This is my family’s go-to St. Patrick’s Day dinner (or any other cozy night), and we look forward to it every year—especially with a certain mischievous leprechaun stopping by. This cozy cabbage soup is savory with a hint of tangy sweetness, perfect for those chilly almost-spring days.

Unlike many traditional cabbage soups, this version skips the potatoes and instead features tender cabbage, sweet onions, and carrots, with a warm hint of caraway seeds that bring a subtle blend of dill and fennel-like flavor. This recipe was inspired by my dad, who avoids potatoes due to blood sugar spikes—we wanted a comforting, festive meal we could all enjoy together.

We always pair this soup with our family favorite “Cheesy Toast”—crispy sourdough topped with melty Irish cheddar. It’s perfect for dipping or floating right on top for that irresistible crispy, gooey bite.

There’s something about a warm pot of soup simmering on the stove that instantly makes a home feel cozy.

Why You’ll Love This Recipe

Cozy, hearty, and satisfying
A fresh twist on a St. Patrick’s Day classic (no potatoes!)
Simple ingredients with big flavor
Perfect for family dinners or rainy days

Ingredients

Cabbage (thinly sliced):
The heart of the soup. It becomes tender and slightly sweet while still holding a bit of texture.

Bacon:
Adds a rich, smoky, savory flavor that builds the base of the soup. You can substitute pancetta or even a lighter protein if preferred.

Carrots (sliced):
Add natural sweetness and balance the savory broth.

Onions (sweet preferred):
Bring depth and a gentle sweetness that pairs beautifully with cabbage and caraway.

Salt & Pepper:
Simple seasonings that bring everything together.

Caraway Seeds:
The signature flavor—slightly earthy with hints of citrus, dill, and fennel.

White Wine Vinegar:
Adds brightness and a subtle tang that balances the richness.

Chicken Broth:
Creates a flavorful, comforting base for the soup.

Sourdough Bread:
Tangy and sturdy—perfect for soaking up the broth without getting soggy.

Irish Cheddar Cheese:
Sharp, melty, and perfect for that golden, bubbly cheesy toast.

{All ingredients listed below with exact amounts needed.}

How to Make Irish Caraway Cabbage Soup

Here we go — you’ve got this! Put on your Apron First!

Steps 1: Cook the Bacon

Preheat your oven to 400°F. Place bacon on a foil-lined baking sheet and bake for 15–25 minutes, flipping halfway through, until crispy.
Set aside to cool, then chop into bite-sized pieces. Reserve a few tablespoons of the bacon drippings for cooking.

Toast

Steps 2:Prepare the Cheesy Toast Base

Lower oven to 200°F. Arrange just the sliced sourdough on a baking sheet and toast for about 45–60 minutes, flipping halfway through, until dried and lightly crisp. Right before serving you will broil the cheese on top of the toasted bread.

Blanch

Steps 3: Blanch the Cabbage

Bring a large pot of water to a boil. Add sliced cabbage and cook for 1 minute only, then drain immediately.
(This helps soften the cabbage and mellow its flavor.) Set aside.

Saute

Steps 4:Sauté the Vegetables

In a large soup pot, heat 1–2 tablespoons of reserved bacon drippings (or olive oil).
Add onions and carrots and sauté over medium heat for about 6–8 minutes, until softened and lightly caramelized.

Combined & Simmer

Steps 5: Build the Soup

Add the blanched cabbage back into the pot along with:

chopped bacon
chicken broth
caraway seeds
white wine vinegar
salt & pepper

Stir well and bring to a gentle simmer. Reduce heat to medium-low and let simmer for 15 minutes, allowing the flavors to meld.

Taste and adjust seasoning as needed.

Cheesy Toast

Steps 6: Make the Cheesy Toast

Top the dried sourdough slices with Irish cheddar cheese.
Place under the broiler on low until melted, bubbly, and lightly golden.

Serve

Steps 7: Serve

Ladle the hot soup into bowls and top with a slice of cheesy toast, or serve it on the side for dipping.

Enjoy immediately!

Table Conversation Starter:

If you could create your own St. Patrick’s Day tradition, what would it be?

Tips and Tricks

Save your bacon drippings—they add incredible flavor to the soup base.
Use a food processor to quickly slice cabbage, carrots, and onions.
Pre-measure spices and liquids to make cooking smoother.
Don’t skip blanching the cabbage—it keeps the texture just right.