The cabbage soup diet is all the rage right now. This trendy 7-day diet promises to help you lose 10 pounds by the end of the week.
We can’t say how attainable that goal is with this diet, but we can speak to the health benefits of cabbage.
This superfood is loaded with antioxidants, it has been proven to reduce inflammation, and it may even help prevent heart disease. Plus it’s very low in calories and absolutely delicious.
So whether you’re looking to shed a few pounds, have committed to a week of cabbage soup for every meal, or simply want to enjoy this delicious veggie, we’ve got you covered. Here are our nine favorite vegan cabbage soup recipes plus one bonus recipe you’ll only find right here.
Table of Contents
1. Chunky Vegan Cabbage Soup
Vegan, Vegetarian, Gluten-free, Dairy-free | Total time: 40 minutes
This chunky cabbage soup recipe features hearty tomatoes and flavorful spices like garlic, bay leaf, fresh parsley, and Italian seasoning. There is a fair amount of chopping to do, but the soup only takes 30 minutes to cook, making this a great choice for weeknight dinners.
2. Cabbage Soup
Vegan, Vegetarian, Gluten-free, Dairy-free | Total time: 30 minutes
Cabbage soups have a tendency to look a little bland. But not this tasty recipe! Diced tomatoes give it a bold look and combine with zesty spices and nutrient-dense vegetables to create a powerhouse of flavor. For an even more flavor-packed experience, try substituting fire-roasted tomatoes and extra garlic.
3. Vegan Cabbage Soup with Sausages
Vegan, Vegetarian, Gluten-free, Dairy-free | Total time: 1 hour
If you are doing the cabbage soup diet, you’ll have to skip the vegan sour cream and meatless sausages. But if you’re after a little comfort food, then we highly recommend making it just as the recipe says. This tasty German cabbage soup is sure to leave you feeling satisfied!
4. Easy Vegan Cabbage Soup
Vegan, Vegetarian, Gluten-free, Dairy-free, Oil-free | Total time: 1 hour 10 minutes
This slow-cooking easy cabbage soup is as delicious as it is beautiful. A unique blend of spices gives it a flavor similar to onion soup but with bold veggies like bell peppers and diced tomato. This one may take a little longer to cook, but it is well worth the wait.
5. Vegan Hungarian Cabbage Soup
Vegan, Vegetarian, Gluten-free, Dairy-free | Total time: 45 minutes
Don’t be put off by that long, long list of ingredients. This cabbage soup is not nearly as hard to make as it looks. And it is definitely well worth the effort. Unique inclusions like condensed tomato soup, paprika, and cayenne pepper give this cabbage soup a taste like no other.
6. Napa Cabbage And Bean Soup
Vegan, Vegetarian, Gluten-free, Dairy-free | Total time: 30 minutes
Most cabbage soup recipes are made to be low in macronutrients in order to keep the calories down. This recipe takes a decidedly different approach and heaps on the protein for a meal that will leave you feeling satiated and ready to take on anything. Two types of beans and Napa cabbage provide plenty of texture while a handful of spices deliver on the flavor in this recipe.
7. Slow Cooker Cabbage Soup
Vegan, Vegetarian, Gluten-free, Dairy-free | Total time: 5 hours and 15 minutes
I love the addition of green beans and chopped spinach in this cabbage soup recipe. But my favorite part may be the fix it and forget it style of cooking. This soup takes only 15 minutes to prep before being slow-cooked over 5 hours to help bring out the full flavor of every ingredient.
8. Vegetarian Stuffed Cabbage Soup
Vegan, Vegetarian, Gluten-free, Dairy-free | Total time: 1 hour 10 minutes
If I have a busy week planned, this is the soup I make in bulk on Sunday night. Not only is it brimming with unique flavors like mushroom, fire-roasted tomatoes, and sweet paprika, but those flavors only grow bolder as the soup sits in the fridge. Plus, this recipe contains lentils, which really hit the spot after a long day at work.
9. Chinese Cabbage Soup
Vegan/vegetarian (with modifications), Gluten-free, Dairy-free, Oil-free | Total time: 30 minutes
This simple recipe uses just 5 ingredients and is the perfect go-to for those busy weeknights when the fridge is nearly empty. It has an understated flavor that works well on its own or as a side to bolder meals. The original recipe calls for animal ingredients, but it’s best to adapt from an authentic Chinese recipe; you can easily make this dish vegan by substituting vegetable broth and vegetable bouillon.
Bonus Recipe: Best Vegan Cabbage Soup
You can’t go wrong with any of the cabbage soup recipes above, but this one is our favorite. It’s an adaptation of our classic chunky vegan cabbage soup that includes stewed tomatoes for a heartier, thicker version. Enjoy!
9 Vegan Cabbage Soup Recipes: Our Best Recipe
- 1 onion medium yellow, diced
- ½ cabbage small head, shredded or sliced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- ½ pound baby potatoes diced
- 14.5 oz stewed tomatoes
- 1 teaspoon garlic
- 2 teaspoons Italian seasoning
- 6 cups vegetable broth
- 2 cups water or more broth
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 bay leaf
- fresh parsley
- In a large pot over medium heat, warm about 2 tablespoons oil. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, or until the onions are tender. Add the garlic and cook for 30 seconds.
- Add the cabbage and cook for 2 to 3 minutes. Add the vegetable broth, water, potatoes, tomatoes, Italian seasoning, salt, pepper, and bay leaf.
- Simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork. The cabbage should also be wilted. Discard the bay leaf. Taste and add more spices as necessary. Garnish with fresh parsley, if desired. Serve with toasted bread, croutons, or crackers.
About the Author
Hi and thank you for wanting to get to know me and my passions.
I’m a professional freelance writer with decades of experience learning about and living a green, clean life.
I grew up in Colorado under the influence of three generations of knowledgeable women who knew their way around the garden. I graduated from Colorado State University with a bachelor of science in biology and a minor in English. A year before graduation, my life was upended by an unexpected diagnosis of Type 1 Diabetes.
Facing the reality of living with an incurable autoimmune disease I left to reflect hard on my lifestyle. While this type of diabetes cannot be cured or treated with diet, I was certain that focusing on her health and fueling her body with clean food would help her better manage her condition. As a lifelong animal lover, it wasn’t difficult for me to transition fully to a vegan diet.
Inspired by the changes I felt after going vegan, I sought out a community of like-minded plant-based eaters, gaining knowledge and experience that would fuel my future career.
In 2018, I brought my daughter into the world. Wanting the opportunity to be home to raise her, I decided to pursue a career as a freelance writer, starting my own company in 2019. http://penandpostwriter.com
Today, I’m lucky to have a long list of clients who pay me to write about my many passions. At the top of that list is gardening and eating a clean diet for the sake of my health, the planet, and all the animals I love.
When I’m not constructing articles for clients, you can find me wrist-deep in dirt in my vegetable garden, hiking with my dogs, or back in front of the computer creating imaginative worlds in my quest to become a published fiction writer. More articles by Sara.