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.
Heidi says
Great flavor even though I didn’t have any bacon. Added a bit of ham base to try to make up for it.
Mike H. says
Glad to hear that, Heidi. Enjoy!
Linda says
FABULOUS! I made this last night and my husband raved and raved about how delicious this is! Thanks, Mike for another wonderful recipe! Whenever I'm looking for something different to make I come to your site first. You never have failed yet! Tomorrow night, Shrimp Gumbo! Drooling already!
Mike Hultquist says
Awesome to hear, Linda! Boom! Glad you're finding so many recipes you enjoy! Thanks for sharing this!
Bill in Oregon says
Another winner Mike. I've made cabbage soup before but this one was exceptional. Back story, I'd made a small pork picnic in the slow cooker & saved the juice using some separated fat to sauté the veggies & remaining juice went into the stock. Freakin' amazing taste & I added some pork bits in with the hock meat. I'm expecting a great lunch after an overnight melding of the ingredients. Thanks for the inspiration with that recipe & pic!
Mike Hultquist says
Awesome, Bill! Yes! I love that you used the drippings for extra flavor. Perfect!
Anne-Marie K says
Made this today! Another winner in my book. I did add a bit more heat by tossing in a couple of whole Serrano peppers but as you always say, it’s your heat preference. Will definitely make again.
Mike Hultquist says
Nice! I love it! Glad you enjoyed it, Anne-Marie!
Vickie says
Another winner recipe Mike. My modifications were used 2 pounds of ham hocks and habanero powder in lieu of cayenne. Super yummy! Love all of your recipes. I make the kimchi regularly. Keep the hits coming. Thanks!
Mike Hultquist says
Outstanding! Thanks, Vickie! I love the habanero powder addition. Nice and spicy!
Ella says
Hello Mike,
I made your cabbage soup last night and it was so good. My husband said it was a keeper. I did a little adjustments with what I had on hand. I used a leftover ham bone instead of ham hocks and Cajun seasoning instead of the spices in your recipe. I will use ham hocks next time. We can get Cajun spiced ham hocks here. Boy, I bet that would be good.
Mike Hultquist says
Wonderful! Glad you both enjoyed it, Ella! Thanks so much!
Vaughn Burckard says
Great timing, as I had a head out to make slaw. Instead, I made this, with smoked turkey legs. Delicious!!!!!
A winner Mike!!!
Mike Hultquist says
Nice! I like the combo, Vaughn!
Cynthia Hall says
This looks amazing. I can't wait to try it.
Mike Hultquist says
Enjoy, Cynthia!
Donna Novak says
Oops sorry Mike I just saw the crockpot version!
Thanks can’t wait to try it
Mike Hultquist says
Sure thing! Enjoy, Donna!
Damien C says
Another excellent recipe that will be enjoyed again and again. I agree, cabbage soup with actual flavor. Family really liked it.
Mike Hultquist says
Thanks so much, Damien! Glad you enjoyed it! Cheers!
gordon says
Hi, enjoy your site for its simple home made style cooking. I'm writing about your cabbage soup recepie (recette in french). It has lost its popularity here over the years. French ladies seem to be less interested in cookinng generally.
I'm British from london now living near delighful Toulouse, France. My great great grandparents originated from Poland and I continue to have an interest in the country and its cooking.
Cabbage is very popular there and they have excellent fertile soil.
In view of the ever increasing prices here I have for this & health reasons been making simple soups like Borscht, onion soup etc.
Now I'lm into cabbage soup. One decent size cabbage from discount Netto here is about 2.75/ 3 euros. Not cheap but it lasts. I can cook for two and make about 6 good portions of soup for that and cabbage salad. It freezes well too.
My receipie is simpler than yours.
I either cut by hand or machine as much as I first need. I fry it in olive oil with sliced onions/ echalote. Sometimes I add sliced potatoes and a little concentrated tomato.
While frying I add either hot or smoked paprika and depending on my mood cumin, herbes de provence etc. After frying a while I add boullion of beef (others will do). Stir from time to time. Bring to boil and simmer for 30/45 minutes. Voila
Keep up the good work, Regards, Gordon
Mike Hultquist says
Sounds great, Gordon. Thanks for sharing your recipe. I feel this soup really needs the additions I've used to bring more flavor, which is often sorely lacking in most cabbage soups. Much appreciated.
Eva M M Arnim says
i love me some cabbage this looks so good thank you I am going to make this'
Mike Hultquist says
Enjoy, Eva! It's so good!
Ramya says
Cant wait to make this soon for me can i use tofu and mushrooms i never had cabbage soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.