Forget the diet trends and detox claims—cabbage soup has been rebranded (rightfully so) as a low-lift, flavor-packed comfort food that just happens to be light and nourishing. While cabbage soup has earned a reputation as a so-called “fat-burning” miracle, today’s home cooks also appreciate it for what it really is: a budget-friendly dish made with pantry staples like canned tomatoes, broth, and a bounty of chopped vegetables.
History of Cabbage Soup
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Cabbage soup has deep roots in medieval Europe, where cabbage was prized for being cheap, versatile, and easy to store—especially during the long winter months when fresh produce was scarce. These practical qualities helped cabbage soup spread across the continent, where it evolved into a wide variety of regional dishes.
One of the most notable examples is shchi, considered the national soup of Russia. Dating back to the 9th century, shchi is traditionally made with fresh or fermented cabbage (like sauerkraut), and can include potatoes, carrots, onions, tomatoes, or meat like beef or chicken. It’s typically served with a dollop of sour cream and a slice of rye bread. Meanwhile, in Jewish cuisine, a variation known as kohl mit wasser (German for “cabbage with water”) also has a long history as a simple, nourishing staple.
Despite its long-standing cultural significance, cabbage soup’s reputation shifted in the 1980s with the rise of the “cabbage soup diet”—a short-term weight loss trend that promised dramatic results through extreme calorie restriction. While the nutritional value of such diets is widely debated, the soup itself remains a favorite. No matter your reason for making it—whether you’re stretching your grocery budget, seeking a veggie-packed dish for your meal plan, or craving something warm and familiar—cabbage soup has earned its place as a true cold-weather classic.
How to Make Cabbage Soup
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Rated 4.5 stars with more than 1,600 positive reviews, Allrecipes community member Nell Marsh’s cabbage soup recipe is a tried-and-true favorite. Here’s how to make it.
- Chop up the rainbow of vegetables—celery, carrots, onions, bell peppers, cabbage, and canned green beans—and add them all to a large soup pot.
- Pour in tomato juice, whole canned tomatoes, beef broth, and enough water to cover everything, then stir in a packet of dry onion soup mix.
- Bring the soup to a boil, lower the heat, and let it simmer for about 25 minutes until all the veggies are tender.
- Serve right away or stash leftovers in the fridge. The soup keeps well for several days and is perfect for easy, make-ahead meals.
Praise from the Allrecipes Community
- “Love, I mean love, this soup. Only made half the batch and it was delicious and so easy to make. Thanks for sharing. Bless you.” —James Spencer
- “I add corn and shredded chicken thighs for extra protein. I serve it with a squeeze of lime, pickled jalapeños and a generous sprig of cilantro. AMAZING.” —Ms Burke
- “So easy to make and quite delicious! I used cole slaw cabbage in a bag to save time and it works perfectly!” —Lori Benson Barrante
- “I make this soup every single winter!! I don’t use the bell peppers and add whole baby bella mushrooms and my family loves it.” —Stacy Breedlove
Get the recipe: Cabbage Soup
