Cabbage soup

Cabbage Soup Recipe

Cabbage Soup

Cabbage soup

Mine tastes so luxurious I often serve it at a holiday meal!

Oh I know how plebeian cabbage soup sounds, but just wait till you see how delicious it is: My guests love it! I like this soup nice and broth-y, so I trust you will find the simple and short extra step of grinding and shredding the veggies well worth it. Give the food processor all your grinding and all your shredding to do in a jiffy!

Cranberry sauce is the secret ingredient

Cranberry sauce

It works like a charm! And it deepens the ruby-red color. Cranberry sauce goes so well with cabbage. They hang out together in my NOT stuffed cabbage too! Make sure you buy the natural kind that doesn’t list nasty ingredients like corn syrup

My cabbage soup is vegetarian too, like the overwhelming majority of my soups.

Here is a close cousin of this soup:

Cabbage Sauerkraut Soup.   Here I spread the cabbage love even thicker, by adding sauerkraut. One big happy cabbage family!

Cabbage soup freezes beautifully

Don’t divide the recipe. I got a much better idea for you: Make a full batch, and freeze the unused portion; nothing will be more comforting than to find a container of it in the freezer on a harried day! A big bowl of it, with a nice hunk of bread is all you need!


  • 1/3 cup olive oil
  • 1 large onion, quartered
  • 6 ribs celery, peeled
  • 6 large cloves garlic
  • 1 medium white cabbage, thinly sliced in a food processor
  • 3 large potatoes, grated
  • 1 15 ounce can natural cranberry sauce
  • 1 large bunch dill, chopped
  • 1 bunch parsley root, leaves chopped, root grated (if you have trouble finding it, substitute a bunch of flat parsley)
  • 1 large can tomato juice
  • 2 cups canned crushed tomatoes
  • 2 tablespoons paprika
  • 1 teaspoon turmeric
  • 3 quarts water


  • 1/4 cup cider vinegar
  • 1/3 cup sugar
  • Pepper to taste


Heat the oil in a heavy pot. In a food processor, coarsely grind the onion, celery and garlic and sauté until translucent. Add all but last 3 ingredients. Bring to a boil. Reduce heat to medium, cover and cook 1 1/2 hours. Add last 3 ingredients and cook 5 more minutes.

Adjust the texture and seasonings.

Makes a dozen ample servings

Yield: Makes a dozen ample servings.

5 replies
  1. Beth Bross
    Beth Bross says:

    Is there a window on your web site that allows you to type in the name of some food & press search to see if there’s a corresponding recipe that matches the request?

  2. Beth Bross
    Beth Bross says:

    Hi: I’m new to your web site & found the Zucchini Walnut Bread recipe. I don’t want to make as much as the recipe calls for. Can it be halved & what size baking pans & at what temperature cooked at? I’d appreciate a reply concerning this.

    Beth Bross

  3. elly egenberg
    elly egenberg says:

    the cabbage/cranberry soup sounded perfect for pesach except where can one find kosher for passover saffron and crushed tomatoes?


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