Cabbage Soup with Ground Beef: Cozy One-Pot Wonder
Hearty one-pot cabbage soup loaded with savory ground beef, tender vegetables, and rich tomato broth. Perfect comfort food for any occasion.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden Spoon
- Sharp Knife
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)
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.