Cabbage Stew Recipe

Stuff You Need

• 3 Tbsp extra‑virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced (about 2 tsp)
• 8 cups low‑sodium chicken broth (or vegetable broth)
• 1 tsp kosher salt (or ½ tsp table salt)
• ½ tsp dried thyme, crushed
• ½ tsp freshly ground black pepper
• ½ head green cabbage, cut into 1½″ chunks (about 6 cups)
• 4 large carrots, peeled and cut into 1″ pieces (about 2 cups)
• 2 ribs celery, thinly sliced (about 1 cup)
• 14.5 oz stewed tomatoes, undrained (or just under 2 cups fresh chopped tomatoes)

Sauté the Aromatics

Heat 3 Tbsp extra‑virgin olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and 2 minced garlic cloves; cook, stirring, until the onion is translucent, about 3–5 minutes.

Add the Vegetables and Simmer

Stir in 8 cups low‑sodium chicken broth, 1 tsp kosher salt, ½ tsp dried thyme, and ½ tsp freshly ground black pepper.

Add ½ head green cabbage (cut into 1½″ chunks), 4 large carrots (peeled and chopped), 2 ribs celery (sliced), and 14.5 oz undrained stewed tomatoes.

Bring to a simmer, cover, and cook for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well blended.

Serve

Ladle into bowls and serve hot. Great on its own or with a slice of crusty bread.

Cabbage Soup

This cabbage soup is light, hearty, and full of comfort, with tender cabbage, carrots, and celery simmered in a savory, herb-infused broth. Stewed tomatoes add a touch of sweetness and depth to the simple, wholesome base.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Ingredients

• 3  Tbsp extra‑virgin olive oil
• 1 medium yellow onion finely chopped (about 1 cup)
• 2 garlic cloves minced (about 2 tsp)
• 8  cups low‑sodium chicken broth or vegetable broth
• 1  tsp kosher salt or ½ tsp table salt
• ½  tsp dried thyme crushed
• ½  tsp freshly ground black pepper
• ½ head green cabbage cut into 1½″ chunks (about 6 cups)
• 4 large carrots peeled and cut into 1″ pieces (about 2 cups)
• 2 ribs celery thinly sliced (about 1 cup)
• 14.5  oz stewed tomatoes undrained (or just under 2 cups fresh chopped tomatoes)

Instructions

• Heat oil; sauté onion and garlic until translucent, 3–5 min.
• Add broth, salt, thyme, pepper, cabbage, carrots, celery, and tomatoes; simmer 30 min.
• Ladle into bowls; serve hot (with crusty bread, if desired).