This cabbage soup recipe is easy to make and loaded with vegetables, a heaping pile of cabbage, and the perfect blend of spices. I love it so much that I genuinely crave it.

Whenever we want a little reset or a meal that just makes us feel good, this easy cabbage soup is where we turn. It’s packed to the brim with vegetables, quick to make, and tastes incredible.

This recipe is a riff on our popular vegetable soup, but with even more cabbage and a slightly richer broth. It’s genuinely delicious, whether you’re looking for a healthy soup recipe or not.

Key Ingredients

• Vegetables: This cabbage soup uses a lot of veggies, but feel free to use what you have on hand. I love onions, carrots, potatoes, and of course, cabbage. You can also customize it with your favorite seasonal vegetables. In summer, add fresh zucchini or corn. In winter, try heartier root vegetables like parsnips or turnips.
• Tomato Paste and Tomatoes: These build a rich, flavorful base for the broth. Tomato paste adds a serious amount of flavor, and if you can find them, canned fire-roasted diced tomatoes bring a subtle smoky flavor to the soup.
• Garlic, Italian Seasoning, and Bay Leaf: These all perfume the soup beautifully. I love fresh garlic and switch between Italian seasoning and Herbs de Provence for this recipe, and both work well.
• Broth: Use whatever broth you enjoy most. Our homemade vegetable broth is wonderful here and keeps the soup vegan or vegetarian. Chicken broth or chicken stock works nicely, too. You can even use bone broth for extra protein.
• Parsley and Parmesan (optional): These are my favorite finishing touches. The chopped parsley adds a fresh pop of color and flavor, and a generous grating of Parmigiano-Reggiano on top is always delicious. Another option is a spoonful of basil pesto!

Find the full recipe with measurements below.

How to Make Cabbage Soup

Tip 1: Cook the onions and carrots. We want a solid base for this soup, so give the onions and carrots a head start in the soup pot with a bit of olive oil. When the onions are translucent and smell sweet, you can move on to the aromatics. It takes around 6 minutes.

Tip 2: Toast the aromatics. So that our garlic and tomato paste don’t taste raw in the soup, you want to give them some time in the pot with the olive oil. You’ll know they are ready when they are fragrant and the tomato paste turns more of an orange color than bright red.

Tip 3: Make the soup. Now the onions are sweet and the aromatics are toasted, you can pile in everything else: the canned tomatoes, broth, potatoes, and cabbage. It’s going to look like way too much cabbage at first, but it cooks down. Trust me. After 20 minutes of simmering, your delicious homemade cabbage soup will be ready.

Recipe Variations

One of my favorite things about cabbage soup is that its so flexible, which means you can really feel free to make it your own. Here are some ideas to get you started:

• Change up the vegetables: Use what you have on hand. Swap the potatoes for sweet potatoes, add zucchini in the summer, or try parsnips, turnips, or celery root in the winter. You can also add a handful of chopped kale or spinach during the last few minutes of cooking.
• Add beans: For extra protein and fiber, stir in a can of drained beans. White beans, chickpeas, and kidney beans all work beautifully. Lentils are lovely, too!
• Add protein: Stir in cooked shredded chicken, cooked Italian sausage, browned ground turkey, or diced ham (like in this ham and cabbage soup).
• Make it spicy: Add red pepper flakes, a pinch of cayenne, or add a chopped fresh jalapeño to the garlic and tomato paste in the beginning. A drizzle of hot sauce at the end is excellent, too.
• Swap the cabbage: Green cabbage works best, but you can use Napa cabbage or Savoy cabbage. Red cabbage works in a pinch, but keep in mind it will change the soup’s color.
• Add grains or pasta: Add dried quinoa to the pot with the cabbage. Or, add small pasta shapes (like ditalini) about 5 minutes before it’s done simmering.

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Here’s the Napa cabbage salad recipe I’ve been making on repeat. It’s remarkably tasty for how easy it is to throw together, and the sesame in the dressing will have you going back for more!

I’ve fallen so hard for this cabbage salad, and I think you will, too. I’m always on the hunt for super simple, quick-to-prepare sides, and this Napa cabbage salad with garlic and sesame is hitting it out of the park.

This truly is a low-effort dish. Just a quick massage of toasted sesame oil, grated garlic, and salt into the cabbage rewards you with a sweet, toasty, and delicious salad. It pairs incredibly well with grilled meats, chicken, and seafood, and I especially love it with meaty or umami-rich dishes, such as grilled steak and pork chops made with this pork marinade.

Key Ingredients

• Napa Cabbage: I adore cabbage, made evident by the many cabbage recipes we have, but Napa cabbage holds a special place in my heart. It’s lighter on its feet and wonderfully crunchy, making it an incredibly refreshing base for salads.
• Sesame Oil and Sesame Seeds: I love the deep, toasty notes that toasted sesame oil adds to this salad. It brings a rich, nutty flavor that makes it incredibly hard to stop eating! To really lean into the sesame, we also toss in some toasted sesame seeds.
• Garlic and Green Onions: A finely grated garlic clove, massaged into the cabbage, adds so much flavor, but don’t worry, it doesn’t overpower the salad. The natural sweetness of the cabbage stands up beautifully to the raw garlic, and the toasted sesame oil perfectly cuts through. I also love thinly sliced green onions for more flavor and color.
• Salt and Pepper: These are obvious, but the salt really helps with making our cabbage taste incredible. You’ll massage it into the cabbage, so it helps to tenderize the cabbage and make it taste more like cabbage.

The secret to this salad’s amazing flavor is massaging the Napa cabbage with the dressing ingredients. I do the same when making kale salad and kimchi because it works wonders. The massage relaxes the cabbage, making it more tender and incredibly receptive to absorbing the garlicky and toasty sesame flavors. It’s a simple step that makes a big difference in the end.

Easy Napa Cabbage Salad

• PREP
  15 mins
  
• TOTAL
  15 mins
  

It’s hard to stop eating this Napa cabbage salad with toasted sesame oil and garlic. Think of it as a light-on-its-feet, crispy side perfect for richer, umami-rich dishes like grilled steak, baked pork chops, teriyaki chicken, my favorite baked tofu, or grilled swordfish. This salad never overpowers! Instead, it adds a lovely crisp, savory, fresh bite that truly works well with so many things. While Napa cabbage is perfect for this recipe, feel free to substitute other varieties of cabbage if that’s what you have on hand.

4 Servings

You Will Need

Half of a large head Napa Cabbage, about 1 pound, about 8 cups sliced

3 tablespoons sesame seeds

1 ½ tablespoons toasted sesame oil, or more to taste

1 medium garlic clove, finely grated, about 1/4 teaspoon grated

1/4 teaspoon fine sea salt, or more to taste

1/4 teaspoon fresh ground black pepper

2 green onions, thinly sliced

Directions

1Prepare the cabbage: Remove the core of the cabbage. Cut lengthwise into 1-inch ribbons, then slice crosswise into 1-inch thick pieces. Rinse under cool water and pat very dry or spin dry using a salad spinner (wet cabbage will water down the salad).

2Toast the sesame seeds: Add the sesame seeds to a small skillet over medium-low heat and toast, stirring frequently, until golden brown and fragrant, 2 to 4 minutes. Keep a close eye on them, as they can burn quickly.

3Make the salad: In a large bowl, add the cabbage, toasted sesame seeds, 1 ½ tablespoons of toasted sesame oil, the grated garlic, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and thinly sliced green onions. Toss and lightly massage everything together until well combined. Taste and adjust with more salt or sesame oil if needed. As the cabbage is massaged and sits with the salt, it will reduce in size.

Adam and Joanne’s Tips

• Storing: The Napa cabbage is at its crispiest when served right away, but this salad will keep well in the refrigerator for 1 to 2 days. Beyond that, the cabbage may become too soft.
• The nutritional information provided are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe (about 1 cup)
/
Calories
104
/
Total Fat
8.7g
/
Saturated Fat
1.2g
/
Cholesterol
0mg
/
Sodium
156.8mg
/
Carbohydrate
5.7g
/
Dietary Fiber
2.3g
/
Total Sugars
1.7g
/
Protein
2.6g

AUTHOR:

Joanne Gallagher

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This steamed cabbage recipe hits the spot when I need a simple, healthy, delicious side dish. It’s fast and genuinely so delicious thanks to our lime butter!

We love cabbage on Inspired Taste, and this simple steamed version is a go-to recipe! It’s incredibly quick (under 20 minutes) and perfect on the side to almost any main dish.

Steaming cabbage makes it tender and sweet, but the real magic happens when you add our simple lime butter, which takes the flavor to the next level! For more cabbage inspiration, be sure to check out our other favorite cabbage recipes!

Key Ingredients

• Cabbage: I used green cabbage in our photos, but you can steam other varieties of cabbage without any changes to our recipe. Consider savoy, napa, red cabbage, or pointed cabbage (like Hispi)
• Butter: I use salted butter, but unsalted is fine! Just adjust with a bit more salt to taste before serving. For a vegan option, use plant-based butter.
• Lime: Cabbage and lime are such a fantastic combination, but you can always substitute lemon!
• Green Onion: Also called spring onions, these cook quickly and help to flavor our lime butter.

How to Make Our Favorite Steamed Cabbage

Tip 1: Pan-steam if you don’t have a steaming basket. If you have a steaming basket, great! It works perfectly for this recipe. If you don’t have a steaming basket, no worries at all! You can still make delicious cabbage by pan-steaming it instead. I’ve shared how to do either (with a basket or not) in the recipe below!

Tip 2: Don’t miss the lime butter. Steamed cabbage is delicious on it’s own but if you want to kick things up a notch you have to try our lime butter. While the cabbage steams we cook the whites of green onion in butter and add lime zest. It’s so good!

More Cabbage Recipes

Steamed Cabbage with Lime Butter

• PREP
  10 mins
  
• COOK
  10 mins
  
• TOTAL
  20 mins
  

My family loves this easy steamed cabbage! It’s incredibly easy, and we love the simple lime butter! If you have one, a steaming basket set inside a larger pot makes steaming cabbage really easy. That said, you can make this recipe without one. You can easily steam the cabbage in a deep skillet instead. Just add the cabbage right after rinsing it under cold water (so it’s still wet), add a couple of tablespoons of water, pop on the lid, and cook. Keep an eye on it, and add a splash more water if the skillet seems dry.

4 Servings

You Will Need

Half of a medium cabbage, about 1 pound

2 tablespoons butter

2 teaspoons lime zest

1 green onion, finely sliced

Juice of half a lime

Salt and fresh ground black pepper

Directions

1Prep the cabbage: Remove the core and cut the cabbage into quarters. Then, slice each quarter into thin strips about 1/2-inch wide. Add to a colander and rinse with cool water.

2Steam the cabbage: If using one, add the cabbage to a steaming basket set over about 2 inches of water. Or, if you do not have a steaming basket, add the cabbage (still wet from rinsing) and 2 tablespoons of extra water to a deep skillet.

3Cover with a lid, place the pot or skillet over medium-high heat, and cook until steamy, reduce the heat to medium-low, and steam for 5 to 7 minutes. Check it occasionally to see how soft/tender it is becoming. If the pot or skillet is dry, add 1 to 2 tablespoons of water.

4Make lime butter: While the cabbage steams, melt the butter in a saucepan, add the whites of the green onion, cook for 1 minute, turn off the heat, and then stir in the lime zest, pepper, and salt. Set aside.

5Serve: Toss the cooked cabbage with the lime butter, add a spritz of lime juice, and season with salt and pepper.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
82
/
Total Fat
5.9g
/
Saturated Fat
3.7g
/
Cholesterol
15.3mg
/
Sodium
105.2mg
/
Carbohydrate
7.3g
/
Dietary Fiber
3g
/
Total Sugars
3.8g
/
Protein
1.6g

AUTHOR:

Joanne Gallagher

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Slow Cooker Cabbage and Sausage Soup is a tasty low-carb soup that’s easy to make and it’s especially good topped with Parmesan cheese! We used chicken-garlic sausage for this tasty cabbage sausage soup, but use any type of sausage you prefer.

PIN the Cabbage and Sausage Soup to try it later!

I love this Slow Cooker Cabbage and Sausage Soup! And I really hope no one has flashbacks of the old Cabbage Soup Diet when they hear the name of the recipe, because this is a delicious soup recipe that’s healthy and low in carbs, but you certainly won’t think about being on a diet when you’re eating it.

My slow cooker cabbage soup is loaded with flavor from tomatoes, beef stock, seasonings, and Chicken-Garlic sausage (or your favorite garlicky sausage), and it gets even better if you top it with a spoonful of freshly grated Parmesan cheese. And best of all, if you do a little chopping the night before, this cabbage and sausage soup is one of those “throw in the slow cooker and cook all day” kinds of recipes that people love.

When you get home, just brown the sausage, add to the soup, and cook on high for 30-45 minutes more and dinner is ready! If you’re a fan of easy low-carb slow cooker soup, I hope you try this recipe soon!

What ingredients do you need? 

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What sausage is good for the Cabbage and Sausage Soup?

This is the fourth recipe I’ve made with Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic (and in case anyone is wondering, Sabatinos certainly hasn’t paid me to promote their sausage.) I’m infatuated with this sausage at the moment, but if you can’t find this brand, use any garlicky sausage that has good flavor. Check the nutritional info if you’re watching carbs, because some sausage has a lot of added sugar.

Do you have to brown the sausage for this soup?

I highly recommend you don’t skip the step of browning the sausage for this cabbage and sausage soup. The few minutes it takes to do that will add so much flavor to the finished soup.

How low in carbs is the Cabbage and Sausage Soup?

This tasty and easy slow cooker soup has only 8 net carbs per serving and 22 grams of protein with the sausage I used.

What slow cooker did I use for Cabbage and Sausage Soup?

I used a 5-Quart Slow Cooker (affiliate link) for this recipe, but it could have been slightly smaller. The soup freezes well, so if you only have a large slow cooker you could double the recipe and stash some in the freezer!

How to Make Slow Cooker Cabbage and Sausage Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. You’ll need about a pound of chopped cabbage for this soup.
2. Also chop up a medium onion and about one cup of celery. I prefer my soup veggies chopped on the small side, but make them a little bigger if you prefer.
3. Put the cabbage, onion, celery, petite diced tomatoes, beef stock, and spices in the slow cooker and cook all day on low or 3-4 hours on high.
4. Here’s how the soup will look after you’ve cooked it that long.
5. Then cut the sausages into thin slices. Heat a little olive oil in a frying pan and brown the sausage well.
6. Add the sausage to the slow cooker (and turn to high if you were cooking on low) and cook for 30-45 minutes more.
7. Serve Cabbage and Sausage Soup hot, with freshly grated Parmesan Cheese if desired

Make it a Low-Carb Meal:

If you wanted to make the Slow Cooker Cabbage and Sausage Soup into a complete meal, it would be great served with a low-carb bread like Olive Bread, Low-Carb High-Fiber Savory Muffins, or Savory Almond Flour Bread.

Want More Tasty Soups with Cabbage?

Check out Low-Carb Cabbage Soup Recipes for lots more tasty ideas for using nutritious cabbage in soup!

Weekend Food Prep:

This recipe for Cabbage and Sausage Soup has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cabbage and Sausage Soup is great for low-carb diets, and it’s also gluten-free if you make sure the sausage is gluten-free. If you make the soup with chicken sausage like I used, this is also a great recipe for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Soup Recipes or Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Slow Cooker Cabbage and Sausage Soup was first posted in 2013, and I’ve made it quite a few times since then. The recipe was last updated with more information in 2025.

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Roasted cabbage with parmesan sauce and pangrattato (Italian breadcrumbs) – a flavor-packed, crunchy, creamy side dish perfect for holidays or cozy Sunday dinners.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Vegetable Side Dishes

This roasted cabbage is cheesy, crunchy and straight-up delicious. It’s the kind of dish that makes people ask for the recipe.

You’ve got wedges of cabbage roasted until golden and just-tender, with charred edges that add a smoky sweetness. Then there’s the Parmesan sauce: creamy, garlicky, and packed with umami. And to top it off? Pangrattato. Italian breadcrumbs that are garlicky, crispy, herby, and salty in the best way. It’s giving gourmet but without the fuss.

I’ve made this for Sunday roasts and dinner parties—people always go back for seconds. Bonus: it’s vegetarian-friendly and surprisingly filling, so you can serve it as a centrepiece dish.

Tip: You can repurpose this recipe to make roasted Brussels sprouts or roasted cauliflower with parmesan sauce.

You might also like these cabbage recipes: cabbage pie, tuna and cabbage patties with spicy garlicky mayonnaise, sautéed cabbage with garlic, lemon, and butter, Indian cabbage, Japanese cabbage, or these other cabbage recipes. Check out my parmesan crusted Brussels sprouts sides as well.

What You’ll Need

Here is what you’ll need for this roasted cabbage with parmesan sauce and pangrattato recipe. Find the full measurements in the recipe card below.

For the roasted cabbage:

• White cabbage – like Drumhead; it softens beautifully and holds shape. Can sub with Savoy or even red, but not Napa. I have this lovely Napa cabbage recipe for you to try.
• Olive oil – helps get those crispy edges.
• Salt & pepper – don’t skimp; they bring everything to life.

For the pangrattato:

• Olive oil & butter – for rich flavor and golden crumbs.
• Garlic – adds that punch.
• Dried thyme – earthy and herby.
• Panko breadcrumbs – extra crunchy; regular crumbs work too, just not as light.

For the parmesan sauce:

• Butter & flour – classic roux base for creamy sauces.
• Garlic – just a touch, but adds that lovely aroma.
• Chicken stock – adds depth (use veg stock for full veg version).
• Light cream – for a silky finish.
• Parmesan – salty, nutty, umami magic.

How To Make Roasted Cabbage With Parmesan Sauce & Pangrattato

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for roasted cabbage with parmesan sauce and pangrattato.

• Preheat oven to 395°F / 200°C.
• Cut cabbage into 1-inch wedges or steaks.
• Brush with olive oil, season both sides, roast 25 minutes middle rack.
• Move to top rack for another 5 minutes to get crispy edges.
• Meanwhile, make the pangrattato: sauté garlic in olive oil and butter, then add breadcrumbs, thyme, salt, and pepper. Cook until golden and crispy.

• For the parmesan sauce: melt butter, whisk in flour, then garlic. Slowly whisk in chicken stock, followed by cream and parmesan. Stir until smooth and melty.
• To assemble: spread sauce on a platter, top with cabbage wedges, and sprinkle generously with pangrattato. Or layer it however you like.

Watch The Video

Recipe Tips/Variations

• Cabbage cuts: Steaks work just as well as wedges, just watch for thickness—about 1 inch is ideal.
• Make-ahead: Roast the cabbage and prep the pangrattato in advance. Reheat cabbage in the oven and crisp pangrattato in a dry skillet.
• Storage: Keep leftovers in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
• Add-ins: A pinch of nutmeg in the sauce or a squeeze of lemon before serving adds extra zing. Crispy bacon or pancetta would add a little extra saltiness.
• Make it vegetarian: Use veggie stock in the sauce, and you’re good to go.

Serving Suggestions

This dish shines as a holiday side (hello Thanksgiving or Christmas!), but I also love it as a meatless main with roast potatoes and a big leafy salad. It’s also a dream alongside grilled chicken or a juicy steak. Basically? It plays well with so many things.

If you’ve tried this roasted cabbage with parmesan sauce and pangrattato or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This ham and cabbage soup recipe is hearty, healthy, and tastes incredible! This easy soup is ready in about 30 minutes.

Cabbage soup may not sound like the most exciting meal, but trust me, this version with ham, carrots, and onions is delicious! Much like many of our cabbage recipes, this soup is nutritious, low-calorie, and tastes fantastic!

Since cabbage shrinks and softens when cooked, you can add a lot to the pot. In this ham and cabbage soup, we call for eight cups of chopped cabbage, and you could probably stir in quite a bit more. It’s so good! For another soup, try this cabbage soup, or for another recipe with ham, try our easy split pea soup.

Key Ingredients

• Ham: I use a boneless ham steak for this soup. If you have bone-in ham, use it! Just cut it away from the bone, then add the bone to the soup as it simmers (it should add a bit more flavor). Remove it before serving.
• Cabbage: Use regular white cabbage for this soup. I like how it softens as it simmers. If you have leftover cabbage, consider using it in one of our other cabbage recipes!
• Veggies: In addition to the cabbage, we saute onion, carrots, garlic, and rosemary before adding broth to this soup. They create a flavorful base. Fresh or dried rosemary will work. I’ve given amounts for both in the recipe below.
• Tomatoes: I add a small can of tomatoes to the soup, but fresh tomatoes work fine. See the tip below the recipe for substituting fresh tomatoes.
• Broth: Any light broth or stock works in this cabbage soup recipe. My go-to’s are chicken stock, chicken broth, ham stock, and vegetable broth.

Find the full recipe with measurements below.

How to Make Ham and Cabbage Soup

Tip 1: Make the soup in one pot. To make this soup, you’ll cook the onion, carrots, and ham in a big pot and then add the rest of the ingredients. It comes together quickly and only needs to simmer for about 20 minutes before you can dig in.

Tip 2: Add ham for extra flavor. As the soup simmers, the ham flavors and seasons the broth. The soup becomes rich, hearty, and ultra-flavorful. If you don’t have any ham on hand or do not eat meat, you can leave the ham out. It will still be terrific.

Tip 3: Use lots of cabbage. Since cabbage shrinks and softens when it’s cooked, you can add lots of it to the pot. We add eight cups of chopped cabbage to this easy cabbage soup, and to be honest, you could probably stir in quite a bit more.

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