There’s something wonderfully comforting about a warm bowl of cabbage soup, especially when it’s packed with hearty ground beef. I first stumbled upon this recipe on a chilly autumn evening when I was craving something simple yet satisfying. The beauty of this dish is how it blends the subtle sweetness of cabbage with the rich, savory flavors of ground beef and spices, creating a nourishing meal that feels both wholesome and filling.

Many of us seek recipes that are quick, affordable, and packed with nutrients, and that’s exactly why cabbage soup with ground beef has stood the test of time. Whether you’re looking to warm up after a long day or want a dish that doubles as a comforting dinner and a great way to sneak in some veggies, this soup has you covered. If you’ve never tried it, keep reading—I promise you’ll be pleasantly surprised by how delicious and versatile it is.

Why I Love This Recipe

There’s something incredibly satisfying about making a recipe that’s both easy and rich in flavor, and this cabbage soup with ground beef ticks all those boxes. It’s one of those dishes that can easily become a family favorite because it’s nutritious, filling, and budget-friendly.

What makes this soup special is the wonderful balance it strikes between the mild earthiness of cabbage and the savory depth of the beef. The soup is not just a one-note meal — it’s layered with aromatic herbs and spices that gently tease your taste buds. The ground beef adds a wonderful heartiness, making it much more than just a vegetable soup. Plus, it’s a flexible recipe that you can adapt to your own tastes or what you have on hand.

This soup is the kind of dish that keeps well in the fridge, so you can make a big batch and enjoy it over several days. It’s perfect for busy weeknights or even meal prep, which I find incredibly convenient. The combination of simple ingredients comes together in a way that feels nourishing without being heavy, which is why I find myself returning to this recipe again and again.

Ingredients for Cabbage Soup with Ground Beef

To create this delicious, hearty soup, you’ll need a mix of fresh and pantry staples. The ingredients are straightforward, but each one plays a key role in developing the soup’s flavor and texture.

Here’s what you’ll need:

Fresh cabbage: The star ingredient. I recommend using green cabbage for its slightly sweet and crisp qualities.
Ground beef: Choose lean or regular, depending on your preference. The beef brings in richness and protein.

Onion and garlic: Essential aromatics that build the flavor foundation.
Carrots and celery: These add a subtle sweetness and texture contrast.
Tomato paste or diced tomatoes: To add a touch of acidity and depth.

Beef broth or stock: This gives the soup body and helps all the flavors meld together.
Herbs and spices: Bay leaves, thyme, salt, pepper, and optional chili flakes for a little heat.
Olive oil: For sautéing the vegetables and beef.

Optional additions: Worcestershire sauce or soy sauce for umami boost.

Each ingredient is easy to find and works harmoniously with the others. I love how this combination turns humble components into something so tasty and satisfying.

How Much Time Will You Need

One of the best things about this cabbage soup with ground beef is how relatively quick it is to prepare. From start to finish, you can expect to spend about 45 to 60 minutes in the kitchen.

Here’s a rough breakdown:

Preparation (chopping veggies, gathering ingredients): 15-20 minutes
Cooking the beef and vegetables: 10-15 minutes

Simmering the soup: 20-25 minutes

If you’re pressed for time, you can speed things up by prepping the vegetables ahead or using pre-chopped ingredients. The simmering step is where the magic happens, allowing flavors to develop fully, so I don’t recommend skipping it.

How to Make This Cabbage Soup with Ground Beef

Step-by-step, here’s how I make this soup in my kitchen. I’ll walk you through every stage so you can feel confident making it yourself.

Step – 1: Prepare your vegetables. Start by washing and chopping the cabbage into bite-sized pieces. Dice the onions, carrots, and celery finely to ensure they cook evenly and blend smoothly into the soup. Mince the garlic cloves so they release their flavor fully.

Step – 2: Brown the ground beef. Heat a large pot or Dutch oven over medium heat and add a splash of olive oil. Add the ground beef and break it apart with a wooden spoon. Cook until it’s nicely browned, about 6 to 8 minutes. Drain excess fat if needed to keep the soup from being greasy.

Step – 3: Sauté the aromatics. To the browned beef, add the diced onions, carrots, celery, and garlic. Cook together for 5 to 7 minutes until the vegetables are soft and the onions are translucent. This step is key to developing the base flavor.

Step – 4: Add tomato paste or diced tomatoes. Stir in a tablespoon of tomato paste or about a cup of diced canned tomatoes. This adds a slight tang and deepens the flavor. Cook for a couple of minutes to let the tomato elements caramelize slightly.

Step – 5: Add broth and spices. Pour in about 6 cups of beef broth, then toss in bay leaves, thyme, salt, pepper, and any optional seasonings like chili flakes or Worcestershire sauce. Give everything a good stir.

Step – 6: Add the cabbage. Finally, add the chopped cabbage to the pot. The cabbage will wilt and soften as it cooks, releasing its natural sweetness into the broth.

Step – 7: Simmer. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 20 to 25 minutes. This will allow the flavors to meld and the cabbage to soften perfectly.

Step – 8: Taste and adjust. Before serving, taste your soup and adjust the seasoning if needed. Sometimes it benefits from a pinch more salt or a dash of pepper.

Step – 9: Serve warm. Ladle the soup into bowls and enjoy it immediately, or let it cool and store it for later.

Substitutions

This recipe is wonderfully flexible, and there are several substitutions that can work depending on your preferences or what you have on hand.

If you want a lighter version, try ground turkey or chicken instead of beef. It’ll reduce the fat content but keep the protein punch.

If you’re vegetarian or want to skip meat, use a mix of mushrooms and lentils or beans for texture and flavor. Vegetable broth will replace the beef broth in this case.

Don’t have fresh cabbage? Savoy cabbage or napa cabbage make great alternatives with slightly different textures and tastes.

For the broth, homemade broth is always ideal, but store-bought works just fine, too. You can also experiment with adding a splash of apple cider vinegar or lemon juice at the end for a touch of brightness.

Lastly, if you prefer a spicier soup, add a pinch of cayenne pepper or a few dashes of hot sauce to the simmering pot.

Best Side Dishes of Cabbage Soup with Ground Beef

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

Crusty bread or garlic bread: Perfect for dipping and soaking up the flavorful broth.
A fresh green salad with a light vinaigrette: Adds a crisp, refreshing contrast.

Roasted or steamed potatoes: A comforting, hearty side that complements the soup’s texture.

Each of these sides will elevate your eating experience and make the meal feel complete.

Serving and Presentation Tips

When it comes to serving cabbage soup with ground beef, presentation can make a simple meal feel special. I love ladling the soup into rustic, deep bowls that showcase the rich colors — the soft green cabbage, the vibrant orange of the carrots, and the hearty brown beef bits floating in a golden broth. Garnishing with a sprinkle of freshly chopped parsley or a few cracks of black pepper adds a fresh aroma and visual appeal.

If you want to impress guests or make a family dinner a bit more festive, try serving the soup with a side of warm, crusty bread arranged in a small basket lined with a linen napkin. Adding a small dish of grated Parmesan or a lemon wedge on the side invites everyone to customize their bowl to their taste.

Using bowls with a wider rim gives enough space for garnishes like a dollop of sour cream or a drizzle of olive oil. Also, serve the soup steaming hot for the best comfort factor — it’s as much about the warmth as the flavor.

Tips and Tricks to Make This Recipe Even Better

Here are some of my favorite tips to elevate your cabbage soup with ground beef:

Brown the beef well: Don’t rush this step. A good sear on the meat adds deep, caramelized flavors that enrich the entire soup.
Don’t skip the simmer: Giving the soup time to meld allows the cabbage to soften and the spices to develop fully.
Use fresh herbs if possible: Fresh thyme or parsley brings brightness that dried herbs can’t quite match.

Add acid at the end: A splash of vinegar or a squeeze of lemon juice can brighten the flavors and balance the richness.
Make it a day ahead: Like many soups, this one tastes even better the next day once the flavors have married.
Customize your spice level: Add chili flakes or a dash of hot sauce during cooking if you like a little kick.

Don’t overcook the cabbage: You want it tender but not mushy to retain some texture and color.

These little tricks turn a simple soup into a standout dish you’ll want to make often.

Common Mistakes to Avoid

Even simple recipes can stumble if you’re not careful. Here are some common pitfalls and how to avoid them:

Not browning the beef properly: If the meat isn’t well-seared, the soup can taste bland. Take your time to get a good brown crust.
Skipping the sauté of aromatics: The onion, carrot, celery, and garlic soften and flavor the soup base; don’t just toss them in raw.
Overcooking the cabbage: Too long in the pot and the cabbage will lose its texture and turn mushy. Aim for tender but with a slight bite.

Under-seasoning: Soup needs enough salt and pepper to bring out the flavors. Always taste before serving and adjust seasoning.
Using too much broth: Too much liquid can dilute the flavor. Follow the recipe’s liquid amounts for best results.

Avoiding these common mistakes ensures your soup will be flavorful, balanced, and satisfying every time.

How to Store It

Storing cabbage soup with ground beef properly keeps it fresh and delicious for days.

Let the soup cool completely before transferring it to airtight containers.
Store in the refrigerator for up to 4 days.

For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Leave some headspace as the soup will expand when frozen.
When reheating, thaw overnight in the fridge if frozen, then warm gently on the stove over medium heat, stirring occasionally.
If the soup thickens after refrigeration, simply add a splash of broth or water when reheating to loosen it up.

Proper storage not only preserves flavor but also makes this soup a convenient meal prep option.

FAQ

Can I make this soup in a slow cooker?
Yes! Brown the ground beef and sauté the vegetables on the stove first, then add everything to your slow cooker with the broth and cabbage. Cook on low for 6-8 hours or high for 3-4 hours until cabbage is tender.

Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free. Just make sure your broth and any sauces you add are gluten-free as well.

Can I use frozen cabbage?
Fresh cabbage is best for texture, but if you have frozen, thaw and drain it well before adding. Keep in mind the texture may be softer.

Can I add other vegetables?
Absolutely! Potatoes, bell peppers, zucchini, or green beans work well. Add them according to their cooking times to avoid overcooking.

How spicy is this soup?
The basic recipe is mild, but you can easily adjust the heat by adding chili flakes, cayenne pepper, or hot sauce to your liking.

Cabbage Soup with Ground Beef