Healing Cabbage Soup

603 Reviews 47 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  JGCASE

“My body craves this soup whenever I have a cold, but its good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
  2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

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Reviews (603)

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This is a great recipe! Thanks for sharing. I did make a few additions as others did. The great thing about this recipe is you can tailor it to your tastes without any problem. I used a whole onion. I added celery, shredded carrots as well as basil, oregano, marjoram, cayenne pepper and a few red pepper flakes. As a final touch I added some thinly sliced smoked sauasge. And as always, when I make any soup I use boxed chicken stock. It is so much more flavorful than boullion or broth and not nearly as salty. After simmering together for less than an hour it tasted like it had cooked all day. So flavorful and wonderful!!! Will definitely make again.



I made this soup for its healing benefits, but I ended up loving it so much I'd make it anytime! It truly is "healing" and not just for cold/flu season, but this could also greatly benefit those with certain digestive conditions. (Cabbage being excellent for stomach ulcers, for one thing.) I found the amount of cabbage in the original recipe to be just right and did not add extra as other reviewers did. I did however, increase the onion to a whole medium-sized onion instead of just half, and used 4 garlic cloves instead of 2. I also added a little Italian seasoning to it, a pinch of cayenne, and a little black pepper.



So yummy and easy!!!! I only gave it a 4 because once you make it your own it's a 5 star!!!! I did not use any oil, I used olive oil cooking spray to cooked 1 large onion and 1 TBS crushed garlic. Added water, all bullion, 2 stalks of celery, 20 baby carrots cut up, 1 potatoe, tom. w/ juice in can, 1 tsp cayenne pepper, and 1/2 tsp italian seasoning. i thought the amount of cabbage called for was PERFECT!!! I did have to add an additional 1 1/2c of water thr. out cooking. Thank you for the great easy recipe!!! I'm guessing left overs will be wonderful tommorow after the flavors have intensified!!! Thanks for sharing!! This will rock this summer when i have those left over veggies from the garden i'm not sure what to do with!!!!! My boyfriend loved it as well which is a big plus as he's not a huge veggie guy 8 - )

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Amount Per Serving (8 total)

  • Calories
  • 82 cal
  • 4%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 8.6 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 436 mg
  • 17%

Based on a 2,000 calorie diet



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Sweet Russian Cabbage Soup


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Creamed Cabbage Soup