Slow Cooker Cabbage Soup is a simple, comforting recipe that makes homemade cooking feel easy and manageable. The slow cooker does most of the work, giving you plenty of time to focus on other things while the soup cooks.
This recipe is straightforward to prepare and works well for meal planning. With a few simple preparation steps and a slow cooking process, you can make a satisfying pot of soup that is easy to portion and enjoy throughout the week.
1. Slow Cooker Cabbage Soup (Yield: 6 Servings)
Ingredients
- ½ head new cabbage, chopped
- 4 medium yellow potatoes, cut into cubes
- 2 medium carrots, chopped
- 2 celery sticks, chopped
- ½ large Vidalia onion, chopped
- 1 can tomato puree, 15 ounces
- 4 sprigs fresh parsley
- ½ teaspoon marjoram
- 8 cups vegetable stock
- Salt and pepper, to taste
- ½ cup fresh dill, chopped
- Spanish smoked paprika, optional, for serving
- 3 tablespoons extra virgin olive oil, optional, for serving
Instructions
Start by preparing all of the vegetables. Remove any damaged outer leaves from the cabbage, then cut the cabbage into manageable pieces and chop it into bite-sized portions.
Wash and peel the potatoes if desired, then cut them into evenly sized cubes. Chop the carrots and celery into similar-sized pieces. Peel and chop the Vidalia onion.
Place the chopped cabbage, potatoes, carrots, celery, and onion into the bowl of a large slow cooker.
Pour the tomato puree over the vegetables. Add the fresh parsley sprigs and sprinkle the marjoram over the top.
Pour the vegetable stock into the slow cooker. The liquid should cover most of the vegetables. Season with salt and pepper, keeping in mind that the vegetable stock may already contain some salt.
Give the ingredients a gentle stir to distribute the tomato puree and seasonings throughout the stock.
Cover the slow cooker with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The soup is ready when the potatoes and carrots are tender and the cabbage has softened.
About 15–20 minutes before serving, remove the parsley sprigs. Add the chopped fresh dill and stir gently to distribute it throughout the soup.
Taste the soup and adjust the salt and pepper as needed.
If desired, add a small amount of Spanish smoked paprika to individual servings for extra seasoning. You can also drizzle a little extra virgin olive oil over each bowl before serving.
Ladle the soup into bowls and serve warm.
2. Tips for Perfect Slow Cooker Cabbage Soup
Cut the vegetables into similar sizes. Even pieces cook at a more consistent rate, especially the potatoes and carrots.
Do not overfill the slow cooker. Leave enough room for the liquid and ingredients to cook properly without reaching the very top of the bowl.
Use low-sodium vegetable stock if possible. This gives you more control over the final amount of salt.
Add the fresh dill near the end. Adding it toward the end of cooking helps preserve its fresh character.
Check the potatoes for doneness. They are a good indicator of when the soup is ready because they should be easily pierced with a fork.
Taste before serving. Slow cooking allows the ingredients to change throughout the cooking process, so taste the finished soup and adjust the seasoning at the end.
3. Frequently Asked Questions
Can I use red or green cabbage instead of new cabbage?
Yes. Other common cabbage varieties can be used. The texture and cooking time may vary slightly, but the overall method remains the same.
Can I make this soup without potatoes?
Yes. The potatoes can be omitted if you prefer. You can replace them with another vegetable or simply increase the amount of the other vegetables.
Can I freeze Slow Cooker Cabbage Soup?
Yes. Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some space at the top because the soup will expand as it freezes.
How should I store leftover cabbage soup?
Place cooled leftovers in an airtight container and refrigerate them. For the best quality, use refrigerated leftovers within a few days.
Can I add protein to this soup?
Yes. Cooked beans, lentils, shredded chicken, or cooked sausage can be added if you want to make the soup more substantial. Add fully cooked ingredients toward the end so they only need to warm through.
4. Nutrition Information
The following nutrition information is an estimate based on the ingredients listed and divided into 6 servings. The optional olive oil and smoked paprika are not included in the calculation because they are added according to preference.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Protein | 5 g |
| Carbohydrates | 36 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 620 mg |
| Fiber | 7 g |
| Sugar | 8 g |
| Calcium | 85 mg |
| Iron | 2 mg |
Slow Cooker Cabbage Soup is an easy recipe that makes it simple to prepare a homemade meal with minimal hands-on cooking. Once the vegetables and other ingredients are added to the slow cooker, the cooking process requires very little attention.
The recipe is also practical for making a larger batch that can be portioned for later meals. With a few simple adjustments to the seasoning or vegetables, this soup can easily become a reliable addition to your regular recipe collection.
