Cabbage Soup with Ground Beef

Byarlo Jack
Cabbage Soup with Ground Beef

Cabbage Soup with Ground Beef is a hearty, comforting, and nutritious dish that’s perfect for weeknight dinners or meal prepping for the week. Packed with vegetables, lean protein, and rich flavors, this soup is both filling and light on calories. It’s a classic combination that balances savory beef with tender cabbage, carrots, and other vegetables in a flavorful broth. This one-pot meal is simple to make yet deeply satisfying.

Why You’ll Love This Recipe

You’ll love this cabbage soup because it’s easy, budget-friendly, and packed with wholesome ingredients. The ground beef adds protein and heartiness, while cabbage and other vegetables keep it light and nutritious. The flavors are rich yet simple, making it a family favorite. It’s also versatile—you can add your favorite vegetables, spices, or herbs to customize it to your taste.

Nutritional Info

This soup is low in calories, high in fiber, and contains protein from the ground beef. Cabbage provides vitamins C and K, while carrots and onions add antioxidants and flavor. Using lean ground beef keeps the fat content moderate, making it a healthy yet satisfying meal.

Time Taken

This recipe takes about 35–45 minutes, including browning the beef and simmering the vegetables until tender.

Ingredients

  • 1 lb ground beef (lean)
  • 1 small head of cabbage, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 3–4 cloves garlic, minced
  • 6 cups beef or chicken broth
  • 1 can diced tomatoes (14 oz)
  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • Salt to taste
  • 1 tbsp olive oil
  • Optional: fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces. Remove excess fat if desired. Add the onions, carrots, and celery and sauté until softened, about 5 minutes. Stir in garlic, paprika, thyme, salt, and pepper, cooking for another minute until fragrant. Add the chopped cabbage, diced tomatoes, and broth. Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, or until the cabbage and vegetables are tender. Taste and adjust seasoning. Serve hot, garnished with fresh parsley if desired.

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You Must Know

Cabbage cooks quickly, so avoid overcooking to maintain a slight crunch and vibrant color. Using lean ground beef prevents excess grease in the soup, but you can adjust based on preference. For a spicier version, add crushed red pepper flakes or a dash of hot sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the stovetop over low heat. This soup can also be frozen for up to 3 months; thaw overnight in the fridge and reheat gently.

Ingredient Substitutions

  • Use ground turkey or chicken instead of beef for a leaner option
  • Add potatoes or zucchini for extra vegetables
  • Swap beef broth with vegetable broth for a lighter flavor
  • Use cabbage leaves or pre-shredded cabbage for convenience

Serving Suggestions

Serve this soup with warm crusty bread, garlic bread, or over a scoop of rice for a more filling meal. A sprinkle of grated Parmesan or a dollop of sour cream adds extra richness. Pair it with a fresh salad for a complete meal.

Cultural and Historical Context

Cabbage soup is a staple in many European cuisines, often prepared with meat or sausages and vegetables. It’s known for its simplicity, affordability, and comforting qualities, and has been adapted into various “diet-friendly” versions in modern American cooking.

Seasonal Adaptations

This soup is perfect in fall and winter, offering warmth and heartiness. In spring, you can lighten it with more fresh herbs and tender spring vegetables. Adding seasonal produce such as bell peppers or green beans can enhance flavor and nutrition.

Success Stories

Many home cooks praise this cabbage soup for being easy, filling, and flavorful. It’s a go-to recipe for families, those looking to eat healthier, and anyone wanting a comforting, low-calorie meal that still satisfies.

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Pro Tips

  • Brown the ground beef well for deeper flavor
  • Avoid overcooking cabbage to retain texture and color
  • Taste and adjust seasoning after simmering for the best flavor

Chef’s Special Tips

Add a splash of apple cider vinegar at the end to brighten the flavors. For extra richness, stir in a small amount of tomato paste during the sautéing of vegetables. Fresh herbs like parsley or thyme added at the end enhance freshness and aroma.

Conclusion

Cabbage Soup with Ground Beef is a hearty, healthy, and flavorful meal that’s perfect for any occasion. With tender beef, fresh vegetables, and a savory broth, it’s a comforting one-pot dinner that satisfies the whole family. Try this recipe for a weeknight meal, meal prep, or cozy dinner, and enjoy a bowl of wholesome goodness.

Frequently Asked Questions (FAQs)

Can I make this soup in a slow cooker?
Yes, brown the beef first, then add all ingredients to a slow cooker. Cook on low for 6–8 hours.

Can I use pre-shredded cabbage?
Yes, it saves time and cooks quickly, just add it toward the last 15 minutes.

Can I freeze this soup?
Yes, it freezes well. Store in an airtight container for up to 3 months.

Can I make this soup vegetarian?
Yes, omit the ground beef and use vegetable broth. Add beans or tofu for protein.

How can I make it spicier?
Add crushed red pepper flakes, cayenne, or a dash of hot sauce to taste.

Can I add more vegetables?
Yes, carrots, zucchini, bell peppers, and green beans are excellent additions.