At midday last winter, the fragrant steam from my simmering pot coaxed me away from my laptop. This Garlicky Cabbage Soup was my third trial in a single week—each attempt taught me something new. The head of cabbage broke down into silky ribbons in just minutes, and each spoonful carried a nutty toasted scent with gentle crackling as it cooled. I discovered that briefly searing the garlic before adding broth brings out a deeper layer of warmth.
Why You’ll Love Garlicky Cabbage Soup
- Bright garlic-forward broth that’s lighter than creamy soups yet deeply satisfying.
- Cabbage becomes tender with slight bite, giving texture without heaviness.
- Ready in under 30 minutes—ideal for busy weeknights.
- Rooted in Eastern European peasant kitchens, where humble ingredients shine.
A Little Background
During my second round of testing, I swapped vegetable oil for olive oil and noticed a richer aroma in the pot as the onion softened. I first encountered a simpler version of this soup at a friend’s house—she mentioned her grandmother swore by garlic’s warming properties in chilly months.
Key Ingredients for Garlicky Cabbage Soup
- Extra-virgin olive oil: A drizzle for mellow fruitiness; substitute avocado oil if preferred.
- Yellow onion: Provides sweetness; chop into ½-inch pieces for even softening.
- Garlic cloves: Central to the recipe—mince finely so it melds into the broth.
- Green cabbage: Yields silky texture; core and slice into ¾-inch ribbons.
- Low-sodium broth: Balances salt; you can use chicken or veggie stock.
- Red pepper flakes: Adds a gentle heat—adjust to taste.
How to Make Garlicky Cabbage Soup
- Heat 1 tablespoon oil in a 6-quart pot over medium. When it shimmers, add 1 cup chopped onion and cook, stirring, until translucent with golden edges, about 5 minutes.
- Stir in 4 minced garlic cloves and ¼ teaspoon red pepper flakes. Cook until fragrant—listen for that soft sizzling—about 30 seconds.
- Add 6 cups chopped cabbage and cook, stirring occasionally, until edges begin to brown and the texture becomes tender with slight bite, about 3–4 minutes.
- Pour in 4 cups low-sodium broth, raise heat to bring to a boil, then reduce to a simmer. Let the soup bubble gently until cabbage is fully tender, about 15 minutes. Season with ½ teaspoon kosher salt and freshly ground pepper.
Pro Tips & Troubleshooting
- For deeper color, increase heat briefly when wilting cabbage, then stir to prevent burning.
- If soup tastes flat, boost acidity with a splash of lemon juice or vinegar at the end.
- Add a handful of shredded carrots or diced potatoes in step 3 for a seasonal twist.
- Doubling the recipe works great—use a larger stockpot and extend simmer time by 5 minutes.
Storage & Make-Ahead Guide
Let soup cool at room temperature no more than 2 hours. Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. When reheating, bring to a gentle boil or microwave until it reaches 165°F, stirring halfway for even heat. I noted in my third storage test that freezing in flat portions speeds thawing.
Serving Suggestions
Ladle into bowls and garnish with chopped parsley and a drizzle of olive oil. Serve alongside crusty bread or top with a soft-cooked egg for extra protein. A sprinkle of grated Parmesan adds a nutty finish.
Frequently Asked Questions
- How do I store Garlicky Cabbage Soup? Cool to room temperature within 2 hours, then refrigerate in airtight containers up to 4 days or freeze for 3 months.
- Can I make this soup ahead of time? Yes. Prepare through simmering, cool, then cover and refrigerate. Reheat before serving.
- What can I add to make cabbage soup more filling? Stir in cooked beans, diced potatoes or shredded chicken during the simmer stage.
- Is cabbage soup good for weight loss? It’s low in calories and high in fiber, making it a light, nutrient-dense option for many meal plans.
- Can I freeze cabbage soup? Absolutely—portion into freezer-safe containers; thaw overnight in the fridge and reheat thoroughly.
- How do I thicken Garlicky Cabbage Soup? Purée a cup of soup and stir back in, or add a slurry of cornstarch and water toward the end of cooking.
Final Thoughts
There’s something so comforting about a simple bowl of Garlicky Cabbage Soup on a crisp evening. It’s my go-to when I need warmth without heaviness. I can’t wait to hear how you make it your own—drop a comment or photo below to share your version!
More Recipes You’ll Love
- Classic Cabbage Soup – a simple, soothing cabbage broth that highlights the leafy vegetable in a lighter style
- French Garlic Soup – another garlic-forward bowl with rich, toasty notes to deepen the garlicky experience
- Hearty Cheddar Garlic Herb Potato Soup – creamy potatoes and garlic melded with herbs for a comforting twist
- Beef Barley Vegetable Soup – adds chewy barley and savory beef for a protein-packed, textural complement
Garlicky Cabbage Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup yellow onion chopped
- 4 garlic cloves minced
- 0.25 teaspoon red pepper flakes
- 6 cups green cabbage chopped
- 4 cups low-sodium vegetable broth
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Heat olive oil in a 6-quart pot over medium until shimmering; add chopped onion and cook until translucent with golden edges, about 5 minutes.1 tablespoon extra-virgin olive oil, 1 cup yellow onion
- Stir in minced garlic and red pepper flakes; cook until fragrant, about 30 seconds.4 garlic cloves, 0.25 teaspoon red pepper flakes
- Add chopped cabbage and cook, stirring occasionally, until edges begin to brown and cabbage is tender-crisp, about 3–4 minutes.6 cups green cabbage
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until cabbage is fully tender, about 15 minutes; season with kosher salt and black pepper.4 cups low-sodium vegetable broth, kosher salt, freshly ground black pepper