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An Inexpensive And Tasty Cabbage Soup

Updated on June 27, 2014
cabbage soup
cabbage soup

Cabbage soup may not sound tasty, or exotic but I have written elsewhere about my philosophy when it comes to soups. I love to make use of vegetables that would otherwise be left to go off and discarded; and see what I can make with them. in this case, the main available ingredient was a half cabbage which had been left over from the day before. I am not mean but simply like to use food economically.

I always make use of what I call base recipe. This consists of onions (fried) and possibly garlic if a little kick is needed; Potato if needed to thicken the resulting soup; tomato puree, or similar, for colour and taste; a good vegetable stock. To this I add the main ingredients, I often add herbs and occasionally spices to suit the soup I am making. But I rarely use exact amounts, since I am not conducting a chemistry experiment.

But I do have to say that this cabbage soup turned out to be very enjoyable and I have since made it again.

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 2


  • half cabbage, chopped
  • small potato, peeled and quartered
  • small chopped onion
  • garlic, to taste
  • tomato puree to taste
  • 1 teaspoon mixed herbs
  • 1/2 teaspoon thyme
  • vegetable stock
  • salt and pepper


  1. Sautee the chopped onion in a saucepan in a little olive oil (or whichever oil you use for cooking).
  2. Add the crushed garlic cloves.
  3. Boil sufficient water to cover all ingredients and add the vegetable stock, add to the saucepan when the onions are soft.
  4. Add the chopped or shredded cabbage and potato to the saucepan.
  5. Add tomato puree and herbs, and salt and pepper to taste.
  6. Bring back to boil and simmer until all ingredients are cooked.
  7. At this point, I use a hand blender to make a homogeneous soup and if necessary add more water to achieve desired the thickness of the final soup. With some soups you may prefer to leave a few chunks to your own taste.
  8. Simmer for five minutes before serving.
  9. Add a dribble of cream if desired and serve with your favourite crusty bread.
Proctor-Silex 59738 Hand Blender (Discontinued)
Proctor-Silex 59738 Hand Blender (Discontinued)

A hand blender may be used easily for quite small quantities, but can also be used for larger amounts

Chicago Cutlery Essentials 8-Inch Chef Knife
Chicago Cutlery Essentials 8-Inch Chef Knife

A sharp knife makes preparing the vegetable so much easier


I know that most chefs will say that the best soups are made by using the best ingredients, however I find that my culinary creations always taste better than the shop bought alternatives and they can be so quick and economical. Maybe you have something to say on my methods?


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    • Sara2901 profile image

      Sara2901 3 years ago

      Just in time. I have a cabbage head in my refrigerator. Was thinking about making vegetable soup but will try your recipe. I agree with you. Homemade soups are better and healthier. I owned a restaurant for 11 years and the packaged or frozen soups contain way too much sodium. I never order soup when I go out for dinner.

    • goldenrulecomics profile image

      goldenrulecomics 4 years ago

      I haven't had cabbage soup in a long time but this one looks great!

    • profile image

      sherioz 4 years ago

      This is certainly a quick and easy soup. One thing that's great about it is you can always add a carrot or two, some leftover squash and any other vegie you have available. Then you can use water instead of vegetable stock.

    • profile image

      Hannah Writes 4 years ago

      Simple, easy, budget friendly. This is one I will try!

    • KimGiancaterino profile image

      KimGiancaterino 4 years ago

      I love simple and delicious recipes like this. Crusty bread accompaniment sounds devine too!