Oxtail Cabbage Soup Simple Cambodian Recipe

5.0 from 1 vote

There are some soups that don’t need much explaining. You smell them long before you see them. The steam rises slowly, the broth is clear but deep, and somehow it already feels familiar. This Oxtail Cabbage Soup is one of those soups for me.

It’s quiet food. Nothing fancy. No bright colors shouting for attention. Just oxtail, cabbage, and time. In many Cambodian homes, this soup shows up when the weather cools a little, when someone isn’t feeling well, or when you simply want something warm and grounding with rice.

This is the kind of soup that doesn’t rush you. It simmers gently, fills the kitchen with a soft beefy smell, and asks you to slow down for a while. If you’ve never cooked oxtail before, don’t worry. I’ll walk you through it the same way someone once walked me through it, patiently and without pressure.

Why You’ll Love This Soup

This soup is simple, but it has depth. The oxtail gives the broth a natural richness that you don’t need to force. You don’t need a long list of spices or complicated steps.

It’s beginner-friendly. If you can boil water and chop vegetables, you can make this soup.

It tastes clean and comforting. The cabbage becomes soft and slightly sweet, soaking up the broth without falling apart. The fish sauce adds quiet savory notes instead of strong saltiness.

It’s the kind of soup that feels good in your body. Warm, light, and satisfying without being heavy.

My Personal Experience With This Soup

I grew up eating variations of this soup, especially on ordinary days. Not holidays. Not special events. Just normal afternoons when someone was home early enough to start a pot on the stove.

I remember the sound more than anything. The soft bubbling after the lid was closed. The clink of a spoon against the pot. The smell drifting through the house slowly, not all at once.

As I got older and started cooking for myself, this was one of the first soups I wanted to learn. Not because it was impressive, but because it felt grounding. Cooking it now still feels like checking in with myself. I don’t rush it. I let the oxtail do its thing.

Easy-to-Find Ingredients

One of the reasons I love this soup is how accessible it is. You don’t need specialty stores or rare ingredients.

Oxtail is usually available at Asian markets and many regular grocery stores now. Cabbage is inexpensive and easy to find anywhere.

Everything else is likely already in your kitchen if you cook Southeast Asian food even a little. This soup proves that good food doesn’t need to be complicated.

Ingredients List

1/2 lb (225 grams) oxtail
1 yellow onion, chopped
8 cups water
1/2 head of cabbage, cut into bite-size pieces
2 tablespoons fish sauce
1/4 teaspoon salt
1/2 tablespoon sugar
1/4 teaspoon black pepper
1/2 cup chopped green onion and cilantro

Why These Ingredients Are Used

Oxtail – Adds deep flavor and natural richness to the broth
Onion – Gives sweetness and aroma as it cooks
Water – Keeps the soup clean and light, not heavy
Cabbage – Softens beautifully and adds gentle sweetness
Fish sauce – Brings savory depth without overpowering
Salt – Helps balance the broth
Sugar – Rounds out the flavors, very subtly
Black pepper – Adds warmth and gentle spice
Green onion and cilantro – Freshness and brightness at the end

Cooking Equipment Needed

Large soup pot – Big enough for slow simmering
Sharp knife – For chopping onion and cabbage
Cutting board – Keeps prep simple and safe
Ladle or large spoon – For stirring and serving

Cooking Instructions

Start by placing the oxtail, chopped onion, and water into your soup pot. Turn the heat up high and bring everything to a boil. You’ll see foam rise to the top. That’s normal.

Once boiling, cover the pot with a lid and lower the heat to a gentle simmer. Let it cook slowly. This part takes time, but it’s worth it. The oxtail needs patience to become tender.

After about two hours, check the meat. It should be soft and pulling away from the bone. This is when the soup starts to smell rich and comforting.

Remove the lid, add the cabbage, and increase the heat. Stir gently and let it come back to a boil.

Season the soup carefully. Taste as you go. Finish with green onion and cilantro right before serving.

Step-by-Step Directions

Add oxtail, onion, and water to a large pot
Bring to a boil over high heat
Cover and simmer on low for about 2 hours
Check that oxtail is tender
Remove lid and add cabbage
Increase heat and bring soup back to a boil
Season with fish sauce, salt, sugar, and black pepper
Taste and adjust if needed
Turn off heat and top with green onion and cilantro

Tips for Best Flavor

Don’t rush the simmering time
Skim foam early for a cleaner broth
Add cabbage near the end so it stays tender
Taste before adding more seasoning

Serving Suggestions

Serve hot with steamed jasmine rice
Pair with a small plate of pickled vegetables
Enjoy as a light lunch or simple dinner

Final Thoughts

This Oxtail Cabbage Soup isn’t flashy, and that’s exactly why I love it. It’s honest food. The kind you cook when you want something steady and comforting, something that fills the house with warmth.

If you enjoy this soup, you may also like other Khmer soup recipes such as Pumpkin Beef Shank Soup and Oxtail Basil Stew. These easy beef soup recipes are great for cooler weather or whenever you crave a healthy, comforting dish.

For anyone curious about Cambodian food traditions or learning more about oxtail cooking, I often recommend reading Trusted Asian Soup Guides. Theis resource help explain why simple ingredients matter so much.

Frequently Asked Questions (FAQs)

Q: Can I use beef bones instead of oxtail?

A: Yes, but oxtail gives more richness and body to the broth.

Q: Can I cook this in a pressure cooker?

A: Yes. Reduce cooking time to about 45 minutes.

Q: Does cabbage get mushy?

A: No, if added near the end, it stays soft but structured

Oxtail Cabbage Soup

Recipe by Cambodia Recipe

5.0 from 1 vote

Course: SoupCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Total time

hour

minutes

This Oxtail Cabbage Soup is a simple Cambodian-style soup made with tender oxtail, soft cabbage, and a clean, comforting broth that’s perfect with rice.

Ingredients

Metric US

1/2 lb 1/2 (225 gram) of Oxtail
1 1 yellow onion, chopped
8 cups 8 water
1/2 head 1/2 cabbage, cut to bite sizes
2 tablespoons 2 fish sauce
1/4 teaspoon 1/4 salt
1/2 tablespoon 1/2 sugar
1/4 teaspoon 1/4 black pepper
1/2 cup 1/2 chopped green onion and cilantro

Directions

Put oxtail, onion and water in a large soup pot, cook with high temperature till water boiling.
Covered soup pot with lid, simmering till oxtail tender (approx 2 hours).
Removed lid, add cabbage, stirs, increased cooking temperature to high, cook till soup bubbling.
Seasoning with fish sauce, salt, sugar, and black pepper.
Top with green onion and cilantro.