Name: Healing Cabbage Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 small head small head of cabbage, chopped (about 6–8 cups chopped) (Green or savoy cabbage works well.); 2 medium carrots, sliced into rounds or half-moons; 1 small small onion, diced; 4 cups vegetable broth (low-sodium if you plan to salt later) (Use low-sodium broth to control salt intake.); 1 tsp garlic powder (or 1–2 cloves fresh garlic, minced) (For brighter flavor, use minced garlic.)

I make this Healing Cabbage Soup whenever I need something gentle, warming, and impossibly simple to throw together. It’s a lightly seasoned vegetable broth loaded with cabbage, carrots, and onion — the kind of bowl that comforts a tired body and won’t weigh you down. If you like bright, brothy soups with a restorative feel, this one fits the bill and comes together in under 30 minutes. For another bright, lemon-forward soup to keep in your rotation, try this avgolemono-style lemony soup.

Why you’ll love this dish

This soup is intentionally simple: few ingredients, short cook time, and a gentle flavor profile that’s forgiving for beginners. It’s low-calorie and hydrating, which is why people often reach for it when they want something “healing” — easy on digestion and packed with fiber from the cabbage and carrots. It’s also budget-friendly, makes a generous batch for leftovers, and works for almost any diet (vegan, vegetarian, gluten-free).

“A soothing, no-fuss soup that feels like a reset button—mild, nourishing, and surprisingly satisfying.”

If you want a creamier vegetable alternative for chilly nights, check this hearty broccoli potato soup for another comforting option.

Step-by-step overview

This recipe is straightforward: simmer the broth, soften the aromatics and carrots, add cabbage, then simmer until tender. Total hands-on time is under 10 minutes; hands-off simmering finishes the job. Expect about 25–30 minutes from start to table and a light, brothy bowl that pairs well with toast or a crisp salad.

What you’ll need

1 small head of cabbage, chopped (about 6–8 cups chopped) — green or savoy both work
2 carrots, sliced into rounds or half-moons
1 small onion, diced
4 cups vegetable broth (low-sodium if you plan to salt later)
1 tsp garlic powder (or 1–2 cloves fresh garlic, minced)

Notes and swaps: use low-sodium broth if you prefer to control salt; swap garlic powder for fresh garlic at step 3 for brighter flavor. For a heartier bowl, add a can of drained white beans or diced potato.

Cooking method

Pour the vegetable broth into a large pot and bring it to a gentle simmer over medium heat.
Add the diced onion and sliced carrots to the pot. Sauté in the hot broth for 4–6 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften.
Stir in the chopped cabbage and sprinkle the garlic powder (or add minced garlic). Push the vegetables down so they’re submerged in the broth.
Lower the heat and let the soup simmer, uncovered, for 20–25 minutes, or until the cabbage is tender when pierced with a fork.
Taste and adjust seasoning — add salt, black pepper, or a splash of lemon juice for brightness — then ladle and serve warm.

For ideas on turning light broths into more substantial weekday meals, I also like the technique used in this spicy, protein-packed Cajun chicken pasta soup.

Best ways to enjoy it

Serve this soup hot in a deep bowl with a drizzle of good olive oil or a spoonful of plain yogurt for creaminess. Pairings that work well:

Crusty bread or garlic toast to soak up the broth.
A simple green salad with lemon vinaigrette for contrast.
A scoop of cooked grains (rice, farro) or cooked beans for extra protein.

For a cozy single-bowl meal, add shredded rotisserie chicken or drained beans while reheating.

Storage and reheating tips

Refrigerate: Transfer cooled soup to an airtight container and refrigerate for up to 4 days.
Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove over low heat to avoid overcooking the cabbage. If the soup thickens in the fridge, add a splash of broth or water when reheating.

Food safety note: cool the pot quickly by dividing into shallow containers before refrigerating; don’t leave at room temperature longer than two hours.

Pro chef tips

Don’t drown the aromatics: sautéing the onion and carrots in the hot broth softens them with less oil and preserves the broth’s clean flavor.
If using fresh garlic, add it in step 3 and cook another minute to avoid raw sharpness.
For deeper flavor, brown the onions and carrots briefly in a tablespoon of olive oil before adding the broth — then deglaze with a splash of the broth.
Want more umami? Add a teaspoon of soy sauce or a teaspoon of miso dissolved in a little warm broth at the end.
If you like texture contrast, reserve a cup of thinly sliced cabbage, add it in the last 5 minutes so it stays slightly crisp.

Repeat link for cross-reference to a heartier bowl: try turning brothy soups into full meals like this Cajun chicken pasta soup.

Creative twists

Tomato cabbage soup: add 1 cup crushed tomatoes and a teaspoon of smoked paprika for a tangy, smoky spin.
Bean boost: stir in a drained can of cannellini or navy beans for extra protein and creaminess.
Asian-inspired: swap vegetable broth for light dashi or vegetable stock, add a splash of tamari, and finish with sesame oil and scallions.
Spicy variation: add red pepper flakes or a diced jalapeño with the onions for heat.
Creamy version: blend half the soup and return it to the pot for a thicker, silkier texture.

How to store & freeze

Leftovers keep well and often taste better the next day as flavors meld. Use freezer-safe containers, leaving 1 inch headspace for expansion. Label with date and use within 3 months. Reheat slowly on low to preserve cabbage texture and avoid spattering.

Your questions answered

Q: Is this soup actually “healing”?
A: “Healing” here refers to its gentle, easy-to-digest ingredients and hydrating broth. It’s not a medical cure, but eating nutrient-rich, low-fat soups can support recovery and comfort.

Q: Can I use any kind of cabbage?
A: Yes — green, savoy, or napa cabbage all work. Napa will cook softer and has a sweeter, more delicate texture.

Q: Can I add protein?
A: Absolutely. Add shredded cooked chicken, cooked beans, or a scoop of cooked lentils when reheating to make it a complete meal.

Q: How long will it take if I want the cabbage extra-soft?
A: Simmer 5–10 minutes longer than the recipe calls for; keep it covered partially to retain moisture.

Q: Can I make this in an Instant Pot?
A: Yes — sauté the onions and carrots on the sauté setting, add cabbage, broth, and garlic, then cook on high pressure for 2 minutes and quick-release. Expect softer cabbage than stovetop simmering.

Conclusion

If you want a no-fuss, gentle soup that’s comforting any time of year, this Healing Cabbage Soup is a reliable go-to. For another classic cabbage-medicine-style take on the recipe, see the original community favorite at Healing Cabbage Soup Recipe. If you’re curious about family-style “cure all” versions with extra herbs and tweaks, read this home-kitchen write-up of Grandma’s ‘Cure All’ Cabbage Soup.