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Cabbage Soup with Ground Beef Recipe

ByCaroline
Jump to Recipe· 4.4 from 17 reviews

I’ve got to tell you about this cozy, hearty Cabbage Soup with Ground Beef Recipe that quickly became a go-to in my kitchen. It’s one of those recipes that feels like a big, warm hug on a chilly day—comforting, wholesome, and packed with flavor. What makes it special is how simple ingredients like cabbage and ground beef come together to create a soup that’s both satisfying and nourishing without any fuss.

Whether you’re meal prepping for the week or looking for a family-friendly dinner, this Cabbage Soup with Ground Beef Recipe delivers every time. I love that it’s flexible enough for you to add your own veggies or spices, and it holds up beautifully in the fridge, so leftovers are always a treat. You’re going to enjoy how easy it is to make and how much flavor it packs into every bowl.

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Why This Recipe Works

  • Simple Ingredients: The basic pantry staples come together to form deep, comforting flavors without complexity.
  • Balanced Nutrition: Ground beef adds protein, while cabbage and veggies bring fiber and vitamins for a wholesome meal.
  • Flexible & Customizable: You can easily swap or add vegetables and spices depending on your taste or what’s in your fridge.
  • Easy Meal Prep: This soup shines for batch cooking, keeping well in the fridge and freezing beautifully for later.
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

This Cabbage Soup with Ground Beef Recipe is built from sturdy, affordable ingredients that bring texture, flavor, and heartiness. Each one plays an important role—whether it’s the richness of the beef or the fresh crunch of the cabbage—and together they create a soup that’s bigger than the sum of its parts. Here’s a little rundown to help you shop smart and prep confidently.

  • Ground Beef: Use lean ground beef to reduce excess fat, but a bit of fat adds flavor and richness to the soup.
  • Green Bell Pepper: Adds a mild sweetness and fresh bite; diced small so it softens easily during cooking.
  • Yellow Onion: A flavor foundation that gives the broth depth and sweetness as it softens.
  • Carrots: Brings color and natural sweetness, balancing the savory notes.
  • Celery: Offers earthy undertones and a bit of crunch if not overcooked.
  • Garlic and Herb Seasoning: Convenient and flavorful, this seasoning blend boosts aroma and taste.
  • Slap Ya Mama Seasoning: Adds a touch of Cajun spice, but you can leave it out if you prefer less heat.
  • Tomato Paste: Thickens the broth and adds a concentrated tomato flavor that grounds the soup.
  • Russet Potatoes: Starchy and tender, they bulk up the soup and add comforting texture.
  • Canned Diced Tomatoes: I love the ones seasoned with basil, garlic, and oregano for that extra herby zing.
  • Fresh Garlic Cloves: Minced to release their fragrance without overpowering the soup.
  • Green Cabbage: The star vegetable—mild, slightly sweet, and able to soak up all the soup’s flavors.
  • Knorr Beef Bouillon or Broth: Gives richness and depth to the broth. I prefer broth if I want a lighter soup.
  • Salt and Pepper: Essential to balance and bring out all the natural 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.

Make It Your Way

The beauty of this Cabbage Soup with Ground Beef Recipe is how easy it is to customize. I often switch up the veggies or play with seasonings depending on the mood or what I have on hand. You can definitely have fun making it your own!

  • Vegetable Swaps: Once I added zucchini and green beans for a fresh summer twist, which added vibrant color and texture.
  • Spice it Up: Sometimes I add smoked paprika or a pinch of chili flakes for a smoky, spicy kick.
  • Lean Protein Options: Using ground turkey or chicken works great if you want a lighter version without losing the heartiness.
  • Make it Vegan: You can switch ground beef for mushrooms or lentils and use vegetable broth instead.

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

Step 1: Sear the Beef Until Perfectly Browned

Start by heating your Dutch oven over medium heat, then add the ground beef. Don’t rush this part—let the beef brown properly to develop that rich, meaty flavor. Break it apart as it cooks and season lightly with salt and pepper here to bring out the natural flavors. When the beef is nicely browned with no pink spots left, it’s time for the next step.

Step 2: Sauté the Veggies with Seasonings

Next, toss in your diced green bell pepper, yellow onion, carrots, and celery. Sprinkle over your garlic and herb seasoning plus the Slap Ya Mama Cajun seasoning (or skip if you prefer mild). Stir everything together and let the veggies soften, usually about 5 minutes. You’re aiming for fragrant and tender here—not mushy—so keep an eye on the heat.

Step 3: Build the Flavor with Tomato Paste and Potatoes

Now add the tomato paste, stirring it in well and letting it cook for a couple of minutes. This step helps deepen the tomato flavor and naturally thickens the soup. Then, add your peeled and chopped potatoes—russet potatoes work best because they get tender without falling apart too fast. Give everything a good stir to coat the potatoes in those rich flavors.

Step 4: Add Tomatoes, Garlic, & Cabbage

Pour in the canned diced tomatoes along with their juices and stir in your minced garlic cloves. Then comes the cabbage—don’t worry if the pot looks packed because cabbage wilts down considerably. Stir it in slowly, pressing it gently so it fits, and watch as it melds beautifully into the soup.

Step 5: Pour in Broth and Simmer Away

Stir in your Knorr beef bouillon and pour the water (or broth if you prefer) over everything. Bring the pot to a boil, then reduce heat to low and cover it up. Let it simmer for about 30 minutes, until the potatoes are fork-tender and the cabbage is soft but not falling apart. Don’t forget to taste and adjust salt and pepper before serving!

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Tips from My Kitchen

  • Brown the Beef Well: The richer and darker the beef browning, the more flavor you get in the whole soup.
  • Don’t Skip the Tomato Paste: It might seem small but this pantry staple makes a huge difference in the depth of flavor.
  • Add Cabbage Gradually: To make the big chopped cabbage fit easily, add it in batches and press gently to nestle it in.
  • Simmer Gently: Keep heat low once boiling to let the flavors meld without overcooking the veggies into mush.

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 my bowls with a sprinkle of fresh chopped parsley or a dollop of sour cream. The parsley adds a pop of color and freshness, brightening each spoonful, while sour cream lends a silky creaminess that complements the soup’s hearty texture. Sometimes, I even toss in some grated sharp cheddar to melt on top if I’m craving extra richness.

Side Dishes

This soup holds up well on its own, but I love pairing it with crusty bread or a warm baguette for dipping. Garlic toast is my personal fave—a crunchy, buttery contrast to the tender soup. For something lighter, a simple side salad dressed in vinaigrette balances the heartiness beautifully.

Creative Ways to Present

For special gatherings, I’ve served this soup in mini bread bowls, which never fails to impress guests and makes the meal feel extra cozy. You can also ladle it into pretty bowls and garnish with edible flowers or a swirl of crème fraîche for a restaurant-worthy look at home.

Make Ahead and Storage

Storing Leftovers

I’m always happy when there’s leftover Cabbage Soup with Ground Beef Recipe. I let the soup cool completely, then store it in airtight containers in the fridge. It stays tasty for up to 4 days, making it a perfect quick-go meal when you’re short on time.

Freezing

This soup freezes like a charm. I portion it into freezer-safe containers or heavy-duty ziplock bags, label them with the date, and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge for easy reheating the next day.

Reheating

To reheat, I gently warm the soup over medium-low heat on the stove, stirring occasionally until heated through. If it’s a bit thick after refrigeration, just add a splash of water or broth to loosen the texture without losing flavor.

FAQs

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

    Absolutely! While ground beef gives a rich, hearty flavor, you can substitute ground turkey, chicken, or even venison to suit your preference. Just adjust cooking times slightly depending on the meat’s fat content to avoid drying out.

  2. Is it okay to omit the spicy seasoning?

    Yes, the Slap Ya Mama seasoning adds a Cajun kick, but you can leave it out or replace it with milder spices if you prefer a gentler flavor. The soup is still flavorful thanks to the herbs, tomato paste, and broth.

  3. Can I make this soup in a slow cooker?

    You sure can! Brown the ground beef and sauté the veggies first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the potatoes and cabbage are tender.

  4. How long does this soup keep in the fridge?

    Stored in a sealed container, this soup typically stays good for up to 4 days in the fridge. Always check for freshness before reheating.

  5. Can I add other vegetables to the soup?

    Definitely! Feel free to add zucchini, beans, spinach, or any vegetables you love or need to use up. Add heartier vegetables early in cooking and delicate greens near the end to keep textures balanced.

Final Thoughts

Making this Cabbage Soup with Ground Beef Recipe has become one of my favorite ways to feed myself and my loved ones something warm, healthy, and truly satisfying without spending hours in the kitchen. I hope you’ll give it a try and find, like I did, that it’s perfect for weeknights, meal prep, or even a comforting weekend lunch. Trust me—you’ll want to keep this recipe handy for many cozy meals ahead!

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Cabbage Soup with Ground Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 17 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This hearty Cabbage Soup with Ground Beef is a comforting and nutritious meal packed with flavorful vegetables, tender cabbage, and savory ground beef. Perfect for meal prep or a family dinner, this soup combines simple ingredients to create a deliciously satisfying dish.

Ingredients

Units Scale

Meat and Seasonings

  • 1 lb Ground Beef
  • 2 tbsp Garlic and Herb Seasoning
  • 1 tsp Slap Ya Mama Seasoning or any Cajun seasoning
  • Salt and Pepper to taste

Vegetables

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

Liquids and Other Ingredients

  • 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 4 cups Beef/Chicken Broth

Instructions

  1. Brown the Ground Beef: Heat a Dutch oven over medium heat. Add the ground beef and cook, stirring frequently, until it is nicely browned and no longer pink.
  2. Sauté Vegetables and Season: Add the diced green bell pepper, diced yellow onion, sliced carrots, and celery ribs to the pot. Sprinkle with garlic and herb seasoning, Slap Ya Mama seasoning, and black pepper. Sauté the mixture until the vegetables begin to soften, about 5 to 7 minutes.
  3. Add Tomato Paste: Mix in the tomato paste and cook for 2 minutes, stirring occasionally to combine.
  4. Add Potatoes: Stir in the chopped russet potatoes, ensuring they are well incorporated into the mixture.
  5. Add Tomatoes and Garlic: Pour in the canned diced tomatoes along with their juices and add the minced garlic cloves. Stir everything together thoroughly.
  6. Add Cabbage: Add the chopped green cabbage to the pot. It may seem like a lot, but it will reduce significantly as it cooks. Stir in batches if needed to fit all the cabbage in.
  7. Add Broth and Bouillon, then Simmer: Add the heaping tablespoon of Knorr beef bouillon and pour in 4 cups of water or beef/chicken broth. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes until the potatoes and cabbage are tender.
  8. Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot and enjoy your hearty cabbage soup with ground beef.

Notes

  • Feel free to customize by adding vegetables like zucchini, spinach, or beans for extra flavor and nutrition.
  • This soup is excellent for meal prep – make a large batch and store leftovers for healthy lunches or dinners throughout the week.
  • To reduce sodium, use low-sodium broth and adjust seasoning as you go.
  • For a spicier kick, add more Cajun seasoning or a dash of hot sauce.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 15 g
  • Cholesterol: 55 mg

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