This Savory Cabbage & Potato Soup proves that humble ingredients can still throw a flavor party—no velvet rope required.

With sweet, tender cabbage and buttery potatoes simmered to cozy perfection, it’s the soup equivalent of wearing sweatpants that still look kind of put together.

Perfect for cold nights, tight budgets, or when you accidentally buy a whole head of cabbage and need to do something respectable with it.

Savory Cabbage & Potato Soup Ingredients

• 1 tablespoon olive oil (or butter for richer flavor)
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• ½ head green cabbage (about 1 pound), core removed and thinly shredded
• 1½ pounds Yukon Gold or red potatoes, diced
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 bay leaf
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• Optional: 1 tablespoon apple cider vinegar or lemon juice for brightness

Optional Garnishes: chopped fresh parsley, cracked black pepper, or a drizzle of olive oil

Kitchen Tool Tips

Large soup pot or Dutch oven
Wide and deep enough to hold the cabbage and potatoes without crowding—essential for even simmering.

Mandoline or sharp chef’s knife
Makes shredding cabbage quick and consistent, improving texture.

Ladle
Useful for serving and portioning hot soup cleanly, especially with brothy recipes.

How to Make Savory Cabbage & Potato Soup

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5–7 minutes until soft and translucent.
2. Stir in garlic and cook for 1 minute, then add shredded cabbage. Cook, stirring occasionally, for 8–10 minutes until cabbage begins to wilt and caramelize slightly.
3. Add diced potatoes, thyme, bay leaf, broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
4. Simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.
5. Stir in apple cider vinegar or lemon juice if using, adjust seasoning to taste, and remove bay leaf before serving.

Nutritional Information

Per serving:

• Calories: 185
• Fat: 4g
• Carbohydrates: 33g
• Protein: 4g
• Fiber: 5g
• Sodium: 590mg

How to Serve

Serve hot with a thick slice of sourdough, rye bread, or a dollop of sour cream for richness. A handful of chopped parsley or a drizzle of olive oil can brighten the bowl just before serving.

Storage

Fridge
Store in an airtight container for up to 4 days. The flavor deepens over time.

Freezer
Freeze in lidded containers or resealable bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating
Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if needed to loosen.

FAQ

Can I use red cabbage instead of green?

Yes, though it will change the color and create a slightly stronger, earthier flavor.

What’s the best potato for this soup?

Yukon Golds hold their shape and add creaminess. Red potatoes work well too. Avoid starchy russets if you want chunkier texture.

Is this soup vegan?

Yes, as long as you use vegetable broth and olive oil or plant-based butter.

Can I blend part of it for creaminess?

Absolutely. Blend half the soup with an immersion blender or regular blender, then stir it back in for a creamy base with chunks.

How can I add protein?

Add drained white beans, lentils, or sliced vegan sausage for a heartier meal.

Flavor Profile Breakdown

• Mildly sweet: From caramelized cabbage and onion
• Earthy: Thanks to tender potatoes and thyme
• Savory & light: Balanced broth-forward base
• Customizable: Brighten with acid, enrich with butter or cream

---

If you try this recipe, I’d love to hear your thoughts in the comments below.