Simple Cabbage Soup (and winner of the giveaway!)

I have a confession to make. It might come as a surprise to some of you. After all, there are many flashier, sexier, and more impressive foods out there in the world.

You ready?

Here goes.

 I love cabbage.

I really do. Many times, I forget that I love it, casting it aside for more colorful, fancier, more elegant vegetables. But when cabbage and I reunite, it’s like reconnecting with a long lost friend. There’s no small talk. There’s no false airs, and there’s no subtext. It’s just cabbage and me. And besides. Cabbage goes great with butter. How could you go wrong?

Of course, today’s recipe does not use butter. (I know what you’re thinking – Why are you teasing me? You mention butter, and now you’re withholding?) Honestly, you won’t miss it. This vegetarian (vegan if you omit the cheese) soup packs such flavor, such comfort, that it needs no buttery adornment. I love the somewhat-generous helping of Parmesan on top, but that’s it. This soup is happy just being its simple self, filling my belly.

Want to know another secret? Okay, this one’s not such a secret. This soup is cheap. Really cheap. Cabbage usually sells for 50 cents a pound (sometimes 33 cents a pound!) at the grocery. A bit more if you go organic, but still…it’s one of the cheapest vegetables out there. Same goes for potatoes, carrots, and onions. I opted for a can of white beans out of convenience, but if you really want to be economical, buy dried. I used homemade stock, so it was essentially “free”, but stock (or buillion) can be purchased for little. Even with premium Parmesan, this whole meal can be made for under $5. (It cost about $3 for me.) Take that, KFC Family Meal Challenge!

Now, to the giveaway! I am excited about this giveaway, honestly. The Where Delicious Meets Nutritious cookbook is a treat. I already use agave nectar in some recipes, but I was excited to learn more. I love to bake, and have been wanting to learn to bake using agave. The Xagave nectar is really great for baking – and this book pointed me in the right direction (with their delectable recipes!). I can’t wait to continue baking from it – and I hope the winner enjoys it as much as I have.

And the winner is… Kristen of Flexy Fare! If that’s you, please contact me with your mailing info. Congratulations!


Simple Cabbage Soup, adapted from 101 Cookbooks

1 T olive oil

1 medium Yukon Gold potato (or other white potato), skin on, diced

1/2 large yellow onion, sliced

1 large carrot, peeled and sliced thinly

4 cloves garlic, chopped finely

1/2 t fresh thyme leaves, chopped

6 cups vegetable stock

1 15-0z can white beans, drained and rinsed (or 1 1/2 cups cooked white beans, such as navy)

1/2 medium cabbage, cored and sliced into 1/4 inch ribbons

Salt and pepper to taste

1/2 c Parmesan cheese, freshly grated

Place a large, heavy stockpot over medium heat. Add the olive oil and swirl around to heat. Once oil is shimmering, add potatoes. Cover and cook until they are a bit tender, and starting to brown a bit, about 5 minutes, stirring a few times during cooking. Stir in the onions and carrots and cook for another minute, and add in the garlic and thyme. Cook for an additional minute, and add the stock and the beans. Bring the stock to a simmer and stir in the cabbage. Cook for 4-5 minutes or until cabbage starts to become soft. Taste and add seasoning as needed. (This will vary depending on what kind of stock you used.) Serve with a good amount of Parmesan sprinkled on top.

Serves 4-6.


  1. says

    I love cabbage too and they’re simple to prepare. And yes, with butter please. The best thing of all, the ingredients are available in my kitchen. Beautiful soup. Sometimes simple food like one really makes me smile.

  2. says

    Absolutely Gorgeous recipe! I know just how you feel about cabbage. I could never ever have enough of it! thanks for this bowl of yuminess. By the way, love your writing style

  3. says

    My grandma used to make a cabbage, pork, and barley soup. I always loved it, even as a kid. I still make it, even though it does stink up the house!
    I like your vegetarian version here with Parmesan…a little bread for dunking and you are all set!

  4. says

    People give me strange looks when they find out that I regularly eat half a head of cabbage with dinner. I just can’t stop… it’s so addictive! This soup sounds fantastic, and I love a delicious meal that’s also cheap!

  5. says

    I love cabbage too, but only when it’s warm and cooked. I’ve never acquired a taste for cole slaw, kimchi, etc. We love to eat pupusa’s (El Salvador’s gift to the culinary world if you ask me), and they always have those big jars of slaw on the table. Well, I’m just not convinced. But, your soup is cabbage done right. It looks so perfect for a winter lunch or dinner. And with the beans and cheese, it’s a great vegetarian meal.

  6. says

    I love cabbage, too! It is a comfort food for me. It reminds me of my grandmother. She used to cook it for hours with pork and served it over rice. Very southern style. Yum!

  7. says

    You know it’s funny, but you’re right – whenever I EAT cabbage I think, “wow, this is good,” but I never buy it. I’m the same way with grapefruit for some reason. In any case, this soup looks great, you had me at cheap!

  8. says

    Okay.I’m not a cabbage eater. I try. I add it into everything. I mean – it is so cheap in the winter. But I am jealous of those who love it. I wish I did. However, this soup does soung good – I love my soups and will give it a whirl (cause I love everything else in it!)

  9. says

    Late to comment on this one, Alta. I read and sometimes I think I’ve commented and then find out, oops, nope, didn’t. Just wanted to add that I used to think I hated cabbage. The last several years I’ve learned to love it raw in salads and green smoothies, and more recently in soups. Who’d have thought? 😉 And, yes, it’s very, very economical. I find a head of cabbage keeps pretty well, too. I use a trick I use to keep lettuce and it stays fresh much longer.

    Congrats to Kristen! Giveaways are always such fun. :-)


  10. says

    Found your recipe last week and it was the most delicious soup I’ve ever had with cabbage. I am a cabbage fan too and this is the perfect dish to save waste!!! Thank you

  11. Kathleen says

    Looked online for something to do with this 99 cent cabbage head I found in the fresh produce section. I made this soup and everyone had seconds! (picky eaters and all)
    Talk about your budget stretcher, this works.

  12. Esperanza says

    Just made this today. I.LOVE LOVE LOVE cabbage…and the final result of this soup was amazing. I did everything in the recipe except I tweeked a few things. I added twice as much garlic, used 3 veggie bouillon cubes in 6 cups of water, added a tsp of chinese chives, pepper and parsley, then added a few dashes of grounded new mexico chili powder and a few squirts of siracha red chili sauce. I didnt use the cheese because I’m diary free at the moment. It’s so good and now i have a great lunch for the week :) thank you for this recipe!!

    • altawrites says

      Esperanza – so glad you liked it! I’m dairy-free now too, so I no longer put cheese in it. Love your changes – and sriracha is ALWAYS welcome! LOL I think I might try your version when it cools down around here and I actually can think about soup!

    • altawrites says

      Butch – Sorry, I omitted that from my instructions, didn’t I? I added it with the garlic. I’ve modified the instructions now. Good catch – thank you!


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