This hearty Paleo Cabbage Soup is simple, nourishing, and perfect for a cool day. Made with pork neckbones for a rich, savory broth, fresh cabbage, and tomatoes, it’s a comforting dish that’s naturally gluten-free, paleo-friendly, and budget-conscious. Long simmering brings out deep flavor while keeping ingredients wholesome and straightforward.
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 2–3 hours
Total Time: ~3 hours
Ingredients
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2 lbs pork neckbones
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1 head cabbage, chopped or grated
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3 tomatoes, chopped
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3 tbsp pickling spice
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Salt and pepper, to taste
Instructions
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Make the broth: In a large pot, cover neckbones with 4 quarts of water. Boil until the meat is tender and separates easily from the bone.
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Shred meat: Remove bones, separate the meat, and return meat to the pot.
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Add vegetables: Stir in cabbage and tomatoes.
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Season: Add pickling spice, salt, and pepper.
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Simmer: Reduce heat and simmer for 2 hours, until cabbage is soft and flavors are well combined.
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Serve hot with fresh herbs, if desired.
Notes
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Bone broth benefits: Using neckbones gives this soup a collagen-rich, mineral-dense base.
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Flavor variations: Add garlic, onion, or bay leaves for extra depth.
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Storage: Keeps up to 4 days refrigerated or 2 months frozen. Flavors improve after sitting overnight.
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Crohn’s-friendly tip: If tomatoes are irritating, reduce or omit them and focus on cabbage and broth for a milder version.
- Paleo
- SCD Appropriate
- Appropriate for the Roadmap to Health for IBD Sufferers
- Appropriate for the Roadmap to Health
- Gluten-Free
FAQs
Is cabbage soup paleo?
Yes, this recipe is made entirely with paleo-friendly whole foods and no grains or dairy.
Can I substitute the pork neckbones?
Yes — beef short ribs, chicken drumsticks, or oxtail also work well to create a rich broth.
Does cabbage soup freeze well?
Yes, allow soup to cool, store in freezer-safe containers, and freeze for up to 2 months.
