🥬 Hearty Ground Beef & Cabbage Soup
Servings: 6–8
Prep time: 20 minutes
Cook time: 45–55 minutes
Total: about 1 hour 15 minutes
Ingredients
Main ingredients
1 large head green cabbage, about 2–2½ lb (900 g–1.1 kg)
1½ lb (680 g) ground beef
1 large yellow onion, diced
2–3 carrots, peeled and sliced
3 cloves garlic, minced
2 tablespoons olive oil, if needed
1 can (14–15 oz / 400 g) diced tomatoes
2 tablespoons tomato paste
6 cups (1.4 L) beef broth
1 cup water, as needed
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
1½ teaspoons salt, or to taste
½ teaspoon black pepper
1 tablespoon brown sugar, optional
1–2 tablespoons lemon juice or apple-cider vinegar
Optional ingredients
For a more substantial soup, add:
¾ cup uncooked white or brown rice
1 cup chopped celery
1 small bell pepper
½ teaspoon red-pepper flakes
2 tablespoons chopped fresh parsley
Step-by-Step Recipe
1. Prepare the cabbage
Remove any damaged outer leaves.
Cut the cabbage into quarters and remove the hard core.
Cut into approximately 1-inch pieces.
Don’t make the pieces too small—the cabbage shrinks considerably during cooking.
Wash and drain.
2. Brown the beef
Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
Add the ground beef.
Cook for 6–8 minutes, breaking it into small pieces.
You want the beef to develop some browned edges rather than simply steam.
If there is a lot of excess fat, drain most of it.
Leave approximately 1 tablespoon for flavor.
3. Cook the vegetables
Add the onion and carrots.
Cook for about 5 minutes, stirring occasionally.
Add the garlic and cook another 30–60 seconds.
Don’t let the garlic become dark brown.
4. Add tomato paste
Stir in:
2 tablespoons tomato paste
1 teaspoon paprika
oregano
thyme
black pepper
Cook for 1–2 minutes.
This caramelizes the tomato paste slightly and gives the soup a deeper flavor.
5. Add the cabbage
Add the chopped cabbage a handful at a time.
It may look like far too much cabbage initially.
Don’t worry.
Stir it into the beef mixture and allow it to cook for 3–5 minutes.
The cabbage will quickly begin to wilt.
6. Add the broth
Pour in:
beef broth
diced tomatoes
Worcestershire sauce
bay leaf
Add enough water to bring the liquid close to the top of the vegetables.
Stir well.
7. Simmer
Bring the soup to a boil.
Then reduce the heat to low.
Cover partially and simmer for approximately 35–45 minutes.
Stir occasionally.
The cabbage should become tender but shouldn’t completely disintegrate.
8. Adjust the flavor
Remove the bay leaf.
Taste the soup.
Add salt and pepper as necessary.
For a slightly sweet-and-tangy flavor similar to classic cabbage soup, add:
1 tablespoon brown sugar
1 tablespoon lemon juice or apple-cider vinegar
Taste again.
Add another tablespoon of lemon juice/vinegar if you want more brightness.
🍚 Adding Rice
If you’d like the dish to resemble unstuffed cabbage rolls, rice is an excellent addition.
Add:
¾ cup uncooked rice
about 20–25 minutes before the soup is finished.
You may need another 1–2 cups of broth/water, because rice absorbs a significant amount of liquid.
Important
If you plan to have leftovers, consider cooking the rice separately and adding it to individual bowls. Otherwise, the rice can absorb much of the broth overnight.
🌿 Finishing
Ladle the soup into bowls.
Top with:
fresh parsley
freshly ground black pepper
a small spoonful of sour cream, if desired
A splash of vinegar or lemon juice just before serving makes the flavors pop.
Optional Creamy Version
For a richer version, stir ½ cup sour cream into a bowl of hot soup.
Don’t add cold sour cream directly to vigorously boiling soup because it can separate.
For a smoother result, mix the sour cream with a few spoonfuls of hot broth first, then stir it back into the soup.
🌶️ Spicy Version
Add:
½–1 teaspoon red-pepper flakes
½ teaspoon smoked paprika
a few dashes of hot sauce
You can also replace part of the ground beef with spicy sausage.
🥩 Meat Variations
You don’t have to use beef.
Ground turkey
Use 1½ lb ground turkey.
Add an extra tablespoon of olive oil because turkey is generally leaner.
Ground pork
Excellent with cabbage and gives the soup a richer flavor.
Beef + pork
Use:
¾ lb ground beef
¾ lb ground pork
This is one of my favorite combinations for this recipe.
Vegetarian
Replace the meat with:
2 cans cannellini beans, or
1½ cups cooked lentils
Use vegetable broth instead of beef broth.
🥕 Vegetable Variations
You can add:
celery
zucchini
bell pepper
potatoes
green beans
corn
mushrooms
For potatoes, cut them into small cubes and add them with the broth.
🥜 Nut Information
The basic recipe contains no nuts.
If you’re asking specifically about allergens:
Ingredient Nuts?
Cabbage No
Ground beef No
Carrots No
Onion No
Garlic No
Tomatoes No
Beef broth Usually no, but check label
Worcestershire sauce Usually no, but check label
Rice No
Sour cream No nuts, but dairy
Olive oil No
If you have a nut allergy
Check packaged products such as:
beef broth
Worcestershire sauce
canned tomatoes
tomato paste
seasoning blends
for facility/allergen statements.
For a completely nut-free meal, use products labeled appropriately for your allergy requirements.
❓ Frequently Asked Questions
Can I use red cabbage?
Yes, but green cabbage is better for the appearance and flavor shown in the photo. Red cabbage will turn the broth a darker purplish color.
Can I use pre-shredded cabbage?
Absolutely.
It saves preparation time, although larger pieces of freshly chopped cabbage give a more rustic texture.
Can I use frozen cabbage?
Yes. Add it directly to the pot. It may cook somewhat faster than fresh cabbage.
Why is my cabbage still crunchy?
Continue simmering for another 10–15 minutes.
The cooking time depends on how large the cabbage pieces are.
Can I make this in a slow cooker?
Yes.
Brown the beef and onion first, then transfer everything to the slow cooker.
Cook approximately:
LOW: 6–7 hours
HIGH: 3–4 hours
Add cooked rice near the end rather than letting it cook for the entire time.
Can I make it in an Instant Pot?
Yes.
Brown the beef using sauté mode.
Add the remaining ingredients except lemon juice/vinegar.
Pressure cook for approximately 8 minutes, followed by a controlled natural release for about 10 minutes.
Add the acidic ingredients after cooking and adjust seasoning.
Can I freeze it?
Yes.
Cool completely, then freeze in airtight containers for approximately 2–3 months for best quality.
If using rice, freezing the soup without the rice generally gives a better texture.
How long does it last in the refrigerator?
Store refrigerated in an airtight container for about 3–4 days.
Can I make it ahead?
Definitely. In fact, the flavor often improves after sitting overnight.
The cabbage and beef have more time to absorb the broth’s seasoning.
Why does my soup taste bland?
Cabbage and broth can require more seasoning than expected.
Try adjusting in this order:
Salt
Black pepper
Tomato paste
Worcestershire sauce
Lemon juice or vinegar
The final acidic ingredient is especially important because it balances the sweetness of cabbage and carrots.
How do I make it thicker?
Simmer uncovered for 10–15 minutes.
Alternatively, add cooked rice or potatoes.
For a very thick stew-like consistency, use less broth from the beginning.
How do I make it more like cabbage rolls?
Use:
ground beef
cabbage
onion
garlic
rice
tomato
beef broth
paprika
Then simmer until the rice and cabbage are tender. This produces an unstuffed cabbage-roll soup flavor.
⭐ Best Version for the Flavor in the Photo
For the closest overall result, I’d use:
