This rustic ham and cabbage soup is loaded with flavor, with smoky ham hocks simmered low and slow, then lots of tender cabbage, fire roasted tomatoes, and warming Cajun spices, all made in one pot.
Let's Make Cabbage Soup with Ham
We're cooking up a big pot of delicious Cabbage Soup in the Chili Pepper Madness kitchen today, my friends! I know you'll want some of this!
This isn't your typical lackluster cabbage soup recipe for your cabbage soup diet, which can be rather bland.
This recipe is loaded up with flavor-building ingredients, including both bacon and ham, along with a nice blend of seasonings that will make you fall in love with every bite.
I've enjoyed cabbage in soups since I was a kid, but it never had any real flavor to it. My mother often served boiled cabbage with Polish sausage, but she didn't use many seasonings.
This is how I like to serve cabbage in soup form now that I make it on my own. Ham and cabbage soup just might be your new favorite!
The secret is the smoked ham hocks. I simmer them low and slow in the broth until the meat practically falls from the bone, then add the cabbage and potatoes at the end so they stay tender, not mushy. Short on time? Diced smoked ham works great, too.
Let's talk about how to make cabbage soup, shall we?
Cabbage Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. For cooking.
- Bacon.
- Ham Hocks. Smoked ham hocks give the broth body and deep, smoky flavor. Smaller hocks get tender faster. You can also use diced smoked ham or leftover ham instead.
- Vegetables. Onion, bell pepper (or use jalapenos for spicier), celery, garlic, green cabbage.
- Seasonings. Paprika, dried oregano, dried basil, cayenne (optional, for spicy), salt and black pepper. Or use your favorite Cajun seasoning blend.
- Fire Roasted Tomatoes. Canned is nice and convenient. Any diced tomatoes will do, though I love the flavor of fire roasted.
- Chicken Broth. Or you can use vegetable broth.
- Potatoes.
- Apple Cider Vinegar. Or you can use lemon juice.
- For Serving. Fresh chopped parsley, red pepper flakes.
How to Make Cabbage Soup - the Recipe Method
Cook the Bacon. Heat the oil in a large pot or Dutch oven over medium heat. Add the bacon and cook until slightly crispy, about 5 minutes. Bacon adds a nice level of flavor to the cabbage.
Brown the Ham Hocks and Vegetables. Add ham hocks, onion, peppers, and celery. Cook 5 minutes, or until the vegetables are softened and lightly browned.
Add garlic and cook 1 minute, stirring, until you can smell the gorgeous garlic bloom. Delicious!
Bloom the Spices. Add the paprika, oregano, basil, cayenne, and a pinch of salt and pepper. Stir and cook 1 minute to bloom the spices and wake up their flavor. Go easy on the salt here. The ham hocks add plenty, so you'll season to taste at the end.
Simmer the Ham Hocks. Stir in the fire-roasted tomatoes and broth. Bring the pot to a boil, then reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the ham hock meat is tender and pulls easily from the bone.
Ham hocks vary a lot in size. Small hocks may be ready in about an hour, while big, meaty ones can take up to 2 1/2 hours. Check them along the way and keep simmering until the meat pulls away easily with a fork.
Remove the Ham Hocks. Remove the ham hocks and set them aside to cool slightly. Skim any fat from the surface.
Add the Cabbage and Potatoes. Add the cabbage and potatoes. Return the pot to a simmer and cook 20 to 30 minutes, or until the cabbage and potatoes are cooked to your preference. Adding them now keeps the cabbage tender with a little bite, instead of soft and mushy from the long simmer.
Meaty Ham Hocks. While the soup simmers, pick the meat from the ham hocks, discarding the bones, skin, and fat. Return the meat to the pot. The ham hocks not only contribute flavor, but lots of meat, which is complementary to the cabbage.
Taste and Adjust. Stir in apple cider vinegar and adjust for salt and pepper.
Serve into bowls and garnish with fresh parsley and red pepper flakes.
Boom! Done! Your cabbage soup is ready to serve. Easy enough to make, isn't it? I think you're going to love this dish. Enjoy!
Recipe Tips & Notes
- Ham Hock Size Matters. Larger ham hocks need more simmering time to become tender, up to 2 1/2 hours. Use small ham hocks for less simmering.
- Swap in Smoked Ham. Short on time? Use diced smoked ham or leftover ham instead of the ham hocks. Brown it lightly with the vegetables, skip the long simmer, and add the cabbage and potatoes along with the tomatoes and broth. Simmer 20 to 30 minutes, until the cabbage and potatoes are tender.
- Mild or Spicy? This soup is nicely spiced, not hot. For a mild version, skip the cayenne. For more heat, swap the bell pepper for jalapenos or a serrano, add more cayenne, or splash in your favorite Louisiana-style hot sauce at the table.
- Make It Cajun. Try your favorite Cajun Seasonings or Creole Seasonings blend for true Cajun style, or use your own blend to truly customize this recipe.
- Slow Cooker Version. To make this recipe in a slow cooker, follow the recipe through step 4, then add everything to your slow cooker or crock pot. Cook on low for 4-6 hours, or on high for 2-3 hours, or until the ham hock meat is tender and the cabbage is done to your liking.
- Other Ingredients. White beans or other beans are a popular addition to cabbage soup. Instead of potatoes, consider other root vegetables such as turnips, parsnips, carrots, or rutabaga.
Storage & Leftovers
Leftover cabbage soup will last up to 5 days in the refrigerator in a sealed container. Simply reheat it on the stovetop in a pot to enjoy again.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy my cabbage soup recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Got any questions? Ask away! I’m happy to help. If you enjoy my recipe for cabbage soup, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cabbage Soup Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1/4 pound bacon chopped
- 1 pound ham hocks use small ham hocks to reduce simmering time
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 5 garlic cloves minced
- 8 cups cabbage about 2 pounds
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon cayenne (optional, for spicy)
- Salt and black pepper to taste
- 1 14-ounce can fire-roasted tomatoes
- 4 cups chicken broth use 6 cups for more brothy soup – you can use vegetable broth
- 1 pound potatoes peeled (if desired) and cubed
- 1-2 tablespoons apple cider vinegar or use lemon juice
- For Serving. Fresh chopped parsley, red pepper flakes.
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the bacon and cook until slightly crispy, about 5 minutes.
- Add ham hocks, onion, peppers, and celery. Cook 5 minutes, or until the vegetables are softened.
- Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.
- Add paprika, oregano, basil, cayenne, and a pinch of salt and pepper. Stir and cook 1 minute to bloom the spices.
- Stir in the fire-roasted tomatoes and broth. Bring to a boil, then reduce heat, cover, and simmer 1 to 1 1/2 hours, or until the ham hock meat is tender and pulls easily from the bone.
- Remove the ham hocks and set aside to cool slightly. Skim any fat from the surface.
- Add the cabbage and potatoes. Return to a simmer and cook 20 to 30 minutes, or until the cabbage and potatoes are cooked to your preference.
- While the soup simmers, pick the meat from the ham hocks, discarding the bones, skin, and fat. Return the meat to the pot.
- Stir in apple cider vinegar and adjust for salt and pepper.
- Serve into bowls and garnish with fresh chopped parsley and red pepper flakes.
Notes
- White beans or other beans are a popular addition.
- Instead of potatoes, consider other root vegetables such as turnips, parsnips, carrots, or rutabaga.
- Try your favorite Cajun Seasonings or Creole Seasonings blend for true Cajun style.
- Larger ham hocks will need longer simmering time to become tender, up to 2.5 hours. Use small ham hocks for less simmering.
- Short on time? Use diced smoked ham instead. Brown lightly with the vegetables, and reduce simmering time to 20-30 minutes.
Nutrition Information
Cabbage Soup FAQs
Can I use ham instead of ham hocks?
Yes! Diced smoked ham or leftover ham works great, and you get more meat in every bowl. Brown it lightly with the vegetables and cut the simmering time to 20 to 30 minutes. You'll lose a bit of the body that ham hocks give the broth, but it's still delicious.
Is this cabbage soup spicy?
Not very. It's nicely spiced with paprika and Cajun-style seasonings, and the cayenne is optional. Keep it mild, or push it hotter with jalapenos and a few dashes of hot sauce.
Can I freeze cabbage soup?
Yes. Freeze it in sealed containers for 2 to 3 months. The potatoes can turn a little grainy after freezing, but the soup still tastes great.
NOTE: This recipe was updated on November 2, 2026 with new information, including new cooking tips, and FAQs.
Anne Tarsin says
Hi Mike,
Wow! What a fantastic recipe. I made it today and both my husband and I loved it. Best cabbage soup recipe I’ve tried. I make your recipes often and we really enjoy them. Keep them coming.
Mike Hultquist says
This is great to hear, Anne! Thank so much for sharing! Very happy you and your husband enjoyed it. I do appreciate it!
Costas Giannakenas MD, PhD says
Hi Mike,
What's your opinion about substituting sun-dried tomatoes for the fire-roasted?
Diced (store bought) 1cm thick slices of smoked ham augments or substitutes the hocks nicely too 😉
Mike Hultquist says
Hi, Costas! Yes, I think sun-dried tomatoes would be nice here, though you "might" need a bit more liquid. I would just use them, then test and adjust if you feel it needs it. Definitely yes to the smoked ham. Enjoy!!
Madeline Hall says
Mike I take my apron off to you. This is rich and savory. I turned mine into a sweet and sour spicey soup,by adding 1/2 jar of pepper jam.
Mike Hultquist says
What a great addition, Madeline! Very nice!! Thanks so much.
Paul Hoover says
6 out of 5 stars! I made this today without deviation from the recipe, and it was *very* good. The only thing I might do differently next time is dial back the cayenne a bit (I was a little too enthusiastic there). I also would add some diced ham or perhaps more bacon, as I didn’t get much meat off the ham hock (but don’t skip that ingredient because it adds a nice depth of flavor).
Mike Hultquist says
Glad you like it, Paul! Yes, plenty of room for more pork in this one. To your preference!! I appreciate it.
Lauren Lee says
hi Mike, planning on making this today.. one question, doesn't it take more than 30 minutes to cook the hamhocks tender to fall off the bone? thank you so much I will tell you how much we love it after it's cooked.. never made it before but I know it will be delicious.
Mike Hultquist says
Lauren, smaller ham hocks can be done in 30 minutes, though you'll need more time for larger ones, more likely 1.5-2 hours. You can use smoked ham for a quicker version.
Ken says
Mike,
We have made a lot of your recipes and all are good.
This one, you knocked out of the park! Great job.
Mike Hultquist says
Wow, awesome! Glad you like it, Ken!
Dr Rock says
This is a great recipe. I used a smoked turkey leg I had in freezer and substituted Louisiana Hot Sauce for the vinegar. So good!!
Mike Hultquist says
Excellent! Yes, great idea with the smoked turkey leg. Very nice.