Ground Beef Cabbage Soup is what I crave when the weather turns moody and I want dinner to feel like a soft blanket. Maybe you’ve had one of those nights where you’re hungry, tired, and just want something simple that still tastes like home. This soup checks all the boxes. It’s humble, hearty, and surprisingly bright because cabbage gets sweet as it cooks. Plus, it stretches a pound of ground beef into a full pot of comfort. Pull out a big pot, and let’s make the coziest bowl you’ll sip all week. 
How to Cut Cabbage for Soup
If you’ve ever wrestled with a rolling cabbage on the cutting board, I’ve been there too. The key is setting yourself up so the slices cook evenly and you don’t end up with giant chunks that take forever to soften. Here’s how I do it so the cabbage stays in nice slivers that melt into the broth and hug the spoon.
Pick the Right Head
Grab a firm green cabbage that feels heavy for its size. Loose outer leaves are fine, but skip any with dark spots or a funky smell. Green cabbage keeps its shape better than savoy in long simmered soups, and it has a clean sweetness that plays nicely with beef and tomatoes.
Slice Safely and Evenly
Set the cabbage on the cutting board with the root facing you. Slice it in half down through the core. Cut each half again to make quarters, then angle your knife and remove the hard triangular core from each wedge. Lay a wedge flat and slice into thin shreds, about ¼ inch thick. Thin shreds cook quickly and give the soup that classic soft texture. If your knife isn’t super sharp, you can also use a mandoline, but I find a basic chef’s knife works perfectly.
Quick tip to avoid bitterness: don’t cook cabbage on high heat for too long before adding broth. You want it to soften in the soup rather than fry in the pot.
Pro move: rinse the shreds in cold water and spin dry if they look dusty. Clean cabbage means clear, pretty broth.
Step-by-Step Guide to Making Ground Beef and Cabbage Soup
This is the kind of meal that rewards you for doing the simple steps well. Browning the meat brings depth. Letting onions go a little golden builds sweetness. And simmering gently brings it all together. If you want to master the most important step, here’s a great refresher on how to brown ground beef so it tastes amazing every time.
What You Need
- 1 pound ground beef, 85 to 90 percent lean
- 1 medium green cabbage, cored and thinly shredded
- 1 large onion, diced
- 2 to 3 carrots, sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces
- 6 cups beef or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika, optional but lovely
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Olive oil for the pot
Directions
- Heat a splash of olive oil in a big pot over medium high. Add ground beef and a pinch of salt. Let it sit for a minute so a crust forms, then break it up. Cook until browned and no longer pink. Drain extra fat if needed.
- Push the beef to the side. Add onion and carrots to the pot with a tiny splash of oil if it looks dry. Cook until the onion is glossy and starting to brown at the edges. Stir in garlic and cook 30 seconds.
- Add tomato paste and stir so it coats everything. This deepens the flavor. Add the diced tomatoes, broth, paprika, oregano, bay leaf, and a good pinch of salt and pepper. Stir well.
- Bring to a gentle boil, then add the shredded cabbage. Press it down into the liquid. Reduce to a simmer and cook 20 to 30 minutes until the cabbage is tender and the broth tastes rich.
- Taste and adjust salt, pepper, or paprika. I like a squeeze of lemon at the end to brighten it up, totally optional.
My husband swears this is the soup that convinced him cabbage isn’t boring. He went back for seconds before I could get a photo. Cozy, filling, and somehow still light enough for a weeknight.
For extra depth, try a quick 2 minute simmer after stirring in the tomato paste, before adding broth. It caramelizes and brings out a sweet, roasty flavor. Keep the heat steady and go low and slow once the cabbage is in. You’ll know it’s ready when the cabbage is silky and the soup smells like Sunday dinner.
Recipe Adaptations and Variations
Sometimes you want to riff on a classic. Here are easy, tested tweaks I’ve tried that keep the spirit of this Ground Beef Cabbage Soup while letting you tailor it to your pantry or mood.
Make it heartier: Stir in ½ cup uncooked white rice or small pasta in the last 15 minutes. Add more broth if needed. The starch makes the soup velvety.
Go lighter: Swap half the beef for chopped mushrooms. They add a meaty chew and soak up flavor like sponges.
Boost the veggies: Toss in diced zucchini or bell pepper at the same time as the carrots. A handful of peas added at the end is tasty too.
Spice path: A pinch of red pepper flakes adds gentle heat. For a smoky vibe, keep the smoked paprika. For earthy warmth, add ½ teaspoon ground cumin.
Different proteins: Ground turkey or chicken works fine. Just season generously and brown well to boost flavor. If you like a little richness, stir in a tablespoon of butter at the end for a glossy finish.
Tomato style: Crushed tomatoes make it thicker, while fire roasted tomatoes add a soft charred note. Both are great.
Add beans: Cannellini or kidney beans make it extra filling and high protein. Rinse and add during the last 10 minutes so they don’t break apart.
Storage Instructions for the Soup
If you love make-ahead meals, this one’s a star. The flavors get deeper by day two, and it freezes like a dream. I always stash a few portions for busy nights when I want comfort without cooking.
- Fridge: Cool completely, then store in airtight containers for up to 4 days. The cabbage holds up well.
- Freezer: Portion into freezer-safe containers, leaving a little space at the top. Freeze for up to 3 months. For best texture, thaw overnight in the fridge.
- Reheat: Warm gently on the stove over medium, adding a splash of broth or water if it has thickened. Taste and freshen with a squeeze of lemon or a sprinkle of salt.
If you’re new to batch cooking soups, you’ll love this quick guide on how to freeze soup the easy way. It covers containers, labeling, and how to avoid freezer ice crystals so your Ground Beef Cabbage Soup tastes like the day you made it.
Suggestions for Related Recipes
When I fall in love with a soup, I tend to ride the cozy train all week. If you’re in that mood, here are a few ideas to keep warm and well fed without much fuss. They’re all simple, family friendly, and perfect for pairing with a slice of buttered toast.
Try a classic chicken and rice bowl of comfort if you want something gentler and creamy. A slow simmer gives it mellow flavor and tender grains. If you’re into veggie forward soups, split pea or lentil hits that rustic spot with minimal effort. Feeling like a quick skillet dinner instead? Ground turkey with zucchini makes for a balanced, weeknight friendly meal.
On chilly nights, I rotate this soup with a few other favorites like a mellow chicken and rice soup, a green split pea simmer, or a high protein lentil pot. Each one scratches that comfort itch in its own way while keeping dinner easy and satisfying.
Common Questions
Can I make Ground Beef Cabbage Soup in a slow cooker?
Yes. Brown the beef and onions first on the stove for best flavor, then add everything to the slow cooker. Cook on low 6 to 8 hours or on high 3 to 4 hours, until the cabbage is tender.
How can I thicken the soup a bit?
Let it simmer uncovered for 10 minutes to reduce, or mash a few potatoes or beans into the broth. A tablespoon of tomato paste also adds body.
What can I use instead of beef broth?
Chicken or vegetable broth both work. If using water, add an extra pinch of salt and a splash of soy sauce for depth.
Is this freezer friendly?
Absolutely. Cool completely, portion, and freeze up to 3 months. Reheat gently and brighten with fresh lemon or a sprinkle of parsley.
How do I keep the cabbage from getting mushy?
Slice it thin but not paper thin, add it once the soup is simmering, and cook just until tender. Aim for soft, not soggy.
A cozy little send off for your pot of comfort
This Ground Beef Cabbage Soup is simple, soulful, and built for the kind of nights when you want dinner to be easy and reassuring. If you like seeing other spins on this classic, take a peek at this stovetop and crockpot version from Dinner, then Dessert here: Ground Beef Cabbage Soup. For a veggie packed style that eats like unstuffed cabbage rolls, try The Natural Nurturer’s take: One-Pot Unstuffed Cabbage Soup. And if you’re into a clean, hearty bowl with real weeknight charm, The Roasted Root’s recipe is a winner: Ground Beef and Cabbage Soup. Grab your pot, make a batch, and let it do what comfort food does best. I hope it warms your kitchen and your evening in all the right ways. 
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