This Beef and Cabbage Soup is a rustic, deeply flavorful one-pot meal that feels like a warm hug. It transforms humble ingredients into a rich, savory broth with tender beef and sweet, soft cabbage. Perfect for chilly evenings, this comforting soup is simple to make and gets even better the next day.
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Why You’ll Love This Beef and Cabbage Soup
- Comforting & satisfying: Rich, savory broth and hearty ingredients create a rib-sticking meal.
- One-pot wonder: Easy cleanup with everything cooked in a single pot.
- Better overnight: Leftovers develop deeper, more complex flavor.
- Wonderfully adaptable: Easy to customize with extra veggies or beans.
Ingredients & Tools
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 head medium green cabbage, cored and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Tools: A large stockpot or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.
Notes: Don’t skip browning the beef—the fond is pure flavor gold. Using low-sodium broth gives you control over saltiness.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 24 g |
| Fat: | 12 g |
| Carbs: | 18 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choosing your beef. I prefer a 90/10 lean ground beef for this recipe. It has enough fat to create a flavorful base without making the soup overly greasy. If you use a higher fat content, you might want to drain a little excess fat after browning.
- Don’t rush the veggie sauté. Taking a few extra minutes to properly soften the onion, carrots, and celery (this is your soffritto!) builds a sweet, aromatic foundation for the entire soup. You’ll notice the difference in the final depth of flavor.
- How to chop the cabbage. The trick is to chop it into bite-sized, rustic pieces. They will wilt down significantly, so don’t be alarmed when you first add what seems like a mountain of cabbage to the pot—it will cook down perfectly.
- Broth is key. Since the broth makes up the base of the soup, using a good-quality, low-sodium beef broth is my top recommendation. It simply tastes better and allows you to season to your own preference at the end.
How to Make Beef and Cabbage Soup
Step 1: Heat the olive oil in your large stockpot or Dutch oven over medium-high heat. Add the ground beef, breaking it up with your wooden spoon. Cook until it’s nicely browned, which should take about 5-7 minutes. You’re not just cooking it through here—you’re building flavor with that beautiful browning. Season it with a good pinch of salt and pepper as it cooks.
Step 2: Add the diced onion, sliced carrots, and celery to the pot with the beef. Cook, stirring occasionally, until the vegetables have begun to soften and the onion turns translucent, about 5-6 minutes. Stir in the minced garlic and cook for just one more minute until it becomes incredibly fragrant. Be careful not to let the garlic burn!
Step 3: Now, pour in the beef broth and the entire can of diced tomatoes with their juices. This liquid will help you scrape up all those delicious browned bits from the bottom of the pot—that’s where so much flavor lives! Add the dried thyme, oregano, and the single bay leaf. Give everything a good stir to combine.
Step 4: Bring the soup up to a lively boil. Once it’s bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes. This initial simmer allows the flavors to start melding and the harder vegetables to begin tenderizing.
Step 5: It’s cabbage time! Stir in all of your chopped cabbage. It will seem like a lot, but I promise it will wilt down. Cover the pot again and let it simmer for another 20-25 minutes, or until the cabbage is tender to your liking. You’ll notice it becomes soft and almost sweet.
Step 6: This is the most important step: tasting. Remove the bay leaf and discard it. Carefully taste the broth and adjust the seasoning with more salt and black pepper as needed. The flavors should be rich, savory, and well-balanced. If it tastes a little flat, a pinch more salt will often bring everything to life.
Step 7: Ladle the hot soup into bowls and garnish with a sprinkle of fresh chopped parsley if you’re using it. The parsley adds a lovely fresh color and a slight herbal note that brightens the whole dish. Serve it immediately while it’s piping hot!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; note cabbage texture may soften upon thawing.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Absolutely essential for dipping and sopping up every last drop of that delicious broth. A warm, buttered slice is pure heaven.
- A simple green salad with a sharp vinaigrette — The fresh, crisp, and acidic notes of the salad provide a perfect counterbalance to the rich, hearty nature of the soup.
- Grilled cheese sandwiches — Take the comfort food factor to the max. The gooey, cheesy sandwich is the ultimate partner for a steamy bowl of this soup.
Drinks
- A robust red wine like a Cabernet Sauvignon — The bold fruit and tannins in the wine stand up beautifully to the savory beef and rich broth.
- A dark lager or amber ale — The malty, slightly caramel notes in these beers complement the soup’s deep flavors without overpowering it.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the crisp bubbles and citrus help cleanse the palate between spoonfuls.
Something Sweet
- Warm apple crisp with vanilla ice cream — The sweet, spiced apples and cold cream are a classic, comforting finish that feels just right after this meal.
- Dark chocolate brownies — A rich, fudgy brownie satisfies that chocolate craving and provides a lovely, decadent end note.
- Simple shortbread cookies — Their buttery, delicate crunch is a light and simple way to end the meal on a sweet note without being too heavy.
Top Mistakes to Avoid
- Mistake: Not browning the beef properly. If you just gray the meat, you’re missing out on a huge layer of flavor. Take the time to get a good, proper sear on the beef—it makes all the difference.
- Mistake: Overcrowding the pot with cabbage. It will seem like a lot, but trust the process! The cabbage needs that space to wilt down properly. If the pot is too full, it will steam rather than simmer into the broth.
- Mistake: Skipping the final taste and season. Soups absolutely need that final adjustment at the end. Broths can vary, and your palate is the best guide. Forgetting to taste is like serving a half-finished painting.
- Mistake: Boiling too aggressively after adding the cabbage. A gentle simmer is what you want. A rolling boil can make the beef tough and the cabbage mushy. Low and slow is the way to go for the best texture.
Expert Tips
- Tip: Make it a day ahead. The flavors in this soup deepen and marry beautifully overnight in the fridge. Honestly, it’s often even better on day two, making it a fantastic make-ahead meal.
- Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese sitting in your fridge, toss it into the soup while it simmers. It will melt into the broth, adding an incredible layer of savory, umami depth.
- Tip: Brown the beef in batches. If you’re doubling the recipe, avoid crowding the pot. Browning the beef in two batches ensures you get a proper sear on all the meat, rather than steaming it.
- Tip: Customize with other veggies. This soup is a great clean-out-the-fridge recipe. Toss in some diced potatoes for more heartiness, or a handful of frozen green beans or corn in the last 10 minutes of cooking.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Brown the ground beef with the onions in a skillet first—don’t skip this step for flavor. Then, transfer everything (except the fresh parsley garnish) to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The cabbage should be tender. It’s a fantastic hands-off method for a busy day.
Can I freeze Beef and Cabbage Soup?
You can, but with a slight caveat. Cabbage can become a bit softer and more pungent after freezing and thawing. The soup will still be safe and tasty, but the texture of the cabbage will change. For the best results, eat it within 3 months of freezing. Thaw overnight in the fridge before reheating gently on the stove.
What can I use instead of ground beef?
Ground turkey or chicken would work well for a lighter version, though the flavor will be milder. For a plant-based option, try using lentils! Brown some mushrooms for umami, then add a cup of rinsed brown lentils with the broth, adjusting the cook time until the lentils are tender.
My soup tastes a bit bland. How can I fix it?
This is common! First, make sure you’ve added enough salt—it truly makes flavors pop. If it’s still lacking, a splash of Worcestershire sauce or a tablespoon of tomato paste added during the veggie sauté stage can add a great savory depth. A dash of red wine vinegar at the end can also brighten everything up.
Is the cabbage supposed to be crunchy or soft?
It’s supposed to be tender and soft, but not complete mush. It should have a pleasant texture that melts in your mouth. If you prefer a little more bite, you can reduce the final simmering time by 5-10 minutes. It’s all about your personal preference!
Beef And Cabbage Soup
Make this easy, one-pot Beef and Cabbage Soup for a comforting and flavorful dinner. Ready in about an hour! Get the simple recipe now.
Ingredients
For the Ingredients
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1 tablespoon olive oil
-
1 pound lean ground beef
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1 large yellow onion (diced)
-
2 medium carrots (peeled and sliced)
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2 celery stalks (sliced)
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3 cloves garlic (minced)
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6 cups low-sodium beef broth
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1 can diced tomatoes (14.5 oz, undrained)
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1/2 head medium green cabbage (cored and chopped)
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 bay leaf
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Salt and black pepper (to taste)
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2 tablespoons chopped fresh parsley (for garnish (optional))
Instructions
-
Heat the olive oil in your large stockpot or Dutch oven over medium-high heat. Add the ground beef, breaking it up with your wooden spoon. Cook until it's nicely browned, which should take about 5-7 minutes. You’re not just cooking it through here—you’re building flavor with that beautiful browning. Season it with a good pinch of salt and pepper as it cooks.01
-
Add the diced onion, sliced carrots, and celery to the pot with the beef. Cook, stirring occasionally, until the vegetables have begun to soften and the onion turns translucent, about 5-6 minutes. Stir in the minced garlic and cook for just one more minute until it becomes incredibly fragrant. Be careful not to let the garlic burn!02
-
Now, pour in the beef broth and the entire can of diced tomatoes with their juices. This liquid will help you scrape up all those delicious browned bits from the bottom of the pot—that’s where so much flavor lives! Add the dried thyme, oregano, and the single bay leaf. Give everything a good stir to combine.03
-
Bring the soup up to a lively boil. Once it’s bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes. This initial simmer allows the flavors to start melding and the harder vegetables to begin tenderizing.04
-
It’s cabbage time! Stir in all of your chopped cabbage. It will seem like a lot, but I promise it will wilt down. Cover the pot again and let it simmer for another 20-25 minutes, or until the cabbage is tender to your liking. You’ll notice it becomes soft and almost sweet.05
-
This is the most important step: tasting. Remove the bay leaf and discard it. Carefully taste the broth and adjust the seasoning with more salt and black pepper as needed. The flavors should be rich, savory, and well-balanced. If it tastes a little flat, a pinch more salt will often bring everything to life.06
-
Ladle the hot soup into bowls and garnish with a sprinkle of fresh chopped parsley if you’re using it. The parsley adds a lovely fresh color and a slight herbal note that brightens the whole dish. Serve it immediately while it’s piping hot!07
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