Low Carb Cabbage Soup

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Intensity: ⚫⚪⚪ (1/5 – Very Easy)
Intensity rating reflects hands-on effort, knife skill required, and multitasking. This soup is a “simmer and forget” recipe with basic chopping.

Dietary tags: Low Carb, Keto, Gluten-Free, Dairy-Free, Vegan-Adaptable, Weight Watchers Zero-Point (on many plans)

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Why You’ll Love This Recipe

When you’re craving something warm, hearty, and satisfying but want to keep your carb count in check, this Low Carb Cabbage Soup is your answer. It’s built on a foundation of green cabbage—one of the most underrated low-carb vegetables. Unlike starchy vegetable soups (potato, corn, or bean-based), this one delivers volume and texture for under 7 grams of net carbs per serving.

This soup is perfect for:

• Meal prep: The flavor gets even better on day two.

• Weight management: High fiber, high water content, and low calorie density.

• Budget cooking: Cabbage, onions, celery, and canned tomatoes are all wallet-friendly.

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Ingredients

Makes 6 servings

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Equipment

• Large Dutch oven or stockpot (6-quart minimum)

• Sharp chef’s knife

• Cutting board

• Wooden spoon

• Ladle

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Instructions

Step 1: Prepare the vegetables (10 minutes – Low intensity)

Remove the outer leaves of the cabbage. Cut the cabbage in half through the core, then cut each half into quarters. Cut out the hard white core at an angle and discard. Slice each quarter crosswise into ½-inch ribbons. Don’t shred too finely—you want texture.

Dice the onion (¼-inch pieces). Slice the celery (¼-inch crescents). Mince the garlic.

Intensity level remains Low. This is simple chopping; no advanced knife skills required.

Step 2: Sauté the aromatics (5 minutes – Medium-low heat)

Place your Dutch oven over medium heat. Add 2 tablespoons of olive oil. Once the oil shimmers, add the diced onion and celery. Sauté for 3 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and cook for 1 more minute, until fragrant.

Intensity: Low. Stay near the stove but you don’t need to stir constantly.

Step 3: Add cabbage and wilt (5 minutes – Medium heat)

Add the shredded cabbage to the pot in batches if needed. Stir well to coat the cabbage in the oil and aromatics. Cook for 5 minutes, stirring every minute or so, until the cabbage has reduced in volume by about half. Cabbage cooks down dramatically—don’t panic if the pot looks overflowing at first.

Intensity: Medium-Low. Requires occasional stirring, but it’s forgiving.

Step 4: Add liquids and seasonings (2 minutes – Low intensity)

Pour in the 6 cups of broth and the can of diced tomatoes (with their juices). Add dried thyme, oregano, bay leaves, salt, and pepper. Stir to combine.

Intensity: Low. Just pouring and stirring.

Step 5: Simmer (20 minutes – Very Low intensity)

Bring the soup to a gentle boil, then reduce the heat to low. Cover with the lid slightly ajar (leave a small gap to prevent overcooking the cabbage). Simmer for 20 minutes. The cabbage should be tender but still have a slight bite—not mushy.

Intensity: Zero. Set a timer and walk away.

Step 6: Finish and serve (2 minutes)

Remove the bay leaves. Stir in the apple cider vinegar if using (this lifts all the flavors without adding carbs). Taste and adjust salt and pepper. Ladle into bowls. Garnish with fresh parsley if desired.

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Nutrition Information (per serving – 1 bowl, approx. 1.5 cups)

Calculated using 6 servings total