vegetarian

Perfect for cold days, this make ahead cabbage soup is easy to make and has nice light flavours. You can freeze this cabbage soup before cooking it or after. Or of course, if you can’t wait to try it, you can cook it and eat it right away!

If you like, you can double the recipe to use up your whole head of cabbage and ensure that none goes to waste. Then, simply freeze in family sized portions or even single servings. Cabbage touts many health properties including being high in vitamin C, vitamin K, and improving digestion. Adding this easy soup to your diet is a simple way to eat healthier. It’s also budget conscious as this costs very little to make.

To make this soup vegetarian or even vegan, just use vegetable broth. The recipe is also dairy free and gluten free, so it’s appropriate for many types of diets.

For this recipe, you can use savoy, Napa, or green cabbage.

Can you freeze cabbage?

This seems to be a common question. I can see where the confusion comes in as lettuce does not freeze well at all and cabbage and lettuce look similar. Cabbage, however freezes beautifully. We use it in recipes such as our Cabbage Roll Casserole and this Cabbage Soup. 

If you want to freeze cabbage that isn’t in a recipe, cut the cabbage into wedges and pat dry. Place it in freezer bags, being sure to take out all the air you can before sealing. Freeze for up to 18 months.

Cabbage Soup Recipe:

Ingredients:

• 1/2 onion, diced
• 2 cloves garlic, minced
• 8 cups chicken broth or vegetable broth
• 1 tsp. salt
• 1/2 tsp. dried thyme
• 1/2 tsp. pepper
• 1/2 head cabbage chopped in about 1 1/2″ chunks* 
• 4 medium carrots, peeled and sliced
• 2 stalks celery, thinly sliced
• 14 1/2 oz. can stewed tomatoes

Assembly instructions:

1. Chop the vegetables.
2. Place the vegetables and other ingredients into a large resealable freezer bag or silicone bag.
3. Remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw.
2. Place bag contents in a large stovetop pot. Heat over medium until it comes to a low boil.
3. Turn down to low and simmer for 30 minutes.

*note: if you want to use up the whole head of cabbage, simply double the recipe and separate into two large freezer bags or into single serving containers

That’s it! It’s simple to make homemade cabbage soup ahead so that you can pull it out to cook on those cold dreary days that scream for soup.

What to serve with this soup:

Serve this soup on its own, with crackers, or with dinner rolls. 

You might also like these freezer soup recipes:

• Enchilada Soup
• Chicken Noodle Soup
• Vegetarian Taco Soup
• Instant Pot Easy Vegetable Soup 
• Slow Cooker Jambalaya Soup

Print

Cabbage Soup

Prep Time

5 mins

Cook Time

35 mins

 

Course: Soup

Keyword: cabbage, cabbage soup, soup

Servings: 6

Calories: 192 kcal

Ingredients

• 1/2 onion diced
• 2 cloves garlic minced
• 8 cups chicken broth or vegetable broth
• 1 tsp. salt
• 1/2 tsp. dried thyme
• 1/2 tsp. pepper
• 1/2 head cabbage chopped in 1 1/2" chunks
• 4 medium carrots peeled and sliced
• 2 stalks celery thinly sliced
• 14 1/2 oz. can stewed tomatoes

Instructions

Assembly instructions:

1. Chop the vegetables.

2. Place the vegetables and other ingredients into a large resealable freezer bag or silicone bag.

3. Remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw.

2. Place bag contents in a large stovetop pot. Heat over medium until it comes to a low boil.

3. Turn down to low and simmer for 30 minutes.