Serious Eats / Robby Lozano

Why It Works

• Cooking the cabbage just until tender helps it retain its structure and bite.
• Stirring in coconut milk at the end adds richness and gives the broth a silky texture.

Cabbage soup has appeared in American kitchens for decades, shaped by its reputation as a practical, everyday dish built around inexpensive, long-keeping vegetables. In the mid-to-late 20th century, it frequently appeared in newspapers, magazines, and community cookbooks, where it was often promoted as an economical or diet-friendly meal. "By the 1980s, thanks to the infamous ‘Cabbage Soup Diet,’ cabbage-based soups were firmly entangled with extremely restrictive weight-loss diets," says Serious Eats associate editorial director, Megan. "And by the end of the first decade of the 21st century, poor cabbage soup was synonymous with so-called detox diets in the US, with hundreds if not thousands of examples of ‘detox cabbage soup’ and ‘weight-loss cabbage soup’ online and in magazines."

That lean, health-focused framing stands in contrast to many robust European cabbage soups, such as seupa vapellenentse, a layered Alpine dish enriched with bread, broth, and melted cheese, and kapusniak, a Polish soup with pork sausage, potatoes, and cabbage. Over time, those pared-down American versions came to define the category, giving cabbage soup an undeserved reputation for being bland diet food. This recipe pushes back against cabbage soup’s austere reputation in the US, using thoughtful technique and layered seasoning to show just how satisfying and flavorful a cabbage-based soup can be. But rather than taking the porky route to flavor, this soup leans on spices, citrus, and coconut milk for a meal-worthy soup that’s hearty without being overly heavy. Plus, it’s a one-pot dinner that cooks in about 30 minutes, so it works exceptionally well for weeknight cooking.

This recipe comes from our Birmingham, Alabama test kitchen colleague Julia Levy, who created a streamlined cabbage soup that delivers real depth in a short amount of time. She starts by softening onions and carrots in olive oil to create a gently sweet base, then adds garlic and fresh ginger. Ground cumin, black pepper, turmeric, and smoked paprika are stirred in next and briefly cooked in the hot oil to bloom their flavors, giving the soup its warm, layered backbone.

Instead of boiling cabbage into submission, Julia’s soup builds flavor in stages, treating each component as an opportunity to add depth. The cabbage is added just long enough to soften slightly and turn bright green, preserving its texture and vibrancy. Chicken broth (or vegetable broth if you want to keep the soup vegan) and tomatoes deglaze the pot, pulling up browned bits and folding that savory concentration back into the mix. Chickpeas and cauliflower simmer until just tender, adding sustenance and keeping the soup firmly vegetable-forward.

Near the end of cooking, a full can of coconut milk is stirred in, softening the spices and giving the broth a silky texture. The final soup stays brothy rather than heavy, but has enough body and structure to hold up as a full meal. Warm spices, aromatics, and a short simmer transform familiar vegetables into something fragrant and cohesive, proving that cabbage soup doesn’t have to trade pleasure for practicality.

This recipe was developed by Julia Levy; the headnote was written by Laila Ibrahim.

Keep Screen Awake

2 tablespoons (30 ml) extra-virgin olive oil

1 medium yellow onion (8 ounces; 227 g)

2 medium carrots (8 ounces; 227 g total), peeled and thinly sliced

4 medium cloves garlic, minced

1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon ground turmeric

1/2 teaspoon smoked paprika

1/2 head green cabbage (about 2 pounds; 907 g), cut into 3/4-inch pieces

8 cups (1.9 L) homemade chicken stock or store-bought low-sodium chicken broth or vegetable broth (see notes)

1 (15-ounce, 425 g) can chickpeas, rinsed and drained

1 (14.5-ounce; 411 g) can diced tomatoes

10 ounces (283 g) cauliflower, cut into 1-inch florets (from 1 medium head)

1 tablespoon (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

1 (13.5-ounce; 383 g) can unsweetened full-fat coconut milk, shaken well before use

Chopped fresh cilantro leaves and tender stems, for serving

Lime wedges, for serving

In a large Dutch oven, heat oil over medium-high until shimmering. Add onion and carrots. Cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, ginger, cumin, pepper, turmeric, and smoked paprika, and cook until fragrant, about 1 minute. Add cabbage and cook, stirring often, until cabbage turns bright green, about 2 minutes.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley 1.

Stir in broth, chickpeas, diced tomatoes, cauliflower, and salt. Bring mixture to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until cabbage and cauliflower are tender, 25 to 30 minutes.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley 1.

Stir in coconut milk and return to a simmer. Cook, stirring occasionally, until warmed through, about 2 minutes. Divide soup among serving bowls and top with cilantro. Serve with lime wedges.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Notes

We like the flavor that chicken stock brings to this soup, but if you prefer to keep it vegan, feel free to substitute low-sodium vegetable broth for the chicken stock.

Special Equipment

Large Dutch oven

Make-Ahead and Storage

Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

Nutrition Facts (per serving)
469	Calories
29g	Fat
43g	Carbs
16g	Protein

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Nutrition Facts Servings: 6 Amount per serving Calories 469 % Daily Value* 29g 37% Saturated Fat 15g 73% 10mg 3% 1274mg 55% 43g 16% Dietary Fiber 10g 35% Total Sugars 16g 16g Vitamin C 77mg 387% Calcium 161mg 12% Iron 5mg 27% Potassium 1145mg 24% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)