When the weather cools and comfort is on your mind, nothing hits the spot quite like a generous bowl of cabbage soup with ground beef. It’s rustic, hearty, and soul-soothing—everything you want in a one-pot dinner. This simple yet robust recipe brings together layers of flavor, wholesome ingredients, and just the right amount of spice to make it memorable.
Ingredient Breakdown
Every element of this soup brings something unique to the pot. Starting with ground beef, which delivers savory depth and satisfying richness. It’s versatile too—feel free to substitute it with leaner ground chicken, turkey, or even game meats like venison if you’re feeling adventurous.
Cabbage is the true star here, offering not only volume but also a satisfying crunch that mellows into tenderness as it simmers. Its subtle sweetness balances beautifully against the stronger flavors in the soup.
The potatoes, tomatoes, and broth come together to give the soup body and heartiness. Russet potatoes break down just enough to enrich the broth, while canned tomatoes infuse it with brightness and acidity. Using broth—whether from bouillon or stock—rounds out the dish with a slow-cooked feel, even on busy nights.
Aromatics like garlic, onion, celery, and bell pepper add layers of flavor, while a duo of garlic-herb seasoning and Cajun spice keeps things lively. The seasoning is flexible too—customize the spice level based on your preference or skip the Cajun heat altogether.
If you’re missing any components, this soup is forgiving. No russets? Try Yukon Golds or sweet potatoes. No beef? Ground sausage or lentils could stand in. Don’t have canned tomatoes with herbs? Use plain diced and season more generously.
Step-by-Step Preparation Guide
The first step is browning the meat. Doing this properly builds a savory foundation for the rest of the soup. Let the beef caramelize slightly before stirring—it creates deeper flavor and a more complex broth.
Next, add the chopped vegetables. Sautéing the onions, bell pepper, carrots, and celery together lets them soften and release their natural sweetness. It also lets the spices bloom—adding garlic and herb seasoning along with a Cajun kick brings life to the base.
Tomato paste is introduced next and needs just a few minutes to cook down. This step intensifies the tomato flavor and reduces any sharp acidity, adding a slight umami edge.
Once the potatoes are stirred in, the soup starts to build its bulk. The canned tomatoes follow, bringing tanginess and color. The freshly minced garlic is stirred in at this point to avoid burning and deliver its sharp, pungent kick.
Cabbage comes in next, and while it may seem like too much, it quickly wilts down into the soup. Add it gradually and fold it into the mix—what looks like a mountain soon becomes a manageable mound.
Finally, pour in your broth or prepared bouillon and give the pot a good stir. Bring the entire mixture to a boil before reducing it to a simmer. Cover the pot and let it cook for about 30 minutes, until the potatoes are fork-tender and the cabbage is soft, flavorful, and fully incorporated.
Taste the soup one last time and adjust the salt and pepper as needed. A touch of extra broth can loosen it if it’s too thick; more simmering can deepen and reduce it.
Recipe Tips
Best practices for browning ground meat evenly:
Use medium heat and avoid overcrowding the pan to allow the meat to sear rather than steam.
Tips for slicing cabbage so it cooks down consistently:
Cut the cabbage into thin, even shreds or short strips to ensure uniform texture and faster wilting.
Using broth vs. bouillon: choosing what suits your pantry:
Bouillon is great for flavor concentration, but pre-made broth offers convenience and a cleaner base—both work well.
How to thicken or loosen the soup depending on preference:
Let it simmer uncovered to reduce and thicken, or add more broth if you prefer a soupier consistency.
Storage tips:
refrigerating, freezing, and reheating without losing flavor: Store leftovers in airtight containers for up to 4 days in the fridge, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth to bring it back to life.
What to Serve With This Recipe
This soup pairs beautifully with bread. A slice of crusty sourdough, a warm piece of cornbread, or a toasted garlic roll makes a perfect companion for soaking up the flavorful broth.
For sides, keep it light. A simple cucumber and vinegar salad or pickled vegetables provide a crisp, tangy counterpoint to the warmth of the soup. A dollop of sour cream or a sprinkle of sharp cheddar can also add a creamy twist.
To drink, apple cider (hot or cold), sparkling water with citrus, or even a light herbal tea make great choices. For something bolder, a cold lager or a dry white wine complements the spices nicely.
Creative Variations
You can switch up the protein to suit your taste or dietary needs. Ground sausage adds more richness, while leaner meats like turkey or chicken lighten the overall profile. For a vegetarian twist, omit the meat entirely and add kidney beans or lentils.
Want to skip the carbs? Replace potatoes with cauliflower florets or chopped zucchini to keep it low-carb and keto-friendly.
If you love heat, ramp it up with a few dashes of hot sauce, sliced jalapeños, or a pinch of red pepper flakes. On the flip side, omit the Cajun seasoning entirely for a milder version.
To turn this soup into a stew, reduce the liquid slightly and simmer uncovered longer to thicken the base. It becomes heartier and spoon-coating without compromising flavor.
Frequently Asked Questions
Can I make this in a slow cooker or Instant Pot?
Yes. For slow cooker, brown the meat first, then add all ingredients and cook on low for 6–8 hours. In the Instant Pot, sauté meat and veggies using the sauté function, then pressure cook for 10 minutes.
What’s the best way to prep this soup ahead of time?
You can chop the vegetables and cook the ground beef in advance. Store them separately in the fridge, then combine and simmer when ready to serve.
Can I use purple cabbage instead of green?
Technically yes, but keep in mind it will change the color of your soup and may darken the broth. Flavor-wise, it’s quite similar.
Will this soup freeze well for meal prep?
Absolutely. Let it cool completely before freezing. Use freezer-safe containers and leave a little room for expansion. Thaw overnight in the fridge before reheating.
This cabbage soup with ground beef is hearty, flavorful, and endlessly customizable. It’s the perfect dish when you’re craving comfort without the fuss. From the rich broth to the tender vegetables and bold seasoning, every spoonful is satisfying. Whether you’re feeding a crowd or stocking up your freezer, this one-pot wonder deserves a permanent spot in your cold-weather recipe collection.
Ingredients
1 small diced yellow onion
1 small diced green bell pepper
2 sliced carrots
2 sliced ribs of celery
4 garlic cloves, minced
1 pound ground beef (or substitute with ground chicken, turkey, venison, or your preferred protein)
2 tablespoons garlic and herb seasoning
1 teaspoon Cajun seasoning such as Slap Ya Mama (optional for a spicy kick)
2 tablespoons tomato paste
2 medium russet potatoes, peeled and chopped into bite-sized cubes
2 (14.5 oz) cans diced tomatoes (preferably with basil, garlic, and oregano for extra depth)
1 head green cabbage, chopped
1 heaping tablespoon Knorr beef bouillon mixed with 4 cups of water, or use 4 cups of beef or chicken broth
Salt and freshly ground black pepper, to taste
Instructions
Begin by placing a Dutch oven or large heavy-bottomed pot over medium heat. Add the ground beef and cook thoroughly, breaking it apart with a spoon, until browned and no longer pink.
Add the diced onion, green bell pepper, carrots, and celery to the pot. Sprinkle in the garlic and herb seasoning, Cajun seasoning (if using), and a pinch of freshly cracked black pepper. Sauté the mixture until the vegetables begin to soften and release their aroma.
Stir in the tomato paste and cook for another 2 to 3 minutes, letting the paste caramelize slightly to enhance its flavor.
Add the cubed potatoes and stir them through the vegetable and beef mixture. Pour in both cans of diced tomatoes and scatter the minced garlic over the top. Mix until everything is evenly incorporated.
Now, add the chopped cabbage gradually. It may look like a lot at first, but it will wilt down significantly as it cooks. Fold the cabbage into the mixture in stages to help it fit into the pot.
Pour in the prepared bouillon mixture or broth. Stir the soup well to combine all the ingredients evenly. Increase the heat and bring the pot to a rolling boil.
Once it reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer gently for around 30 minutes. The potatoes should be fork-tender and the cabbage soft and flavorful.
Taste and adjust the seasoning with salt and pepper as desired. Ladle into bowls and serve piping hot, perfect for cozy evenings or chilly days.
Cabbage Soup with Ground Beef Recipe
Ingredients
- 1 small diced yellow onion
- 1 small diced green bell pepper
- 2 sliced carrots
- 2 sliced ribs of celery
- 4 garlic cloves minced
- 1 pound ground beef or substitute with ground chicken, turkey, venison, or your preferred protein
- 2 tablespoons garlic and herb seasoning
- 1 teaspoon Cajun seasoning such as Slap Ya Mama optional for a spicy kick
- 2 tablespoons tomato paste
- 2 medium russet potatoes peeled and chopped into bite-sized cubes
- 2 14.5 oz cans diced tomatoes (preferably with basil, garlic, and oregano for extra depth)
- 1 head green cabbage chopped
- 1 heaping tablespoon Knorr beef bouillon mixed with 4 cups of water or use 4 cups of beef or chicken broth
- Salt and freshly ground black pepper to taste
Instructions
- Begin by placing a Dutch oven or large heavy-bottomed pot over medium heat. Add the ground beef and cook thoroughly, breaking it apart with a spoon, until browned and no longer pink.
- Add the diced onion, green bell pepper, carrots, and celery to the pot. Sprinkle in the garlic and herb seasoning, Cajun seasoning (if using), and a pinch of freshly cracked black pepper. Sauté the mixture until the vegetables begin to soften and release their aroma.
- Stir in the tomato paste and cook for another 2 to 3 minutes, letting the paste caramelize slightly to enhance its flavor.
- Add the cubed potatoes and stir them through the vegetable and beef mixture. Pour in both cans of diced tomatoes and scatter the minced garlic over the top. Mix until everything is evenly incorporated.
- Now, add the chopped cabbage gradually. It may look like a lot at first, but it will wilt down significantly as it cooks. Fold the cabbage into the mixture in stages to help it fit into the pot.
- Pour in the prepared bouillon mixture or broth. Stir the soup well to combine all the ingredients evenly. Increase the heat and bring the pot to a rolling boil.
- Once it reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer gently for around 30 minutes. The potatoes should be fork-tender and the cabbage soft and flavorful.
- Taste and adjust the seasoning with salt and pepper as desired. Ladle into bowls and serve piping hot, perfect for cozy evenings or chilly days.
