Vegetarian Cabbage Soup

Vegetarian Cabbage Soup

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This Vegetarian Cabbage Soup started out as a means for me to use up the cabbage that was leftover after I made Stuffed Cabbage.. It was so good, that I started making it on its own! It doesn’t take long to parboil sliced cabbage to begin the simple process of making this Vegetarian Cabbage Soup. You can adjust the sweet and sour flavor to your own palate by adding more or less brown sugar and lemon juice. I like to make this soup a day in advance so the flavors have a chance to develop. It’s a perfect soup for a cold Winter’s night.

Prep time: 15 minutes

Vegetarian Cabbage Soup

By Gloria Kobrin Published: June 9, 2014

  • Yield:

  • 10 Servings


  • 3 tablespoons Vegetable Oil
  • 4-5 cups cabbage leaves parboiled and chopped
  • 1 large sweet onion finely chopped
  • 28 ounces Can/box organic Crushed Tomatoes
  • 10 cups Vegetable Broth homemade/boxed-not canned
  • 1 teaspoon Salt
  • 3/4 cup Dark Brown Sugar
  • 1 Large Lemon juiced


  • 4 quart stock pot


  1. Heat oil in stock pot. Add cabbage and onions. Sauté until onions are soft.
  2. Add tomatoes (with juice), salt and broth. Stir well. Bring mixture to a boil. Reduce to a simmer and cook for 45 minutes. Remove from heat.
  3. Add brown sugar and lemon juice. Stir well. Taste. Adjust with more sugar or lemon juice as needed. Serve hot.