Soup Recipes

Cabbage Soup Canning Recipe

Cabbage soup is one of those classic dishes that carries with it a sense of comfort and nostalgia. Whether you’re making it for a cozy family dinner or preserving it for future use, cabbage soup offers a satisfying, hearty meal. When it comes to canning cabbage soup, not only do you create a way to preserve the flavors for later, but you also get the chance to enjoy its deliciousness year-round.

This guide will walk you through the entire process-from choosing your ingredients to canning and storing the soup for future enjoyment. And don’t worry, I’ll share tips, ingredient insights, and ways to make this recipe your own. So, grab your apron and let’s dive into the world of cabbage soup canning!

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Cabbage Soup Canning Recipe

The process of canning cabbage soup may seem daunting at first, but it’s really all about layering flavors, following the correct steps, and ensuring you’re using the right equipment. By canning this soup, you’re essentially locking in all the natural flavors, so when you’re ready to use it, you have a homemade meal at your fingertips-no extra work involved.

Cabbage Soup Canning Recipe Overview

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Canning Time: 20 minutes per batch
  • Yields: About 6 quarts of soup

Ingredients Needed

  • 1 large head of cabbage – A sturdy, firm cabbage is ideal. The cabbage forms the base of the soup, providing texture and a slight sweetness.
  • 4 medium carrots – These provide a mild sweetness and color contrast that makes the soup look as inviting as it tastes.
  • 3 medium onions – Onions add depth and a savory undertone. Yellow onions work best for this soup.
  • 4 cloves garlic – Garlic will infuse the soup with its rich aroma, giving it a savory punch.
  • 2 cups celery – Celery offers a fresh, crisp texture and a hint of bitterness that balances the other flavors.
  • 2 large potatoes – Potatoes give the soup a nice, starchy base, making it more filling and satisfying.
  • 1 can (28 oz) diced tomatoes – Tomatoes bring in acidity and a touch of sweetness, balancing out the earthiness of the cabbage.
  • 6 cups chicken or vegetable broth – This forms the liquid foundation of the soup and adds a savory flavor base.
  • 1 tablespoon salt – Salt helps enhance all the natural flavors in the soup.
  • 1/2 teaspoon black pepper – Pepper adds a mild heat and earthiness.
  • 1 teaspoon dried thyme – Thyme is a classic herb for cabbage soup, providing a warm, earthy, and slightly minty flavor.
  • 1 tablespoon apple cider vinegar – Adds brightness and a touch of acidity to cut through the heaviness of the cabbage.

Cooking Instructions

  1. Prepare The Vegetables

    • Chop the cabbage, carrots, onions, celery, garlic, and potatoes into bite-sized pieces.
    • It’s best to keep the chunks uniform to ensure even cooking and ease when canning.

  2. Sauté Aromatics

    • In a large pot, heat a bit of oil over medium heat.
    • Add the onions, garlic, and celery. Sauté for about 5 minutes until the onions become translucent.

  3. Add Remaining Vegetables

    • Add the chopped cabbage, carrots, and potatoes to the pot. Stir everything together for another 5 minutes, allowing the cabbage to soften slightly.

  4. Add Liquids & Seasonings

    • Pour in the diced tomatoes, broth, salt, pepper, thyme, and apple cider vinegar.
    • Stir the soup to combine all the ingredients. Bring to a boil, then reduce the heat to a simmer.

  5. Simmer The Soup

    • Allow the soup to simmer for about 45 minutes to 1 hour. The vegetables should be tender but still hold their shape. The broth should be flavorful and rich.

  6. Prepare For Canning

    • Sterilize your canning jars and lids in boiling water to ensure no bacteria or impurities interfere with the preservation.
    • Carefully ladle the hot soup into the sterilized jars, leaving about 1 inch of headspace at the top.
    • Wipe the rims of the jars with a clean cloth to remove any residue.

  7. Seal The Jars

    • Secure the lids onto the jars tightly. Process the jars in a water bath canner for 20 minutes. Ensure the water covers the jars by at least 1 inch.

  8. Cool And Store

    • After the jars have been processed, remove them from the canner and let them cool completely.
    • Store the sealed jars in a cool, dark place for up to one year.

Ingredient Insights

  • Cabbage: This vegetable is full of antioxidants, Vitamin C, and fiber. Its high water content makes it perfect for soups, as it absorbs flavors beautifully and provides a mild, slightly sweet taste.
  • Potatoes: They’re not just fillers in this recipe-they actually help thicken the soup. Plus, they’re a great source of potassium and provide an earthy, comforting flavor.
  • Tomatoes: The acidity in tomatoes cuts through the richness of the cabbage, making each bite feel more balanced and lively.
  • Thyme: A classic herb that’s earthy, a bit lemony, and subtly minty. Thyme pairs wonderfully with the other vegetables in the soup and brings out their best flavors.

Expert Tips

  • Make it a complete meal: If you want to make the soup heartier, feel free to add meat like shredded chicken or ground beef during the simmering step.
  • Seasoning to taste: The soup might need extra seasoning after canning, as the flavors intensify during the canning process. Taste the soup and adjust salt and pepper as needed.
  • Cabbage preparation: Some people prefer to blanch cabbage before adding it to soup to reduce its strong taste. If you find the flavor too bitter, blanching is a good option.
  • Don’t overfill the jars: Be sure to leave enough headspace (about 1 inch) in the jars to allow for expansion during the canning process.
  • Water bath timing: Don’t skip the water bath, as it’s crucial for creating a safe seal. Make sure the jars are fully submerged in water for the full 20 minutes.

Recipe Variations

  • Vegetarian version: Skip the chicken broth and use vegetable broth instead. You can also add more plant-based proteins like lentils or beans for added heartiness.
  • Spicy version: Add some red pepper flakes or chopped jalapeños for a little heat. This variation pairs beautifully with the sweetness of the cabbage.
  • Herb mix-up: If thyme isn’t your thing, try using rosemary or oregano. These herbs will add a different, but equally delicious, flavor profile.
  • Creamy version: After canning and reheating the soup, stir in some heavy cream or milk to create a creamy, comforting texture.

Final Words

Canning cabbage soup isn’t just about preservation-it’s about keeping a bit of homemade comfort at your fingertips. The process may take some time, but the payoff is well worth it. Having jars of this savory, heartwarming soup in your pantry will make those busy days or cold nights feel a little less hectic and a lot more comforting. Plus, with so many ways to customize the recipe, you can tailor it to suit your exact tastes.

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