sweet and sour cabbage soup recipe
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The Best sweet and sour cabbage soup recipe
What I love most about this soup is how versatile it is. It’s hearty enough to stand on its own as a meal, especially with a slice of crusty bread, but it’s also light enough that I don’t feel guilty serving it as a starter before something like grilled chicken or fish. Plus, it’s packed with good-for-you ingredients—cabbage is full of fiber and vitamin C, the tomatoes add lycopene, and the apples bring a natural sweetness that keeps it from needing added sugar. It’s one of those recipes that feels like a treat but is secretly doing your body a favor. And because it reheats beautifully, it’s perfect for meal prep or for those nights when everyone’s running in different directions and needs something quick but homemade.
Sweet and Sour Cabbage Soup
A comforting and tangy soup featuring tender cabbage, sweet apples, and a balance of sweet and sour flavors. This hearty dish is perfect for chilly days and pairs well with crusty bread.
🥘Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 small head green cabbage (about 1 lb), thinly sliced
- 1 large carrot, grated
- 1 medium apple, peeled and diced
- 4 cups vegetable or chicken broth
- 1 (14 oz) can diced tomatoes
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped
- Sour cream or Greek yogurt
- Crusty bread
👨🍳Directions
-
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. -
2
Add the minced garlic and cook for 30 seconds until fragrant. -
3
Stir in the sliced cabbage, grated carrot, and diced apple. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften. -
4
Pour in the broth and diced tomatoes (with juice). Add the apple cider vinegar, brown sugar, caraway seeds (if using), and bay leaf. Stir well to combine. -
5
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, until the cabbage is tender. -
6
Remove the bay leaf and season the soup with salt and pepper to taste. -
7
Ladle the soup into bowls and garnish with fresh parsley, a dollop of sour cream or Greek yogurt, and serve with crusty bread if desired.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sweet and Sour Cabbage Soup Works
❓ Frequently Asked Questions About Sweet and Sour Cabbage Soup
1. Can I use red cabbage instead of green cabbage in sweet and sour cabbage soup?
Yes, you can substitute red cabbage for green cabbage in this recipe. Red cabbage will give the soup a slightly different flavor and a beautiful deep purple color. Keep in mind that red cabbage can be a bit tougher, so you may need to cook it a little longer to achieve the desired tenderness.
2. How can I adjust the sweetness and sourness to my taste?
To adjust the sweetness, you can add more sugar, honey, or a sweetener of your choice. For extra sourness, increase the amount of vinegar or add a splash of lemon juice. Taste the soup as you go and adjust the seasoning gradually to avoid overdoing it.
3. Can I make this soup ahead of time?
Absolutely! Sweet and sour cabbage soup actually tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
4. What can I serve with sweet and sour cabbage soup?
This soup pairs well with a variety of sides. Some popular options include crusty bread, a simple green salad, or a side of roasted potatoes. You can also serve it with a protein like grilled chicken, pork, or tofu to make it a more filling meal.
5. Can I freeze sweet and sour cabbage soup?
Yes, you can freeze this soup. Allow it to cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stove, adding a little water or broth if needed to adjust the consistency.
