Hearty, rustic, and satisfying vegan cabbage soup, prepared Mediterranean-style with loads of vegetables, tasty aromatics, and a few warm spices. A splash of lemon juice and some fresh herbs, stirred at the very end, take this vegetable and cabbage soup to a whole new level of delicious. Need a crock pot cabbage soup? I’ve got you covered! And you can also see instructions for Instant Pot cabbage soup below.
Make a double batch of this healthy cabbage soup and freeze some for later use! All the tips below.
A lot of people think of cabbage soup in terms of weight-loss or some sort of “detox.” They’re not totally wrong, this cabbage soup is text-book Mediterranean diet, a low-calorie meal and it is super good for ya!
But to me, the health benefits and the low-calorie count is a total bonus. Even if you’re just looking for an easy, hearty, inexpensive meal, this cabbage soup, prepared Mediterranean-style with loads of vegetables and tasty aromatics, will not disappoint.
And you can prepare it stove-top, in your Crock Pot, or a shiny new Instant Pot (affiliate link). Word-to-the wise, make a double batch of this vegetable cabbage soup and freeze some for a later time!
Loaded Vegan Cabbage Soup, Mediterranean-Style
This Mediterranean-Style vegetable and cabbage soup is hearty, rustic, and super satisfying.
Colossal chunks of cabbage, potatoes, and carrots, cooked to perfection in a tomato broth, augmented with aromatics and warm Mediterranean spices. I love to finish with a splash of lemon juice and fresh dill (or another herb of your choice.) And then a drizzle of my favorite Early Harvest Greek extra virgin olive oil. Don’t underestimate these small finishing touches, they really do make a difference in completing this soup.
What spices are in this cabbage soup?
Cooked cabbage is slightly sweet but also bland. A few spices can take it from bland to delicious while even upping the nutrition value! In this cabbage soup recipe, I used a few of my favorite warm spices: cumin, paprika, coriander, and a pinch of organic turmeric.
The flavors will surprise you in the best way possible. This vegan cabbage soup tastes anything but “detox.”
What’s the best way to prepare cabbage soup?
Most of the time, I use my crock pot to make this cabbage soup. I let it do all the hard work in slow-cooking the veggies, particularly cabbage, to tender perfection. And the long cooking process really allows all the umami and tasty flavors to marry.
But this vegetable soup with cabbage can be easily prepared stove-top, in your crock pot, or even your instant pot.
How to Make Cabbage Soup:
- In a large Dutch Oven or heavy pot, heat 2 tbsp extra virgin olive oil until shimmering but not smoking.
- Add onions, garlic, carrots, potatoes, and chopped cabbage. Saute the vegetables for a bit until somewhat tender. Season with salt and pepper, then add the rest of the spices and bay leaf. Cook for a few more minutes, tossing regularly.
- Stir in tomato sauce and broth. Raise the heat and bring the soup to a boil for 5 minutes, then turn heat to low and cover the pot only part-way. Cook for 30 minutes or until vegetables are tender.
- Finally, stir in lemon zest, lemon juice and fresh dill (or your choice of fresh herb.) Transfer to serving bowls. Add a drizzle of Early Harvest extra virgin olive oil, and if you like heat, add a pinch of red pepper flakes.
Crock Pot Cabbage Soup:
I’d say that 99% of the time, I do prefer using the crock pot (or slow cooker) for this cabbage soup. I let the crock pot do all the hard work, and the end result is a tasty soup and the cabbage is perfectly tender. Here is how to make cabbage soup in the crock pot or slow cooker:
- Place carrots, potatoes, cabbage, onions and garlic in the bottom of a 6-quart crock pot. Season with kosher salt and pepper. Add spices, bay leaf, tomato sauce, and broth. Stir to combine.
- Cover the crock pot (or slow cooker) and cook on LOW for 7 to 8 hours or on HIGH for 4 hours. Occasionally stir to mix.
- When the soup is ready, stir in lemon zest, lemon juice, and fresh dill.
- Transfer soup to serving bowls and top with a generous drizzle of Early Harvest extra virgin olive oil. Add a pinch of crushed red pepper, if you like. Enjoy with warm pita bread or your favorite crusty bread.
Can I make Cabbage Soup in Instant Pot or Pressure Cooker?
I know some out there just got a nice Instant Pot (affiliate link) for Christmas. So if you want to give it a try, the process is not a ton different from using a crock pot. Just a couple minor changes, but you get your soup in a fraction of the time. Here is my Instant Pot Cabbage Soup Instructions:
- Add all the ingredients except the lemon juice, lemon zest, and fresh dill to the instant pot.
- Lock the lid and lock the lid and set on high for a total time of 15 minutes, then let the pot naturally release (another 15-20 minutes.) When done, remove the lid and stir in the lemon zest, lemon juice and fresh dill. Transfer to serving bowls and enjoy!
- Note: If you like, you can start by sauteing the vegetables in the instant pot first with some extra virgin olive before cooking.
Leftovers: Can You Freeze Cabbage Soup?
Whenever I make this soup, I actually do a double batch. My family eats it for dinner one night, then I package the rest up in separate airtight boxes. I store some in the fridge for lunch the next couple of days, and freeze the rest for later.
This cabbage soup will keep well in the fridge for 4 days or so in an airtight container. And if you want, you can freeze it for one month or longer.
If you do freeze this soup, thaw out in the fridge overnight. Warm it up over medium heat, stirring occasionally.
More Recipes to Try:
- “Detox” Cabbage Soup with Turmeric and Ginger
- For more soup recipes, go here.
- For more Mediterranean diet recipes, go here.
Hungry for More? Join my e-mail list HERE to receive new recipes and my weekly dinner plan!
VISIT OUR ONLINE SHOP FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE
Print
Mediterranean Vegan Cabbage Soup (Three Ways)
- Total Time: 50 minutes
- Yield: serves up to 8
Description
Hearty, rustic, and satisfying vegan cabbage soup, prepared Mediterranean-style with loads of vegetables, tasty aromatics, and a few warm spices. A splash of lemon juice and some fresh herbs stirred at the very end, take this vegetable and cabbage soup to a whole new level of delicious. Need a crock pot cabbage soup? I’ve got you covered! And you can also see instructions for Instant Pot cabbage soup below.
Make a double batch of this healthy cabbage soup and freeze some for later use!
Ingredients
- Extra virgin olive oil (I used Early Harvest Greek EVOO)
- 2 medium-sized onions, sliced into half moons (I used red and yellow onions)
- 2 garlic cloves, minced
- 2 large carrots, peeled and sliced into rounds
- 2 russet potatoes, scrubbed clean and sliced into 1/4 inch-thick rounds
- 1 1/2 lb green cabbage (about 1/2 head of cabbage), cored and chopped
- Kosher salt and pepper
- 1 tbsp organic ground cumin
- 1 tsp sweet Spanish paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- Bay leaf
- 1 cup tomato sauce
- 6 to 7 cups low-sodium vegetable broth
- Zest plus juice of 1 lemon
- 1/2 cup fresh dill
- Pinch crushed red pepper (optional)
Instructions
Stove-Top Cabbage Soup
- In a large Dutch Oven or heavy pot, heat 2 tbsp extra virgin olive oil until shimmering but not smoking.
- Add onions, garlic, carrots, potatoes, and chopped cabbage. Saute the vegetables for a bit until somewhat tender. Season with salt and pepper, then add the rest of the spices and bay leaf. Cook for a few more minutes, tossing regularly.
- Stir in tomato sauce and broth. Raise the heat and bring the soup to a boil for 5 minutes, then turn heat to low and cover the pot only part-way. Cook for 30 to 40 minutes or until vegetables are tender.
- Finally, stir in lemon zest, lemon juice and fresh dill (or your choice of fresh herb.) Transfer to serving bowls.
Crock Pot Cabbage Soup
- Place carrots, potatoes, cabbage, onions and garlic in the bottom of a 6-quart crock pot like this one.
- Season with kosher salt and pepper. Add spices, bay leaf, tomato sauce, and broth. Stir to combine.
- Cover the crock pot (or slow cooker) and cook on LOW for 7 to 8 hours or on HIGH for 4 hours. Occasionally stir to mix.
- When the soup is ready, unplug the crock pot. Stir in lemon zest, lemon juice, and fresh dill.
- Transfer soup to serving bowls
Instant Pot Cabbage Soup
- Add all the ingredients except the lemon juice, lemon zest, and fresh dill to the instant pot.
- Lock the lid and lock the lid and set on high for a total time of 15 minutes, then let the pot naturally release (another 15-20 minutes.) When done, remove the lid and stir in the lemon zest, lemon juice and fresh dill. Transfer to serving bowls and enjoy!
- Note: If you like, you can start by sauteing the vegetables in the instant pot first with some extra virgin olive before cooking.
* Once transferred to serving bowls, top the cabbage soup with a drizzle of Early Harvest extra virgin olive oil. And if you like heat, add a pinch of red pepper flakes. Serve with warm pita or your favorite crusty whole wheat bread. Enjoy!
Notes
- Cook’s Tip: If fresh dill is not available, or if you prefer a different herb, try chopped fresh parsley
- Storage and Freezing Instructions: Store leftover cabbage soup in air-tight containers in the fridge for 4 days or so. You can also freeze leftovers for a month or longer! Thaw overnight in the fridge and warm over medium heat, stirring occasionally.
- Visit our Online Shop to browse Mediterranean ingredients, extra virgin olive oils, and spices including cumin, coriander, turmeric, and sweet paprika.
- Prep Time: 15 mins
- Cook Time: 35 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mediterranean
*This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for readers’ benefit. Enjoy.
Made it today. And it was delicious. Very warm & earthy & sweet despite no sugar was added. Definitely a repeat.
Hello from England, is Tomato sauce, tomato passata? I’m assuming you don’t mean tomatoes ketchup?! Thanks so much
Hi, Natalie. Here in the US, tomato sauce has the consistency of marinara, but it’s usually only tomato and salt (no spices). You could mix your own by whisking some tomato paste with water.
Never knew Mediterranean food taste this good..I absolutely love the flavors..wish I knew this years ago..All I can say the dishes are AWESOME š
Hi, Shelley! I’m Summer an editor here at The Mediterranean Dish! Thanks for taking the time to tell us you’re enjoying the food! We’re glad you’re here! I see you like cabbage. This sauteed cabbage recipe is a favorite around here or if you’re looking for another soup recipe, I LOVE this one sometimes if I want to dress it up a bit I will add spianch and sauteed mushrooms. Soooo good.
Another winner! Great soup, Suzy. I didn’t have any potatoes on hand, but I had some very old great northern dried beans. Soaked them overnight, boiled them the next day, and they softened right up. The trick is to put salt in their soak water but rinse them well before you cook them.
The beans went very well in the soup. Your seasonings are always spot-on!
Thank you for yet another delicious recipe.
I found the amount of cumin in this recipe a little overwhelming checking to see if that’s the correct amount thank you
Hi, Deborah. That is the correct amount, but you can totally reduce it next time to suit you taste better.
I might use a little less cumin when I make it again but it was delicious. I had leftover great Northern beans so I added them. Will definitely make this again and again. Thank you.
Delicious! I added fennel seeds just because I love them! I was hesitant to add the lemon zest and juice at the end as I was fearful it might spoil it but youāre right, it adds a whole new, fresh zing. Defo a winner for me š
Thanks, Mags!
I have neither a slow cooker or crockpot, but I do have a dutch oven. How long do you recommend a cook/simmer with that appliance?
Hi Cecile! Thanks for your great question. I added instructions for stove top option above. enjoy!
Thanks! Can’t wait to try!
Great soup – even though I forgot the tomato sauce! Used everything else but lemon zest. The dill/cabbage combo reminds me of Russian soups.
Suzy – I am SO thankful to have found your blog! My husband has multiple health issues and a couple of months ago, we decided that following the Mediterranean plan would be best. I have printed and have made at least three or four recipes a week! Can’t wait for your cookbook!! ?
Thank you!!
I’m so glad you enjoyed it, Amber! And thank you so much for the kind comment. I so appreciate it.
This was the first recipe I tried from the Mediterranean Dish. It was wonderful! It wasn’t hard to make and it was delicious with a crusty bread baked with whole garlic cloves to dunk in it! My husband isn’t a big soup person and he came back for thirds! The seasoning blend was perfection! This is perfect for a cold winter’s night. Many thanks for this great recipe!
Wonderful, Jan! Welcome to The Mediterranean Dish. Can’t wait to see what you try next
I am making this in my instant pot. Just add all ingredients (except for zest, lemon, and dill) to the pot and I’m cooking it for 14 minutes on pressure cook. Naturally release after 10 minutes. Add lemon, zest, and fresh dill when finished cooking. And voila! It is so good and so much faster in the instant pot. Pressure cooking is my new thing. Thank you so much for some very delicious recipes.
Oh, I have yet to try this in a pressure cooker! Thank you for sharing!
I was excited about this recipe and followed it to the letter. Such great ingredients. I went through a mental list of spices and herbs, and finally found one that fits beautifully: caraway seeds!!! Now it’s perfect.
Wonderful, Carol! Caraway seeds are a great addition here.
Can you use red cabbage instead of green?
Sure, Jaime! It may change the color, but the flavor should still be the same.
I do like to take a break now and again from the lentil, bean, and meaty soups. This has to be the best vegetable soup I have tasted in a long time. It’s tangy, refreshing, and healthy… and so easy to make.
Plus, when my kids go back for seconds on vegetable soup, I’ know I’ve found a good thing!
that’s wonderful, Anu! Thanks so much for sharing!
This looks really yummy and just in time for the fall weather! Love my crock pot. Can ;you tell me what the fiber content is on this? I try to get as much fiber into my 90 year old hubby as I can. Thank you and keep up the good work!!!
Hi Pat, I am so sorry I couldn’t get to your question earlier. It has about 7 grams of fiber per serving. Enjoy!
Love all those delicious veggies! This is one bowl of soup I’m ready to dive into!
This sounds like the perfect meal for chilly fall evenings!
Exactly! This would kick all the chill out the door!