Cabbage Soup

Name: Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: About 6 cups; 4 side servings of about 1 1/2 cups each
Cuisine: American
Ingredients: 1 tablespoon olive oil (15 ml); 1/2 cup finely diced yellow onion (75 g); 1/2 cup carrot cut into 1/4-inch dice (65 g); 2 garlic cloves, minced; 4 lightly packed cups green cabbage, cored and cut into 1/2-inch-wide, bite-size ribbons (300 g); 1 cup peeled yellow potato cut into 1/2-inch cubes (150 g); 4 cups low-sodium vegetable broth (960 ml); 1/4 teaspoon dried thyme; 1 dried bay leaf; 1/4 teaspoon fine salt, plus more to taste; 1/4 teaspoon ground black pepper; 2 teaspoons apple cider vinegar (10 ml)

Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-07Updated 2026-11-07

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Cabbage soup with tender green cabbage, carrots and potatoes in a clear vegetable broth. An easy skillet side for grilled cheese, ready in 45 minutes.

Cabbage soup with pale green cabbage, carrots and potatoes in clear golden broth.

Cabbage soup is a simple vegetable soup with tender cabbage, carrots and potatoes in a clear broth, making it a warming, budget-friendly side for grilled cheese. This version starts with softened onion and carrot, then gently simmers bite-size cabbage ribbons and small potato cubes with thyme and a bay leaf. A little cider vinegar at the end lifts the sweet vegetables without turning the broth sour. The soup stays light enough to pair with a rich, crisp sandwich. Prep: 15 minutes · Cook: 30 minutes · Total: 45 minutes · Active work: about 30 minutes Servings: 4 side portions · Yield: about 6 cups Equipment: deep 12-inch skillet with at least 4-quart capacity, cutting board, knife, measuring cups and spoons, wooden spoon and ladle.

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How to make Cabbage Soup

Makes About 6 cups; 4 side servings of about 1 1/2 cups each. Listed times are estimates; visual and temperature cues control doneness.

Prep
15 minCook
30 minRest
0 minTotal
45 minYield
About 6 cups; 4 side servings of about 1 1/2 cups each

Equipment

Deep 12-inch skillet, at least 4-quart capacity
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Ladle

Ingredients

•1 tablespoon olive oil (15 ml)
•1/2 cup finely diced yellow onion (75 g)
•1/2 cup carrot cut into 1/4-inch dice (65 g)
•2 garlic cloves, minced
•4 lightly packed cups green cabbage, cored and cut into 1/2-inch-wide, bite-size ribbons (300 g)
•1 cup peeled yellow potato cut into 1/2-inch cubes (150 g)
•4 cups low-sodium vegetable broth (960 ml)
•1/4 teaspoon dried thyme
•1 dried bay leaf
•1/4 teaspoon fine salt, plus more to taste
•1/4 teaspoon ground black pepper
•2 teaspoons apple cider vinegar (10 ml)

Instructions

1
Soften the aromatics
Heat the olive oil in a deep 12-inch skillet with a capacity of at least 4 quarts over medium heat. Add the onion and carrot and cook for 5 minutes, stirring often, until the onion is translucent. Stir in the garlic and cook for 30 seconds, just until fragrant. Do not brown the garlic.
2
Wilt the cabbage and simmer
Add the cabbage and cook for 4 minutes, stirring and turning it until it starts to collapse. Add the potato, broth, thyme, bay leaf, salt and pepper. Raise the heat to medium-high and bring to a gentle boil, about 4 minutes. Reduce to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until a fork slips easily into the potato and the cabbage is tender. Keep the vegetables mostly submerged; add a splash of water if needed.
3
Brighten and serve
Turn off the heat and remove and discard the bay leaf. Stir in the cider vinegar. Taste a spoonful once it is cool enough, then add more salt if needed. If the broth has reduced more than you like, loosen it with a little hot water. Ladle into four bowls, about 1 1/2 cups per serving, and serve hot alongside grilled cheese.

Tips

→Remove the cabbage’s hard core before slicing. Cut thick leaf ribs a little finer so they soften with the leaves.
→Keep potato cubes close to 1/2 inch. Bigger pieces need a longer simmer and can leave the cabbage overcooked.
→Maintain a gentle simmer. Stop when the potatoes are tender; extended boiling makes the cabbage limp and stronger-smelling.
→Start with the listed salt, then taste at the end. Broth brands vary widely, even when labeled low sodium.
→Use a deep skillet with enough room for the raw cabbage. A shallow frying pan cannot safely hold this batch.

Variation

Savoy cabbage can replace green cabbage by weight; check it a few minutes early because its leaves soften quickly. Use Yukon Gold or another yellow potato that holds its shape. White wine vinegar or lemon juice can replace the cider vinegar, starting with 1 teaspoon and adding more to taste. If you only have regular-sodium broth, omit the measured salt and season after simmering.

Questions and answers

What goes in cabbage soup?

This cabbage soup uses green cabbage, onion, carrot, garlic, potato and vegetable broth, seasoned with thyme, bay leaf, pepper and a little cider vinegar. It has a clear broth and no tomatoes, beans or cream.

How long does cabbage take to cook in soup?

Cabbage cut into 1/2-inch ribbons usually becomes tender during a 12–15-minute simmer after a brief sauté. Thicker ribs or larger pieces may need a few extra minutes; taste a piece to judge tenderness.

Do you sauté cabbage before adding it to soup?

You can add it directly to broth, but this recipe cooks it for 4 minutes first. That wilts the leaves so they fit into the skillet and helps coat them in the flavorful onion mixture.

Why is my cabbage soup bland?

The broth may need salt, acidity or both. Taste the finished soup, add salt a small pinch at a time, and use the measured cider vinegar to brighten the vegetables without making the soup sour.

Can you freeze cabbage soup with potatoes?

Yes, although the cabbage softens further and potatoes can become slightly grainy after thawing. Freeze cooled portions in suitable containers with expansion space and use within 2–3 months for best quality.

What sandwich goes with cabbage soup?

A classic grilled cheese pairs well with its light vegetable broth. A Reuben grilled cheese also works, especially if you enjoy cabbage alongside Swiss cheese and rye bread.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

Dietary note: This recipe is labeled vegan as written with the specified products.

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