30-Minute Cabbage Soup with Ground Beef
This cabbage soup with ground beef is a straightforward one-pot meal that comes together in about half an hour. Tender cabbage, savory beef, and a tomato-rich broth make it filling without feeling heavy.
It tastes like it simmered all afternoon, but you can get it on the table fast on a busy weeknight. Serve it with crusty bread and dinner is handled.
Why This Soup Works
I pull out this recipe whenever I need a meal that feels like a reward after a long day without needing a long ingredient list. The cabbage softens and sweetens in the broth, the beef keeps it substantial, and the smoked paprika gives everything a gentle backbone.
The soup thickens slightly as the cabbage releases its starch, so leftovers have an almost stew-like consistency. And if you have someone at the table who thinks they do not like cabbage, this is the dish that changes their mind.
Ingredients
- 1 lb ground beef: 85/15 works well, giving flavor without leaving the broth greasy.
- 1 tbsp olive oil: just enough to get the browning started.
- 1 medium onion, diced: yellow or white, both work.
- 2 garlic cloves, minced: use fresh for the best punch.
- 2 tbsp tomato paste: this deepens the broth and adds a slight sweetness.
- 4 cups beef broth: low-sodium gives you more control over salt.
- 1 can (14.5 oz) diced tomatoes: do not drain them, the juice adds body.
- 4 cups thinly sliced green cabbage: roughly half a small head.
- 1 cup shredded carrot: they add a little natural sweetness and color.
- 1 tsp smoked paprika: this is the quiet flavor that makes the soup taste layered.
- 1/2 tsp dried thyme: earthy and warm.
- 1/2 tsp salt: adjust to taste after simmering.
- 1/4 tsp black pepper: fresh cracked if you have it.
- Fresh parsley, for serving: a handful of chopped leaves brightens each bowl.
Variations / Substitutions
- Swap the protein: ground turkey or chicken thigh sausage both work. Turkey will be leaner, so you may want an extra splash of oil when browning.
- Go spicier: add a pinch of red pepper flakes or a minced jalapeño with the garlic.
- Change the cabbage: napa cabbage cooks faster and gives a softer texture. Red cabbage turns the broth a striking purple but tastes similar.
- Add beans: a drained can of white beans or chickpeas stirred in during the last 5 minutes makes the soup even heartier.
- Make it creamy: stir in a spoonful of sour cream or a splash of heavy cream just before serving.
Lemon Poppyseed Sourdough Bread is perfect for serving on the side of this soup.
How to Make Cabbage Soup with Ground Beef
Step 1: Brown the Beef and Onion
Heat the 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 lb ground beef and diced onion, breaking the beef into large chunks with a wooden spoon. Cook, stirring now and then, until the beef is deeply browned and no longer pink, 6 to 8 minutes.
Let the beef sit undisturbed for the first couple of minutes so a dark crust forms in spots. That browning is where a lot of the savory base comes from, so do not rush it.
Step 2: Sauté the Garlic and Tomato Paste
Stir in the 2 minced garlic cloves and 2 tablespoons tomato paste. Cook, stirring constantly, for about 1 minute, until the garlic is fragrant and the tomato paste darkens from bright red to a brick shade.
The paste and garlic will sizzle and smell sweet and a little smoky. This step wakes them up and makes the broth taste richer, not raw.
Step 3: Simmer the Broth
Pour in the 4 cups beef broth and the entire can of diced tomatoes with their juices. Add the 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring everything to a boil, then reduce the heat so the liquid bubbles gently.
Let the broth simmer uncovered for about 10 minutes. You will see a glossy surface and the color deepen into a rusty red as the flavors come together.
Step 4: Wilt the Cabbage
Add the 4 cups sliced cabbage and 1 cup shredded carrot to the pot. Stir them in, pressing down so the vegetables submerge as much as they can. Simmer for another 8 to 10 minutes, until the cabbage is tender with just a little bite left in the center of the thicker pieces.
The cabbage will shrink down and turn translucent. Taste the broth here and add a little more salt or pepper if it needs it. A pinch of red pepper flakes at this stage is nice if you want some heat.
Step 5: Ladle and Serve
Ladle the soup into deep bowls, making sure each one gets a good mix of beef, cabbage, and broth. Scatter fresh parsley over the top and crack a little extra black pepper across the surface. Serve hot with thick slices of bread on the side.
The first spoonful should be steaming, the cabbage soft and sweet, and the broth savory with a quiet kick from the paprika.
A Few Notes Before You Start
- Don’t skip browning the beef. A quick sear that leaves dark bits on the bottom of the pot is the fastest way to build a soup that tastes like it cooked for hours.
- Slice the cabbage thin. You want ribbons that will soften in the simmer time without turning to mush. A sharp knife or a mandoline makes quick work of it.
- Hold the salt until the end if you are using regular broth. Many store-bought broths and canned tomatoes are already salted, so it is safer to season right before serving.
- Leftover soup thickens overnight. The cabbage keeps releasing starch, so the next day it will be more like a stew. Just add a splash of broth or water when reheating.
Need to feed more people? Here is how to double the soup.
| Servings | Ground Beef | Sliced Cabbage | Beef Broth |
|---|---|---|---|
| 4 | 1 lb | 4 cups | 4 cups |
| 8 | 2 lb | 8 cups | 8 cups |
Storing Leftover Soup
- Refrigerate: cool the soup completely, then store in an airtight container in the fridge for up to 4 days. The flavor actually improves overnight.
- Reheating: warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it has thickened too much.
- Freezing: freeze in portioned containers for up to 3 months. The cabbage will be a little softer after thawing, but the taste holds up well. Thaw in the fridge overnight before reheating.
What to Serve with Cabbage Soup
A crusty loaf of sourdough or a warm baguette is all you really need to soak up the broth. For something greener, a simple arugula salad dressed with lemon and olive oil cuts through the richness. If you want a heartier plate, spoon the soup over cooked egg noodles or a scoop of brown rice.
Frequently Asked Questions
Can I use red cabbage?
Yes, red cabbage works fine. The broth will take on a purplish tint, but the flavor is nearly the same. Just note that red cabbage can be a little tougher, so you may need an extra 5 minutes of simmering.
Can I add potatoes to the soup?
You can. Dice one or two peeled Yukon Gold potatoes into small cubes and add them with the cabbage and carrots. They will need the full simmer time to become fork-tender.
Do I need to drain the ground beef?
It depends on the fat content. With 85/15 beef, you usually do not need to drain. If you use a fattier blend or notice a lot of rendered fat in the pot, spoon off all but about a tablespoon before moving to the next step.
Can I make this in a slow cooker?
Yes. Brown the beef with the onion on the stovetop first, then transfer everything except the cabbage to a slow cooker. Cook on low for 6 to 7 hours, then add the cabbage during the last 30 minutes so it keeps some texture.
Cabbage Soup with Ground Beef Recipe
Ingredients
Method
- Heat oil in a large pot over medium-high heat. Add beef and onion; brown while breaking up the meat, 6 to 8 minutes.
- Stir in garlic and tomato paste; cook 1 minute until fragrant and darkened.
- Add broth, diced tomatoes with their juices, paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
- Add cabbage and carrot, stir to submerge, and simmer until cabbage is tender, 8 to 10 minutes. Adjust salt and pepper to taste.
- Ladle into bowls and top with parsley. Serve hot.
Notes
