Cabbage soup is a timeless, comforting dish that has earned its place in kitchens around the world, including in many BBC cookery programs. Its hearty, wholesome flavors, affordability, and ease of preparation make it a go-to recipe for home cooks seeking a warming meal packed with nutrients. Whether you’re looking to use up leftover vegetables or simply want a healthy, satisfying soup, this cabbage soup recipe is a classic you’ll turn to again and again.
Ingredients
- 1 medium white cabbage (about 800g), cored and chopped
- 2 medium carrots, peeled and diced
- 2 celery sticks, diced
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 large potato, peeled and diced
- 1 tin (400g) chopped tomatoes
- 1.2 litres (5 cups) vegetable or chicken stock
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over a medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add the garlic and cook for another minute, stirring to prevent burning.
- Stir in the diced potato, chopped cabbage, and dried thyme. Cook for 2-3 minutes, allowing the cabbage to begin to wilt.
- Pour in the chopped tomatoes and stock. Add the bay leaf and a generous pinch of salt and pepper.
- Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, until all the vegetables are tender and the flavors have melded together.
- Taste and adjust seasoning as needed. Remove the bay leaf.
- Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.
Tips
- Substitutions: Swap white cabbage for savoy or spring greens if preferred. Use sweet potatoes instead of regular potatoes for a different flavor.
- Boosting Flavor: Add a splash of lemon juice or vinegar at the end of cooking to brighten the soup. A sprinkle of smoked paprika or a pinch of chili flakes can add warmth.
- Protein Addition: For a more filling meal, add cooked beans (such as cannellini or butter beans) or diced cooked chicken during the last 10 minutes of simmering.
- Common Mistakes: Avoid overcooking the cabbage, as it can become mushy. Don’t forget to remove the bay leaf before serving to prevent bitterness.
Serving Suggestions
Cabbage soup is delicious served on its own, but it pairs beautifully with a crusty loaf of bread or a slice of buttered rye. For a heartier meal, serve alongside a simple green salad or top with a dollop of sour cream or Greek yogurt. If you like a bit of spice, offer hot sauce or freshly ground black pepper at the table. For extra texture, sprinkle over some toasted pumpkin seeds or croutons just before serving.
Variations
- Spicy Cabbage Soup: Add a chopped fresh chili or a teaspoon of chili flakes with the garlic for a warming kick.
- Eastern European Style: Stir in a teaspoon of caraway seeds and finish with a swirl of sour cream for a borscht-inspired twist.
- Meaty Version: Brown 150g of diced bacon or pancetta with the onion, carrot, and celery at the start for added depth and richness.
- Vegan Option: Use vegetable stock and add a drained tin of white beans for protein and creaminess.
- Chunky Vegetable: Add extra vegetables such as leeks, parsnips, or courgettes. Adjust the cooking time as needed so all vegetables are tender.
- Pureed Soup: For a smoother texture, blend part or all of the soup using a stick blender before serving.
Storage and Reheating
Let the soup cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days. To reheat, pour the desired amount into a saucepan and warm gently over medium heat, stirring occasionally, until steaming hot (about 5-7 minutes). Alternatively, microwave individual portions in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through. For longer storage, freeze cooled soup in portions for up to 3 months. Thaw overnight in the fridge before reheating as above. Always ensure the soup is piping hot before serving.
Frequently Asked Questions
- Can I make cabbage soup in advance?
- Yes, cabbage soup actually improves in flavor when made ahead. Prepare the soup as directed, cool it, and store in the fridge for up to 4 days. The flavors meld beautifully over time, making it an ideal make-ahead meal for busy weeks.
- Can I freeze cabbage soup?
- Absolutely. Cabbage soup freezes well. Allow it to cool completely, portion into airtight containers or freezer bags, and freeze for up to 3 months. Defrost in the fridge overnight before reheating. Note that the texture of potatoes may change slightly after freezing, becoming softer, but the flavor remains excellent.
- What type of cabbage is best for this soup?
- White or green cabbage is most commonly used, but savoy cabbage or even spring greens can be substituted. Savoy cabbage provides a slightly sweeter flavor and more delicate texture, while spring greens cook quickly and add a fresh note.
- How can I make this soup more filling?
- To make the soup a complete meal, add protein such as cooked beans, lentils, or shredded cooked chicken. You can also stir in small pasta shapes or pearl barley during the last 15 minutes of cooking for extra heartiness.
- Is this cabbage soup suitable for vegetarians and vegans?
- Yes, as written the recipe is vegetarian if you use vegetable stock. For a vegan version, simply ensure your stock is vegan and avoid topping with dairy-based garnishes.
- Can I use red cabbage instead of white?
- Red cabbage can be used, but it will change the color and flavor of the soup, resulting in a slightly sweeter and more robust taste. The soup will also take on a purple hue, which can be visually striking but may not appeal to everyone. The texture remains similar, so it’s a matter of personal preference.
With its simple ingredients and flexible method, this BBC-inspired cabbage soup is perfect for cooks at any level. Whether you enjoy it as a light starter or a hearty main, it brings comfort and nutrition to the table with minimal fuss.