This slow cooker 5-ingredient Amish cabbage soup is my default when I don’t know what to make and the day is already running away from me. It’s inspired by the simple, frugal soups you still find at church potlucks and farm kitchens here in the Midwest—humble ingredients, long simmer, big comfort. You just chop a head of green cabbage, pour diced tomatoes over the top, add three more pantry basics, and let the slow cooker do the rest. It’s cozy, budget-friendly, and gentle enough for picky eaters, but still feels like a real, homey meal.
Serve this soup hot with a basket of crusty bread, cornbread, or buttered dinner rolls for dipping. A simple green salad with a light vinaigrette balances the sweetness of the cabbage nicely. If your crew likes heartier meals, add sliced smoked sausage or leftover roast on the side, or spoon the soup over a scoop of cooked rice or buttered egg noodles. A sprinkle of extra black pepper or hot sauce at the table lets everyone adjust the warmth to their own taste.
Slow Cooker 5-Ingredient Amish Cabbage SoupServings: 6
Ingredients
1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and chopped
2 cans (14.5 ounces each) diced tomatoes with juices
4 cups low-sodium chicken broth or vegetable broth
1 medium yellow onion, finely chopped
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, or to taste (optional, not counted toward 5 main ingredients)
Directions
Prepare the cabbage: Remove any tough or wilted outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, then chop the cabbage into bite-sized pieces. Set aside.
Chop the onion: Peel and finely chop the yellow onion. Keeping the pieces small helps them soften and almost melt into the broth, which is nice for kids who don’t love big onion chunks.
Layer in the slow cooker: Place the chopped cabbage into the bottom of a 5- to 6-quart slow cooker, spreading it out evenly. Scatter the chopped onion over the cabbage.
Pour on the tomatoes: Open the cans of diced tomatoes and pour them, with all their juices, evenly over the chopped cabbage and onion in the slow cooker. This is the moment that really makes the recipe—just that simple pour over the fresh cabbage.
Add broth and seasoning: Pour the chicken or vegetable broth around and over the tomatoes and cabbage. Sprinkle in the kosher salt and black pepper, if using. Do not worry if the liquid doesn’t completely cover the cabbage; it will cook down as it simmers.
Stir gently: Use a large spoon to gently stir the mixture, pulling some of the tomatoes down into the cabbage so everything is lightly mixed. You don’t need to be fussy here—just combine enough so the flavors can mingle.
Cook on low or high: Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the cabbage is very tender and the flavors have blended. The cabbage should be soft but not mushy, and the broth will be a rich tomato color.
Taste and adjust seasoning: Once the soup is done, give it a good stir and taste the broth. Add a pinch more salt or pepper if needed. If it tastes a little flat, another small pinch of salt usually wakes it right up.
Serve: Ladle the hot soup into bowls. If you’d like, finish with a crack of fresh black pepper on top. Serve with bread, crackers, or your favorite simple side and enjoy a comforting, no-fuss meal.
Variations & Tips
For picky eaters, chop the cabbage more finely so it softens into the broth and feels less “chunky,” and skip the black pepper, letting adults add it at the table. To make it vegetarian, use vegetable broth instead of chicken broth. For extra protein, stir in 1 to 2 cups of cooked shredded chicken, diced ham, or browned ground beef or turkey during the last 30 minutes of cooking so the meat can warm through without overcooking. If you like a heartier, stew-like bowl, add 1 cup of small diced potatoes or sliced carrots to the slow cooker along with the cabbage (you may need an extra 1/2 to 1 cup of broth). For a slightly sweeter, more “Amish kitchen” flavor, add 1 teaspoon of sugar to the pot with the salt, which softens the acidity of the tomatoes. You can also stir in a knob of butter right before serving for a richer, silkier broth. Leftovers keep well in the fridge for up to 4 days and often taste even better the next day; this soup also freezes nicely in individual portions for easy future lunches.
