Name: Cabbage Soup with Ground Beef Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 –1½ lbs ground beef; 1 onion + 3 carrots + 3 celery; 4 cloves garlic; 1 head of cabbage (chopped); 28 oz can diced tomatoes; 6 cups beef broth; Thyme (oregano, bay leaf)

Introduction

Table of Contents

Cabbage Soup with Ground Beef is pure cozy satisfaction: savory beef, tender cabbage, and colorful veggies in a rich tomato broth that tastes like it simmered all day. Low-carb, budget-friendly, and endlessly filling—this is the soup that makes diets feel like treats. Presented in a white ceramic bowl with a sprinkle of fresh parsley and crusty bread on the side, this Cabbage Soup offers steaming comfort and pure soul-warming goodness that makes everyone ask for the recipe.

Ingredients

For the Cabbage Soup with Ground Beef (serves 6–8): • 1–1½ lbs ground beef (80/20 for flavor)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, sliced
• 3 celery stalks, sliced
• 1 medium head green cabbage, chopped (about 8 cups)
• 1 (28 oz) can diced tomatoes, undrained
• 6 cups beef broth (low-sodium)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Optional: ½ tsp red pepper flakes for heat

For Serving: • Fresh parsley, Parmesan cheese, crusty bread

Step-by-Step Process

Brown the beef
In a large Dutch oven over medium-high heat, cook ground beef until browned and crumbly (6–8 minutes). Break up with the spoon. Don’t drain fat—adds flavor.
Sauté aromatics
Add onion, carrots, and celery to the pot with the beef. Cook 5–7 minutes until softened.
Add garlic
Stir in garlic; cook 1 minute until fragrant.
Build the soup
Add chopped cabbage, diced tomatoes with juice, beef broth, salt, pepper, thyme, oregano, bay leaf, and red pepper flakes (if using).
Simmer
Bring to a boil, reduce to low. Cover and simmer 30–45 minutes until cabbage is tender, and flavors meld (stir occasionally).
Taste & adjust
Remove bay leaf. Taste—add more salt or pepper if needed.
Serve
Ladle into bowls. Garnish with parsley and Parmesan.

Tips for Perfect Cabbage Soup with Ground Beef

• Brown beef hard—flavor base of the soup
• Chop cabbage bite-sized—cooks evenly
• Simmer covered first 20 min, uncovered last—controls thickness
• Make day ahead—flavor skyrockets overnight
• Use 85/15 beef if watching fat—drain if needed
• Freeze in portions—best quick dinner ever

Variations and Customization

• Spicy: add jalapeño or more red pepper flakes
• Italian: add Italian seasoning + Parmesan rind
• Veggie-Loaded: add zucchini, green beans, or spinach last 10 min
• Low-Carb: as-is (keto-friendly)
• With Rice: add ½ cup uncooked rice with broth
• Creamy: stir in ½ cup heavy cream at end

Storage and Serving Tips

• Tastes better day 2–4—perfect make-ahead
• Fridge up to 5 days
• Freezes beautifully up to 4 months
• Reheat gently on the stove with a splash of broth
• Quick refresh: add fresh parsley
• Serve with crusty bread or cornbread

Nutritional Information

Based on 8 servings:
• Calories: 280 kcal
• Protein: 24g
• Total Fat: 14g (Saturated 6g)
• Carbohydrates: 18g (Fiber 6g, Sugars 10g)

FAQ

1. Can I use ground turkey?
Yes—brown well for flavor.

2. My soup is too thick/thin?
Too thick → add broth. Too thin → simmer uncovered longer.

3. Vegetarian version?
Use plant-based beef + vegetable broth.

4. Make-ahead for diet?
Yes—low-calorie and filling.

5. Add potatoes?
Yes—1–2 diced potatoes with cabbage.

Conclusion

This Cabbage Soup with Ground Beef is pure one-pot comfort—hearty, healthy, and so flavorful it makes January feel cozy instead of dreaded. One steaming bowl and suddenly dinner’s satisfying, leftovers feel like a gift, and everyone’s asking for more. Make a double batch, freeze portions, and you’re always 45 minutes away from the soup that turns ordinary nights into something quietly nourishing.