This Healing Garlicky Cabbage Soup is simple, nourishing, and packed with flavor. Tender cabbage, aromatic garlic, and wholesome vegetables simmer together in a savory broth to create a soup that feels restorative and cozy. I love making it when I want something light, comforting, and good for the body without sacrificing taste.
Why You’ll Love This Recipe
I love this soup because it’s both healing and satisfying. The garlic and cabbage provide natural anti-inflammatory benefits, while the light broth makes it easy to digest. Despite being simple, it’s full of flavor and has a comforting warmth that makes it perfect for chilly nights, when I’m feeling under the weather, or as a cleansing, nourishing meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Garlic cloves, minced
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Yellow onion, chopped
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Carrots, diced
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Celery, diced
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Green cabbage, shredded
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Vegetable or chicken broth
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Bay leaf
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Salt and black pepper
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Red pepper flakes (optional, for a little heat)
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Fresh herbs like parsley or thyme (optional)
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Lemon juice or apple cider vinegar (optional, for brightness)
Directions
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I heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 5–7 minutes.
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I add the garlic and cook for another minute until fragrant, making sure it doesn’t burn.
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I stir in the shredded cabbage and sauté for 2–3 minutes until it begins to soften.
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I pour in the broth, add the bay leaf, salt, pepper, and red pepper flakes if I’m using them, and bring the soup to a boil.
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I reduce the heat and simmer uncovered for 20–25 minutes, letting all the flavors meld and the cabbage become tender.
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I finish with a squeeze of lemon juice or a splash of apple cider vinegar and garnish with fresh herbs if I want a fresh, bright touch.
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I serve it hot, with or without a side of crusty bread.
Servings and timing
This recipe makes about 4 servings. It takes 10 minutes to prep and 25–30 minutes to cook, so I can have it ready in about 35–40 minutes total.
Variations
Sometimes I add potatoes or sweet potatoes for a heartier texture, or stir in kale or spinach for extra greens. I’ve also added shredded chicken for protein. For a spicier version, I use extra red pepper flakes or a pinch of smoked paprika. I sometimes finish with a drizzle of olive oil or a sprinkle of Parmesan for richness.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. I reheat it gently on the stove or in the microwave. This soup also freezes well for up to 2 months—just thaw overnight in the fridge and reheat before serving.
FAQs
Can I use pre-shredded cabbage?
Yes, pre-shredded cabbage works well. I just make sure to rinse it if it’s packed in water to remove any excess moisture.
Can I make this soup vegan?
Absolutely. I use vegetable broth and skip any optional cheese or butter toppings for a fully vegan version.
How do I keep the garlic flavor strong without burning it?
I sauté garlic on medium heat with the other vegetables and add it just after the onions have softened, stirring constantly for 1 minute.
Can I prepare this ahead of time?
Yes, the flavors actually improve if I make it a few hours or a day in advance. I reheat gently before serving.
Is this soup good for meal prep?
Definitely. I portion it into containers for lunches or dinners throughout the week. It’s light, filling, and easy to reheat.
Conclusion
Healing Garlicky Cabbage Soup is a simple, comforting, and nourishing dish that I turn to when I want something light yet satisfying. It’s full of flavor, easy to make, and perfect for any day I need a cozy, restorative meal. Whether I enjoy it solo or as part of a larger spread, it always leaves me feeling warm and cared for.
