Are you a cabbage soup fan?
I love it! It’s filling, filling and full of all the good things. You can make a giant pot and eat it all week long and it’s the best thing to do after being out in the cold. This cabbage soup is super salty, a little spicy, with pieces of tender cabbage, meat sausage and sweet carrots. This cabbage soup will warm you up!
Cabbage is one of those popular vegetables. It’s not fashionable like kale or sexy like heirloom tomatoes. Cabbage is fair. He hangs out in the fridge section of the grocery store, doing his thing day in and day out. Cabbage is an unsung hero! It’s cheap, keeps forever, and is so versatile. Can you imagine a life without coleslaw, coleslaw, or kimchi ?! Are we even living? This soup celebrates cabbage for all it is: silky and sweet, tender and chewy.
This is not your classic cabbage soup
It’s based on Korean jjigae and it’s a bit spicier and a lot more addicting. It gets its flavor from a good amount of kimchi: great for adding flavor (and more cabbage) and probiotics. This soup also includes farmhouse sausages (or any other smoked sausage), onions, carrots and cabbage of course! It’s tasty, healthy, and comes together incredibly quickly. Pot and feed for the week.
How to make cabbage soup
- Start by browning if necessary a few slices of smoked sausage, they will add a huge amount of meat flavor.
- Sauté quickly onions, garlic and ginger to add layers of comforting flavor.
- Stir in the cabbage and vegetables with broth, kimchi and seasonings.
- Simmer until everything is tender and cooked through and all the flavors have combined.
The ingredients in this cabbage soup are pretty standard with a few extras to make it even more special. You have the usual suspects: collard greens, onions, garlic, and carrots. Then we will add kimchi for a little acidity and spice, gochujang, soy sauce and toasted sesame oil.
- Kimchi – they sell kimchi pretty much everywhere now and it’s no wonder why: it’s healthy, sour, addicting and spicy. When you cook it, the flavors of the kimchi mellow and mellow, making it only slightly spicy and much sweeter.
- Gochujang – a savory, sweet and spicy fermented dough made from chili powder and sticky rice. It adds sweetness and heat and a ton of flavor. Traditionally, it comes in bins, but these days you can find it in squeeze bottles down the Asian aisle of literally any grocery store (or online, like always).
- Soy sauce and toasted sesame oil – soy sauce adds umami and salt while toasted sesame oil adds a round nutty touch that will make you want to eat bowl after bowl of this soup.
Vegetarian cabbage soup
The photos for this soup feature sausage, but you don’t need it. It is also very good as a vegetarian soup! To make this soup vegetarian, set aside the sausage and change the broth to vegetable broth, and be sure to also use vegetarian kimchi.
Kimchi is traditionally made from tiny shrimp or fish, so by default it is not vegetarian / vegan. Many popular brands, such as Chongga, color code their caps – green is traditional and red is vegan – but that’s not always true, so be sure to check the ingredients.
Instant cabbage soup
To make this soup in the Instant Pot, turn the Instant Pot to High Sauté and brown the sausages, if using. Stir in the onions, ginger and garlic. Add the rest of the ingredients and set the Instant Pot to high pressure for 15 minutes. Quick release when finished, taste and season.
Cabbage soup in a slow cooker
To prepare this soup in a slow cooker, simply add all the ingredients to the slow cooker. If using, brown the sausages in a pot on the stovetop beforehand. Cook 8 hours on low heat or 4 to 5 hours on high heat. Taste and season before tasting.
How to prepare and cut cabbage
- Wash all the way down and peel off the first layer of leaves, which tend to be older and stronger.
- to pose cabbage on a cutting board, core side down. Slice the cabbage down the middle with a large knife, cutting straight through the heart.
- Location the cut sides down on the cutting board and cut again in half, vertically to have a quarter of cabbage.
- Cut the core (this is the solid part in the middle) at a slight angle.
- Cut cabbage hollowed out into small pieces.
What to serve with cabbage soup
Storage and freezing
You can keep this soup covered in the refrigerator for up to five days (hello meal prep!) Or you can freeze it in an airtight container for up to three months. Reheat on the stove or in the microwave.
Have a good soup season!
A little spicy, super salty cabbage soup with chunks of tender cabbage, meat sausage and sweet carrots.
- 1 kg sausages slice, farmers or kielbasa preferably, optional
- 1 Medium onion chopped
- 4 cloves Garlic chopped
- 1 thumb Ginger chopped
- 8 cups chicken stock no sodium preferred, nor vegetable broth
- 2 cups Kimchi including juice
- 1-2 tablespoon gochujang optional, see notes
- 1 tablespoon soya sauce
- 1 teaspoon toasted sesame oil
- 1/2 lead cabbage cut into 1 inch pieces
- 2 carrots peeled and diced
- 2 tablespoon Green onions slice, to finish
- In a large saucepan, heat a little oil over medium-high heat. If using sausage, add the sliced sausage and cook until lightly browned on both sides, 3-4 minutes.
- Stir in onion, garlic and ginger and cook until onion is tender, 2-3 minutes.
- Stir in the chicken broth, kimchi with its juice, gochujang, soy sauce, sesame oil, cabbage and carrots. Bring to a boil and cook, 30 to 40 minutes or until the cabbage is tender and to your liking. Taste and season with salt and pepper and enjoy hot!
Estimated nutrition does not include sausage or gochujang.
Quantity per serving
Calories from Fat 13
% Daily Value *
Large 1.4 g2%
Saturated fat 0.2 g1%
Cholesterol 0.01 mg0%
Sodium 1993 mg87%
Potassium 1346 mg38%
Carbohydrates 30.9 gten%
Fiber 12.6 g53%
Protein 6.2 g12%
* Percent Daily Values are based on a 2000 calorie diet.