Ground Beef and Cabbage Soup Recipe

I’ll never forget the first time I made cabbage soup with ground beef. It was a blustery February evening with snow whipping past the windows and the house creaking in the wind. I had just come back from the market with arms full of fresh vegetables and wanted something that could warm us from the inside out.

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I chopped the cabbage, browned the beef, and let the aroma fill the kitchen until my kids started hovering near the stove, noses twitching in curiosity. When I finally ladled the steaming soup into bowls, there was a moment of silence before the first spoonfuls disappeared. What I thought would be an ordinary meal turned into the kind of comforting dish that lingers in memory.

Ingredients for Ground Beef and Cabbage Soup

Cabbage: Choose a firm, vibrant head. Green or savoy both work well.

Carrots and Onions: Fresh and flavorful, they build the base of the soup.

Garlic: Look for cloves that are plump and fragrant.

Ground Beef: An 80/20 mix is ideal. It stays juicy without being overly greasy.

Lean Options: Use leaner beef for a lighter soup. Ground turkey or chicken mince can also work.

Vegetarian Substitution: Replace beef with beans or lentils. Add soy sauce or smoked paprika to create that meaty depth.

Broth: Beef or vegetable broth forms the base.

Tomatoes: A spoonful of tomato paste or some crushed tomatoes adds richness and complexity.

Fresh Herbs: Parsley or thyme stirred in at the end brings freshness and fragrance.

How to Make Ground Beef Cabbage Soup

Start by heating a drizzle of oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. When the meat is fully cooked, scoop it out and set it aside.

In the same pot, sauté onions, carrots, and garlic until they soften and smell irresistible. This is the moment your kitchen fills with that unmistakable, cozy aroma that signals something special is happening.

Return the beef to the pot and pour in the broth, bringing it to a gentle boil. Reduce the heat and let it simmer for about 15 minutes so the flavors can mingle. Add the chopped cabbage and continue to cook until it’s tender but still slightly crisp. Taste, adjust seasoning, and stir in fresh herbs just before serving.

The soup is best served hot, with a slice of crusty bread or a sprinkle of Parmesan. You’ll notice that it thickens slightly as it cools, concentrating the flavors even more.

Storage Instructions

One of the best things about this cabbage soup is how well it keeps. I often make a big batch on Sunday and enjoy it throughout the week. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, do it gently on the stovetop—too high heat can overcook the cabbage and make it mushy.

This soup also freezes beautifully. Pour it into freezer-safe containers, leaving a little space at the top for expansion. It will keep for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and warm slowly on the stove. The flavors remain vibrant, and the texture stays surprisingly fresh.

Pro tip: If you plan to freeze it, wait to add delicate herbs like parsley or thyme until after reheating. They can lose their brightness if frozen.

FAQs

Can I make this soup vegetarian?
Absolutely. Swap ground beef for lentils, beans, or textured vegetable protein. Add a splash of soy sauce or smoked paprika for depth.

How can I make it low-carb?
Skip the carrots or reduce them, and use zucchini or celery instead. The soup stays hearty without the extra carbs.

What if I like a thicker soup?
Remove some of the broth, then mash part of the cabbage in the pot. It will naturally thicken without adding cream or flour.

Can I use pre-shredded cabbage?
Yes, but fresh cabbage will give the best texture and flavor. Pre-shredded can be convenient, but it may become limp faster during cooking.

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