If you’re after pure comfort in a bowl, my Red Cabbage Soup absolutely delivers: tangy, hearty, and vibrantly colored, this cozy classic combines sweet caramelized onions, crunchy carrots, ribbons of crimson cabbage, and a touch of bright raisins for a soup as beautiful as it is flavorful. The recipe strikes a harmonious balance between sweet and tangy, making it a standout for chilly evenings or when you just crave something nourishing and unique. Trust me, this is a Red Cabbage Soup you’ll come back to again and again!

Ingredients You’ll Need

You won’t believe how a handful of simple pantry staples can come together to make something so dazzling! Each ingredient in this Red Cabbage Soup has a job to do, whether it’s adding depth, color, or just that little spark of flavor that makes all the difference.

Yellow Onion: The onion brings a natural sweetness and the essential savory base to the soup after a bit of slow caramelization.
Olive Oil: Use a good olive oil to coat and caramelize the onions, adding smooth richness from the very first step.
Carrots: Their color and gentle sweetness brighten up every spoonful, complimenting the cabbage perfectly.
Red Cabbage: The star of the show, lending an unmistakable crunch, vibrant color, and earthy sweetness that makes this soup so memorable.
Diced Tomatoes (canned): These give body and a subtle tang, plus a little comforting acidity to the mix.
Chicken or Vegetable Stock: Choose your favorite to create a luscious, deeply flavored broth—make it veg-friendly with vegetable stock!
Brown Sugar: A little sweetness enhances the savoriness and underscores the cabbage’s natural flavors.
Red Wine Vinegar or Apple Cider Vinegar: Don’t skip this tangy kick! It’s the secret to the soup’s lively flavor and gorgeous jewel hues.
Salt: Essential for pulling all the flavors together—season at every stage for the best taste.
Raisins: Trust me, they plump up in the broth and become sweet, juicy bursts that make each bite extra special.

How to Make Red Cabbage Soup

Step 1: Caramelize the Onion

Start by adding your diced onion, olive oil, and a pinch of salt to a large, heavy-bottomed soup pot. Turn the heat to medium and settle in: give those onions a solid 10 minutes, stirring occasionally, until they start to turn golden and sweet. This is the secret to deep, irresistible flavor in your Red Cabbage Soup.

Step 2: Sauté the Carrots

Next, toss the diced carrots into your pot with the caramelized onions. Sauté them for about 3 minutes, using your spoon to scrape up any browned bits stuck to the bottom—these are pure flavor gold that shouldn’t go to waste!

Step 3: Add the Star—Red Cabbage

Sprinkle in your shredded red cabbage along with another small pinch of salt. Stir and cook just until the cabbage softens a bit and transforms into a brilliant magenta. This is where the soup really comes alive, both visually and in flavor.

Step 4: Build the Broth

Pour in the canned diced tomatoes (liquid and all), then add your chicken or vegetable stock, brown sugar, vinegar, remaining salt, and, yes, the raisins. Lower the heat to medium-low, and give everything a good stir so the flavors start mingling right away.

Step 5: Let it Simmer

Simmer the Red Cabbage Soup for 45 minutes, uncovered if you like a slightly thicker broth, or covered for a more delicate consistency. The soup will turn brilliantly purple and your kitchen will start to smell like something truly special is on the way!

Step 6: Taste and Season

Once the simmering is done, taste your soup and adjust with extra salt or a crack of pepper if needed. That’s it—you’ve got a pot of Red Cabbage Soup ready to warm hearts!

How to Serve Red Cabbage Soup

Garnishes

A sprinkle of fresh dill or parsley can really set this soup off, providing a pop of green against the red-purple broth. For extra richness, swirl in a bit of sour cream or Greek yogurt just before serving—those tangy notes pair beautifully with the soup’s sweet and sour flavors.

Side Dishes

A hunk of crusty bread or a slice of sturdy rye is practically non-negotiable for sopping up every last drop of your Red Cabbage Soup. If you’re feeling fancy, serve alongside a crisp green salad or your favorite roasted root veggies for a nourishing meal.

Creative Ways to Present

Chill the soup slightly and serve in small glasses as a colorful starter for dinner parties, or float homemade croutons or toasted walnuts on top for visual interest and crunch. Red Cabbage Soup also looks stunning when poured over a scoop of fluffy mashed potatoes for the most comforting presentation imaginable!

Make Ahead and Storage

Storing Leftovers

Let any leftover Red Cabbage Soup cool to room temperature before transferring to an airtight container. It will keep happily in the fridge for up to 4 days, and often tastes even better as the flavors mingle and intensify overnight!

Freezing

Red Cabbage Soup freezes beautifully. Ladle cooled soup into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating for the best results.

Reheating

Reheat your refrigerated or thawed soup on the stovetop over medium heat, stirring occasionally until hot. If the soup has thickened a bit in the fridge, just add a splash of stock or water until you reach your desired consistency. It’s just as delicious reheated!

FAQs

Can I make Red Cabbage Soup vegan?

Absolutely! Simply use vegetable stock instead of chicken stock, and double-check your brown sugar or swap in coconut sugar if you’re avoiding refined sugars. The soup stays wonderfully rich and flavorful.

Can I add other vegetables to this recipe?

Definitely! Feel free to toss in diced potatoes, parsnips, or even chunks of apple for a fun twist. Just keep an eye on cooking times so everything gets perfectly tender.

Is it possible to make Red Cabbage Soup without raisins?

Yes—if raisins aren’t your thing, try substituting dried cranberries or simply leave them out. The soup will still be wonderfully balanced, though the subtle pops of sweetness are a treat if you’re open to them!

What’s the best way to shred red cabbage?

You can quickly shred red cabbage with a sharp knife, slicing thinly by hand, or use a mandoline or food processor for super-even ribbons. Aim for fairly thin pieces so the cabbage softens nicely and melds into the broth.

Will Red Cabbage Soup stain my cookware?

Because red cabbage is so vibrant, it can temporarily tint lighter-colored cookware. Most stains will fade naturally with a little extra scrubbing or a soak in baking soda and water—nothing to worry about!

Final Thoughts

I can’t wait for you to experience how heartwarming and eye-catching Red Cabbage Soup can be in your own kitchen. Give it a try and let that gorgeous color and sweet-tangy depth surprise you—it might just become a new favorite!

Red Cabbage Soup Recipe