My grandmother would make a big pot of this soup, ladling it into our bowls as we hungrily looked on. She made her soup with beef shank, which simmered on the stove until it was tender and fell apart. As I grew up and adopted a vegetarian diet, I started to make her cabbage soup vegan. It’s an equally delicious soup that’s pure comfort in a bowl.
The Best Cabbage for Cabbage Soup
I prefer to use green cabbage in this sweet and sour cabbage soup. It’s hearty but breaks down without getting too soft or mushy. Red cabbage will leave you with an odd-colored soup, and napa cabbage doesn’t have the same texture or chew.
Make It In the Slow Cooker
Sweet and sour cabbage soup is perfect for the slow cooker. Simply combine all of the ingredients in a slow cooker, stir, and cook on high for 5 hours or on low for 8 hours. It’ll fill your home with a delicious aroma and can be kept warm until ready to serve.
Recipe Variations
Sweet and sour cabbage soup is the perfect balance of sweet paprika, acidic lemon juice, and rich brown sugar, packed full of cabbage and tomatoes for a bright-tasting bowl. It’s also easy to tweak:
For a more filling dish, add a can of white beans to the soup while simmering.I love adding peeled and cubed sweet potatoes to the soup (add it with the tomato paste) for a creamy, hearty element.Make this a vegetable medley soup by adding your favorite vegetables like zucchini, cauliflower florets, or even green beans. Add softer vegetables like zucchini at the end and simmer for an additional 10 minutes. Hearty vegetables like cauliflower can be added with the cabbage.
Freezer Friendly
This sweet and sour cabbage soup recipe freezes incredibly well. I like to store it in one or two-portion containers and freeze for up to 6 months. Whenever I’m short on time, I defrost enough for a meal in the microwave and then reheat.
Vegetarian Soups for Cold Nights
Easy Cabbage Soup Vegan Creamy Mushroom Soup Easy Tuscan Bean Soup Vegetarian Tortilla Soup Lentil Soup
Bring to a boil and adjust the heat to a simmer. Cover with a lid and simmer until the cabbage is fully cooked and tender, 25 to 30 minutes. Serve topped with fresh parsley and freshly ground pepper. Store any leftovers in an airtight container in the fridge for up to 5 days. Love the recipe? Leave us stars below!
