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Cabbage Soup with Ground Beef Recipe

ByMadison
Jump to Recipe· 4.8 from 32 reviews

I’m so excited to share this Cabbage Soup with Ground Beef Recipe with you—it’s one of those cozy meals that feels like a warm hug in a bowl. What I love about this soup is how it combines simple, wholesome ingredients into something hearty and comforting, perfect for chilly evenings or when you want a nourishing meal that feels light but still filling. Whether you’re cooking for your family or meal prepping for the week ahead, this soup really hits the spot.

One of the reasons I keep coming back to this Cabbage Soup with Ground Beef Recipe is how adaptable it is. I’ve made it with various ground meats, adjusted the spices, and tossed in whatever veggies I had on hand, and it always turns out delicious. Plus, the cabbage shrinks down as it cooks, making the soup packed with veggies without feeling overwhelming. Trust me, once you try this, it might just become your go-to comfort food too.

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Why This Recipe Works

  • Balanced Flavors: The combination of garlic, herbs, and a hint of Cajun seasoning gives it a rich, savory taste without overpowering the natural sweetness of the cabbage.
  • Nutrient-Packed: This soup brings together protein, fiber, and vitamins from hearty vegetables for a well-rounded meal.
  • Simple Prep and Cleanup: Everything cooks in one pot, which saves you time and makes cleanup a breeze.
  • Versatile and Customizable: Feel free to swap ground beef for turkey or add extra veggies to make this soup your own.
The image shows a white bowl filled with a thick stew that has several layers of cooked ingredients. The bottom layer appears to be a mix of light brown ground meat and soft, translucent cabbage pieces. On top of this are several bright orange, round carrot slices. The stew has a glossy, slightly watery brownish-red broth coating all the ingredients. A spoon holds a scoop of the stew close to the camera, showing a mix of the meat, cabbage, and carrot, with the meat being finely crumbled. In the background, there is a white plate with several round golden brown baked pieces, slightly out of focus, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Cabbage Soup with Ground Beef Recipe plays an important role in creating that homey, satisfying flavor we crave. Here’s a quick rundown to help you shop smart and understand why these ingredients are a perfect match.

  • Ground Beef: Adds hearty protein and rich flavor; I like using 80/20 for juicier soup, but lean works too if you prefer less fat.
  • Green Bell Pepper: Brings a mild sweetness and subtle crunch that balances the soup.
  • Yellow Onion: The base flavor builder; it softens to add sweetness and depth.
  • Carrots: For natural sweetness and color contrast.
  • Celery: Adds a fresh, slightly peppery crunch that brightens the soup.
  • Garlic and Herb Seasoning: Packs a punch of savory herbs without needing multiple spices on hand.
  • Slap Ya Mama Seasoning: A Cajun favorite that adds a subtle kick; you can omit or adjust based on your heat tolerance.
  • Tomato Paste: Deepens flavor and adds rich umami that pulls the whole soup together.
  • Russet Potatoes: These soak up the broth and add hearty substance.
  • Canned Diced Tomatoes: I prefer ones with basil, garlic, and oregano for an extra herb boost.
  • Garlic Cloves: Minced fresh garlic brightens flavor better than powder here.
  • Green Cabbage: The star ingredient – it softens beautifully and adds bulk and nutrients.
  • Knorr Beef Bouillon or Broth: Enhances the soup’s depth and savory notes.
  • Salt and Pepper: Essential final touches to balance and enhance all the flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how forgiving this Cabbage Soup with Ground Beef Recipe is—you can make it spicier, milder, or even more veggie-packed depending on what you’re feeling or what’s in your fridge. Don’t hesitate to experiment and make it your own!

  • Variation: Once, I swapped ground beef for ground turkey and added zucchini—my family still raved about it! It’s an easy swap to lighten it up.
  • Vegetarian Option: Try plant-based ground meat or extra beans to boost protein if you want to skip the beef.
  • Spice It Up: Adding a dash of hot sauce or cayenne can give it an exciting kick if you like things spicy.

Step-by-Step: How I Make Cabbage Soup with Ground Beef Recipe

Step 1: Brown the Ground Beef for a Flavor Boost

Start by heating your Dutch oven over medium heat and adding the ground beef. I like breaking it up with my wooden spoon as it cooks so it browns evenly and gets those lovely caramelized bits that pack flavor. Make sure to cook it fully, about 6-8 minutes, and drain excess fat if you prefer a leaner soup.

Step 2: Sauté the Veggies and Seasonings

Next, toss in the diced green pepper, onion, carrots, and celery. Sprinkle the garlic and herb seasoning, Slap Ya Mama seasoning, and some black pepper. Sauté until veggies start to soften, about 5 minutes. This step builds the foundation of your soup’s flavor, so don’t rush it!

Step 3: Add Tomato Paste and Potatoes

Stir in the tomato paste and cook it for 2-3 minutes to mellow the acidity and deepen the richness. Then add your peeled and chopped russet potatoes, stirring well to coat them with all those wonderful flavors before adding liquids later.

Step 4: Mix in Tomatoes, Garlic, and Cabbage

Pour in the canned diced tomatoes and add the minced garlic. Give everything a good stir before adding the chopped cabbage in batches—don’t worry if it seems like a lot; it shrinks plenty as it cooks down. Stir everything to combine evenly.

Step 5: Add Broth, Simmer, and Season

Stir in the Knorr beef bouillon and pour in 4 cups of water or broth. Bring the pot to a boil, then lower the heat to a simmer and cover. Let it cook gently for about 30 minutes until the potatoes and cabbage are tender. Toward the end, taste and add salt and pepper as needed.

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Pro Tips for Making Cabbage Soup with Ground Beef Recipe

  • Brown Meat Thoroughly: Taking the time to properly brown your ground beef builds a richer base flavor you won’t want to skip.
  • Don’t Overcrowd the Pot with Cabbage: Add cabbage in batches and stir as it wilts to help it fit better and cook evenly.
  • Adjust Seasoning at the End: The flavors deepen as the soup simmers. Taste last before tweaking salt, pepper, or spices so you get it just right.
  • Use a Heavy Pot: A Dutch oven or heavy-bottomed pot helps prevent sticking and distributes heat evenly while simmering.

How to Serve Cabbage Soup with Ground Beef Recipe

A close-up view of a deep white bowl filled with a hearty stew. The stew has several layers of chunky textures, including bright orange carrot slices scattered on top, soft light green celery pieces, tender light beige cabbage chunks, and small crumbly bits of cooked brown ground meat mixed throughout. The stew’s reddish-brown broth surrounds the vegetables and meat, sprinkled lightly with green herbs. Above the bowl, there is a white plate holding circular toasted bread rounds with golden brown surfaces. The bowls and plate sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top the soup with a sprinkle of fresh chopped parsley or green onions for a pop of color and freshness. A dollop of sour cream or plain Greek yogurt is also wonderful if you want a creamy contrast that cools down the spices a bit.

Side Dishes

This soup pairs beautifully with crusty bread or whole-grain rolls to soak up every last bit. For a lighter side, I love a simple mixed green salad dressed with a tangy vinaigrette to balance the heartiness of the soup.

Creative Ways to Present

For a fun twist on family dinners, I’ve served this soup in hollowed-out small loaves of bread—turns it into an edible bowl that’s sure to impress guests. Another idea is layering it with shredded cheese and toasting it briefly for a savory gratin effect.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and it keeps beautifully for up to 4 days. The flavors even deepen over time, so sometimes the next day tastes even better than fresh!

Freezing

This Cabbage Soup with Ground Beef Recipe freezes wonderfully. I portion it into containers or freezer bags and it stays fresh for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps return it to the perfect soup consistency if it’s too thick after refrigeration.

FAQs

  1. Can I use other types of ground meat in this cabbage soup?

    Absolutely! While ground beef is traditional here, ground turkey, chicken, pork, or even plant-based meat alternatives all work well. Just cook the meat fully in the first step as you would with the beef.

  2. How do I make this soup spicier or milder?

    To spice it up, increase the Slap Ya Mama seasoning or add cayenne pepper or hot sauce when sautéing veggies. For a milder version, simply reduce or omit the Cajun seasoning entirely, and you can add some smoked paprika for smoky depth without heat.

  3. Can I prepare this soup in advance?

    Yes! This soup actually tastes better the next day and freezes very well, making it ideal for meal prep. Store it in the fridge or freezer in airtight containers and reheat gently.

  4. Is this cabbage soup keto or low-carb friendly?

    This soup includes potatoes, which add carbs, so it’s not strictly keto. However, you can reduce or omit potatoes and add more low-carb veggies like zucchini or spinach to make it more keto-friendly.

Final Thoughts

This Cabbage Soup with Ground Beef Recipe is one of those meals I treasure because it’s comforting, straightforward, and versatile enough to fit any occasion. I hope you give it a try on a cozy night in or when you want a warm, nourishing bowl with simple ingredients. Once you make it, I’m sure it’ll become part of your own rotation—just like it did for me!

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Cabbage Soup with Ground Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 32 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This hearty and comforting Cabbage Soup with Ground Beef is packed with flavorful vegetables and tender meat, making it a perfect meal for chilly days or meal prepping. It combines ground beef, cabbage, potatoes, and diced tomatoes simmered in a savory broth seasoned with herbs and spices, delivering a nourishing, filling dish that the whole family will enjoy.

Ingredients

Units Scale

Meat

  • 1 lb Ground Beef

Vegetables

  • 1 Small Diced Green Bell Pepper
  • 1 Small Diced Yellow Onion
  • 2 Sliced Carrots
  • 2 Sliced Ribs of Celery
  • 2 Medium Russet Potatoes, peeled and chopped into bite-sized pieces
  • 1 Whole Head of Green Cabbage, chopped
  • 4 Garlic Cloves, minced

Pantry & Seasonings

  • 2 tbsp Garlic and Herb Seasoning
  • 1 tsp Slap Ya Mama Seasoning or any Cajun seasoning (optional)
  • 2 tbsp Tomato Paste
  • 2 14.5 oz Cans of diced tomatoes with basil, garlic, and oregano
  • 1 heaping tablespoon Knorr beef bouillon
  • 4 cups Water or beef/chicken broth
  • Salt and Pepper to taste

Instructions

  1. Brown the Meat: Heat a Dutch oven over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
  2. Sauté the Vegetables: Add the diced green bell pepper, yellow onion, sliced carrots, and celery to the pot. Sprinkle with garlic and herb seasoning, Slap Ya Mama seasoning (if using), and black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  3. Add Tomato Paste: Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor, stirring occasionally to prevent burning.
  4. Add Potatoes: Mix in the chopped russet potatoes thoroughly with the meat and vegetables.
  5. Add Tomatoes and Garlic: Pour in the canned diced tomatoes along with their juices and add the minced garlic cloves. Stir until fully combined.
  6. Add Cabbage: Add the chopped green cabbage into the pot. Stir it in batches if necessary, as it will seem like a lot but will shrink significantly as it cooks.
  7. Add Broth and Simmer: Stir in the Knorr beef bouillon and pour in 4 cups of water or broth. Mix well, then bring the soup to a boil. Once boiling, reduce heat to low, cover, and let simmer for about 30 minutes until potatoes and cabbage are tender.
  8. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot and enjoy your nutritious, hearty soup!

Notes

  • You can customize this soup by adding other vegetables such as zucchini, spinach, or beans to increase the nutritional value and variety.
  • This soup is excellent for meal prepping; it keeps well for several days refrigerated and tastes even better the next day as flavors meld.
  • For a leaner option, substitute ground turkey or chicken instead of ground beef.
  • Adjust the level of seasoning for heat by omitting or reducing the Slap Ya Mama or Cajun seasoning.
  • If you prefer a thicker soup, mash some of the potatoes during cooking or reduce the amount of broth slightly.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 18 g
  • Cholesterol: 55 mg

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