Ground Beef Cabbage Soup
This Ground Beef Cabbage Soup is just the cozy meal you need on a cold night. It’s nice and hearty with ground beef, tender cabbage and vegetables, and it’s simmered in a savory tomato broth. It’s an easy one-pot dinner that’s ready in about 40 minutes!
Soup is one of my favorite meals, so I try to make it a complete meal with plenty of protein and veggies. This Ground Beef Cabbage Soup checks all the boxes!
It’s packed with tender cabbage, carrots, celery, tomatoes and ground beef, so it’s hearty enough to be a meal all by itself. The tomato-based beef broth is savory and flavorful, with thyme and just a touch of red pepper flakes for a subtle kick.
And because everything cooks in one pot, cleanup is minimal. That always earns bonus points with me.
If you love this combination of flavors, my ground beef and cabbage casserole is another easy dinner to try!
Why you’ll love this recipe
- It’s a complete meal in one pot. You’ve got protein, plenty of vegetables and a flavorful broth all in one bowl.
- It’s easy enough for a weeknight. There are no complicated techniques or unnecessary steps, and it’s ready in about 40 minutes.
- It’s hearty without being heavy. The ground beef makes it satisfying, while cabbage and vegetables keep it wholesome.
- It’s great for meal prep. The flavors get even better after a day in the fridge.
- It’s easy to customize. Swap the vegetables, adjust the spice level or use a different ground meat based on what you have on hand.
Recipe ingredients
- Onion, celery and carrots. This classic combination creates a flavorful base for the soup.
- Lean ground beef. I prefer lean ground beef so the soup is rich and satisfying without becoming greasy.
- Garlic. Four cloves add plenty of savory flavor.
- Tomato paste. Cooking the tomato paste for a minute before adding the broth deepens its flavor.
- Thyme. Dried thyme adds an earthy, savory note that pairs especially well with beef and cabbage.
- Red pepper flakes. Just 1/4 teaspoon adds subtle warmth without making the soup spicy.
- Diced tomatoes. The tomatoes give the broth body and a nice amount of acidity.
- Beef broth. Use low-sodium broth if you’d like more control over the seasoning.
- Cabbage. You’ll need about 5 cups of roughly chopped green cabbage. Leftover cabbage? Check out my collection of easy cabbage recipes for more recipe ideas.
- Red wine vinegar. This is the little finishing touch that wakes up all the flavors. It doesn’t make the soup taste vinegary—it simply balances the richness of the beef and broth.
- Salt and pepper. Season to taste.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This recipe comes together entirely in one pot, and it’s ready in just 40 minutes.
Pro tip: Chop the cabbage into larger pieces (about 1″ chunks). It shrinks considerably as it cooks, and larger pieces keep their texture and give the soup a heartier feel.
See the recipe card below for full instructions.
Tips for success
- Chop the cabbage into large chunks. I like fairly large, bite-sized pieces, or about 1″. The cabbage shrinks and softens considerably as it cooks, so larger pieces give the finished soup better texture.
- Brown the beef right in the pot. There’s no reason to remove the vegetables first. Scoot them aside to give the beef contact with the hot pan, let it brown a bit, then break it up and combine everything.
- Adjust the broth as needed. Five cups of cabbage makes this a hearty, chunky soup. If you prefer a brothier soup, simply add another cup or so of beef broth.
- Don’t skip the vinegar. Two teaspoons of red wine vinegar at the end brightens the entire pot and balances the richness of the beef and tomatoes. Add it after the soup has finished cooking for the freshest flavor.
- Season at the end. Beef broth and canned tomatoes vary quite a bit in sodium, so taste the finished soup before adding additional salt.
Recipe FAQs
Green cabbage is ideal for this recipe. It becomes tender and slightly sweet as it simmers but still holds its texture. Savoy cabbage may also be used, but it tends to cook more quickly.
Yes. Ground turkey works well, although the flavor of the broth will be a bit lighter. You can still use beef broth for a richer flavor, or substitute chicken broth if you prefer.
Add the cabbage toward the end of the cooking time and simmer it just until tender. About 15 minutes works well for roughly chopped cabbage, but start checking it earlier if your pieces are small.
Absolutely. This is a great meal prep soup because the flavors become even better as it sits. If you prefer cabbage with a firmer texture, cook it just until tender when preparing the soup so it doesn’t become too soft when reheated.
Recipe variations
There are plenty of ways to make this ground beef cabbage soup your own.
- Use another ground meat. Ground turkey or chicken may be substituted for the beef. The broth won’t be quite as rich, so adjust the seasoning as needed.
- Make it spicier. Increase the red pepper flakes to 1/2 teaspoon or more, or omit it to make it more family-friendly.
- Change the herbs. Italian seasoning, oregano or a bay leaf can be used along with or in place of the thyme. See my fresh herb guide for more ideas.
- Make it vegetarian. If you’re looking for a meatless version, my cabbage soup recipe is packed with vegetables and is another cozy way to put a head of cabbage to good use.
Storage and freezing
- Store ground beef cabbage soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until heated through.
- The soup may also be frozen for up to 3 months. Cool it completely before transferring it to an airtight freezer-safe container, leaving a little room at the top for expansion. Thaw overnight in the refrigerator before reheating.
- The cabbage will be softer after freezing and reheating, but the soup will still be delicious.
More soup recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Ground Beef Cabbage Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 1 lb. lean ground beef see note 2
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teapoon dried thyme
- 1/4 teaspoon red pepper flakes add more to taste or omit altogether as desired
- 15 ounces fire roasted diced tomatoes
- 4 cups low sodium beef broth see note 3
- 5 cups green cabbage cut into 1" chunks; see note 1
- 2 teaspoons red wine vinegar see note 4
- salt and pepper, to taste
- chopped fresh parsley for garnish; optional
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, celery and carrots and cook for about 5 minutes, stirring occasionally, until softened.1 tablespoon olive oil, 1 onion, 2 stalks celery, 2 carrots
- Scoot the vegetables to one side of the pot and add the ground beef. Allow the beef to brown, then break it into bite-sized pieces and cook for 5–7 minutes, or until cooked through. Drain excess grease as necessary.1 lb. lean ground beef
- Add the garlic, tomato paste, thyme and red pepper flakes. Stir everything together and cook for 1 minute, or until fragrant.4 cloves garlic, 2 tablespoons tomato paste, 1 teapoon dried thyme, 1/4 teaspoon red pepper flakes
- Add the diced tomatoes and beef broth and stir well. Increase the heat and bring to a boil.15 ounces fire roasted diced tomatoes, 4 cups low sodium beef broth
- Once boiling, add the cabbage and stir until combined. Reduce the heat and simmer for about 15 minutes, or until the cabbage is tender. Remove from heat and stir in the red wine vinegar and add salt and pepper to taste. Garnish with parsley, serve and enjoy!5 cups green cabbage, 2 teaspoons red wine vinegar, salt and pepper, to taste, chopped fresh parsley
Notes
- Pro tip: Be sure to chop the cabbage into fairly large chunks (about 1″ in size) as it cooks.
- Use a lean ground beef for rich flavor but less grease.
- This is a hearty, chunky soup. Add additional beef broth if you prefer more broth.
- Don’t skip the red wine vinegar at the end. It balances the richness and makes the flavors pop without making the soup taste like vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months. Keep in mind that the cabbage will soften slightly once frozen and reheated.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
