Cabbage Soup with Ground Beef

Cabbage soup with ground beef is one of those hearty, comforting meals that feels like a warm hug on a chilly day. I first made this recipe during a busy weeknight when I wanted something simple, filling, and packed with wholesome ingredients. It’s the kind of soup that doesn’t just satisfy hunger—it brings a sense of home and nostalgia, reminding me of family dinners where everyone gathered around the table for a nourishing meal.

What makes this dish special is its perfect balance of savory ground beef and tender cabbage, simmered in a flavorful broth with just the right amount of seasoning. Whether you’re looking for an easy weeknight dinner or a light but satisfying lunch, this soup hits all the right notes. Keep reading if you want to learn how to whip up this crowd-pleaser with minimal fuss and maximum flavor.

Why I Love This Recipe

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What draws me to cabbage soup with ground beef is how effortlessly it combines nutrition, taste, and comfort in one pot. The ground beef adds rich, meaty depth, while the cabbage brings a mild sweetness and texture that elevates the soup beyond a basic broth. Plus, it’s incredibly versatile—whether you want to keep it simple or add a few more veggies, this recipe adapts easily to your preferences.

Another reason I love this soup is its wholesome, clean ingredient list. It’s packed with fresh vegetables and protein without relying on processed ingredients or heavy creams. This makes it a fantastic choice for anyone wanting a warm, filling meal without the guilt. Also, it’s budget-friendly and easy to prepare, so it’s perfect for busy families or anyone cooking on a tight schedule.

If you want a satisfying, cozy meal that feels both hearty and healthy, this cabbage soup with ground beef is a must-try. It’s the kind of recipe that will quickly become a staple in your kitchen.

Ingredients for Cabbage Soup with Ground Beef

To make a flavorful and hearty cabbage soup, you’ll want to gather a few simple but essential ingredients. Each one plays a crucial role in building layers of flavor and texture.

First, you need fresh cabbage—green or savoy both work beautifully. The cabbage softens as it cooks but still retains a nice bite, adding body to the soup.

Ground beef is the star protein here. Choosing lean or medium-fat ground beef gives the soup richness without excess grease. You can also swap it for ground turkey or chicken for a lighter version.

Onions and garlic bring aromatic warmth and depth. Fresh carrots add sweetness and color, balancing the savory notes from the beef and broth.

Beef broth or stock forms the flavorful base. Opting for low-sodium broth lets you control the salt level better.

Tomatoes (either canned diced or fresh) add acidity and a hint of brightness.

Herbs and spices like bay leaves, thyme, black pepper, and a touch of paprika round out the flavor profile, making the soup aromatic and comforting.

Finally, a splash of apple cider vinegar or lemon juice brightens the soup just before serving, enhancing all the other flavors.

With these ingredients on hand, you’re ready to create a delicious, nutritious soup that’s satisfying any time of year.

How Much Time Will You Need

One of the best things about this cabbage soup with ground beef is that it’s straightforward and quick to make. From start to finish, you can have a steaming bowl ready in about 45 minutes.

This includes about 10 minutes for prepping your ingredients—chopping the cabbage, dicing the carrots, and mincing garlic and onions.

Cooking time is roughly 30-35 minutes. You’ll brown the ground beef first, then simmer everything together until the cabbage is tender and the flavors meld beautifully.

This recipe is perfect for weeknights when you want a wholesome meal without spending hours in the kitchen, or even for batch cooking and freezing for later.

How to Make This Cabbage Soup with Ground Beef

Step 1: Prepare your vegetables. Start by finely dicing one medium onion and mincing two cloves of garlic. Peel and slice two medium carrots into thin rounds or half-moons. Chop about half a medium head of cabbage into bite-sized pieces—roughly two to three cups.

Step 2: Brown the ground beef. Heat a large soup pot or Dutch oven over medium-high heat. Add one pound of ground beef and cook, stirring and breaking it apart with a wooden spoon until browned and cooked through, about 6-8 minutes. Season lightly with salt and pepper. Once browned, use a slotted spoon to remove the beef from the pot and set it aside, leaving the rendered fat in the pot.

Step 3: Sauté the aromatics. In the same pot with the beef fat, add the diced onion and garlic. Cook over medium heat, stirring occasionally, until softened and fragrant, about 4-5 minutes.

Step 4: Add carrots and cabbage. Toss in the sliced carrots and chopped cabbage. Stir well to combine and cook for another 5 minutes, allowing the vegetables to soften slightly.

Step 5: Return the beef and add liquids. Add the cooked ground beef back into the pot. Pour in 6 cups of beef broth and one can (14.5 oz) of diced tomatoes with their juice. Stir everything to combine.

Step 6: Season the soup. Add one or two bay leaves, 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, and black pepper to taste. Bring the soup to a gentle boil, then reduce heat to low.

Step 7: Simmer until tender. Cover and let the soup simmer for about 20 minutes, stirring occasionally. The cabbage should become tender but not mushy.

Step 8: Finish with acidity. Just before serving, remove the bay leaves and stir in one tablespoon of apple cider vinegar or fresh lemon juice to brighten the flavors.

Step 9: Taste and adjust seasoning. Add more salt or pepper if needed. Serve hot with crusty bread or your favorite side.

Substitutions

If you want to customize this cabbage soup with ground beef, there are plenty of substitutions to tailor it to your taste or dietary needs.

Ground beef can be swapped for ground turkey or chicken for a leaner option. For a vegetarian or vegan version, replace the beef with crumbled tofu or cooked lentils, and use vegetable broth instead of beef broth.

If fresh cabbage isn’t available, you can use frozen cabbage or even shredded Brussels sprouts for a slightly different texture and flavor.

Tomatoes can be swapped with tomato sauce or omitted entirely if you prefer a clearer broth.

Herbs like thyme can be replaced with oregano or rosemary based on your preference. You can also add a pinch of chili flakes if you like a bit of heat.

If you want a thicker soup, stirring in a tablespoon of tomato paste or a handful of cooked barley can add body and richness.

The beauty of this soup is its flexibility, so feel free to experiment to suit your palate.

Best Side Dish of Cabbage Soup with Ground Beef

To round out your meal, here are three side dishes that pair beautifully with this soup:

1. Crusty Garlic Bread – The crunchy texture and garlicky aroma complement the hearty soup perfectly.
2. Simple Green Salad – A fresh salad with a tangy vinaigrette adds brightness and balances the richness of the soup.
3. Roasted Root Vegetables – Carrots, parsnips, and sweet potatoes roasted with herbs bring additional warmth and depth to your meal.

Serving and Presentation Tips

Serving cabbage soup with ground beef is all about highlighting its rustic, comforting appeal while making it inviting and appetizing. To elevate the presentation, ladle the soup into deep, wide bowls that showcase the colorful mix of cabbage, carrots, and beef. Garnish with a sprinkle of fresh chopped parsley or chives for a pop of green and freshness. A swirl of sour cream or a dollop of Greek yogurt on top adds creaminess and visual contrast that guests will love.

Serve the bowls with a side of crusty bread or homemade garlic toast to complete the experience. Consider placing a small dish of freshly cracked black pepper and red pepper flakes on the table so everyone can season to taste. For an extra touch, place the soup bowls on rustic wooden boards or colorful placemats to enhance the cozy vibe.

Presentation doesn’t have to be complicated—sometimes simple, hearty, and warm is exactly what draws people in. Make sure the soup looks inviting, with vibrant colors and appealing textures visible, to encourage everyone to dig in.

Tips and Tricks to Make This Recipe Even Better

To get the most flavor and texture out of your cabbage soup with ground beef, there are a few tips and tricks that really help:

• Brown the meat well. Don’t rush this step. Browning the ground beef properly adds deep, caramelized flavor that builds the soup’s richness. Take your time until you see a nice golden crust on the beef bits.
• Use homemade or high-quality broth. The broth is the soup’s foundation, so using a flavorful, preferably homemade beef broth or a quality store-bought low-sodium broth will elevate the taste dramatically.
• Don’t overcook the cabbage. Aim for tender yet slightly crisp cabbage. Overcooking can lead to mushy cabbage that loses its texture and appeal.
• Add acidity at the end. A splash of apple cider vinegar or lemon juice right before serving brightens the flavors and balances the richness of the meat.
• Simmer gently. Keeping the heat low during the simmering phase helps the flavors meld without breaking down the vegetables too much.
• Let it rest. If possible, make the soup a few hours or a day ahead and refrigerate it. The flavors develop beautifully with time.

Common Mistakes to Avoid

Even simple recipes can go awry if you’re not careful. Here are some pitfalls to watch out for when making cabbage soup with ground beef:

• Skipping the browning of beef. If you don’t brown the meat well, the soup will lack depth and taste bland.
• Using too much salt early on. Since broth and beef already contain salt, it’s best to season lightly during cooking and adjust at the end.
• Overcooking the cabbage. Mushy, overcooked cabbage makes the soup less appealing in texture and flavor.
• Not adding acidity. Without the brightening touch of vinegar or lemon juice, the soup can taste flat and heavy.
• Crowding the pot when browning beef. Overcrowding leads to steaming rather than browning. Brown in batches if necessary.
• Neglecting to remove bay leaves. Bay leaves are great for flavor but can be unpleasant if left in the final dish.

How to Store It

Cabbage soup with ground beef stores wonderfully, making it perfect for meal prep or leftovers.

Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 4 days.

For longer storage, freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When freezing, avoid adding dairy like sour cream or yogurt — add those fresh when reheating.

To reheat, warm gently on the stove over medium-low heat, stirring occasionally until heated through. Add a splash of broth or water if the soup has thickened too much.

Avoid repeated reheating, as the cabbage can become mushy. Portion out servings to minimize this.

FAQ

Can I use ground turkey or chicken instead of ground beef?
Yes, lean ground turkey or chicken works well and makes the soup lighter. Adjust seasoning accordingly as these meats are milder in flavor.

Is this soup gluten-free?
Absolutely! This recipe uses naturally gluten-free ingredients. Just make sure your broth is gluten-free, which most are.

Can I add other vegetables?
Definitely. Potatoes, celery, bell peppers, or green beans all make great additions. Add them according to their cooking times.

How spicy is this soup?
This recipe is mild by default but you can add chili flakes or cayenne pepper if you want a spicy kick.

Can I make this soup in a slow cooker?
Yes, brown the beef first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add delicate vegetables like cabbage later to avoid overcooking.

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