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Old Fashioned Cabbage Soup

Old Fashioned Cabbage Soup

Winter vegetables tend to look grumpy and uninviting: a wrinkly head of cabbage and a big lumpy rutabaga just don’t look as welcoming as a basket of ripe strawberries. But a little patience and a lot of chicken stock will bring out their inner sweetness and transform those tough-looking vegetables into a delicious, comforting soup.

And as well as being tasty, this soup is also full of the good stuff. The titular cabbage is high in vitamins C and K, with a respectable amount of folate (B9) and fiber. Once you add in all the other vegetables in this soup – not to mention that bone broth – you’ve got a bowl full of nutrition. Yes, it’s true that some of the minerals do leach out of the vegetables while cooking, but they leach out into the broth, so if you eat the broth as well, you’re getting them just the same.

To add some protein to the soup, I used chicken breasts, but you could just as easily use turkey, pork, or beef. Or give some leftover meat a new life by just making the soup with vegetables and then throwing in the leftovers at the end to warm up. Serve with a big pile of roasted squash, a plate of fried bacon and onions, or just a couple eggs boiled soft enough to still be a little runny around the yolk.

Old Fashioned Cabbage Soup Recipe

Servings SERVES: 4Preparation time PREP: 15 min.Cooking time COOK: 30 min.


Protein: 33g / %

Carbs: 45g / %

Fat: 8g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 chicken breasts, cut into chunks;
  • 1 leek, sliced;
  • 2 carrots, sliced;
  • 2 celery stalks, sliced;
  • 2 sweet potatoes, diced;
  • 3 cups shredded cabbage;
  • 1 cup rutabaga, diced;
  • 8 cups chicken stock;
  • 2 garlic cloves, minced;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;
Cabbage soup preparation


  1. Melt some cooking fat in a large saucepan placed over a medium-high heat.
  2. Add the chicken and garlic and cook for 4 to 5 minutes.
  3. Add the carrots, celery, and leek, and cook for another 4 minutes.
  4. Incorporate all the remaining ingredients, season to taste, and give everything a good stir.
  5. Cover the soup and cook for 15 to 20 minutes, or until the vegetables are soft.