This simple, healthy and satisfying Hearty Red Cabbage Soup is ideal for a warming weeknight meal. With just a few fresh ingredients, it comes together in about 45 minutes and is both vegan and gluten-free.
This time of year my household seems to catch every bug going around, which means soup is on the menu a lot. Whether it’s a simple oven-roasted tomato soup or a hearty bean-and-kale stew, a hot bowl helps soothe and nourish. This red cabbage soup is intentionally straightforward and kept vegan. Red cabbage—also called purple cabbage—brings vitamin C, antioxidants, and a vivid color that makes the soup visually appealing. The flavor leans toward borscht with sweet cabbage and a bright splash of vinegar at the end.
Ingredients that Matter
This recipe depends mainly on fresh vegetables with a few pantry staples. Here are the key ingredients:
- Red cabbage. Also called purple cabbage, it contains anthocyanins that give it color and is a good source of vitamin C and vitamin K.
- Aromatics. Carrots, celery, leeks and garlic form the flavor base. If you prefer, substitute onion for the leeks.
- Potato. A medium Yukon Gold makes the soup hearty; red or white potatoes work too.
- Vegetable broth. Broth adds flavor and depth; chicken broth can be used if you’re not keeping the dish vegan.
- Olive oil. A couple of tablespoons are used to soften the vegetables. To cook without oil, use about ¼ cup of broth instead.
- Fresh herbs. Parsley and dill add brightness at the end. Chives or scallions are good alternatives.
- Red wine vinegar. A splash at the finish brightens the soup and helps preserve a reddish hue; add it just before serving.
See the recipe card below for exact quantities.
Instructions
This soup is mostly hands-off once it is simmering. Follow these steps:
Prep the vegetables first. Chop the carrots and celery. Trim the tough dark green tops from the leek, slice it in half lengthwise, rinse to remove any grit, and slice into ¼-inch pieces.
Cut the red cabbage in half, remove the core, then chop each half into roughly 1-inch pieces. A medium (about 2 lb) cabbage yields roughly 8 cups chopped; adjust the broth if you use more.
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the carrots, celery and leeks and cook, stirring frequently, until they begin to soften, about 5 minutes. Stir in the garlic and season with ½ teaspoon salt and a pinch of black pepper; cook another minute until fragrant.
Add the chopped cabbage and cook, stirring, until it begins to wilt, about 5 minutes.
Add the peeled, diced potato and the vegetable broth, then bring to a boil. Reduce the heat to a low simmer, cover, and cook until the cabbage and potato are tender, about 25–30 minutes.
Remove from the heat, taste and adjust seasoning. Just before serving stir in 1–2 tablespoons red wine vinegar to brighten the flavors, and garnish with chopped parsley and dill. Serve with a dollop of sour cream or plant-based yogurt if you like.
Substitutions
This soup is flexible; here are simple substitutions and variations:
- Protein: Add white beans, lentils, or cubed firm tofu for more protein.
- Green vegetables: Fold in edamame, peas, zucchini, green beans, or spinach at the end of cooking to preserve color and texture.
- Vinegar: Apple cider or white wine vinegar, or a squeeze of lemon, can replace red wine vinegar. Avoid very dark vinegars that will dull the color.
- Cabbage: Red cabbage gives the best color and flavor, but green cabbage can be used if necessary.
- Toppings: Swap sour cream for plain plant-based yogurt to keep this vegan.
Red Cabbage
Red cabbage stores well in the refrigerator for several weeks, making it a great ingredient to keep on hand. It works raw in slaws and salads, and cooked in soups and braises. The red–purple hue is influenced by soil pH: more acidic soils produce redder heads, while neutral soils yield deeper purple tones. Cooked red cabbage retains nutrients like vitamin C and vitamin K, along with fiber and modest protein.
Equipment
A single large, heavy-bottom pot or Dutch oven is all you need to make this soup. A snug-fitting lid helps keep the simmer even and the flavors concentrated.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days, or freeze for up to three months. Reheat gently on the stove until simmering; add an extra splash of vinegar after reheating if you want to refresh the color and brightness of flavor.
FAQ
Yes, red cabbage can be used in most recipes in place of green cabbage. Expect the cooking liquid to turn a purplish-red color.
Yes. Red cabbage is a good source of vitamin C and vitamin K and provides fiber and antioxidants.
Add vinegar at the end of cooking to help lock in a vibrant purplish-red color. Add the vinegar after the soup has finished cooking for the best effect.
Dinner Ideas
Serve this soup with crusty bread or a simple grain side. It also pairs well with roasted chicken or a green salad for a fuller meal.
Recipe
Hearty Red Cabbage Soup
- Total Time: 45 minutes
- Yield: about 10 cups
Description
This simple, healthy and satisfying red cabbage soup is perfect for a filling, warming weeknight meal. It’s vegan, gluten-free, and comes together with minimal prep.
Ingredients
- 2 tbsp olive oil
- 2 medium carrots, chopped (about 1 cup)
- 2–3 celery stalks, chopped (about 1 cup)
- 1 medium leek, rinsed and sliced (about 1½ cups)
- 3 garlic cloves, minced
- 1 tsp table salt, divided
- ½ tsp black pepper, divided
- 1 medium (2 lb) red cabbage, core removed and cut into 1-inch pieces
- 1 medium Yukon Gold potato, peeled and diced
- 6 cups vegetable broth
- 1–2 tbsp red wine vinegar, more to taste
- Fresh parsley and dill, chopped, for serving
- Sour cream or plant-based yogurt, for serving (optional)
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and cook until almost tender, about 5 minutes. Stir in the garlic and season with ½ teaspoon salt and the black pepper. Cook 1 minute more.
- Add the cabbage and cook, stirring, until it begins to wilt, about 5 minutes. Stir in the diced potato and the vegetable broth and bring to a boil.
- Reduce heat to a low simmer, cover, and cook until the cabbage and potatoes are tender, 25–30 minutes. Remove from heat, stir in the red wine vinegar and the remaining ½ teaspoon salt, and taste for seasoning. Serve garnished with fresh herbs and a dollop of sour cream or plant-based yogurt, if desired.
Notes
- Adding the vinegar at the end helps preserve a vibrant purplish-red color.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months.
- To reheat, bring the soup to a simmer; add another splash of vinegar after reheating to refresh the flavor and color.
- Make it heartier with a can of drained white beans, ½ cup lentils, or cubed firm tofu.