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Cabbage is one of those vegetable you either love or hate, but reserve your judgement until after you try this recipe! Roasted Cabbage brings out an incredible flavor in your soup, it’s fresh, fast, and perfect for a rainy day. This recipe is simple, comforting, and perfect for any time of year!
So, for about a month, I schemed and tested different versions of this soup to come up with what would end up being the best cabbage soup ever. Finally, I did it, well, at least in my opinion.
With my new creation complete, I was off to change a few minds about cabbage. I secretly selected a couple of friends to taste my soup. One of my buddies responded she’d love to help but wasn’t feeling too good, she had a cold. This was just what I needed to hear since all of the ingredients in this soup are full of vitamins and tend to help heal a tired, sick body. She tasted it and demanded the recipe for anytime her kids got sick!
The crazy glorious trick to making this soup so amazingly delicious, is roasting
the cabbage before it goes into the soup pot. When you oven roast the cabbage first it brings out all those beautiful, natural flavors from the vegetable. It’s a light yet filling with the perfect combination of flavors, honestly I think it’s my favorite soup ever!
Ingredients For Roasted Cabbage Soup
- Head of cabbage – cut into 1″ rounds
- Olive oil
- Garlic
- Salt
- Pepper
- Carrots – diced
- Onion – diced
- Red pepper flakes
- Dried thyme
- Vegetable stock
- Diced or crushed tomatoes – drained
- Red wine vinegar
More Delicious Soup Recipes…
- Healthy Mushroom Soup
- Crock Pot Vegetable Beef Soup
- Easy One-Pot Lasagna Soup
- Roasted Sweet Potato Soup
- Chicken & Cheese Tortellini Soup
- Creamy Gnocchi Chicken Soup
Ingredients
- 1 small head of cabbage cut into 1″ rounds
- ½ cup olive oil
- 2 cloves of garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 carrots – diced
- 1 small onion – diced
- Pinch of red pepper flakes
- ¼ teaspoon dried thyme
- 8 cups chicken or vegetable stock
- 1 8 oz can small diced or crushed tomatoes – drained
- 4 tablespoon red wine vinegar
Instructions
- Heat oven to 415 degrees.
- Place cabbage rounds on a 9 X 11 inch sheet pan lined with parchment.
- Pour ¼ cup olive oil in a small dish. Using a grater or micro plane, grate 2 cloves of garlic into olive oil. Brush or spoon garlic oil on each of cabbage rounds. Sprinkle with salt and pepper. Place in oven and roast for approximately 20 minutes. When outside of rounds are dark brown and crisp, flip, spread with remaining olive oil. Return to oven and roast for another 8 to 10 minutes until golden brown.
- Remove from oven to cool.
- Heat 3 tablespoons olive oil in a large stock pot on medium low heat. Add carrots and onions. Saute until onions are translucent. Season with salt and pepper. Add red pepper flakes and thyme. Cook with onions and carrots for one minute. Add stock to pot. Stir to incorporate vegetables and herbs. Add tomatoes and stir.
- Cut cabbage rounds into large chunks (discard very dark edges) and add to stock pot. Drizzle in red wine vinegar. Bring soup up to a boil then reduce to a simmer uncovered for 20 minutes until slightly reduced.
- Serve soup with a dash of hot sauce or chopped chives.
- Can be frozen in ziptop bags.
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This is delicious! Even my husband who is typically skeptical if there is no meat, loves it! I had a can of Mild Rotel which I used in place of the tomatoes.
Awesome and thanks for the terrific rating!
~Donya
Delicious! I had a 10 oz can of mold Rotel and used that in place of the tomatoes. Yummy soup!
Awesome and thanks for the terrific rating!
~Donya
Delicious, easy and inexpensive to make. Loved it!
Hey there Gloria!
I am so so happy to hear that you enjoyed this recipe, it’s terrific for when you’re feeling under the weather, the cabbage really works it’s magic! Thank you so much for your kind words and this phenomenal rating, I really appreciate your support! If you ever have any questions about a recipe, please don’t hesitate to ask, I’d be more than happy to help!
~Donya
Can green and purple cabbage be used ? Recipe calls for 2 cloves of garlic but 1 is used w/ the oil. Where does the other one go ?
Hey there Lou!
Thank you so much for your interest in this recipe, these are great questions! You can use either green or purple cabbage, I like to use green cabbage but it’s really up to you. Thank you for bringing the garlic clove typo to my attention, I have corrected the recipe, you should grate both garlic cloves and spoon them over the cabbage as stated in step 3. I hope this helps, let me know how the recipe turns out!
~Donya
This soup was a big hit in our home! We just loved it! Thank you so much
for sharing this recipe. This will be served again and again!
I’ve lost count of how many times I’ve made this soup since I came across the recipe here a couple years ago. I love to saute some baby bella mushrooms in with the carrots & onions, and add a diced potato too. This also makes an incredible gratinee soup, with a thick slice of cheesy toast submerged in the bowl.
Liz,
You’ve made my day! I love your ideas. You”ve made this recipe your own and I’m just smiling away over here.
Thank you for the great rating.
Have a wonderful, wonderful day!
~Donya
Great winter dinner. Followed the recipe and enjoyed it immensely
Thanks so much, Jim!
Have a great day,
~Donya
I made this without the carrots one time when I had just forgotten them. They do make a difference! I really love this soup, I’ll be making some soon to do penance for all the carbs I destroyed over Thanksgiving…oh my goodness. My jeans are reminding me this week.
I hear you Jane!
I’m so glad you like the soup. It’s a lifesaver after all the indulgence over the holidays.
Have a great day,
~Donya
I am out of carrots so I came up with the idea of roasting my cabbage to bring out its sweetness and pizazz for my chicken soup. I googled roasted cabbage soup because most of the time if my ideas that seem a little out there will be good they have been done and there is a recipe! Thanks for the inspiration! I will be taking some of your method 🙂
My dad gave me two big heads of cabbage from gus garden and I used one of them up for this. I have an allium allergy so I omitted the onion and garlic and added a little nutritional yeast and smoked paprika instead. I also through in about a cup of short grain rice and it was delicious!
My friends and I make this all the time. The best comfort food! Thank you.
I love any kind of cabbage soup! Must try this, roasting the cabbage has got to be the best idea ever. I grill cabbage a lot, it seems to tame the gassiness my hubby gets from cabbage. And that’s the only thing he doesn’t like about cabbage, the tummy woes. Hopefully roasting helps too. There isn’t a cabbage dish I won’t eat, so I’m already making my grocery list. Just now starting to get chilly too, perfect! Thank you!
Enjoy, Catherine! It’s one of my favorites.
Have a wonderful day,
~Donya
Hello Donya. I love cabbage anything, so when I saw this recipe I was very excited. However, I am somewhat confused. In your instructions you say to add 1/2 cup of all olive. Does that mean olive oil, or black olives, or green olives,???.
Hey there! Thanks for reaching out. Yes, the recipe now reads, “olive oil.” Sorry about that. I hope you’ll enjoy the soup. I must say, it really is amazing especially for cabbage!
Have a great day, Diane!
XO,
~Donya
Okay this was amazing. I also accidentally bought what is clearly a large head of cabbage so I had to double the soup portions on the fly but this tasted phenomenal!
Yippee! Way to go Vicky on working out the recipe. I am so happy you’ve enjoyed it. I hope you’ll keep on cooking with me…I love it!
XO,
~Donya
Fabulous cold day soup. Gave it a try tonight, by husband and I who do like cabbage LOVE this soup!
THANK YOU, Debra! I am so glad you like it. It’s truly a feel good soup.
XO,
~Donya
This is fabulous! Believe it or not it makes a great change of pace as breakfast, especially with some diced potatoes or cooked wheat berries stirred in. I’ve shared this link with lots of friends who also all love it. Thank you!
WOW! Thank you so much for sharing, Liz. I can see this as a breakfast dish and I love your ideas. Please keep coming back to share at A Southern Soul.
XO,
~Donya
Great recipe! I am a cabbage lover though. So inexpensive and healthy for the amount of soup you get too! I like to throw in some green beans, and I roast the cabbage in the air fryer, it’s awesome! As always, love you much, God bless! Thank you!
Thanks so much!
Can red wine vinegar be replace with any other type of vinegar? Like apple cider vinegar for example?
Yep, you can use whatever kind of vinegar you have on had or like. Thanks for stopping by!
xo,
~Donya
I made this last night and it is AMAZING! I added some sliced grilled bratwurst for extra protein add a little red hot to top off each bowl.
Oh geeze…LOL…silly me! It says RIGHT at the end that it can be frozen! My bad! 🙂
This looks delicious! Have you ever frozen it? Was wondering if that’s a good idea or not. Thank you for the recipe. 🙂
This soup was absolutely delicious! I think roasting the cabbage is the secret. I couldn’t stop eating it as I was cutting it up to add to the crockpot. I added a little cayenne pepper to give it just a bit of heat. Will be making it again. And again!
AWESOME! I am glad you like this recipe. It’s one of our favorites even though my man is not a fan of cabbage!
Thanks for stopping by.
XO,
~Donya
This looks amazing, I love to cook and roasting cabbage is my favorite way to have it. I bet it adds a whole new level of flavor to this soup! Thanks for sharing on Delicious Dishes recipe party!
making it today, will update later…..sounds delish
You had me at roasted – I knew I had to try it. Delicious!! It was hard not to eat all of the roasted cabbage alone. Looking forward to trying more of your recipes!!
This stuff is truly heaven in a bowl! This coming from a true cabbage hater. Wow. I love this stuff so much. It's slap yo mama good. 🙂