Cabbage Vegetable Soup is Eastern European comfort food at its finest—a hearty, satisfying bowl that proves healthy eating doesn't have to feel like deprivation. Tender cabbage simmers with sweet carrots, aromatic caraway seeds, and tangy tomatoes in a savory beef broth. At just 85 calories per generous serving, it's the soup you can eat without guilt.
Why This Recipe Works
Caraway seeds are the secret ingredient—their subtle anise-like flavor is traditional in Eastern European cabbage dishes and transforms simple cabbage into something special. Apple cider vinegar, added at the end, provides brightness that balances the natural sweetness of cooked cabbage. Beef broth adds savory depth without significant calories.
Cabbage: The Unsung Hero
Cabbage is one of the most nutritious and economical vegetables you can buy. One cup of chopped cabbage has only 22 calories but provides significant vitamin C, vitamin K, and fiber. When cooked low and slow, cabbage becomes sweet and tender, absorbing the flavors of everything it's cooked with. It's the foundation of some of the world's most comforting soups.
The Eastern European Influence
This soup draws inspiration from traditional kapusta and shchi—cabbage soups found throughout Eastern Europe and Russia. Caraway seeds, tangy tomatoes, and a splash of vinegar are hallmarks of this cuisine. The addition of sour cream on top is traditional and adds richness to balance the soup's natural acidity.
Step-by-Step Guide
Start by sautéing the aromatics with the caraway seeds—this releases their essential oils and infuses the oil with flavor. Add the cabbage and cook just until it begins to wilt and release its water. Add the broth and tomatoes, then simmer until everything is tender.
The vinegar goes in at the very end—this preserves its sharp, bright flavor. Start with 1 tablespoon and taste, adding more if you like a tangier soup. The splash of acid wakes up all the other flavors and keeps the soup from tasting flat.
Serving Suggestions
A dollop of sour cream on top is traditional and adds cooling richness. Fresh dill is the classic garnish—its anise notes complement the caraway beautifully. Serve with dark rye bread for a complete Eastern European experience.
Variations to Try
- With meat: Add cubed beef or smoked sausage for heartier soup
- Sweet and sour: Add a tablespoon of brown sugar with the vinegar
- With beans: Add white beans for extra protein
- Vegetarian: Use vegetable broth instead of beef
Cabbage Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Add garlic and caraway seeds, cook 1 minute until fragrant.
- Add cabbage. Add chopped cabbage and stir until slightly wilted, about 3 minutes. The cabbage will reduce significantly in volume.
- Simmer the soup. Add broth, crushed tomatoes, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer 20-25 minutes until cabbage is tender.
- Finish and serve. Remove bay leaves. Stir in apple cider vinegar. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh dill. Serve with a dollop of sour cream if desired.
Recipe Notes
- Caraway seeds are traditional—they aid digestion and add flavor
- Add vinegar at the end for brightness
- Excellent for meal prep; improves overnight
Frequently Asked Questions
What makes cabbage soup good for dieting?
Cabbage is extremely low in calories (about 22 per cup) but high in volume and fiber, making it very filling. This soup delivers satisfying portions without significant calories. The high water content keeps you hydrated, and the fiber supports digestive health. It's a great choice for calorie-conscious eating that doesn't feel restrictive.
Why add caraway seeds?
Caraway seeds are traditional in Eastern European cabbage dishes. They add a subtle anise-like flavor that complements cabbage beautifully and aids digestion. Cabbage can cause bloating for some people; caraway traditionally helps reduce this. If you don't have caraway, the soup is still delicious without it.
Why add vinegar at the end?
Apple cider vinegar adds brightness and balances the sweetness of the cooked cabbage. Adding it at the end preserves its sharp, fresh flavor. It also traditionally aids digestion and adds depth without additional calories. Start with less and add more to taste—the soup should be slightly tangy but not sour.
Can I make this soup in a slow cooker?
Yes! Sauté the aromatics and cabbage first for best flavor, then transfer everything to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The cabbage will become very tender—some people prefer this softer texture. Add the vinegar just before serving.
How long does cabbage vegetable soup keep?
Refrigerate for up to 5 days—the flavor actually improves overnight as the cabbage absorbs the broth. Freezes well for up to 3 months. The cabbage softens more over time but remains delicious. This soup is excellent for meal prep; make a big batch and enjoy all week.