When you want to eat something warm but not too heavy, Cabbage Soup is the best! It’s flavorful, comforting, inexpensive, and simple to make!
If you ever wanted something that was like eating crunchy, delicious water – this also the meal for you.
I grew up eating cabbage rolls every Easter (which I will share a recipe for soon) so cabbage has a special place in my heart.
Which makes me feel especially guilty when it goes bad in the fridge.
Don’t we just find the weirdest things to feel guilt about?
Consequently, I made up a simple soup which uses a ton of cabbage but isn’t very difficult.
This recipe works with regular cabbage but I had a Napa cabbage on hand this time so that’s what’s pictured here.
Prepare Your Cabbage, Ham, Onion
If you’re using a napa cabbage, you want to chop off and discard the bottom 3-4 inches of the cabbage. Also discard the core.
Next, give each leave a quick rinse but you don’t need to dry them. Do a rough chop of the leaves.
If you’re using a regular, medium head of cabbage you just need to discard the really thick, dark leaves and then core. Rough chop the cabbage.
Chop up a large onion too.
I like to use chunks of ham for this soup but just through in what you have. Chopped up lunch meat or leftover pork chops works really well too.
You want at least a good cup of meat.
Whenever I get a spiral ham I save the odds and ends of the ham and throw it in the freezer so I can use it for soup.
There’s a Youtuber named Amy Maryon who always says “gather your fragments”.
Just chop up whatever cooked meat you have and throw it in.
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Let’s Make Cabbage Soup!
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In a large pan over medium heat, cook the chopped onion in 1 tablespoon of oil until transluscent.
Add the cabbage and cook until the cabbage is wilted but not mush- about 5 minutes.
It’ll look like it’s too much cabbage because it’ll be totally full but it’ll cook down to about half the size it starts.
Add 4 cups of water and bring to a boil.
Add 1/2 teaspoon of ground black pepper and 1 teaspoon of Better Than Bullion Vegetable Base. Click on the name for the link but it’s cheaper if you can find it in the store. This stuff is delicious.
Throw in your chunks of ham at the end.
Salt to taste at the very end because there’s salt in the Better Than Bullion so you might not need it.
And that’s it! Enjoy!
Easy Quick Bread for a Side
Soup always pairs well with this quick garlic bread.
It’s just my Sheet Pan Pizza crust.
I just put all the dough into one sheet pan and let it rise for half an hour while I make the soup.
Then I baked it at 400 degrees for about 15 to 20 minutes until light golden brown.
Next, I covered it in melted butter mixed with minced garlic.
Sliced into sticks, it’s ready to eat warm with your soup.
Find that Sheet Pan Pizza Recipe HERE.
Don’t forget to pin it!
Print the recipe for later!
- 1 medium head of cabbage
- 1 onion
- 1 tablespoon vegetable oil
- 4 cups water
- 1 teaspoon Better Than Bullion Vegetable Base
- 1.2 teaspoon ground pepper
- 1 cup ham - chopped
- salt to taste
- Cut out and discard the core of the cabbage. If you're using a napa cabbage, cut the bottom off and discard with the core.
- Chop the cabbage and set aside.
- Chop the onion and cook over medium heat with the oil until the onions are translucent.
- Add the cabbage and cook until wilted - about 5 minutes.
- Add water and bring to a boil.
- Add pepper, vegetable base, ham, and salt to taste.
Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 498mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 8g