowl at a time. Reheat in the microwave in 30-second increments or on the stovetop. Add more stock if the soup has thickened up too much.

Can You Freeze Cabbage Soup?

Yes, cabbage soup is also great to make ahead and freeze, or freeze leftovers if you can't eat all 12 servings in a matter of a few days. Once the soup has cooled, move it to ziplock bags or freezer containers. If you're using bags, freeze the bags lying flat. Then stack them for easy access. Be sure to label the bags with the name of the food and date so you know how long it's been in storage.

When you're ready to eat the soup, move the bag or container to the fridge, and let it thaw overnight. Then reheat however you prefer.

More Cozy Soup Recipes

Craving comforting soup recipes? We've got plenty to share. Try one of these favorites next:

• Easy Tomato Soup
• Tortilla Soup
• Easy Chili
• Stuffed Cabbage Soup
• Slow-Cooker Lentil Soup