I love cabbage. I realize that’s not always a popular opinion, but cabbage is so versatile and so incredibly healthy. It’s related to Brussels sprouts and kale, and is equally nutritious as both of them. The vegetable is packed with vitamin C, vitamin K, and plenty of antioxidants and micronutrients like iron and riboflavin.

Cabbage is also a cool-weather crop, so a cabbage soup is perfect, since cabbage is ready to harvest around the same time I’m ready to start making warm, comforting soups and stews. Cabbage isn’t limited to soup, though. Coleslaw and kimchi come to mind, as does serving cabbage with sausage or corned beef.

I really like this recipe, though, as it makes more than enough for several meals. Whatever we don’t eat for dinner is easily packed up and stored in the refrigerator or freezer for another meal or two down the road.

The secret to this recipe is the addition of light brown sugar. It adds a sweetness to the dish that gives the cabbage just enough nuance to stand out. Plus, the tartness of the tomatoes makes a perfect complement to the sweetness of the other ingredients.

This one does take a little effort to put together, and it cooks for about two hours. Hence the name, Worth the Wait cabbage soup. I should mention that before you add the cabbage to the soup pot, it’s going to look like a LOT of cabbage. Don’t worry, that will cook down to a much more reasonable-looking amount.

Add salt and pepper to taste, then serve this with some freshly-baked bread or cornbread. And if there’s a spice-lover in your life, place a small bottle of hot sauce on the table, too. You can almost never go wrong with hot sauce, and it lends itself quite nicely to this particular soup.

Worth the Wait Cabbage Soup

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5 from 1 review

Cabbage is both a nourishing and inexpensive way to feed a large group of people. The secret to this recipe is the addition of light brown sugar. It adds a sweetness to the dish that prevents the cabbage from tasting too bland.

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: Serves 12
• Category: Soups

Ingredients

• 1 tablespoon olive oil
• 1/2 red onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 8 cups chopped green cabbage
• 8 cups beef broth
• 2 (28-ounce) cans crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1/3 cup packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 3–4 sprigs thyme
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1–2 teaspoons balsamic vinegar

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Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, and garlic and cook for 5 minutes.
2. Stir in the cabbage, broth, tomatoes, tomato paste, brown sugar, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1½ to 2 hours, until the vegetables are tender.
3. Add the vinegar and more salt and pepper, if needed. Remove the thyme sprigs.
4. Ladle into bowls and serve.