Slow Cooker Cabbage & Onion Soup

A simple, comforting slow-cooked cabbage and onion soup with a savory broth. The exact ingredients in the photo can’t be confirmed from the image alone, so this is a close recipe based on what is visible.

Ingredients — Serves 6

• 1 medium head green cabbage, chopped
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 6 cups (1.4 L) chicken or vegetable broth
• 2 tbsp butter or olive oil
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp Worcestershire sauce, optional
• 1 tbsp apple cider vinegar or lemon juice
• 1–2 tbsp chopped fresh parsley

 Instructions

1. Prepare the vegetables: Wash and chop the cabbage into bite-size pieces. Slice the onions and mince the garlic.
2. Layer in the slow cooker: Add cabbage and onions to the crockpot. Add garlic, thyme, bay leaf, salt, pepper, onion powder and garlic powder.
3. Add broth: Pour in the broth until the vegetables are mostly covered.
4. Add fat and seasoning: Stir in butter or olive oil and Worcestershire sauce if using.
5. Slow cook: Cover and cook on LOW for 5–7 hours or HIGH for 3–4 hours, until the cabbage is very tender.
6. Finish: Remove the bay leaf. Stir in apple cider vinegar or lemon juice and adjust salt and pepper.
7. Serve: Garnish with fresh parsley and serve hot with crusty bread if desired.

 Approximate Nutrition

Per serving, assuming 6 servings and vegetable broth:

• Calories: ~130 kcal
• Protein: ~3 g
• Carbohydrates: ~17 g
• Fat: ~6 g
• Fiber: ~5 g
• Sugar: ~8 g
• Sodium: ~500–750 mg, depending on broth

Q/S

Q: Can I make it without a slow cooker?
Yes. Simmer covered in a large pot for about 35–45 minutes until the cabbage is tender.

Q: Can I add meat?
Yes. Cooked beef, chicken, turkey, sausage, or meatballs can be added.

Q: Can I make it vegetarian?
Yes—use vegetable broth and skip Worcestershire sauce unless you have a vegetarian version.

Q: Can I freeze it?
Yes. Cool completely, portion into airtight containers, and freeze for up to 3 months.

Q: How long does it last in the refrigerator?
About 3–4 days in an airtight container.

Q: How can I make it more flavorful?
Sauté the onions and garlic in butter or olive oil before adding them to the slow cooker, and use a good-quality broth.