About this recipe
This Mexican cabbage soup is one of those everyday recipes that shows up when you need comfort without effort. It’s humble, nourishing, and made with simple ingredients that turn into a cozy bowl of soup with very little work. In Spanish, cabbage is called repollo or col, and it is avery common vegetable throughout our cuisine.
This caldo de repollo, or cabbage soup, is the kind of dish many of us grew up eating. When I was a teenager, I thought it was a dieting soup. It didn’t matter whether it actually worked; it was so good that I always devoured it and asked for seconds.
Why will you love this soup
- Why You’ll Love This Recipe
- Simple, affordable ingredients you probably already have
- Ready in about 30 minutes
- Light but satisfying—perfect for lunch or dinner
- Easy to customize and make it yours and to your family’s liking
Ingredient notes
- Cabbage: Green cabbage works best here. Slice it thin so it softens quickly and evenly.
- Roma tomatoes: Canned tomatoes work in a pinch.
- Carrots
- Onion + garlic: The base of flavor—don’t rush this step.
- Oil: Use vegetable oil or olive oil.
- Broth or water: Both work. If using water, season generously.
Home-Cook Tips
- Let the cabbage cook briefly before adding liquid. Sautéing it for a few minutes helps it soften, reduce, and build flavor so the broth doesn’t taste watery. I let it reduce by half its volume.
- Season the soup with salt or Better Than Bouillon for a deeper flavor. If you are not using beef, chicken, or vegetable broth, sprinkle in dried oregano while the soup simmers—this gives the soup that classic Mexican caldo flavor.
- Finish with fresh lime juice and cilantro right before serving to keep the soup bright and fresh.
Variations (Because Real Life)
- Add protein: Chickpeas or white beans make it more filling.
- Flexitarian option: Add shredded chicken or serve with chicken on the side.
- Extra flavor: Finish with a squeeze of lime or a spoonful of salsa.
- Spicy: Add a serrano chile or crushed red pepper while simmering.
Mexican Cabbage Soup (Caldo de Repollo)
Equipment
- 1 Soup pot
Ingredients
- 2 tablespoons vegetable oil or olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- ½ head green cabbage thinly sliced
- 4 –6 Roma tomatoes diced
- 2 carrots peeled and diced
- 6 cups water or vegetable broth
- Salt to taste or 1–2 teaspoons Better Than Bouillon
- ½ teaspoon dried oregano
- Juice of 1 lime or to taste
- Fresh cilantro chopped (for finishing)
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion and cook for 3–4 minutes, until soft and translucent.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the sliced cabbage and cook for 2–3 minutes, stirring often, until it softens and reduces by about half.
- Add the tomatoes and cook for 5–7 minutes, letting them break down and release their juices.
- Pour in the water or broth. Add the carrots, season with salt or Better Than Bouillon, and stir in the dried oregano.
- Bring to a gentle boil, then lower the heat and simmer for 15–20 minutes, until the vegetables are tender.
- Remove from heat and finish with fresh lime juice and chopped cilantro. Taste and adjust seasoning. Serve hot.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.