Red Cabbage Soup Recipe (Healthy + Delicious!)

Red Cabbage Soup is the perfect recipe to warm you up on chilly days! This flavorful sweet & sour creamy soup is the perfect use for that half head of cabbage that’s sitting in your fridge!

Red cabbage is a surprisingly versatile kitchen staple; it can be pickled, turned into a crunchy slaw, or chopped and added to almost any salad.

For this reason, I almost always have leftover cabbage sitting in my fridge. Instead of letting it go to waste, I’d much rather use it to make this creamy, red cabbage soup!

This soup is naturally vegetarian, gluten free, and can easily be made vegan with one simple ingredient swap.

Ingredients for red cabbage soup labeled on tray.

🛒 Red Cabbage Soup ingredients

  • Red Cabbage – You can also make this soup with green cabbage, but it won’t have the same vibrant color.
  • Shallots – Feel free to swap a small yellow onion if you can’t find shallots.
  • Garlic
  • Olive Oil 
  • Vegetable Stock – Or, for a non-vegetarian version, you can use bone broth or chicken stock.
  • Potato – This lends a creaminess and gives a good body to the soup.
  • Apple  – I used a red apple. This gives the soup a hint of sweetness.
  • Red Wine Vinegar – Adds that hint of brightness at the end. Lemon juice also works.
  • Worcestershire Sauce
  • Brown Sugar + Paprika – For a little heat, try adding in a pinch of cayenne.
  • Heavy Cream – For a vegan version, use coconut milk.
  • Salt + Pepper
  • Fresh Dill + Sour Cream – For topping.

📋 How to make it

In a large pot, heat the olive oil.

Add the shallots and cook until softened. Then add the garlic and cook until fragrant, about 30 seconds.

Add the cabbage, stock, potatoes, apple, brown sugar, worcestershire sauce, vinegar, and paprika. 

Bring to a boil, then reduce heat and simmer for 30 minutes, until the potatoes are tender.

Remove pot from heat and using a blender or an immersion blender, process the soup until smooth. Stir in the heavy cream and season with salt and pepper, to taste. 

Garnish with sour cream and fresh dill, if desired. Enjoy! 

Side view of bowl of glossy red cabbage soup topped with sliced cabbage and fresh dill.

✔️ Tips and substitutions

  • To make this red cabbage soup vegan, replace the heavy cream with coconut milk and swap the sour cream for plain plant-based yogurt.
  • I love to sprinkle crushed nuts, croutons, thin sliced cabbage, microgreens, edible flowers, fresh herbs, or a little paprika on the top of my red cabbage soup.
  • If you don’t have a blender, make the soup in a food processor or blend it in a large bowl using an immersion blender.

🕕 Can I make it ahead of time?

Yes! You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve. When ready to serve, warm on the stove over medium-low heat.

ℹ️ How long does it last?

The leftovers will stay fresh in the fridge for up to 5 days. Just make sure to store them in an airtight container.

❄️ Can I freeze red cabbage soup?

I don’t recommend freezing it because the texture is never the same when it thaws.

Bowl of red cabbage soup sprinkled with vibrant red paprika.

🍷 Wine pairings for red cabbage soup

🍽 What to serve with it

🥣 More soup recipes

→ More red cabbage recipes

Overhead close up of bowl of cabbage soup in grey bowl.

Did you try this red cabbage soup?

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Overhead shot of red cabbage soup in grey bowl topped with sour cream and dill.

Red Cabbage Soup Recipe

Red Cabbage Soup is the perfect recipe to warm you up on chilly days! This flavorful sweet & sour creamy soup is the perfect use for that half head of cabbage that’s sitting in your fridge!
4.50 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people

Ingredients

  • 1 Tablespoon olive oil
  • 2 shallots (minced)
  • 3 cloves garlic (minced)
  • 5 cups red cabbage (coarsely chopped, about ½ head)
  • 6 cups vegetable stock
  • 1 large russet potato (peeled and cubed)
  • 1 medium apple (peeled and cubed)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 teaspoon brown sugar
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 1 1/2 teaspoons paprika
  • ¼ cup heavy cream
  • Salt and pepper (to taste)

For Topping

  • Chopped fresh dill
  • Sour cream

Instructions

  • Heat the olive oil in a large pot over medium-high heat.
  • Once hot, add the shallots and saute 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer, until fragrant.
  • Add the cabbage, stock, potatoes, apple, brown sugar, worcestershire sauce, vinegar, and paprika.
  • Bring to a boil, then reduce heat and simmer for 30 minutes.
  • Remove pot from heat and using a blender or an immersion blender, process the soup until smooth. Stir in the heavy cream and season with salt and pepper, to taste.
  • Garnish with sour cream and fresh dill, if desired. Enjoy!

Notes

You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve. When ready to serve, warm on the stove over medium-low heat.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Large Pot
Blender

2 thoughts on “Red Cabbage Soup Recipe (Healthy + Delicious!)”

  1. Hello, I want to make this soup but I dobt have any heavy cream. Can I substitute thin down sour cream instead?

    Reply
    • Hi Elaine – That will definitely work! I would maybe cut back on the vinegar a little bit though, to account for the tanginess of the sour cream vs. heavy cream. Hope that helps!

      Reply

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