Ingredients
1 lb (450 g) lean ground beef
1 medium head green cabbage, chopped
1 medium onion, diced
2 medium carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 can (14.5 oz / 411 g) diced tomatoes
6 cups beef broth
2 tbsp olive oil
2 tbsp tomato paste
1 tsp paprika
1 tsp Italian seasoning
½ tsp black pepper
1 tsp salt, or to taste
1 tsp Worcestershire sauce
1 bay leaf
1 tbsp fresh parsley, chopped
1 tbsp lemon juice (optional)
Instructions
Step 1: Prepare the vegetables
Remove the outer leaves of the cabbage and cut it into quarters. Remove the tough core and chop the cabbage into bite-sized pieces.
Dice the onion, slice the carrots, chop the celery, and mince the garlic. Set everything aside.
Step 2: Brown the ground beef
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned and cooked through.
Drain excess fat if necessary, leaving a little in the pot for flavor.
Step 3: Sauté the aromatics
Add the diced onion, carrots, and celery to the pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Add the seasonings
Stir in the tomato paste, paprika, Italian seasoning, black pepper, and salt. Cook for 1–2 minutes to deepen the flavor.
Add the Worcestershire sauce and diced tomatoes, stirring to combine.
Step 5: Add cabbage and broth
Add the chopped cabbage to the pot and pour in the beef broth. Stir gently to combine all the ingredients.
Add the bay leaf and bring the soup to a gentle boil over medium-high heat.
Step 6: Simmer the soup
Reduce the heat to low, cover partially, and simmer for 25–30 minutes, stirring occasionally.
Cook until the cabbage is tender, the carrots are soft, and all the flavors have blended together. Add a little extra broth or water if the soup becomes too thick.
Step 7: Adjust the flavor
Remove the bay leaf. Taste the soup and adjust the salt, black pepper, or paprika as needed.
Add a little lemon juice if desired to brighten the flavors. Stir in freshly chopped parsley.
Step 8: Serve
Ladle the hot cabbage and ground beef soup into serving bowls. Garnish with additional parsley and serve warm with crusty bread, dinner rolls, or crackers.
Cooking Tips
Brown the beef well: Browning creates a richer, more savory flavor.
Cut cabbage evenly: Bite-sized pieces cook more consistently.
Don’t overcook: Simmer just until the cabbage is tender but still holds its shape.
Add more vegetables: Green beans, potatoes, zucchini, or bell peppers can be added for extra variety.
Make it spicy: Add chili flakes or a little cayenne pepper.
For a thicker soup: Mash a few cooked vegetables into the broth or simmer uncovered for a few extra minutes.
For extra flavor: Use low-sodium beef broth and adjust the salt after simmering.
Serving Suggestions
Warm homemade dinner rolls
Crusty garlic bread
Steamed white rice
Grilled cheese sandwiches
Fresh green salad
Cornbread or crackers
Preparation and Cooking Time
Details
Time
Preparation
15 minutes
Browning beef
8 minutes
Sautéing vegetables
5 minutes
Simmering
25–30 minutes
Total
About 50 minutes
Servings
6
Nutrition Information
Approximate values per serving, based on 6 servings.
Nutrient
Amount
Calories
280 kcal
Protein
23 g
Carbohydrates
17 g
Fat
14 g
Saturated Fat
5 g
Fiber
5 g
Sugar
8 g
Sodium
650 mg
Nutrition values are estimates and vary with the fat content of the beef and the broth used.
Nut Information (Allergy & Dietary Notes)
Peanuts: None in the listed ingredients.
Tree nuts: None in the listed ingredients.
Dairy: Naturally dairy-free.
Gluten: Can be gluten-free when using certified gluten-free broth and Worcestershire sauce.
Soy: Check Worcestershire sauce and broth labels for soy.
Eggs: None in the listed ingredients.
Low-carb: Can be adapted by reducing the carrots and tomatoes, although the original recipe contains carbohydrates.
For anyone with food allergies, check all packaged ingredient labels and prevent cross-contamination.
Storage Instructions
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in freezer-safe containers for up to 3 months.
Reheating: Warm on the stovetop over medium-low heat until steaming hot, or microwave individual portions, stirring halfway through.
Meal prep: This soup can be made a day ahead, allowing the flavors to develop further. Cool and refrigerate promptly.
Frequently Asked Questions
1. Can I use ground turkey instead of ground beef?
Yes. Ground turkey or ground chicken can be substituted for a lighter-flavored soup. You may want to add a little extra olive oil to compensate for the lower fat content.
2. Can I make cabbage soup in a slow cooker?
Yes. Brown the ground beef and sauté the aromatics first, then add all the ingredients to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender.
3. Can I add potatoes to this soup?
Yes. Add 2 medium diced potatoes along with the broth. Simmer until the potatoes are fork-tender, adding extra broth if needed.
4. Why is my cabbage soup watery?
Cabbage releases moisture as it cooks. Simmer the soup uncovered for a few extra minutes to reduce the liquid, or add a little more tomato paste for a richer broth.
5. Is this soup good for meal prep?
Yes. It stores and reheats well, making it suitable for lunches and quick dinners throughout the week.
Conclusion
This hearty cabbage and ground beef soup is a simple, budget-friendly meal packed with tender vegetables, savory beef, and delicious broth. It’s easy to prepare in one pot, perfect for chilly evenings, and convenient for meal prep. Serve it with warm bread for a satisfying homemade dinner that the whole family can enjoy.