A delicious, comforting and budget-friendly soup made with tender green cabbage, sweet onions, garlic, butter and savory broth. Perfect for an easy family meal.
Recipe Information
Prep Time: 15 minutes
Cook Time: 4–5 hours on HIGH or 7–8 hours on LOW
Total Time: 5–8 hours
Servings: 6–8
Difficulty: Easy
Cooking Method: Slow Cooker
Ingredients
1 medium head green cabbage, chopped
2 large yellow onions, thinly sliced
3 cloves garlic, minced
4 cups vegetable or chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
1 tablespoon apple cider vinegar
1 teaspoon dried thyme (optional)
1 bay leaf (optional)
Instructions
Step 1: Prepare the vegetables
Wash the cabbage thoroughly, remove the hard core and chop it into bite-sized pieces. Peel and thinly slice the onions. Mince the garlic.
Step 2: Add ingredients to the slow cooker
Place the chopped cabbage, sliced onions and minced garlic into the slow cooker. Spread the vegetables evenly.
Step 3: Add butter and seasonings
Add butter, olive oil, salt, black pepper, garlic powder, onion powder and paprika. Sprinkle in the dried thyme if desired.
Step 4: Add broth
Pour the vegetable or chicken broth over the vegetables. Add apple cider vinegar and the bay leaf. Stir gently to combine.
Step 5: Slow cook
Cover and cook:
LOW for 7–8 hours.
HIGH for 4–5 hours.
Cook until the cabbage is soft, tender and flavorful and the onions are translucent.
Step 6: Final seasoning
Remove the bay leaf. Taste and adjust salt and pepper. Add a little lemon juice or vinegar for extra flavor if desired.
Step 7: Serve
Ladle into bowls and serve warm with crusty bread, crackers, toast or a fresh green salad.
Tips for the Best Results
Slice onions evenly so they cook at the same rate.
Avoid adding too much broth because cabbage releases moisture while cooking.
Use yellow onions for a naturally sweet flavor.
Add extra butter for a richer broth.
Add red pepper flakes if you enjoy spicy soup.
For a heartier meal, add cooked chicken, turkey or white beans.
Nutrition Information
Approximate nutrition per serving, based on 8 servings:
Nutrient
Amount
Calories
110–140 kcal
Total Fat
6–8 g
Saturated Fat
3–4 g
Protein
3–4 g
Carbohydrates
13–16 g
Dietary Fiber
4–5 g
Total Sugar
6–8 g
Sodium
350–550 mg
Nutrition will vary depending on the broth and exact ingredients used.
Nut Information and Allergens
This recipe contains no nuts in its basic ingredient list.
Peanuts: Not included.
Almonds: Not included.
Walnuts: Not included.
Cashews: Not included.
Pecans: Not included.
Pistachios: Not included.
Dairy: Contains butter.
Gluten: Depends on the broth and optional soy sauce used.
Allergy-friendly substitutions:
For dairy-free soup, replace butter with olive oil or vegan butter.
For gluten-free soup, use certified gluten-free broth.
For nut allergies, check all packaged ingredients for nut warnings and cross-contact information.
Frequently Asked Questions (Q&A)
Q1: Can I make cabbage and onion soup on the stovetop?
Yes! Add all ingredients to a large soup pot. Bring to a gentle boil, reduce the heat and simmer covered for 30–40 minutes until the cabbage is tender.
Q2: Can I use red cabbage?
Yes. Red cabbage works well, but it will change the color and slightly alter the flavor of the soup.
Q3: Can I make this recipe vegan?
Absolutely. Use vegetable broth and replace butter with olive oil or dairy-free butter.
Q4: Can I add potatoes?
Yes. Add 1–2 medium diced potatoes before cooking for a heartier soup.
Q5: Can I add carrots?
Yes. Add one or two sliced carrots along with the cabbage and onions.
Q6: How do I make the soup more flavorful?
Use homemade broth, sauté the onions before adding them, and include garlic, thyme, paprika and a little apple cider vinegar.
Q7: Can I freeze leftover soup?
Yes. Allow the soup to cool, place it in freezer-safe containers and freeze for 2–3 months for best quality.
Q8: How long does it last in the refrigerator?
Store in an airtight container for 3–4 days at 4°C (40°F) or below.
Q9: Is cabbage and onion soup low-carb?
It is relatively low in carbohydrates compared with many potato-based soups, but cabbage and onions still contain carbohydrates. Adjust portions according to your dietary needs.
Q10: What protein can I add?
You can add cooked chicken, turkey, lean beef or white beans.
Q11: Why is my cabbage soup watery?
Cabbage releases natural moisture during cooking. Start with less broth if you prefer a thicker soup.
Q12: Can I prepare the vegetables ahead of time?
Yes. Chop the cabbage, onions and garlic a day ahead and refrigerate in an airtight container.