Based on your picture, this is a comforting one-pot cabbage and ground beef soup with tender cabbage, vegetables, and a flavorful tomato-based broth. It’s simple, hearty, and perfect for a cozy dinner.
Ingredients
For the Soup
- 1 lb (450 g) lean ground beef
- 1 medium green cabbage, chopped
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp tomato paste
- 5–6 cups beef broth
- 1 tbsp olive oil, if needed
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp red pepper flakes, optional
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp sugar or honey, optional, to balance the tomatoes
- 1 tbsp fresh parsley, chopped
Optional
- 1 small zucchini, diced
- ½ cup cooked rice
- ½ cup frozen peas
- 1 tbsp lemon juice or vinegar at the end
Instructions
1. Prepare the Vegetables
Wash the cabbage and remove the tough outer leaves.
Cut the cabbage into quarters, remove the core, and chop it into bite-sized pieces.
Prepare the onion, carrots, celery, and garlic.
2. Brown the Ground Beef
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon.
Cook until browned and no longer pink.
If there is a large amount of excess fat, carefully drain some of it.
3. Add the Aromatics
Add the diced onion, carrots, and celery.
Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
Be careful not to burn the garlic.
4. Add Tomato Paste & Seasonings
Add:
- Tomato paste
- Paprika
- Italian seasoning
- Thyme
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Red pepper flakes
Stir everything together and cook for 1–2 minutes.
Cooking the tomato paste briefly gives the soup a deeper flavor.
5. Add Tomatoes & Broth
Pour in the diced tomatoes and beef broth.
Add the Worcestershire sauce and bay leaf.
Stir well, scraping any flavorful browned bits from the bottom of the pot.
Bring the mixture to a gentle boil.
6. Add the Cabbage
Add the chopped cabbage gradually.
It may look like a lot at first, but cabbage will shrink considerably as it cooks.
Stir everything together.
If using zucchini, add it now as well.
7. Simmer
Reduce the heat to low and cover the pot partially with a lid.
Simmer for approximately 25–35 minutes, stirring occasionally.
The soup is ready when:
- The cabbage is tender
- The carrots are soft
- The vegetables are cooked through
- The broth is rich and flavorful
For softer cabbage, simmer another 5–10 minutes.
8. Final Seasoning
Remove the bay leaf.
Taste the soup and adjust:
- Salt
- Black pepper
- Red pepper flakes
If the tomatoes taste particularly acidic, add ½–1 tsp honey or sugar.
For a brighter flavor, add a small squeeze of lemon juice or about 1 tsp vinegar.
Stir in fresh parsley just before serving.
9. Serve
Ladle the hot soup into bowls.
Garnish with:
- Fresh parsley
- Black pepper
- A little Parmesan, optional
- Red pepper flakes, optional
Serve hot with crusty bread or a simple side salad.
Tips for the Best Cabbage Soup
Use lean ground beef
It gives the soup plenty of flavor without making the broth excessively greasy.
Don’t rush the cabbage
Allowing it to simmer gently makes it tender and lets it absorb the beef and tomato flavors.
For thicker soup
Use slightly less broth or simmer uncovered for an additional 10 minutes.
For a lighter soup
Use lean ground turkey or chicken instead of beef.
For extra flavor
Add a small amount of smoked paprika or Worcestershire sauce.
Easy Variations
Spicy Cabbage Beef Soup
Add extra red pepper flakes, chili powder, or a diced jalapeño.
Low-Carb Version
Skip rice and potatoes and add extra cabbage, zucchini, or cauliflower.
Cabbage Roll-Inspired Soup
Add ½–1 cup cooked rice and use the same tomato-beef base. It gives you the flavors of stuffed cabbage without the rolling.
Creamy Version
Stir a small amount of cream or softened cream cheese into individual servings for a richer soup.
Storage
Allow the soup to cool before refrigerating.
Store in an airtight container for 3–4 days.
The flavor often becomes even better the next day.
Freezing
Freeze cooled soup in freezer-safe containers for up to 2–3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop.
Q&A
Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works very well.
Can I use chicken broth?
Yes, although beef broth gives the soup a deeper flavor.
Can I add potatoes?
Absolutely. Add about 1–2 cups diced potatoes along with the carrots.
Can I add rice?
Yes. Add ½–1 cup cooked rice during the last few minutes. If using uncooked rice, add extra broth and allow additional cooking time.
Why is my soup too thick?
Add more beef broth or water until you reach your preferred consistency.
Why is my soup too watery?
Simmer it uncovered for 10–15 minutes to reduce the broth.
Can I make this in a slow cooker?
Yes. Brown the beef first, then add everything to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage and vegetables are tender.
Quick Recipe Card
Prep: 15 minutes
Cook: 35–45 minutes
Total: About 1 hour
Servings: 6
Tender cabbage + savory ground beef + carrots + tomatoes + rich seasoned broth = a cozy, hearty homemade soup.