Go Back
+ servings

Slow Cooker Cabbage Soup


  • 3-4 cups Cabbage, Can be roughly chopped or use coleslaw mix
  • 1 cup Onion, Finely chopped
  • 2 cloves Garlic, Finely minced
  • 2 stalks Celery, Diced
  • 1-2 tsp Italian seasoning, Adjust according to your taste
  • 1/2 tsp Chili powder
  • Salt , To taste
  • Pepper, To taste
  • 1 can Stewed tomatoes , 14.5 oz. can
  • 2 tbsp Tomato paste
  • 6 cups Broth, Vegetable or chicken, Low sodium
  • 1 Bay leaf
  • 1 cup Frozen vegetables, Combination of green beans, carrots, peas, corn
  • 1-2 tsp Lemon juice, Freshly squeezed, Adjust according to your taste
  • 1 tbsp Parsley, Fresh, Roughly chopped, For garnish


  • In a large crockpot (6 quart or larger), add cabbage, onion, garlic, celery, Italian seasoning, chili powder, salt, pepper, stewed tomatoes, tomato paste, broth, bay leaf.
  • Mix until combined.
  • Cover and cook on High heat for about 3 hours or on Low heat for about 5 hours or until vegetables are tender.
  • In the final 20 minutes, mix in frozen vegetables.
  • Turn off heat and mix in some lemon juice.
  • Discard bay leaf.
  • Garnish with fresh parsley and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. 


Calories: 78kcal, Carbohydrates: 18g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 1169mg, Potassium: 409mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2447IU, Vitamin C: 26mg, Calcium: 67mg, Iron: 2mg