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Slow Cooker Cabbage Soup Recipe
Ash Tyrrell

Slow Cooker Cabbage Soup Recipe

I still remember the first time I tossed cabbage, potatoes, and a can of tomatoes into my crockpot without much of a plan and came home to the coziest, most fragrant soup I'd made in ages. I've been making this slow cooker cabbage soup on repeat ever since, especially on busy weeknights when I don't have energy to babysit a pot on the stove.
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Prep Time 15 minutes
Cook Time 4 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1/2 head green cabbage chopped — the heart of the soup, it turns silky and sweet after slow cooking
  • 4 medium potatoes cubed — go with yellow or gold potatoes since they hold their shape better than russets
  • 2 carrots chopped — adds natural sweetness and a pop of color
  • 2 celery stalks chopped — brings a subtle earthy crunch that balances the cabbage
  • 1/2 large onion chopped — the flavor base; sauté it first on the stove if you want a deeper taste
  • 1 can 15 oz pureed tomatoes — for body and a slightly tangy broth; chopped tomatoes work too
  • 4 sprigs fresh parsley — fresh herbs add way more brightness than dried ones here
  • 1/2 teaspoon dried marjoram — a Polish kitchen staple that's said to help digest cabbage more easily
  • 8 cups vegetable broth — use chicken or beef broth instead if you're not keeping it vegetarian
  • Salt and pepper to taste — hold off adding these until the end since broth is already salty
  • 1/2 cup fresh dill chopped — stir this in at the very end for the freshest, most fragrant finish
  • Smoked paprika optional, for serving — sprinkle it into individual bowls for a smoky kick without overpowering picky eaters
  • 3 tablespoons extra virgin olive oil optional, for serving — drizzle it on top for richness and better nutrient absorption

Method
 

  1. I start by washing and chopping the cabbage, potatoes, carrots, celery, and onion into bite-sized pieces. Keeping the pieces roughly the same size helps everything cook evenly over the long stretch in the slow cooker. This step usually takes me about ten minutes if I'm not distracted by my kids asking what's for dinner.
  2. Once everything's chopped, I add the cabbage, potatoes, carrots, celery, and onion straight into the crockpot. Then I pour in the pureed tomatoes, toss in the parsley sprigs, and sprinkle over the marjoram. Finally, I pour the vegetable broth over the top so everything is fully submerged.
  3. I cover the slow cooker and set it to high for about 5 hours, or low for around 9 hours, until every vegetable is fork-tender. If I want a faster cook time, I skip adding the tomatoes at the start and stir them in during the last hour instead, since the acidity can slow down how quickly the veggies soften.
  4. Once the soup is done cooking, I stir in the freshly chopped dill right before serving. This is the step that really wakes up the whole pot and gives it that fresh, herby aroma I love so much.
  5. I ladle the soup into bowls, sprinkle a pinch of smoked paprika on top, and finish it with a generous drizzle of good olive oil. A slice of crusty bread on the side turns this simple soup into a full, satisfying meal.

Notes

  • I always sauté my onions in a bit of olive oil before adding them to the crockpot. It deepens the flavor so much more than raw onions would.
  • I hold back on salt until the very end, since different broths carry very different sodium levels.
  • I like adding the tomatoes later in the cooking process when I'm short on time, since it speeds up how quickly the vegetables soften.
  • I never skip the fresh dill; dried dill just doesn't give me the same bright, fragrant finish.
  • I taste and adjust my seasoning right before serving, since flavors mellow out a lot after hours in the slow cooker.