Fat and salt add a lot of flavor. Maybe there is a soup you've had in the past that had good flavor? Try to emulate that; ask for the recipe if possible.
Non meat fat sources include butter, olive oil or even cheese such as a hard grated cheese like parmesan.
Meat such as kielbasa or bacon would be great in cabbage soup. Often fat includes salt, for example, kielbasa, bacon and salted butter (most common version of butter at our house) all include salt.
Herbs (basil, bay, thyme, etc.) need time in the pot to simmer and release their oils. They are also easily overdone, meaning they can be too strong. Start with a small amount (1/4 tsp per 4 servings of soup) and work up from there. 1 bay leaf in a pot of soup is almost always a good thing.
I would start with adding more salt (around 1/4 tsp per 4 servings) and 1 bay leaf. Or ask your favorite cabbage soup chef for their recipe. Good luck and let's hear about the results!
Cabbage soup
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