28+ Unique Red Cabbage Soup Recipes for Every Taste Bud

Red cabbage is an incredibly versatile and nutritious vegetable that can be used in a variety of ways.

One of the most comforting and hearty ways to enjoy this vibrant vegetable is in a bowl of homemade red cabbage soup.

Whether you’re looking for a vegan, gluten-free, or meaty option, there’s a red cabbage soup recipe for every taste preference.

Packed with antioxidants, fiber, and essential vitamins, red cabbage is not only delicious but also incredibly beneficial for your health.

In this blog, we’ve gathered over 28 red cabbage soup recipes to suit every palate — from spicy and savory to sweet and tangy.

So, whether you’re looking for a quick weeknight dinner, a filling lunch, or a light appetizer, you’ll find plenty of inspiration to get cooking. Let’s dive into these 28+ red cabbage soup recipes and start experimenting with new flavors in your kitchen!

28+ Unique Red Cabbage Soup Recipes for Every Taste Bud

There’s no shortage of ways to enjoy red cabbage in soup form! With these 28+ red cabbage soup recipes, you’ll never run out of creative, healthy, and flavorful ideas.

Whether you prefer a rich, creamy base or a light, brothy soup, red cabbage has a way of bringing depth and color to any dish.

It’s an affordable, nutritious vegetable that’s perfect for making hearty meals that nourish your body and satisfy your cravings.

Experiment with different ingredients, spices, and textures to create your perfect bowl of red cabbage soup.

We hope these recipes inspire you to get creative in the kitchen and enjoy the many health benefits of this vibrant vegetable.

Happy cooking, and here’s to many delicious bowls of red cabbage soup ahead!

Rustic Red Cabbage and Potato Soup

This hearty, rustic red cabbage and potato soup is the perfect comfort food for chilly days. The earthy sweetness of red cabbage pairs beautifully with starchy potatoes, while aromatic herbs and a touch of apple cider vinegar balance the flavors. It’s a wholesome, satisfying bowl that’s both nutritious and soul-warming—great as a main or a substantial side.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups red cabbage, thinly sliced
• 2 medium potatoes, peeled and diced
• 1 carrot, chopped
• 1 bay leaf
• 1 tsp dried thyme
• 1 tbsp apple cider vinegar
• 5 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add onion and garlic, sauté until translucent (about 5 minutes).
2. Stir in the cabbage, potatoes, and carrot. Cook for another 5–7 minutes until cabbage starts to soften.
3. Add the bay leaf, thyme, and vegetable broth. Bring to a boil.
4. Lower the heat and simmer for 25–30 minutes, or until the potatoes are tender.
5. Add apple cider vinegar, salt, and pepper to taste. Remove bay leaf.
6. For a thicker texture, partially blend the soup with an immersion blender.
7. Serve hot with crusty bread or a dollop of sour cream.

This soup is not just about color—it’s about depth. The red cabbage becomes tender and mellow, while the potatoes add creaminess without needing dairy. It’s simple, filling, and celebrates humble ingredients in the most comforting way. Make a large pot and let the flavors deepen overnight—leftovers are even better.

Spiced Red Cabbage Lentil Soup

A vibrant vegan red cabbage soup with hearty lentils and warm spices that bring both nutrition and flavor. This dish draws inspiration from Middle Eastern flavors with cumin, coriander, and a touch of smoked paprika. High in protein and fiber, this soup is ideal for a nourishing lunch or dinner that keeps you full and energized.

Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• 1 ½ cups red cabbage, shredded
• ¾ cup red lentils, rinsed
• 1 medium tomato, chopped
• 4 cups vegetable broth
• Juice of ½ lemon
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat oil in a pot over medium heat. Add onion and cook until soft (about 5 minutes).
2. Add garlic and spices; stir for 1 minute to toast the spices.
3. Add red cabbage, lentils, tomato, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer uncovered for 20–25 minutes, or until lentils are cooked.
5. Stir in lemon juice, season with salt and pepper.
6. Serve garnished with chopped herbs.

This spiced red cabbage lentil soup brings bold, aromatic flavors to the table while being completely plant-based and satisfying. The lentils add heartiness, the spices add warmth, and the lemon juice finishes it off with a refreshing zing. It’s a colorful, protein-packed soup that’s as healthy as it is flavorful.

Creamy Red Cabbage and Apple Soup

This creamy red cabbage and apple soup is a sophisticated take on an old-world flavor pairing. The natural sweetness of apple enhances the subtle bitterness of red cabbage, while a splash of cream or coconut milk adds richness. Finished with a pinch of nutmeg, this elegant soup is perfect as a starter for a dinner party or a luxurious solo meal.

Ingredients:

• 2 tbsp butter or vegan alternative
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 4 cups red cabbage, shredded
• 1 apple (Granny Smith or Gala), peeled and chopped
• ½ tsp ground nutmeg
• 4 cups vegetable or chicken broth
• ½ cup heavy cream or full-fat coconut milk
• Salt and white pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add shallot and garlic; sauté until fragrant.
2. Add red cabbage and apple. Cook for about 5–7 minutes, until slightly softened.
3. Stir in nutmeg, then pour in broth. Bring to a boil.
4. Lower heat and simmer for 20–25 minutes.
5. Blend the soup until smooth using an immersion blender or in batches.
6. Stir in cream or coconut milk, adjust seasoning.
7. Reheat gently and serve warm, optionally garnished with a swirl of cream and chives.

Silky, subtly sweet, and just a little earthy, this red cabbage and apple soup is a showstopper. It’s proof that a few simple ingredients—when carefully combined—can become something truly elegant. Whether served in small cups at a gathering or savored as a cozy dinner, this soup delivers comfort and class in every spoonful.

German-Style Red Cabbage and Sausage Soup

Inspired by traditional German cuisine, this red cabbage and sausage soup is robust and savory, with rich layers of flavor. Smoky sausage infuses the broth with depth, while cabbage and root vegetables provide a satisfying base. A touch of vinegar brightens the dish, making it a perfect one-pot meal for colder seasons or hearty appetites.

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 8 oz smoked sausage (kielbasa or bratwurst), sliced
• 3 cups red cabbage, shredded
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 tbsp red wine vinegar
• 1 tsp caraway seeds (optional)
• 6 cups beef or vegetable broth
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a large soup pot, heat oil over medium heat. Sauté onion and garlic until soft.
2. Add sausage slices and cook until browned, about 5 minutes.
3. Stir in cabbage, carrots, potatoes, and caraway seeds.
4. Pour in broth and bring to a boil. Lower heat and simmer for 30–35 minutes.
5. Stir in vinegar, season with salt and pepper.
6. Serve hot, garnished with fresh dill.

This German-style soup brings together the best of comfort food and bold flavors. The sausage adds a smoky richness that perfectly complements the earthy cabbage and potatoes. A splash of vinegar lifts the dish, creating a complex and satisfying experience with every spoonful. It’s a true cold-weather classic.

Thai-Inspired Coconut Red Cabbage Soup

This Thai-inspired red cabbage soup is a fusion of vibrant colors and exotic flavors. Coconut milk gives it a luscious creaminess, while red curry paste and lime juice add a tangy, spicy kick. Packed with vegetables and infused with lemongrass and ginger, this soup is both refreshing and nourishing.

Ingredients:

• 1 tbsp coconut oil
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 4 cups red cabbage, shredded
• 1 bell pepper, sliced
• 1 stalk lemongrass, bruised (optional)
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Juice of 1 lime
• Salt to taste
• Fresh cilantro and lime wedges for serving

Instructions:

1. Heat coconut oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Stir in curry paste and cook for 1 minute.
3. Add cabbage, bell pepper, lemongrass, and broth. Bring to a boil.
4. Simmer for 20 minutes, then remove lemongrass stalk.
5. Stir in coconut milk and lime juice, adjust seasoning.
6. Serve hot, garnished with cilantro and lime wedges.

Exotic, creamy, and colorful, this Thai-inspired red cabbage soup takes your taste buds on a journey. It’s a beautiful mix of spicy, sweet, and sour, with a velvety texture that soothes and satisfies. This recipe is perfect for when you want something comforting yet adventurous.

Cold Red Cabbage and Beet Gazpacho

A refreshing twist on traditional gazpacho, this chilled red cabbage and beet soup is packed with antioxidants and vibrant hues. Raw vegetables blended into a tangy, zesty mixture make this dish ideal for summer days when cooking is out of the question. It’s light, clean, and surprisingly flavorful.

Ingredients:

• 2 cups red cabbage, chopped
• 1 medium beet, peeled and chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, chopped
• 1 clove garlic
• 2 tbsp red wine vinegar
• Juice of 1 lemon
• 2 cups cold water or vegetable juice
• Salt and pepper to taste
• Fresh mint or basil for garnish

Instructions:

1. Place all ingredients in a blender and blend until very smooth.
2. Chill in the refrigerator for at least 1 hour.
3. Adjust seasoning if needed before serving.
4. Serve in chilled bowls, garnished with fresh herbs.

This red cabbage and beet gazpacho is as refreshing as it is beautiful. With a clean, crisp profile and a cooling effect, it’s a unique way to enjoy cabbage raw. Ideal for detox days or light summer meals, this soup is proof that healthy eating can be bold, flavorful, and visually stunning.

Sweet and Sour Red Cabbage Soup

This sweet and sour red cabbage soup is a delightful balance of tangy, sweet, and savory flavors. With the richness of vegetables and the tartness of vinegar and apple, it’s a perfect choice for those who enjoy a little complexity in their soup. The combination of cabbage, apples, and a few simple spices creates a dish that’s both comforting and bold.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 2 apples (Granny Smith or Fuji), peeled and diced
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Stir in red cabbage, apples, and cinnamon, and cook for 5 minutes.
3. Add apple cider vinegar, brown sugar, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, until cabbage and apples are tender.
5. Season with salt and pepper to taste.
6. Serve hot, optionally garnished with fresh parsley.

The sweet and sour profile of this soup is absolutely delightful. The apples and vinegar balance each other perfectly, giving this soup its signature tangy-sweet flavor. It’s a wonderfully unique way to enjoy cabbage, and its complex flavors are a sure hit for those who appreciate a bit of contrast in their meals.

Red Cabbage and White Bean Soup

This hearty red cabbage and white bean soup is the perfect comfort food, combining the earthiness of cabbage with the creamy texture of white beans. Packed with vegetables and a rich, savory broth, this soup is filling, nutritious, and ideal for a cozy dinner. The beans provide a great source of plant-based protein, making this dish both satisfying and wholesome.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups red cabbage, shredded
• 2 carrots, chopped
• 2 cans (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in red cabbage and carrots, and cook for an additional 5 minutes.
3. Add white beans, vegetable broth, oregano, and smoked paprika. Bring to a boil.
4. Lower the heat and simmer for 30 minutes, until vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve warm, optionally garnished with grated Parmesan or fresh herbs.

This soup is a perfect balance of hearty, nourishing ingredients. The creamy white beans provide a smooth texture, while the red cabbage adds a slight crunch and a burst of color. It’s a healthy, easy-to-make dish that’s perfect for any season and can be enjoyed as a main course or a side dish.

Spicy Red Cabbage and Chickpea Soup

Packed with protein, fiber, and a kick of spice, this red cabbage and chickpea soup is a flavorful and filling dish. The combination of cumin, coriander, and a touch of chili powder adds warmth and depth, while the chickpeas provide a hearty texture. This is an ideal soup for those who love bold flavors and enjoy a little heat in their meals.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chili powder (adjust for spice level)
• 4 cups red cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
2. Add cumin, coriander, and chili powder, stirring for about 1 minute to release the spices’ aromas.
3. Stir in red cabbage and cook for 5 minutes, allowing the cabbage to soften slightly.
4. Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
5. Lower heat and simmer for 25–30 minutes, until cabbage is tender and the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy red cabbage and chickpea soup is bold, flavorful, and incredibly satisfying. The spices give it a wonderful warmth, while the chickpeas make it filling without being heavy. It’s perfect for anyone who loves a little heat and wants a wholesome, plant-based meal that’s both nutritious and delicious.

Red Cabbage and Mushroom Barley Soup

This red cabbage and mushroom barley soup is a hearty and nutritious dish that combines earthy mushrooms, chewy barley, and the sweet, slightly peppery taste of red cabbage. It’s an excellent choice for a filling vegetarian meal, rich in fiber and protein. The mushrooms add depth of flavor, while the barley provides a satisfying texture, making it perfect for cooler months.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced (such as cremini or button mushrooms)
• 3 cups red cabbage, shredded
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Stir in mushrooms and cook until they begin to release their moisture, about 5 minutes.
3. Add the red cabbage, barley, thyme, and bay leaf, then pour in the vegetable broth. Bring to a boil.
4. Lower the heat and simmer for 40–45 minutes, until the barley is tender and the soup has thickened.
5. Remove the bay leaf, season with salt and pepper to taste.
6. Serve hot, optionally garnished with fresh parsley.

This red cabbage and mushroom barley soup is a perfect dish for when you need something warm, filling, and nourishing. The combination of earthy mushrooms and chewy barley complements the cabbage beautifully, creating a soup that is both hearty and wholesome. It’s an ideal comfort food that offers a balanced, satisfying meal.

Red Cabbage and Sweet Potato Soup

This vibrant and comforting red cabbage and sweet potato soup is a celebration of seasonal ingredients. The natural sweetness of the roasted sweet potatoes pairs wonderfully with the earthy cabbage, while a touch of ginger and turmeric adds warmth and depth. This vegan soup is not only packed with flavor but is also full of nutrients, making it the perfect meal for a healthy lifestyle.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups red cabbage, shredded
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 5 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tbsp olive oil, salt, and pepper, and roast on a baking sheet for 25–30 minutes, until soft and slightly caramelized.
2. Heat the remaining olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft.
3. Stir in the ginger and turmeric, cooking for another minute to bring out the spices’ flavors.
4. Add the red cabbage and roasted sweet potatoes, then pour in the vegetable broth. Bring to a boil.
5. Reduce the heat and simmer for 20–25 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This red cabbage and sweet potato soup is a flavorful and nourishing combination of earthy, sweet, and spicy flavors. The roasted sweet potatoes add a natural sweetness that complements the cabbage, while the ginger and turmeric provide warmth and richness. It’s a perfect dish for anyone looking for a cozy, nutrient-packed meal.

Red Cabbage and Pear Soup

This sweet and savory red cabbage and pear soup is a unique and elegant dish that pairs the crisp sweetness of pears with the rich, savory flavors of cabbage. A hint of cinnamon and a dash of balsamic vinegar round out the flavors, making this soup a wonderful choice for a light lunch or a sophisticated appetizer.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 2 ripe pears, peeled, cored, and diced
• 1 tbsp balsamic vinegar
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
2. Stir in the red cabbage, pears, and cinnamon. Cook for about 5 minutes until the cabbage softens slightly.
3. Add balsamic vinegar and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25 minutes, until the cabbage is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh thyme.

This red cabbage and pear soup offers a delightful contrast of sweet and savory flavors. The pears lend a natural sweetness that balances the earthiness of the cabbage, while the cinnamon and balsamic vinegar bring an extra layer of complexity. It’s a light yet flavorful soup, perfect for a refreshing change from traditional recipes.

Red Cabbage and Carrot Ginger Soup

This vibrant and aromatic red cabbage and carrot ginger soup is a warming dish full of flavor and color. The natural sweetness of the carrots and cabbage is complemented by the bright, peppery heat of fresh ginger. This soup is light yet hearty and is perfect for detoxing or when you’re craving a fresh, healthy meal packed with nutrients.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups red cabbage, shredded
• 2 large carrots, peeled and diced
• 1 tbsp fresh ginger, grated
• 5 cups vegetable broth
• 1 tbsp soy sauce or tamari (for a gluten-free option)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Add the grated ginger and cook for 1 minute, allowing the fragrance to release.
3. Stir in the red cabbage and carrots, cooking for another 5 minutes.
4. Pour in vegetable broth and soy sauce, bring to a boil.
5. Lower heat and simmer for 20–25 minutes, until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro.

The combination of sweet carrots, earthy cabbage, and zesty ginger makes this soup refreshing yet deeply comforting. It’s light enough for a quick lunch or dinner, but also packed with flavor and nutrients. The ginger adds just the right amount of warmth, perfect for any season.

Red Cabbage and Tomato Soup

This red cabbage and tomato soup is a simple yet flavorful dish that combines the tang of ripe tomatoes with the crunch and earthiness of red cabbage. The sweetness of the cabbage is balanced by the acidity of the tomatoes, creating a soup that is fresh and satisfying. This is a great choice for those who enjoy a classic, light soup with a twist.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 2 cups diced tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft and fragrant, about 5 minutes.
2. Stir in the red cabbage and cook for an additional 5 minutes.
3. Add the diced tomatoes, vegetable broth, oregano, and basil. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, until the cabbage is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

This soup is a perfect combination of savory and slightly sweet flavors, with the acidity of tomatoes providing a refreshing contrast to the cabbage. It’s a versatile dish that can be enjoyed on its own or paired with a simple salad or bread. Whether you’re looking for a light meal or a quick, healthy dish, this red cabbage and tomato soup is sure to satisfy.

Red Cabbage and Kale Soup

This red cabbage and kale soup is an incredibly nutritious and hearty dish, featuring the earthy flavors of kale and the mild sweetness of cabbage. Packed with vitamins and antioxidants, this soup is perfect for boosting immunity or enjoying a nourishing, plant-based meal. It’s simple, filling, and full of depth, ideal for any time of the year.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 3 cups kale, chopped (stems removed)
• 2 medium potatoes, peeled and diced
• 5 cups vegetable broth
• 1 tsp dried thyme
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the red cabbage and cook for another 5 minutes.
3. Add the kale, potatoes, thyme, and vegetable broth. Bring to a boil.
4. Lower heat and simmer for 30 minutes, or until the potatoes and cabbage are tender.
5. Stir in lemon juice, season with salt and pepper.
6. Serve hot, optionally garnished with fresh herbs.

This red cabbage and kale soup is a powerhouse of nutrients, with a balanced mix of savory flavors and a bright note from the lemon juice. The kale adds a robust green element, while the cabbage and potatoes create a hearty base. It’s a wonderfully healthy and satisfying meal, perfect for anyone looking to enjoy a filling, plant-based dish.

Red Cabbage and Lentil Soup

This red cabbage and lentil soup is hearty and packed with protein and fiber, making it a great option for a filling vegetarian meal. The earthy lentils pair beautifully with the slightly sweet and peppery red cabbage, while the tomatoes add a touch of acidity. It’s a simple yet satisfying soup that’s perfect for meal prep or a wholesome weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 ½ cups dried green or brown lentils, rinsed
• 4 cups red cabbage, shredded
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in cumin and coriander, cooking for an additional minute to release the spices’ aromas.
3. Add lentils, red cabbage, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 30–35 minutes, until lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro.

This red cabbage and lentil soup is a healthy, filling option that’s full of rich flavors. The lentils provide a great source of plant-based protein and fiber, while the cabbage adds a crunchy texture and vibrant color. It’s perfect for anyone seeking a nutritious and satisfying meal.

Red Cabbage and Smoked Salmon Soup

For a luxurious twist on traditional red cabbage soup, this version incorporates smoked salmon, adding depth, richness, and a subtle smokiness to the dish. The pairing of cabbage with delicate fish is a perfect balance of flavors, making this soup a unique choice for a special occasion or a light yet indulgent lunch or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 2 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 tbsp lemon juice
• 1 tsp dill (fresh or dried)
• 6 oz smoked salmon, chopped
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the red cabbage and potatoes, cooking for 5 minutes to soften slightly.
3. Pour in the broth and bring to a boil.
4. Lower heat and simmer for 25–30 minutes, until the potatoes are tender.
5. Stir in the smoked salmon and dill, allowing the salmon to warm through.
6. Season with salt, pepper, and lemon juice to taste.
7. Serve hot, garnished with fresh dill.

The addition of smoked salmon transforms this red cabbage soup into something truly special. The smokiness of the fish complements the sweet, earthy cabbage, creating a soup that feels both luxurious and comforting. It’s a perfect dish for impressing guests or treating yourself to something elegant.

Red Cabbage and Apple Soup with Cinnamon

This red cabbage and apple soup has a wonderful balance of sweetness and spice. The apples add a fruity sweetness that pairs perfectly with the tangy cabbage, while the cinnamon introduces warmth and depth. It’s a great choice for a light fall or winter meal, offering a fresh yet cozy dish to enjoy on a chilly day.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups red cabbage, shredded
• 2 apples (Granny Smith or Fuji), peeled, cored, and diced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in red cabbage, apples, and cinnamon, cooking for another 5 minutes.
3. Add vegetable broth and bring to a boil.
4. Lower heat and simmer for 25 minutes, until the cabbage is tender and the apples have softened.
5. Stir in apple cider vinegar and season with salt and pepper.
6. Serve hot, garnished with fresh thyme or parsley.

This red cabbage and apple soup is the perfect combination of sweet and savory, with a comforting cinnamon aroma that makes it a favorite in cooler weather. The apples bring a natural sweetness, while the vinegar adds a refreshing tang. It’s a beautifully balanced dish that’s sure to warm you up from the inside out.

Red Cabbage and Chickpea Curry Soup

This vibrant red cabbage and chickpea curry soup is a fusion of hearty vegetables and aromatic spices, bringing together the earthy flavor of red cabbage and the creamy texture of chickpeas. The curry powder and coconut milk add depth and warmth, making this soup a rich, satisfying, and comforting meal perfect for any time of the year.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 4 cups red cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Add the grated ginger and curry powder, cooking for another minute until the spices become fragrant.
3. Stir in the red cabbage and cook for 5 minutes.
4. Add the chickpeas, coconut milk, and vegetable broth. Bring to a boil.
5. Reduce the heat and simmer for 25–30 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This red cabbage and chickpea curry soup is a perfect blend of comforting textures and bold, aromatic spices. The coconut milk creates a creamy base that complements the earthy cabbage and protein-rich chickpeas. It’s an easy-to-make, flavorful soup that’s perfect for a weeknight dinner or a hearty lunch.

Red Cabbage and Butternut Squash Soup

This red cabbage and butternut squash soup is a hearty and slightly sweet dish that balances the rich flavors of roasted squash with the earthy taste of red cabbage. The addition of nutmeg and cinnamon brings warmth, while the smooth texture of the squash complements the cabbage beautifully. This soup is perfect for fall or winter and makes for a cozy, satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 cups red cabbage, shredded
• 4 cups butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast in the oven for 25–30 minutes, until tender and slightly caramelized.
2. Heat the remaining olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
3. Stir in the red cabbage and cook for 5 minutes until it begins to soften.
4. Add the roasted butternut squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil.
5. Lower the heat and simmer for 20–25 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or thyme.

This red cabbage and butternut squash soup is a comforting and subtly sweet dish that’s perfect for chilly days. The roasted butternut squash adds a rich, velvety texture, while the cabbage contributes crunch and color. The warm spices elevate the flavors, creating a soup that’s cozy, nourishing, and full of seasonal goodness.

Red Cabbage and Pomegranate Soup

This red cabbage and pomegranate soup is a refreshing and elegant take on a classic cabbage soup. The tartness of the pomegranate and the earthiness of the cabbage create a balanced, sophisticated flavor. The addition of lemon juice and herbs adds a bright note, making this soup an ideal choice for a light but flavorful meal or an elegant starter for a special occasion.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 1 pomegranate, seeds removed
• 4 cups vegetable broth
• 1 tbsp lemon juice
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the red cabbage and cook for 5 minutes, allowing it to soften slightly.
3. Add the vegetable broth, pomegranate seeds, and dried thyme. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, until the cabbage is tender and the flavors have melded.
5. Stir in the lemon juice and season with salt and pepper.
6. Serve hot, garnished with fresh mint leaves.

This red cabbage and pomegranate soup is a delightful combination of sweet and tangy flavors, with the pomegranate adding a pop of color and brightness. The cabbage provides a savory base, while the lemon juice and mint offer refreshing accents. It’s a light and flavorful soup that can be served as a starter or enjoyed as a satisfying meal.

Red Cabbage and Bacon Soup

This red cabbage and bacon soup is a savory, rich, and hearty dish that combines the crispy, smoky flavors of bacon with the earthy taste of red cabbage. The addition of potatoes and vegetables makes this soup filling and satisfying. It’s a comforting, hearty meal perfect for colder days when you’re craving something warming and indulgent.

Ingredients:

• 4 strips bacon, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
2. Add the chopped onion and garlic to the pot, cooking until softened, about 5 minutes.
3. Stir in the shredded red cabbage and diced potatoes, cooking for another 5 minutes.
4. Add chicken broth and thyme, bringing the soup to a boil.
5. Reduce heat and simmer for 25–30 minutes, until the potatoes and cabbage are tender.
6. Stir in the cooked bacon, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This red cabbage and bacon soup is the perfect comfort food, combining the smoky, crispy bacon with the tender, earthy cabbage. The addition of potatoes makes it filling and satisfying, while the savory broth ties everything together beautifully. This soup is sure to be a hit for anyone craving a cozy, flavorful dish.

Spicy Red Cabbage Soup

If you like a little heat in your soup, this spicy red cabbage soup is the perfect choice. With a blend of spicy peppers, paprika, and cayenne pepper, this dish offers a zesty kick to complement the natural sweetness of the cabbage. It’s a bold and flavorful soup that’s perfect for those who enjoy spicy meals or want to warm up on a cold day.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 4 cups red cabbage, shredded
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper, sautéing until softened, about 5 minutes.
2. Stir in the smoked paprika and cayenne pepper, cooking for an additional minute to release the spices’ fragrance.
3. Add the shredded red cabbage, diced tomatoes, and vegetable broth. Bring to a boil.
4. Lower the heat and simmer for 30 minutes, allowing the flavors to meld and the cabbage to soften.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy red cabbage soup is a bold and flavorful dish that’s sure to satisfy those who love a bit of heat. The spicy kick from cayenne pepper and smoked paprika elevates the natural sweetness of the cabbage, creating a perfectly balanced soup. It’s a great choice for a warming and satisfying meal with a bit of a punch.

Red Cabbage and White Bean Soup

This red cabbage and white bean soup is a nutrient-packed and comforting dish with a satisfying mix of textures. The creamy white beans add protein and fiber, while the cabbage provides crunch and earthiness. Combined with a savory broth and light herbs, this soup is perfect for a healthy, hearty lunch or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried rosemary
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the shredded red cabbage and cook for another 5 minutes.
3. Add the white beans, vegetable broth, and rosemary, bringing the soup to a boil.
4. Lower the heat and simmer for 25–30 minutes, allowing the flavors to meld and the cabbage to soften.
5. Stir in the lemon juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This red cabbage and white bean soup is a simple yet satisfying dish that’s packed with protein and fiber. The creamy white beans balance the crunchy cabbage, and the light rosemary and lemon add a fresh, savory note. It’s a great option for anyone looking for a nourishing, healthy meal that’s both hearty and flavorful.

Red Cabbage and Sweet Potato Soup

This red cabbage and sweet potato soup is a flavorful, nutrient-packed dish that blends the earthy sweetness of roasted sweet potatoes with the rich, tender cabbage. The combination of the two creates a satisfying and hearty soup, while the spices and vegetable broth give it a comforting and warm feel. It’s the perfect dish for fall or winter when you want something cozy and nourishing.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups red cabbage, shredded
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast in the oven for 25–30 minutes until tender and slightly caramelized.
2. Heat the remaining olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
3. Add the shredded red cabbage and cook for 5 more minutes until it begins to soften.
4. Add the roasted sweet potatoes, vegetable broth, cumin, and coriander. Bring the soup to a boil.
5. Lower the heat and simmer for 25–30 minutes, allowing the flavors to meld and the cabbage to become tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro.

This red cabbage and sweet potato soup is a beautifully balanced dish that brings together sweet and savory flavors. The sweetness of the roasted sweet potatoes pairs perfectly with the earthy cabbage, while the spices add warmth and depth. It’s a wholesome and comforting soup that’s perfect for chilly days.

Red Cabbage and Miso Soup

This red cabbage and miso soup is an umami-packed dish with a savory broth that combines the fermented richness of miso with the light crunch of red cabbage. This soup is quick to make, healthy, and perfect for those who enjoy a simple but flavorful soup with Japanese-inspired flavors. It’s a great choice for a light meal or as a side dish to a larger spread.

Ingredients:

• 1 tbsp sesame oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 1 carrot, julienned
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2 green onions, chopped
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add onion and garlic, and sauté for about 5 minutes until softened.
2. Stir in the shredded red cabbage and carrot, cooking for another 5 minutes.
3. Add vegetable broth and bring to a boil.
4. Reduce the heat and simmer for 15–20 minutes until the cabbage is tender.
5. In a small bowl, dissolve miso paste in a bit of hot broth, then stir it into the soup. Add soy sauce and grated ginger.
6. Simmer for another 5 minutes.
7. Serve hot, garnished with green onions and cilantro.

This red cabbage and miso soup brings a delightful combination of savory, umami flavors. The miso paste and soy sauce create a deep, rich broth that pairs wonderfully with the crisp cabbage and earthy carrot. It’s a light yet satisfying soup that’s perfect for any time of day, especially when you’re craving something quick and comforting.

Red Cabbage and Pear Soup

This red cabbage and pear soup is an elegant and surprising combination that highlights the sweet and savory balance of flavors. The natural sweetness of ripe pears complements the earthiness of the cabbage, while the broth ties everything together with a savory backdrop. It’s a fresh, light, and beautifully colorful dish that works wonderfully as a starter or a light main course.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups red cabbage, shredded
• 3 ripe pears, peeled, cored, and diced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the shredded red cabbage and cook for 5 more minutes.
3. Add the diced pears, vegetable broth, cinnamon, and ginger. Bring the soup to a boil.
4. Lower the heat and simmer for 20–25 minutes until the cabbage is tender and the pears have softened.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme or rosemary.

This red cabbage and pear soup is a unique and flavorful combination, with the sweetness of pears perfectly balancing the earthiness of red cabbage. The warming spices add depth to the dish, while the soup remains light and refreshing. It’s a great choice for anyone looking for a sophisticated yet easy-to-make soup that’s both comforting and healthy.