Cabbage Soup Recipe

4.95 from 19 ratings

This rustic cabbage soup recipe is loaded with flavor with lots of tender cabbage simmered with ham hocks, fire roasted tomatoes, and warming spices.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course, Soup

Cuisine: American

Keyword: cabbage, cabbage soup, ham hock

Servings:

Calories: 357kcal

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.

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.

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.