Cabbage Fat-burning Soup Recipe

There's something magical about a big pot of Cabbage Fat-Burning Soup simmering away on the stove. The aroma of garlic, onion, and herbs fills the kitchen, promising a hearty, flavorful bowl that feels as nourishing as it taste.

I first discovered this soup during a post-holiday reset, looking for something comforting yet wholesome. What started as a “detox” meal quickly became a go-to favorite—simple, budget-friendly, and surprisingly satisfying.

this Recipe

Whether you're trying to eat lighter, sneak more veggies into your day, or just want an easy meal prep option, this soup delivers. Let’s dive into why it’s earned a permanent spot in my recipe rotation.

Why You’ll Love This Cabbage Fat-Burning Soup

Get ready to fall head over heels for this bowl of veggie-packed goodness. This Cabbage Fat-Burning Soup isn’t just healthy—it’s a feel-good recipe that’s as easy to make as it is to enjoy.

First off, it’s incredibly quick and fuss-free. With minimal chopping and just one big pot, you’ll have this soup on the table in under an hour, start to finish. It’s the kind of recipe you can throw together on a Sunday afternoon or a busy weeknight.

It’s also seriously budget-friendly. Made with pantry staples and inexpensive vegetables like cabbage, carrots, and celery, this soup feeds a crowd without breaking the bank. Perfect for meal preppers or anyone trying to save a little extra.

Another win? This soup is naturally low in calories, but still feels hearty and filling. The fiber-rich veggies keep you satisfied, making it a popular pick for those looking to reset after indulgent weekends or holidays.

And let’s not forget how versatile it is. You can easily customize it to match what you have on hand—swap veggies, add beans, or spice it up. It’s endlessly adaptable.

Ready to give it a try? Let’s take a look at the ingredients that make this soup so special.

Ingredient Notes

The beauty of this soup lies in its simplicity. It’s built on humble ingredients that work together to create something unexpectedly comforting and flavorful.

Green cabbage is the star of the show here. Mild in flavor but hearty in texture, it adds volume to the soup and holds up beautifully as it simmers. Slice it into thin ribbons to help it cook evenly and blend seamlessly with the other ingredients.

Onions and garlic lay the aromatic foundation. As they sauté, they release that irresistible smell that instantly makes your kitchen feel like the coziest place on Earth. Use yellow onions for their balanced sweetness, and don’t be shy with the garlic—it gives the broth depth and bite.

Carrots and celery bring brightness and a subtle sweetness. Dice them finely so they soften nicely and distribute evenly through the soup. These classic soup veggies help balance out the bitterness of the cabbage and enhance the broth.

Diced tomatoes, whether canned or fresh, add acidity and color. They brighten up the flavor profile and pair perfectly with the earthy cabbage. Go for fire-roasted tomatoes if you want an extra layer of smokiness.

For seasoning, you’ll need a blend of Italian herbs, black pepper, and a pinch of crushed red pepper flakes if you like a bit of heat. A low-sodium vegetable or chicken broth brings it all together—rich, savory, and totally slurp-worthy.

As far as equipment goes, all you really need is a large soup pot or Dutch oven. A sturdy wooden spoon and a sharp knife will make prep quick and easy.

How To Make This Cabbage Fat-Burning Soup

Making this soup couldn’t be simpler, and once you try it, you’ll want to make it again and again. Here’s how to bring this veggie-packed beauty to life.

Start by heating a bit of olive oil in a large pot over medium heat. Once it’s shimmering, toss in your chopped onion, celery, and carrots. Sauté for about 5–7 minutes until the onions are soft and translucent. This first step builds the flavor base, so don’t rush it.

Next, stir in your minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to let it burn—garlic turns bitter quickly if overcooked.

Now, it’s time to add your diced tomatoes, followed by the shredded cabbage. Give everything a good stir to combine, then pour in your broth. The soup will look very full at this stage, but don’t worry—the cabbage will cook down significantly as it simmers.

Season with dried basil, oregano, thyme, and a few cracks of black pepper. If you're feeling bold, toss in a pinch of red pepper flakes for some gentle heat. Bring the soup to a gentle boil.

Once boiling, reduce the heat to a simmer, cover the pot, and let everything cook for about 25–30 minutes. Stir occasionally, and check that the cabbage is tender but not mushy.

After simmering, give it a taste and adjust the seasoning as needed. If you like, squeeze in a bit of fresh lemon juice for brightness just before serving.

From start to finish, the whole process takes about 45 minutes—and most of that is hands-off. It’s the kind of meal you can let bubble away while you tackle other things (or just relax).

Storage Options

One of the best things about this soup? It stores beautifully. In fact, I think it tastes even better the next day.

To store, let the soup cool completely before transferring it into airtight containers. It will keep well in the refrigerator for up to 5 days. Perfect for prepping lunches or quick dinners throughout the week.

For longer storage, this soup is totally freezer-friendly. Pour it into freezer-safe containers or resealable bags (lay them flat to save space), and freeze for up to 3 months. Just be sure to label with the date!

When it’s time to reheat, simply warm it on the stove over medium heat until hot, or microwave individual portions in 1-minute bursts, stirring in between. Add a splash of broth or water if it thickens up too much.

Variations and Substitutions

This recipe is endlessly flexible, which is great when you’re working with what’s in your fridge or tailoring it to dietary needs.

Want to add some protein? Stir in white beans, chickpeas, or shredded chicken. These add extra staying power and make it a more filling meal.

If you’re craving more variety, toss in additional veggies like zucchini, green beans, or spinach in the last few minutes of cooking. The more, the merrier.

For a low-carb version, skip the carrots or reduce the tomatoes. You can also serve it with a scoop of riced cauliflower to keep things light while still adding texture.

Need to keep it vegan? Just double-check your broth and you’re good to go. Want to spice it up? Add a dash of hot sauce or a chopped jalapeño.

Print