Cajun cabbage soup is a hearty and flavorful dish that combines tender cabbage, vegetables, savory broth, and bold Cajun spices into a comforting meal. Warm, satisfying, and packed with rich Southern-inspired flavor, this soup is perfect for cooler days or whenever you want a nourishing dish with a little spice and depth.
The star ingredient is cabbage, which becomes soft and slightly sweet as it cooks. It absorbs the flavors of the broth and spices beautifully, creating a comforting texture that makes the soup feel hearty without being heavy. Cabbage also adds natural richness and substance, making the soup filling and satisfying.
Cajun seasoning is what gives the dish its signature bold character. A blend of paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and black pepper creates a smoky, spicy flavor profile that transforms simple vegetables into something vibrant and deeply flavorful. The level of heat can be adjusted depending on personal preference, making the soup as mild or spicy as desired.
Vegetables such as onions, celery, bell peppers, carrots, and tomatoes are commonly included to create a flavorful base. These ingredients add sweetness, texture, and depth while balancing the spices. In Cajun cooking, onions, celery, and bell peppers are often referred to as the “holy trinity,” forming the aromatic foundation of many traditional dishes.
Many versions of Cajun cabbage soup also include sausage or ground meat for extra richness and protein. Smoked sausage, in particular, adds a savory and slightly smoky flavor that pairs perfectly with the spices and tender cabbage. Beans or potatoes can also be added to make the soup even heartier.
As the soup simmers, all the flavors blend together into a rich, aromatic broth that feels warming and comforting. The cabbage softens, the spices deepen, and the entire dish develops a satisfying balance of heat and savory flavor.
Cajun cabbage soup is often served with crusty bread or rice, making it a complete and comforting meal. Its combination of simple ingredients, bold seasoning, and hearty texture makes it a favorite for anyone who enjoys warming, flavorful soups with a Southern twist.
Ingredients
- 1 head cabbage chopped
- 2 tbsp olive oil for sautéing
- 1 onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14 oz
- 4 cups chicken broth
- 2 tsp Cajun seasoning to taste
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 bell pepper chopped
- 2 carrots sliced
- 1 celery stalk sliced
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add chopped cabbage, bell pepper, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally.
- Pour in the chicken broth and diced tomatoes. Stir well to combine.
- Add Cajun seasoning, salt, and black pepper. Stir to mix the spices evenly.
- Bring the soup to a boil, then reduce heat to low and let it simmer for about 30 minutes, until the vegetables are tender.
- Taste and adjust the seasoning if necessary. Serve hot.
Nutrition
Yum!! Never thought I’d like cabbage soup, but this really changed my mind. Will definitely make again!
I didn’t have chicken broth, so I used beef broth and it was still tasty. Just sayin’!
Quick and easy! I added some hot sauce for extra kick. #loveit
Eww! Cabbage? NO WAY. But my mom made this and she loves it. I just can’t!
Best soup recipe ever! So filling and flavorful. Can’t get enough.
Cabbage is for rabbits. I don’t know why people eat that. Not my thing.
I dont like cabbage too. It smells weird cooking. But other people seem to like it. 🤷♂️
Cabbage is actually really healthy! It’s packed with vitamins and can be delicious in soup. Give it a try! 🥗
Followed the recipe but my soup didn’t turn out like the picture. What did I do wrong??
Honestly, I think the picture is just for show. As long as it tastes good, who cares what it looks like?
Sometimes it can just be how you chopped the veggies or the heat level. Don’t worry, it happens! Maybe try letting it simmer a bit longer next time.
This soup is amazing! We love how spicy it turned out. Perfect for a chilly day.
This tastes too healthy for me… Maybe add some bacon?
It’s ok but I felt it was missing something. Maybe some sausage next time?
I’m skeptical about “to taste” seasoning—like, how much is enough? I eyeballed it and it’s okay. Could be better if they gave exact measurements.
I accidentally used vegetable broth instead of chicken and it tasted… fine. Also my cabbage pieces were too big so they were crunchy at 30 minutes. Still, easy and cheap.
I used vegetable broth instead of chicken and it still worked great. Also added some shredded chicken at the end—made it a full meal. Will repeat.
Kinda confused—do you chop the cabbage fine or more like chunks? I did big pieces and they took forever to soften. Next time smaller cuts.
Made this tonight and it’s actually super comforting. The Cajun seasoning really wakes up the cabbage—didn’t think I’d like it this much!
Love hearing that! I totally agree—Cajun seasoning makes cabbage taste way more “alive.” 😄
Not bad at all! I only had vegetable broth though, and it still tasted great. Would absolutely make again—easy weeknight soup.
I followed it exactly and mine turned out kinda bland… maybe my Cajun seasoning was weak. Still ate it, just needed more black pepper and salt at the end.
That sounds super familiar 😅. Cajun seasoning brands vary a LOT, so “to taste” really makes it subjective. I’d bump up the black pepper and a little more salt in the pot (not just at the end) and maybe add a pinch of paprika/cayenne if yours is mild. Also simmering a bit longer can help it pick up flavor.
Not bad at all. I like that it’s a simple dump-and-simmer style soup. I wish the recipe had an option for adding sausage though (unless it’s hidden in Cajun seasoning).
I followed it mostly, but I’m not sure about the amount of Cajun seasoning—mine was super salty. Maybe “to taste” should be more specific, lol.
Yeah, Cajun seasoning can vary a LOT by brand. “To taste” is right, but maybe start with like 1–1.5 tsp and add from there. Sorry yours turned out salty—happens to the best of us.
Cabbage soup lovers rejoice! This is one of those meals that tastes even better the next day. I’m definitely keeping it in rotation.
Made this tonight—so cozy and actually tastes like a proper Cajun-ish soup. I used a little extra Cajun seasoning and it kicked. Cabbage stayed nice and tender, not mushy.
I followed it exactly (okay, mostly) and it tasted like restaurant soup. The cabbage stays nice and not mushy if you don’t overcook.
Sorry but 30 minutes for tender veggies? For me the carrots were still a bit firm. I ended up cooking closer to 45 minutes. Still tasted okay though.
Pretty good, but I had to simmer closer to 40 minutes for the cabbage to get tender. Also used less salt because my broth was already seasoned.
Cajun seasoning is too vague. Like… what brand? what heat level? I used what I had and it turned out way too spicy for my family. Lesson learned.
Pretty good, but mine ended up a little watery. Next time I’ll simmer uncovered longer or maybe use less broth. Flavor is solid though.
Cooked it exactly as written and the flavor felt kinda flat at first, even with salt. Then I tasted again after simmering and it improved. Next time I’ll season earlier and maybe add chili flakes.
That makes sense—cabbage and veggies sometimes need a little time to really soak up the seasoning. I’ve had the same “flat at first” moment with soups. Chili flakes sounds like a great tweak!
I think 2 tsp Cajun seasoning “to taste” is doing too much work here. I’d probably go a bit heavier up front, plus maybe a splash of hot sauce while it simmers. I tried once and it was meh until later too.
Need more heat. I used mild Cajun seasoning and it barely tingled. Add extra pepper flakes if you like spicy food.
Totally agree—mild Cajun seasoning doesn’t do much. I always bump it up (and add extra black pepper + a pinch of cayenne) near the end so it actually has some kick.
I followed it exactly, but mine turned out kinda bland. Maybe my Cajun seasoning wasn’t spicy enough? Next time I’ll let it simmer longer and taste earlier.
Pretty good! I only wish it had a bit more depth—maybe add a bay leaf or a pinch of smoked paprika next time. Still, great texture and not too heavy.
Thanks! I like that idea—bay leaf would definitely add more aroma, and smoked paprika could bring a nice smoky Cajun vibe. I’ll try either/both next time and see how it changes the flavor depth.
This is one of those recipes that sounds way healthier than it tastes. My whole family went back for seconds. Love it!
Made this tonight and it’s honestly so comforting. The Cajun seasoning really wakes everything up. I added a pinch of smoked paprika too—10/10.
This is giving me real comfort-food vibes. I used a yellow bell pepper and it still tasted great. The veggies stayed flavorful even after the 30 min simmer.
This is good but I kinda hate celery lol. I can taste it really strongly. Otherwise the base is solid.
Honestly? This is not really Cajun to me. Cajun food usually has more depth—like sausage or roux. Without that it tastes more like veggie soup with spice.
Nah, I think you’re being a bit harsh. Cajun seasoning alone can bring a lot of punch, and cabbage soup doesn’t need roux to be tasty. The recipe already has onion/garlic/tomatoes/broth plus 2 tsp Cajun seasoning—sounds good to me. But yeah, if someone’s expecting sausage, they should say that.
I get what you mean, but not every “Cajun” dish has to be heavy on sausage/roux. This one’s more like Cajun-spiced comfort soup—extra flavor from the seasoning and the veggie base. If you want more depth, you could sauté the onion in a little fat (even bacon grease) and add a tablespoon of flour to lightly thicken, or throw in smoked sausage.
Honestly, this is better than I thought. I’m not a cooking person (I usually burn water), but this came out fine. My family asked for seconds.
I was skeptical about how flavorful it would be without meat, but the combo of tomatoes + seasoning is legit. Easy weeknight recipe. 30 min simmer was perfect.
Meh. Tastes fine but not mind-blowing. I think it needs something like bacon or a little cream to make it richer.
I tried it and it was good, but the texture got weird—like the veggies were a little too soft and the cabbage still had some bite. Maybe my pot was too hot? Not sure.
Glad you liked it! For that “weird” texture, I’d check two things: 5–7 minutes sauté is maybe too short for some veggies but too long for others—especially if your pot is hotter than medium. Also, cabbage usually needs less simmer than tougher veg; try adding cabbage a bit later (like after the carrots/celery have been simmering ~15–20 min). If the cabbage still has bite, it likely just needs a little more time on low, but don’t boil hard—keep it at a gentle simmer.
Not gonna lie, my cabbage was still crunchy after 30 min 😅 I think my pot runs hot/cold? I simmered longer and it came around. Otherwise pretty tasty.
Totally get that—cabbage can be stubborn. If your pot runs hot/cold, a longer simmer makes sense. Glad it came around!
The flavor is nice, but 2 tsp Cajun seasoning felt like a lot for my brand (very spicy). Next time I’ll start with 1 tsp and adjust.
Made this last night—so cozy! I didn’t have bell pepper, so I used an extra carrot and it still tasted great. Cajun seasoning really shines with the tomatoes.
1/2 tsp black pepper? that’s nothing lol. I doubled everything and it’s way better. Also I didn’t have bell pepper so I used broccoli—don’t judge!
Pretty good, but I think it needs a bit more depth. Next time I’ll add a pinch of smoked paprika or maybe a splash of hot sauce at the end.
I don’t usually trust Cajun seasoning recipes but this one was legit. I’ll make it again for sure—especially when it’s cold out.
Solid flavor, but mine took longer to get the carrots tender (maybe my slices were thick). Still tasty though—kind of reminds me of something from a diner.
Needs more tomato. Like, way more. I like it bold and this was kinda subtle for me. I’ll probably double the diced tomatoes next time.
This is one of those soups that tastes better the next day. I meal prepped and it held up really well in the fridge. 10/10 for leftovers.
I followed it pretty closely and the veggies got tender, which I like. The flavor is solid, though my soup was a tad salty even though I measured “to taste.”
Pretty good, but I think 30 minutes might be a little short for the carrots if they’re sliced thick. Next time I’ll simmer closer to 40. Flavor is solid though.
Okay but why only chicken broth and no roux? I mean, I like it, but I expected it to be thicker and more “stew”-like. Still tasty.
Made this last night and it actually tasted like the Cajun part showed up. Super hearty without being heavy. I added a pinch of cayenne and it was perfect.
This is giving “healthy soup” vibes but I wish it had a little more depth—maybe add smoked paprika or sausage? Right now it’s fine, not wow.
Not bad, but cabbage soup always feels a little bland to me unless you add something. I’m probably missing a step—maybe sauté the garlic longer?
I think 30 minutes is too short for the veggies—mine were still a little firm. Flavor was okay, texture wasn’t my favorite.
I followed it pretty closely, but I think 30 minutes might be a bit short for the carrots if you slice them thick. Next time I’ll simmer closer to 40 and double-check seasoning at the end.
I followed it pretty much exactly and mine tasted a little flat. Maybe my Cajun seasoning wasn’t strong enough? I had to add more pepper and salt at the end.
Yeah, that sounds like seasoning strength. With only 2 tsp Cajun seasoning “to taste,” some blends are way milder than others—plus cabbage can dull flavors a bit. I’ve had good luck adding a little extra Cajun *and* letting it simmer 5–10 more minutes after seasoning so it soaks in. Also, if your broth was low-sodium, you usually need more salt.
Made this tonight—so cozy. I used a spicy Cajun blend and it hit perfectly. The cabbage turned sweet and tender after the simmer.
Cajun cabbage soup is NOT a real thing (imho). Like why would Cajun seasoning go with tomatoes and broth? But I tried it and actually it worked 😅
5 minutes into step 3 i was like… where is the flavor? Then the soup simmered and suddenly it worked. Surprising! Great comfort food.
Not sure about calling it Cajun… more like ‘veggie soup with some spice.’ Also, my cabbage stayed a bit crunchy even after simmering, so that was a bummer.
Made this tonight and wow—so comforting. The Cajun seasoning really warms everything up, and the veggies stayed nice and tender. I added a pinch of smoked paprika too and it was even better.
Idk… cabbage can be hit or miss for me. But this was actually decent. Kinda reminds me of gumbo-ish vibes without the work.
Made this tonight and it’s super cozy. The Cajun seasoning really warms everything up, and the veggies stayed nice and tender after the simmer. I added a pinch of smoked paprika too—highly recommend!
So glad you said cozy! I made this last week and totally agree—the Cajun seasoning gives it that warm kick. I also do smoked paprika sometimes and it’s such a good add.
Hmm, I’m not sure about 2 tsp Cajun seasoning “to taste” — I used 1 tsp and it was still pretty spicy. Veggie staying tender after 30 min for me was spot on though. Love the flavor combo!
My cabbage soup turned kinda watery. I think I chopped the cabbage too roughly and it released a lot of water. Could thicken with a bit of tomato paste or reduce next time.
Followed the steps pretty closely. I used a bit more pepper than it asked because I like heat, and it turned out great. Would make again.
Not bad, but I expected it to taste more “Cajun.” I used a mild seasoning blend, maybe that’s on me. Would love a version with andouille or smoked paprika.
So good!! I added a little garlic powder too and it tasted like restaurant food. Definitely making again.
Wait… garlic powder AND minced garlic? That might be too much for some people but if you liked it then hey. I’ll try next time.
Love hearing that!! Garlic powder is such a good tweak—glad it turned out restaurant-y. 😄
My family loved it, but I accidentally used beef broth instead of chicken. Still turned out good, so maybe it’s flexible!
That’s awesome! Beef broth probably adds a richer, deeper flavor—glad it still worked out. Cajun flavors are pretty forgiving like that. 😊
Wait so it was beef broth but you kept the “chicken” part—didn’t it mess up the taste? I’m kinda skeptical but if your family liked it then ok lol. Next time I’d try it but maybe reduce salt a bit.
The ingredients seem right but it came out way too salty for me. I used “salt to taste” like the recipe says and still overdid it 😅
Oh no 😅 I feel you—Cajun seasoning brands can be super salty. Next time I’d add the salt last (or skip the extra salt entirely) and start with just a smaller Cajun amount.
Weird, mine never gets salty when I follow it. Maybe your chicken broth was already salted? If so, use low-sodium broth and then go easy on the Cajun seasoning. Also did you measure the “2 tsp” or just dump it in? 😅
Pretty bland until I tasted and adjusted. I added extra Cajun seasoning and salt, then it came alive. Next time I’ll season more from the start.
Not gonna lie, I thought cabbage soup would be weird, but this surprised me. It’s flavorful and not cabbage-y in a bad way. I’d make it again for sure.
Really good flavor, but I think my veggies needed longer than 30 minutes (carrots were still a tiny bit firm). Next time I’ll simmer closer to 40 and it’ll be perfect.
Totally agree—30 min can be a little tight for carrots. I’ve had the same thing happen. Next time I’ll do closer to 35–40 too.
5/5 if you like soups that taste like they were cooked all day. The garlic + tomatoes combo is money. I used fresh garlic and it smelled amazing.
So good 😋
Right?! 😋 The Cajun seasoning really brings it to life—just made a pot and it tastes even better the next day.
Not bad. I used less salt because my Cajun seasoning already had it. Still came out kind of bland for me—maybe I needed more black pepper?
Totally get it—Cajun seasoning brands vary a lot. If yours already had salt, it makes sense to go heavier on black pepper or even add a little extra Cajun seasoning after simmering. Did you taste before the full 30 minutes? Sometimes it blooms as it cooks.
The steps are super straightforward. I like that it doesn’t require any fancy ingredients. Also, the smell while it simmers is amazing.
Totally agree—so easy and no weird specialty stuff. The simmer smell is the best part, like instant cozy vibes.
Straightforward, sure. But 30 minutes for tender carrots/cabbage? Mine usually needs longer. Still, Cajun seasoning helps a lot.
Made this last night—wow. The cabbage gets so tender without getting mushy, and the Cajun seasoning really warms things up. I added a pinch of red pepper flakes too and it was perfect.
Way too much cabbage for my taste. It’s healthy, but I felt like the broth got lost. Maybe I should’ve used a smaller head or more broth.
The cabbage is such a nice texture here, but I wish the instructions said whether to cover the pot while simmering. Mine evaporated a bit and got thicker than I expected.