This Low Carb Cabbage Soup offers a variety of vegetables, spices, and most importantly—flavor!

Besides being a dish with a wide array of ingredients, it is a warm, comforting, and filling soup. Plus it’s so healthy and low carb it could qualify as keto. Adapt it by adding whatever vegetables are on hand, or follow the recipe to the letter. There is no doubt that this recipe makes the best soup!

top view of cooked Low Carb Cabbage Soup in the pot

Low Carb Cabbage Soup

© Easy Low

PIN IT to your SOUPS Board for later!

Follow Easy Low Carb on Pinterest for More Great Low Carb Ideas!

Best Cabbage Soup Recipe

ingredients to make Low Carb Cabbage Soup

Cabbage Soup Ingredients

THE VEGETABLES – This recipe is a good one for chefs who like to experiment. Just make sure that the vegetables are chopped into small-sized pieces. Soup should be eaten with a spoon, not a fork and knife!

THE SEASONING – Try any Italian seasoning or make your own. Some Worcestershire sauce, bay leaves, and a dash of pepper give this soup a dash of extra flavor.

BROTH – Use a canned, boxed, or homemade beef broth. Or try this homemade turkey broth or even a vegetable broth for a different flavor profile.


  • Don’t worry about the color of the cabbage, red or green will do. They are both loaded with Vitamin C and are a great addition to any diet.
  • Need a little protein? Add some shredded chicken, ground beef, or diced sausage.
  • And for vegetarian diets, replace the beef broth with a vegetable broth. It will still taste great!
adding ingredients to pot to make Low Carb Cabbage Soup

How To Make Cabbage Soup

This low carb soup is a comfort just simmering on the stovetop!

  1. Sauté some of the vegetables (as per the recipe below).
  2. Add remaining ingredients, except zucchini.
  3. Bring to boil. Add zucchini.
  4. Serve.


This soup can also be made in the Crockpot.

  1. Sauté all the ingredients on the stove.
  2. Add them to the Crockpot with the rest of the ingredients except for the zucchini.
  3. Cook on high for 5 hours or low for 8 hours.
  4. Add the zucchini for the last 10 minutes of cooking.

Recipe Tips

  • Cabbage tastes great when grated. It cooks quicker and incorporates more of the flavor of the broth. For a shredded cabbage soup variant, use a Cuisinart or food processor to make this job easier.
  • Sauteing the cabbage along with the carrots, celery, onions, and garlic, will soften it and absorb some of the aromatic flavors.
  • This soup tastes great with a garnish of chopped fresh herbs, grated peppercorns, or freshly grated parmesan on top.
bowls of Low Carb Cabbage Soup

Can You Freeze Cabbage Soup

Cabbage soup is the perfect soup for freezing. Freeze it in large family-sized portions or individual portions that can be quickly thawed  for lunch the next day. It will keep fresh tasting in the freezer for 4-6 months but is safe to eat beyond that. To reheat, let the soup thaw in the refrigerator and then reheat in a pot on the stove. Individual portions can also be reheated in the microwave.

Low Carb Cabbage Dishes

top view of cooked Low Carb Cabbage Soup in the pot
5 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Low Carb Cabbage Soup

This is the best cabbage soup recipe because it has loads of colorful vegetables & savory flavors!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 servings
Author Holly



  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 Tablespoon olive oil
  • 1 large carrot sliced or diced
  • 3 stalks celery sliced
  • 2 cups cabbage chopped
  • 1 small head cauliflower about 4 cups
  • 1 green bell pepper chopped
  • 28 ounces diced tomatoes with juices
  • 6 cups low sodium beef broth
  • 2 Tablespoons tomato paste
  • 2 bay leaves
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • pepper to taste
  • 1 small zucchini sliced


  • Cook onion and garlic with oil in a large soup pot until tender.
  • Add carrot, celery, and cabbage. Cook an additional 5 minutes.
  • Stir in all remaining ingredients except zucchini.
  • Bring to a boil, then reduce heat and simmer 10 minutes. Add zucchini and simmer an additional 5 minutes or until tender.
  • Remove bay leaves before serving.


Optional: For a thicker soup, remove 2 cups of the soup, blend and add back to soup.
5 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 79kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 558mg | Potassium: 886mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1857IU | Vitamin C: 49mg | Calcium: 70mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Side Dish, Soup
Cuisine American

REPIN this Low Carb Cabbage Soup recipe!

close up of Low Carb Cabbage Soup in a bowl with writing
top view of Low Carb Cabbage Soup in the pot with a title
ingredients in pot to make Low Carb Cabbage Soup and finished dish with writing


, , , ,

Recipes you'll love

About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.