Cabbage soup has a long history and is a dish that spans across various cultures. While it's challenging to pinpoint its exact origin, cabbage itself has been cultivated for thousands of years, dating back to ancient times in Europe and Asia. The practice of making soups with cabbage likely evolved independently in different regions.

Here are a few historical aspects and cultural influences:

Europe: Cabbage has been a staple in European diets for centuries due to its hardiness and ability to grow in various climates.
Eastern European countries, such as Poland and Russia, have a tradition of making hearty cabbage soups, often featuring ingredients like potatoes, carrots, and various meats.

Asian Cuisine: Asian cuisines, particularly Chinese and Korean, have a rich history of incorporating cabbage into soups. Kimchi, a Korean staple, is a type of fermented cabbage, and cabbage soups are common in Chinese culinary traditions.

Jewish Cuisine: In Jewish cuisine, cabbage soup is often associated with traditional recipes like "borscht," (opens in a new window, our recipe for borscht) a soup that may include beets and cabbage. It has been a part of Jewish culinary heritage for generations.

Detox and Diet Trends: Cabbage soup gained popularity in the mid-20th century as a part of various detox and weight-loss diets. The "Cabbage Soup Diet" became well-known, promoting a seven-day plan centered around consuming cabbage soup along with specific foods.

Global Variations: Different cultures have their variations of cabbage soup, incorporating local ingredients and spices. It can range from light and brothy to thick and stew-like.

In essence, cabbage soup's widespread popularity and diverse recipes reflect its adaptability to local ingredients and preferences. Its history is deeply intertwined with the agricultural practices and culinary traditions of the regions where it has been embraced.

Storing Homemade Cabbage Soup:

Refrigeration: Allow the homemade cabbage soup to cool to room temperature before storing.
Transfer the soup to an airtight container or sealable plastic bag.
Label the container with the date to track freshness.
Store in the refrigerator for up to 3-4 days.

Freezing: For longer storage, consider freezing portions of the cabbage soup.
Ensure the soup is completely cooled before freezing to maintain quality.
Use airtight containers or heavy-duty freezer bags, leaving some room for expansion.
Label with the date and a description.
Frozen cabbage soup can be stored for up to 2-3 months.

Thawing and Reheating: To thaw, place the frozen soup in the refrigerator overnight.

Alternatively, thaw it in a microwave-safe container using the defrost setting.
Reheat the soup on the stovetop over medium heat or in the microwave until it reaches a safe serving temperature (165°F or 74°C).

Note:
For best results, it's advisable to portion the soup before freezing for easier reheating of smaller quantities.
Check the soup's texture and flavor after thawing; add a splash of broth or seasonings if needed.
By following these storage instructions, you can extend the shelf life of your homemade cabbage soup while preserving its flavor and nutritional value.