Spicy Cabbage Soup is exactly what I crave when the weather gets weird, or I just can’t decide what to make for dinner. I mean, you know when you open the fridge and it’s a bunch of leftover roasted veggies, maybe a half head of cabbage, and the same old pack of chicken sausage? That was me last week. I wanted something warm, a little fiery, not the same old “blah” soup—so I landed on Spicy Cabbage Soup and wow, my kitchen smelled amazing. Actually, if you want a whole bunch of soup inspo, check out these soup keto recipes too, they’re a gold mine. Anyway, let’s get into this recipe, because I promise, it’ll become your go-to rescue meal. 
Process & Tips
Making this Spicy Cabbage Soup is super straightforward, even if you’re not exactly a whiz in the kitchen. First, chop your cabbage nice and chunky. (Don’t dice it to mystery bits, nobody wants lost cabbage.) Sauté onion and garlic in olive oil, the old classic—let that smell hit you, it means it’s working. Toss in your cabbage, whatever spicy pepper or crushed red pepper you’ve got handy, and stir it around with love. Add great broth, tomatoes, salt, pepper. Not rocket science, promise.
Let it simmer gently—maybe 20 to 30 minutes. Enough time to do a little kitchen dance or scroll your phone. Taste it! Is it spicy enough? Maybe it could use a splash of vinegar or a smidge of extra salt. Taste and fix as you go.
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“I never thought cabbage soup could be craveable, but this one totally changed my mind. I made it with what I had on hand and it turned out seriously delicious!”
Don’t overthink it. This soup forgives mistakes. If the cabbage gets a little too soft, honestly, it still slaps. I always say, if you like it a little chunky or a little stewy, you do you. 
Make it With Sausage
Here’s a sneaky tip: add sausage and you basically have a five-star restaurant meal (well, in your living room, anyway). Slice up some spicy or mild sausage—chicken, pork, even veggie sausage totally works. Heat it up in your pot before adding your veggies, let it get that glorious browning on the edges. Adds so much flavor, I can’t even lie.
Honestly, this is how I win over folks who “don’t like cabbage.” The sausage magic just works. And if you’re wondering what to pick, go for something smoky or with a little fennel. Even leftover grilled brats are fair game! I made it once with spicy Italian sausage and my friend almost proposed to me on the spot. Not even joking.
If you want more dishes with cabbage and protein, try this keto stuffed cabbage recipe—total crowd-pleaser. 
Make it A Spicy Vegetarian Cabbage Soup
You don’t need meat, not one bit. This Spicy Cabbage Soup gets awesome with veggie broth. Drop in white beans—something about creamy beans and spicy broth, chef’s kiss. Or lentils, if you want more hearty stuff. Skip the sausage, double the peppers, maybe add smoked paprika if you like things extra.
Literally, I made a big pot of this for a vegan potluck and there was not a single spoonful left. If you’re watching your carbs, you can add in chopped zucchini or cauliflower rice. If you’re not, a handful of corn is tasty. Nutritional yeast trick: sprinkle some in before serving for that secret umami. Tastes kinda cheesy.
You can let it simmer longer; the beans get softer and soak up that flavorful, spicy broth. Do what works for you.
Customize the Spice Level
Here’s the fun part, and maybe the most personal: the spice!
- Like it super mild? Skip the hot peppers, use smoked paprika for flavor, or dairy like a splash of cream at the end.
- Can’t feel your face? Add a few dashes of your favorite hot sauce plus extra chili flakes.
- In-between? One or two fresh jalapeños, seeded, makes for a gentle background heat. Dice fine!
- Want a glow? Fresh ginger slices dropped in with the broth give warmth without all-out burn.
Every time I make this, the level of fire changes—depends on who’s eating, how much I want to clear my sinuses that day, etc. Taste before serving. That’s the whole key.
Storing & Freezing Leftovers
This soup is the champion of make ahead meals, for real. It actually tastes better the next day—no idea why, just trust the process. Cool it down, pop it into a lidded container, and the fridge is your friend for up to 5 days.
Freezer? Absolutely yes. Pour it into quart containers or even big zip-top bags, lay them flat. It freezes beautifully and thaws in a snap for quick lunches or lazy dinners. Sometimes the cabbage softens up even more, but that’s not a bad thing.
When you reheat, toss in a splash of broth or water if it looks thick, give it a minute or two longer on the stove or even nuked in the microwave. I stand by this: always make more than you think you’ll want. The leftovers get eaten, promise.
Common Questions
Can I use other greens instead of cabbage?
Totally. Kale, collards, or even bok choy work. The vibe will be a bit different, but still great.
What can I serve with spicy cabbage soup?
Crusty bread, simple salad on the side, or even rice. If you’re into keto, just enjoy it straight or with a chunk of cheese.
How do I cool it down if it’s too spicy?
Add a little cream, coconut milk, or plain yogurt. Even just some extra broth helps mellow it out.
Can I use pre-shredded cabbage or coleslaw mix?
Heck yes. Anything to make it faster is fine. Might cook a little quicker, so keep an eye on it.
How long does it last in the fridge?
Easy answer. Four or five days. Maybe freeze if you won’t finish by then.
A Bowl of Heat for Every Day
Honestly, there aren’t many recipes as flexible as Spicy Cabbage Soup. It fits whatever you feel like, spice-wise, and works for meaty cravings or plant-based nights. It’s cheap, filling, (sneakily healthy), and perfect for crazy weeknights. Want more ideas, check out Spicy Cabbage Soup – Real Food Whole Life, Spicy Vegetarian Cabbage Soup – Gimme Some Oven, or get a flavorful detox boost with the Spicy Cabbage Detox Soup – This Savory Vegan. Try this out next time you need a kick or you’re just not sure what to make—let me know how yours turns out!
Spicy Cabbage Soup
Ingredients
Main Ingredients
- 1 head cabbage Chopped into chunky pieces
- 1 cup onion Chopped
- 3 cloves garlic Minced
- 2 tbsp olive oil For sautéing
- 4 cups vegetable or chicken broth For liquid
- 1 can diced tomatoes Added for flavor
- 1 tbsp salt
- 1 tbsp black pepper
For Added Spice
- 1 cup spicy peppers or crushed red pepper To taste
- 1 cup sliced sausage Optional: chicken, pork, or veggie sausage
Instructions
Preparation
- Chop cabbage into chunky pieces and set aside.
- In a large pot, heat olive oil over medium heat and sauté onion and garlic until fragrant.
- Add chopped cabbage and spicy peppers, and stir well.
- Pour in vegetable or chicken broth, add diced tomatoes, salt, and pepper, and stir to combine.
Cooking
- Bring the mixture to a simmer and let it cook gently for 20 to 30 minutes.
- Taste the soup and adjust seasoning or add more spice if desired.