Cabbage Soup with Ground Beef: Cozy One-Pot Wonder
You know what? There’s nothing better than cabbage soup with ground beef bubbling away in my kitchen. The smell alone makes me so happy!
This soup is cheap, easy, and tastes amazing. I make it all the time when I need something warm and filling fast.
The cabbage gets so soft, and the beef is super savory. Trust me, once you try this, you’ll make it again and again!
Ingredients You’ll Need
Here’s the good news—you probably have most of this stuff already! Just grab a few simple things, and you’re set. Check the recipe card down below for exact amounts and everything else you need.
- Ground Beef: This is what makes the soup really hearty and keeps you full for hours.
- Cabbage: Gets nice and tender while cooking and adds lots of good stuff to your bowl.
- Diced Tomatoes: Gives the soup that yummy, tangy taste and makes the broth so flavorful.
- Beef Broth: Makes everything taste richer and deeper—it’s the secret to amazing soup!
- Onion: Adds sweetness and makes the whole thing smell incredible while it cooks.
- Garlic: You can’t skip this! It makes the soup taste bold and absolutely delicious.
- Tomato Paste: This thick paste makes the tomato flavor really pop and adds richness throughout.
How to Make Cabbage Soup with Ground Beef
So, this soup is super simple to make. Just follow along with me, and you’ll have an amazing meal ready before you know it!
Step 1: Brown the Ground Beef
Toss 1 pound ground beef into your pot over medium-high heat. Break it up and cook for 6-7 minutes until it’s nice and brown. Drain the extra fat.
Step 2: Sauté the Aromatics
Now add 1 diced onion and 3 minced garlic cloves to the beef. Cook for 3-4 minutes until the onion looks see-through and smells so good.
Step 3: Add Tomato Paste
Stir in 2 tablespoons tomato paste and cook for 1-2 minutes. This makes everything taste richer and gets rid of that raw tomato flavor.
Step 4: Build the Soup Base
Pour in 6 cups beef broth and 1 can (14.5 oz) diced tomatoes. Toss in 1 teaspoon dried thyme and 1 bay leaf for extra yumminess.
Step 5: Add the Cabbage
Mix in 6 cups chopped cabbage (that’s about half a medium head). Don’t worry—it looks like a lot but it shrinks way down!
Step 6: Season and Simmer
Add 1 teaspoon salt and ½ teaspoon black pepper. Bring it to a boil, then turn the heat down and let it bubble for 25-30 minutes.
Take out the bay leaf and taste it. Need more salt or pepper? Go for it! Serve it hot with some crusty bread on the side—YUM!
Tips for the Best Cabbage Soup
- Drain the beef well, or your soup will be greasy and not taste clean.
- Cut the cabbage into the same-sized pieces so everything cooks evenly and perfectly every time.
- Keep the heat low when simmering so veggies stay tender, not mushy or gross.
- Make it the day before because it tastes even better after sitting in the fridge.
- Freeze some portions for busy nights when you need dinner ready super fast.
Variations and Substitutions
Here’s the fun part—you can change this soup however you want! What do you think sounds good to you?
- Ground turkey or chicken: Want something lighter? These work great and still taste really hearty and satisfying.
- Italian sausage: Swap the beef for this if you want a bold, spicy flavor that’s totally different.
- Add vegetables: Throw in carrots, celery, or peppers for more colors and healthy stuff.
- Spice it up: Add some red pepper flakes or cayenne if you like things hot and exciting.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Make it up to three days early. It actually tastes better after sitting because all the flavors mix together really well.
How do I store leftover cabbage soup?
Put it in a container with a lid and keep it in the fridge for up to four days. Just warm it up gently.
Can I freeze cabbage soup with ground beef?
Absolutely! Freeze it in smaller portions for up to three months. Thaw it overnight in the fridge, then heat it up on the stove.
What should I serve with this soup?
I love it with crusty bread, garlic bread, crackers, or a salad. Cornbread is really good with it too—can you imagine that combo?
Can I use red cabbage instead?
Sure! Red cabbage works fine. Just know your soup will be purple-ish looking, but it still tastes amazing and super healthy.
How do I prevent the cabbage from getting mushy?
Don’t cook it too long. Just simmer until it’s tender, about twenty-five to thirty minutes. It should be soft but not falling apart.
Can I make this in a slow cooker?
Yes! Brown the beef first on the stove, then dump everything in your slow cooker. Cook on low for six to eight hours.
Is this soup keto-friendly?
Yep, this soup is naturally low in carbs and perfect for keto. Just make sure your broth doesn’t have sugar in it.
Cabbage Soup with Ground Beef: Cozy One-Pot Wonder
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can (14.5) oz diced tomatoes
- 6 cups beef broth
- 6 cups cabbage chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (optional)
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden Spoon
- Sharp Knife
Instructions
- Heat the Dutch oven over medium-high heat and add ground beef to the pot.
- Break beef into crumbles and cook until browned completely, about 6-7 minutes total.
- Drain excess fat from the pot, leaving beef and about one tablespoon of drippings.
- Add diced onion and minced garlic, sauté until onion becomes translucent and fragrant throughout.
- Stir in tomato paste and cook for 1-2 minutes to deepen flavor.
- Pour in beef broth and diced tomatoes with their juices into the pot now.
- Add chopped cabbage, dried thyme, and a bay leaf to the soup mixture in the pot.
- Season with salt and black pepper, then bring everything to a rolling boil.
- Reduce the heat to low and simmer uncovered for 25-30 minutes total.
- Remove the bay leaf and taste the soup, adjusting the seasoning with more salt if needed.
- Ladle into bowls and serve hot with crusty bread or your favorite sides.
Notes
- Soup tastes even better the next day after flavors have melded together in the fridge.
- Substitute ground turkey or chicken for a leaner version without sacrificing hearty satisfaction here.
- Add diced carrots or celery in step four for extra vegetables and a nutritional boost.
- Green cabbage works best, but savoy or napa cabbage are excellent alternatives too.
- Store leftovers in an airtight container for up to four days or freeze for three months.
