Cabbage Soup with Ground Beef

A Hearty and Flavorful One-Pot Meal

If you’re looking for a warm, satisfying, and budget-friendly meal, cabbage soup with ground beef is a perfect choice. This dish is packed with tender cabbage, savory beef, and a rich, flavorful broth that makes every bite comforting. Whether you’re cooking for a busy family or just want an easy meal that feels like a hug in a bowl, this soup delivers.

One of the best things about this recipe is how simple and versatile it is. With just a few basic ingredients, you can create a hearty meal that’s both nutritious and filling. Cabbage is affordable and loaded with vitamins, while ground beef adds protein and a delicious meaty flavor.

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Plus, this soup is easy to customize with different seasonings or vegetables, making it a great way to use up ingredients you already have in your kitchen.

I love making this soup because it’s a lifesaver on hectic days. It comes together quickly in one pot, meaning less cleanup and more time to relax. It’s also a great meal for meal prep—leftovers taste even better the next day!

Whether you need a cozy dinner during cold weather or a light but satisfying meal year-round, this cabbage soup with ground beef is always a great choice.

About Cabbage Soup with Ground Beef

Cabbage soup with ground beef is a hearty, one-pot dish made with chopped cabbage, seasoned ground beef, tomatoes, and a flavorful broth. It’s a simple yet satisfying meal that combines the sweetness of cabbage with the richness of beef, creating a comforting bowl of goodness.

While cabbage soup has been enjoyed in many cultures for centuries, this particular version is a spin on classic cabbage-based soups found in Eastern European and American cuisines. Some traditional cabbage soups use sausage or bacon, while others, like stuffed cabbage rolls, feature beef and rice wrapped in cabbage leaves. This recipe simplifies things by breaking everything down into a soup, making it quicker and easier to prepare.

Unlike the well-known “cabbage soup diet” version, which is often low in calories, this recipe includes ground beef for extra protein and staying power. It’s a complete meal that’s both nourishing and satisfying—no need to eat multiple bowls just to feel full!

Why You’ll Love It

1. Easy to Make with Simple Ingredients

This soup doesn’t require anything fancy—just basic pantry staples like ground beef, cabbage, canned tomatoes, broth, and seasonings. If you have these on hand, you’re already halfway to a delicious meal!

2. Budget-Friendly & Great for Meal Prep

Cabbage is one of the most affordable vegetables, and ground beef stretches far in a soup, making this a cost-effective meal. Plus, it stores well, so you can cook once and enjoy it for days.

3. One-Pot Wonder = Less Cleanup

No one likes spending hours washing dishes. This soup is made in a single pot, making cleanup a breeze. Perfect for busy weeknights when you just want to relax after dinner.

4. Healthy & Nutritious

Cabbage is packed with vitamins C and K, while beef provides protein and iron. The broth keeps everything light but flavorful, making it a wholesome meal that doesn’t feel heavy.

5. Cozy, Comforting, and Family-Approved

This soup has that home-cooked feel that reminds you of meals made with love. It’s warm, filling, and great for feeding a crowd, whether it’s a family dinner or a cozy weekend meal.

Ingredient List

This cabbage soup with ground beef comes together with simple ingredients that you probably already have in your kitchen. Here’s everything you’ll need:

For the Soup Base

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced – Fresh garlic makes all the difference! You can use 1 teaspoon of garlic powder if you’re out of fresh.
• 1 pound ground beef (80/20 or leaner) – Adds heartiness and protein. You can also use ground turkey for a lighter option.
• 1 medium head of cabbage (about 6 cups), chopped – The star of the dish! Green cabbage works best, but you can also mix in some Savoy or Napa cabbage.

For the Flavorful Broth

• 1 (14.5-ounce) can of diced tomatoes
• 1 (6-ounce) can tomato paste – Thickens the broth and gives a deep, rich tomato flavor.
• 6 cups beef broth – The base of the soup. I love using Better Than Bouillon for an extra rich taste!
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon paprika – Adds mild smokiness. Smoked paprika is great if you like deeper flavor!
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme

Optional Add-Ins

• 1 large carrot, chopped
• 1 medium potato, diced – Makes the soup heartier. Yukon Golds hold their shape well!
• ½ teaspoon red pepper flakes – If you like a little heat.
• 1 teaspoon Worcestershire sauce – Enhances the beefy flavor.
• ½ teaspoon sugar – Balances the acidity from the tomatoes (totally optional!).

Kitchen Tools Needed

Having the right tools makes cooking easier and more enjoyable! Here’s what you’ll need for this recipe:

1. Large Pot or Dutch Oven

A 5-6 quart pot gives you enough space to cook everything without overflowing. I love using a Lodge Dutch oven because it distributes heat evenly and retains warmth, keeping the soup hot longer.

2. Wooden Spoon or Spatula

For stirring and breaking up the ground beef while it cooks. A silicone spatula is great because it won’t scratch your pot.

3. Sharp Knife & Cutting Board

You’ll be chopping cabbage, onions, and possibly other veggies, so a sharp chef’s knife makes the prep work faster and safer.

4. Ladle

For serving the soup easily! A deep ladle helps scoop up the perfect mix of broth, beef, and cabbage in every spoonful.

5. Measuring Spoons & Cups

To get the right balance of seasonings and liquids. If you eyeball things, that’s fine too!

Cooking Instructions

This cabbage soup with ground beef is super easy to make—all in one pot! Follow these simple steps, and you’ll have a warm, comforting bowl of goodness in no time.

Step 1: Sauté the Aromatics (5 minutes)

Heat 1 tablespoon of olive oil or butter in a large pot or Dutch oven over medium heat. Once hot, add 1 diced onion and sauté for about 3 minutes until it becomes soft and translucent.

Next, add 3 cloves of minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic—it turns bitter quickly!

Pro Tip: If you’re using lean ground beef, you might need extra oil to keep things from sticking.

Step 2: Brown the Ground Beef (5-7 minutes)

Add 1 pound of ground beef to the pot, breaking it up with a wooden spoon as it cooks. Stir occasionally and let it brown for 5-7 minutes, until no pink remains.

Pro Tip: If there’s a lot of grease, drain some of it using a spoon or paper towel. But don’t remove all of it—that little bit of fat adds flavor to the soup!

Step 3: Add Seasonings & Tomato Paste (2 minutes)

Once the beef is browned, stir in:

• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme

Then, add 1 (6-ounce) can of tomato paste and stir well. Let it cook for 1-2 minutes to deepen the flavor.

Pro Tip: Cooking tomato paste for a minute before adding liquid helps remove any metallic taste and makes the soup richer!

Step 4: Add the Broth & Tomatoes (5 minutes)

Pour in 6 cups of beef broth and stir to combine. Then, add 1 (14.5-ounce) can of diced tomatoes along with any optional add-ins like carrots, potatoes, or Worcestershire sauce.

Turn the heat up to high and bring the soup to a boil, which should take about 5 minutes.

Pro Tip: If you like a slightly sweeter soup, add ½ teaspoon of sugar to balance the acidity from the tomatoes.

Step 5: Add the Cabbage & Simmer (20-25 minutes)

Once boiling, reduce the heat to low and stir in 6 cups of chopped cabbage. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally. The cabbage should become soft but not mushy, and the flavors will meld beautifully.

Be Patient! This is where the magic happens—the longer it simmers, the better it tastes!

Step 6: Taste & Adjust (2 minutes)

Give your soup a taste and adjust the seasoning if needed. If you like a little spice, sprinkle in some red pepper flakes. If it needs more richness, add a splash of Worcestershire sauce.

Step 7: Serve & Enjoy!

Ladle the soup into bowls and serve hot. It pairs beautifully with crusty bread, cornbread, or a side of rice for an even heartier meal.

Pro Tip: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Tips and Tricks for Success

Want to make your cabbage soup with ground beef even better? Here are my best tips, learned from experience!

1. Chop the Cabbage into Bite-Sized Pieces

Big cabbage chunks can be awkward to eat, so aim for 1-inch pieces. They’ll soften evenly and fit perfectly on a spoon. If you like more texture, chop the cabbage slightly larger—just know it might take a few extra minutes to cook.

Pro Tip: The core of the cabbage is tough, so remove it before chopping!

2. Brown the Beef Well for Maximum Flavor

Don’t just cook the ground beef until it’s no longer pink—let it develop a golden-brown crust! This adds a deep, savory flavor to your soup. Just give it a stir every minute or so instead of constantly moving it around.

Pro Tip: If you’re using lean beef, add a little extra olive oil to keep things from drying out.

3. Let the Soup Simmer for the Best Taste

The longer this soup sits, the better it gets! Even just 10 extra minutes of simmering lets the flavors blend beautifully. If you have time, let it simmer for 30-40 minutes for a deeper, richer broth.

Shortcut: In a rush? Make it ahead of time! This soup tastes even better the next day, so meal-prepping a batch is a smart move.

4. Adjust the Thickness to Your Liking

If you prefer a more brothy soup, add an extra cup of beef broth or even some water. If you want it thicker and heartier, toss in a diced potato or let the soup simmer uncovered for the last 10 minutes.

Pro Tip: Leftovers tend to thicken as they sit, so you may need to add a little water or broth when reheating!

5. Don’t Skip the Tomato Paste Step!

Tomato paste is concentrated and needs a minute to cook before adding broth. This removes its raw taste and makes the soup taste richer and more balanced. Just stir it around with the beef for a minute or two before adding liquids.

6. Customize the Flavors to Your Taste

This soup is super flexible! Here are a few fun ways to switch things up:
Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño.

• Smoky Twist: Use smoked paprika instead of regular.
  Savory Boost: A splash of Worcestershire sauce or soy sauce makes the beef taste even meatier.
  Low-Carb Option: Skip the potatoes and serve it as-is!

Ingredient Substitutions and Variations

One of the best things about cabbage soup with ground beef is how flexible it is! Whether you’re working with what you have in the kitchen or adjusting for dietary needs, here are some easy swaps and fun variations.

Substitutions

• Ground Beef Alternatives – Swap ground beef for ground turkey, chicken, or pork if you want a different protein. For a vegetarian version, use lentils or crumbled tofu instead!
• Tomato Paste Substitute – If you don’t have tomato paste, you can use ketchup or double the diced tomatoes (though the soup will be slightly thinner).
• Low-Sodium Option – Use low-sodium broth and cut back on salt. You can always season more at the end!
• Gluten-Free Version – This soup is naturally gluten-free, but double-check your broth and seasonings to ensure no hidden gluten.
• Dairy-Free & Paleo-Friendly – This recipe doesn’t contain dairy, but if you’re on a strict paleo diet, use homemade bone broth instead of store-bought broth.
• Low-Carb or Keto Option – Skip the potatoes and carrots, and use extra ground beef or mushrooms to make it more filling.

Variations

• Spicy Version – Add ½ teaspoon of red pepper flakes or stir in a dash of hot sauce at the end for a little heat.
• Smoky & Savory Twist – Use smoked paprika instead of regular, and add a splash of soy sauce or Worcestershire sauce for extra umami.
• Protein-Packed – Stir in an extra ½ pound of ground beef, or add shredded rotisserie chicken for a twist. If you want a meat-free but protein-rich version, toss in some cooked white beans or chickpeas!
• Extra Veggie Boost – Add more chopped veggies like bell peppers, zucchini, or spinach for extra nutrition. Just toss them in with the cabbage so they soften while simmering.
• Creamy Version – Stir in ½ cup of heavy cream or coconut milk at the end for a richer, slightly creamy broth.
• Stuffed Cabbage Roll-Inspired – Add ½ cup of cooked rice to mimic classic stuffed cabbage flavors!

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Serving Suggestions

This soup is delicious on its own, but pairing it with the right sides and drinks makes it feel like a complete, cozy meal!

1. Crusty Bread or Garlic Bread

Nothing beats dipping warm crusty bread into a bowl of flavorful broth! A side of buttery garlic bread makes this meal even more satisfying.

2. A Fresh Green Salad

Balance the richness of the soup with a light salad! A simple lettuce, cucumber, and vinaigrette salad adds a refreshing crunch.

3. Mashed Potatoes or Rice

For an extra-filling meal, serve the soup over mashed potatoes or a bowl of steamed rice—the broth soaks in beautifully!

4. A Warm, Comforting Drink

Pair it with hot tea, a mug of apple cider, or even a light red wine like Pinot Noir for a cozy dinner.

5. A Special Occasion Side – Cornbread

If you’re serving this for a gathering, sweet cornbread on the side adds a delicious Southern-inspired touch.

Storage and Reheating Instructions

This cabbage soup with ground beef stores beautifully, making it perfect for meal prep! Here’s how to keep it fresh and reheat it for the best taste.

How to Store Cabbage Soup

In the Refrigerator:

• Allow the soup to cool completely before storing. This prevents condensation from forming, which can make the broth watery.
• Pour the soup into an airtight container and store it in the fridge for up to 4 days.
• If you plan to eat it throughout the week, portion it into individual containers for quick and easy meals.

In the Freezer:

• This soup freezes well for up to 3 months.
• Use freezer-safe containers or zip-top freezer bags. If using bags, lay them flat in the freezer for easier storage.
• Avoid freezing if you used potatoes—they can turn grainy when thawed. If you want to freeze it, cook the soup without potatoes and add fresh ones when reheating.

Pro Tip: Label your containers with the date so you know how long they’ve been stored!

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How to Reheat Cabbage Soup

On the Stovetop (Best Method)

1. Pour the soup into a pot and heat over medium-low heat.
2. Stir occasionally and let it warm up for about 5-7 minutes or until heated through.
3. If it has thickened too much in the fridge, add a splash of broth or water to loosen it up.

In the Microwave (Quick & Easy)

1. Place a serving of soup in a microwave-safe bowl.
2. Cover loosely with a lid or damp paper towel to prevent splatters.
3. Heat on high for 1-2 minutes, stirring halfway through.
4. If needed, microwave in 30-second increments until hot.

In the Oven (For Large Batches)

1. Preheat your oven to 350°F (175°C).
2. Transfer the soup to an oven-safe dish and cover with foil.
3. Bake for 20-30 minutes, stirring halfway through, until fully warmed.

Pro Tip: If you like a richer flavor, add a splash of cream, a drizzle of olive oil, or a dash of Worcestershire sauce before serving!

Frequently Asked Questions

Got questions? Here are some common ones about making cabbage soup with ground beef!

1. Can I make this soup in a slow cooker?

Yes! To make this in a slow cooker, brown the ground beef first, then add everything to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it simmers, the better the flavors blend!

Pro Tip: If using a slow cooker, wait until the last 30 minutes to add the cabbage so it doesn’t get too soft.

2. How do I make this soup vegetarian?

To make a meat-free version, swap the ground beef for:

• Lentils (1 cup cooked)
• Mushrooms (chopped for a meaty texture)
• Crumbled tofu or plant-based ground meat

Also, use vegetable broth instead of beef broth for a full vegetarian experience!

3. What type of cabbage is best for this soup?

Green cabbage is the best choice—it softens beautifully while keeping a slight bite. Savoy cabbage works too, but it’s a bit more delicate. If you love bold flavors, red cabbage will give the soup a deeper color, but the taste stays the same!

4. Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey is a great leaner alternative. Just add a splash of olive oil while browning it so it doesn’t dry out. You can also mix half beef, and half turkey for a balance of flavor and lighter texture.

5. How can I thicken the soup if it’s too thin?

If you want a thicker soup, try one of these tricks:

• Let it simmer uncovered for an extra 10-15 minutes to reduce the broth.
• Add a diced potato—it will naturally thicken as it cooks.
• Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and cook for 2-3 minutes.

6. Can I make this soup spicy?

Yes! If you love a little heat, try:

• Red pepper flakes (½ teaspoon)
• Diced jalapeño sautéed with the beef
• A splash of hot sauce stirred in at the end

Adjust the spice level based on your taste!

7. Does this soup taste good the next day?

Yes—it tastes even better! The flavors meld together overnight, making leftovers extra delicious. Just add a little water or broth when reheating if it thickens too much.

8. What’s the best way to serve this soup?

This soup pairs well with garlic bread, a fresh salad, or a side of rice. For a cozy meal, serve it with a warm drink like apple cider or a light red wine!

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I’d love to hear how your cabbage soup turned out! Did you make any fun variations? Let me know in the comments below or tag me on social media—I love seeing your creations!

If you enjoyed this recipe, don’t forget to save it for later and share it with friends who love a hearty, comforting soup!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!