There’s something deeply soothing about a bowl of soup that warms you from the inside out. Comforting Cabbage Soup with Ginger brings together tender cabbage, bright ginger, and a light, flavorful broth that feels like a hug in a bowl. It’s the kind of recipe you’ll want on repeat all season long.
I first made this back in January 2019 after picking up a gorgeous head of green cabbage at my local Texas farmers market the vendor told me to pair it with fresh ginger for a “clean-out-your-system kind of day,” and she wasn’t wrong. The ginger adds just enough warmth without overwhelming the gentle sweetness of the cabbage, and after testing it dozens of times over the years, I’ve learned that a quick sauté before adding the broth makes all the difference in building depth. It’s become my go-to whenever I need something light, nourishing, and easy to shop for.
Yesica Andrews
Comforting Cabbage Soup with Ginger Recipe Easy and Delicious
This Comforting Cabbage Soup with Ginger is a warm and flavorful dish that’s both easy to make and nourishing. Packed with fresh vegetables and a hint of ginger and turmeric, it’s perfect for a cozy meal any day of the week.
1 14-ounce can no-salt-added diced tomatoes or 2 cups chopped fresh tomatoes
¾ teaspoon salt
½ teaspoon ground pepper
5 cups coarsely chopped green cabbage
1 medium zucchini, diced
Chopped parsley for garnish
Method
Warm the olive oil in a large pot over medium heat.
Add the chopped onion and sliced carrots, stirring occasionally, and cook until they begin to soften, about 3 minutes.
Mix in the garlic, fresh ginger, turmeric, and crushed red pepper, stirring for about 1 minute until the aromas emerge.
Pour in the broth along with the diced tomatoes and their liquid, then season with salt and pepper. Bring the mixture to a boil.
Add the chopped cabbage and diced zucchini to the pot, allowing it to return to a boil.
Reduce the heat to a gentle simmer and cook the soup, stirring every now and then, until all the vegetables are tender, roughly 10 minutes.
Serve the soup hot, sprinkled with fresh chopped parsley if you like.
Notes
For a heartier meal, serve this soup with crusty bread. Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop.
Why You’ll Love This Comforting Cabbage Soup with Ginger
This bowl brings together everything you want when you’re craving something light but deeply satisfying. The ginger adds a gentle warmth that feels like it’s doing something good for you because it is. I’ve made this countless times when I need to reset after a heavy week or when I just want vegetables that actually taste exciting.
Crazy affordable: Cabbage is one of those vegetables that stretches your grocery budget while still delivering big on flavor and nutrition
Quick weeknight win: From chopping to serving takes about 30 minutes, and most of that is hands-off simmering time
Feels like wellness in a bowl: Fresh ginger and turmeric give it that cozy, restorative quality without any fuss or fancy ingredients
Customize-friendly: Swap the broth, add more heat, or toss in whatever vegetables need using up it’s very forgiving
What You’ll Need (and What Makes Each Ingredient Matter)
The ingredient list here is short and completely supermarket-friendly. I love that you don’t need anything obscure just fresh vegetables, a few pantry spices, and good broth. The magic happens when the ginger and turmeric hit the hot oil and release their aroma. That’s the moment the whole kitchen smells like something healing is happening.
Ingredient
Why It Matters
Easy Swap
Green cabbage
Mild, sweet, holds up beautifully in broth
Napa or Savoy cabbage work great
Fresh ginger
Adds warmth and a subtle spicy brightness
Use 1 tsp ground ginger if fresh isn’t available
Turmeric
Earthy depth and gorgeous golden color
Skip if you don’t have it, soup still shines
Low-sodium broth
Keeps the salt level in your control
Regular broth is fine, just reduce added salt
Diced tomatoes
Light acidity balances the sweetness of cabbage
Fresh tomatoes bring brighter flavor if in season
How to Make It (The Simple Breakdown)
Start by heating your olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots, stirring them around until they start to soften about 3 minutes. This builds a sweet, aromatic base that makes all the difference.
Next, toss in the minced garlic, fresh ginger, turmeric, and crushed red pepper. Stir constantly for about a minute until your kitchen smells absolutely incredible. Then pour in the broth, diced tomatoes with their juices, salt, and pepper. Bring everything to a boil.
Stir in the coarsely chopped cabbage and diced zucchini, return to a boil, then lower the heat to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until all the vegetables are tender. Sprinkle with fresh parsley before serving if you have it on hand.
Timing at a Glance
Step
Time
Prep (chopping vegetables)
10 minutes
Sauté aromatics
4 minutes
Simmer soup
10 minutes
Total Time
About 25 minutes
Tweaks, Swaps, and How to Make It Yours
One thing I’ve learned after making this dozens of times is that it’s incredibly flexible. If you want more protein, stir in shredded rotisserie chicken or white beans during the last few minutes of simmering. For a richer broth, add a splash of coconut milk or a squeeze of fresh lemon juice right before serving.
More heat: Double the crushed red pepper or add a diced jalapeño with the onions
Heartier texture: Toss in cooked quinoa, rice, or small pasta during the last 5 minutes
Different veggies: Swap zucchini for bell peppers, celery, or green beans whatever’s in your crisper drawer
Serving and Storage Tips
Serve this soup hot with crusty bread or over a scoop of brown rice for something more filling. It’s wonderful on its own for a light lunch, or pair it with a simple grilled cheese for cozy weeknight comfort. Leftovers get even better as the flavors meld overnight.
Storage Method
How Long It Lasts
Pro Tip
Refrigerator (airtight container)
Up to 5 days
Reheat gently on stovetop, add splash of broth if needed
Freezer (freezer-safe container)
Up to 3 months
Thaw overnight in fridge, then warm on low heat
Meal prep portions
Divide into single servings
Perfect for grab-and-go lunches all week
Troubleshooting and Quick Fixes
Soup tastes bland? Add an extra pinch of salt, a squeeze of lemon juice, or a splash of soy sauce to boost the savory depth. Sometimes a little acid is all it needs to come alive.
Vegetables too mushy? Cut back the simmer time to 7–8 minutes next time, especially if you like your cabbage with a bit more bite. The zucchini cooks fast, so keep an eye on it.
Want it thicker? Mash some of the carrots against the side of the pot with your spoon, or blend a cup of the soup and stir it back in for body without adding cream or flour.
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FAQs ( Comforting Cabbage Soup with Ginger )
Can I use any type of cabbage for this soup?
Green cabbage works best as it holds its texture well during cooking and provides the perfect balance of flavor. Red cabbage can also work but may turn the broth slightly purple. Avoid delicate varieties like napa cabbage as they become too soft and watery in this hearty soup.
How much fresh ginger should I add?
Start with 1-2 tablespoons of freshly grated ginger for a medium pot of soup. Fresh ginger gives the best warming flavor compared to ground ginger. You can always add more during cooking, but it’s harder to tone down if you add too much at once.
How long does this recipe keep in the refrigerator?
This dish stays fresh in the refrigerator for up to 5 days when stored in an airtight container. The flavors actually improve after the first day as the ginger and vegetables meld together. Just reheat gently on the stove and add a splash of broth if it seems too thick.
Can I freeze leftover soup?
Yes, this soup freezes beautifully for up to 3 months in freezer-safe containers. Leave some room at the top for expansion when freezing. Thaw overnight in the refrigerator and reheat slowly on the stove, stirring occasionally to prevent sticking.
What can I serve alongside this warming soup?
Crusty sourdough bread or warm dinner rolls make perfect companions for dipping. A simple green salad with vinaigrette helps cut through the richness. For a heartier meal, serve with grilled cheese sandwiches or add cooked rice directly to individual bowls.
You’ll love how this Comforting Cabbage Soup with Ginger turns out it’s done in under thirty minutes, and the ginger gives it this gentle warmth that feels restorative without being heavy. The cabbage stays tender but never mushy, and the whole pot smells like something healing is happening on your stove.
A trick I learned from a vendor at my Texas farmers market: sauté your aromatics first to really wake up the ginger and turmeric. If you want more brightness, squeeze in a little lime juice right before serving, or stir in shredded chicken for extra protein. Leftovers keep beautifully in the fridge for up to five days and taste even better the next day.
I’d love to know if you make this tag me with a photo or tell me what you added to make it your own. Did your grandmother make something similar on cold nights? Save this one for a friend who needs a cozy reset, and enjoy every warming spoonful.
