A simple, one-pot soup that tastes like you fussed for hours. It’s packed with tender cabbage and savory ground beef in a rich tomato broth, and it comes together fast on a weeknight.

This is the soup I reach for when I want something warm and filling that won’t leave me hungry an hour later. It keeps well, reheats beautifully, and the whole family goes for seconds.

Why This Soup Works

The cabbage melts into the broth as it simmers, turning sweet and silky without losing its body. Ground beef adds heft and a deep savory note that makes every spoonful feel substantial.

Because the base is just vegetables, meat, and broth, the carb count stays low while the flavor stays big. A little tomato paste and garlic do a lot of heavy lifting, so you get a rich, slow-cooked taste in under forty minutes.

Ingredients

1 lb ground beef: 80/20 has the best flavor; drain the fat after browning so the soup isn’t greasy
1 tbsp olive oil: only if your beef is very lean
1 medium yellow onion: chopped
3 cloves garlic: minced
½ medium green cabbage: cored and roughly chopped (about 4 cups)
1 can (14.5 oz) diced tomatoes: no salt added preferred, with their juices
4 cups beef broth: chicken broth works too, but beef gives a deeper flavor
3 tbsp tomato paste: this concentrates the tomato taste without adding liquid
1 tsp smoked paprika
½ tsp dried thyme
½ tsp salt: plus more to taste
¼ tsp black pepper
Chopped fresh parsley: for serving, optional

Variations / Substitutions

Swap the protein: ground turkey or chicken thigh meat both work; the broth color will be lighter, and you may need a little extra oil
Go spicy: add a pinch of red pepper flakes with the garlic or use hot Italian sausage instead of plain ground meat
Add more veg: a handful of chopped cauliflower florets or a few handfuls of spinach stirred in at the end add bulk without many carbs
Dairy-free: the soup is already dairy-free; skip any cheese garnish and it’s good as is

Low Carb Sourdough Bread goes great with this soup for soaking up every last bite.

How To Make Hearty Low Carb Cabbage Soup

Step 1: Brown the Meat

Set a large heavy pot or Dutch oven over medium-high heat. Add the 1 lb ground beef and cook, breaking it into small crumbles with a spoon, until no pink remains, about 5 to 7 minutes.

You’ll hear the meat sizzle then mellow to a steady bubble as the moisture cooks off. The bottom of the pot should pick up a few browned spots, which will add flavor to the broth later. Drain off the excess fat and set the beef aside on a plate.

Step 2: Sauté the Aromatics and Cabbage

Return the pot to medium heat. If your beef was very lean, swirl in the 1 tbsp olive oil. Toss in the chopped onion and cook until it softens and turns translucent, about 4 minutes. Stir in the 3 cloves minced garlic and cook just until fragrant, about 30 seconds.

Dump in the chopped cabbage. Stir it around so the strands pick up the onion and garlic, then let them cook together for about 5 minutes. The cabbage will start to wilt and look glossy, shrinking down a little in the pot.

Step 3: Simmer the Soup

Pour in the can of diced tomatoes with their juices, the 4 cups beef broth, and the 3 tbsp tomato paste. Stir well until the tomato paste dissolves. Add the smoked paprika, thyme, salt, and pepper, then return the browned beef to the pot.

Bring everything to a boil, then drop the heat to low and let it simmer, partially covered, for about 15 to 20 minutes. The cabbage will turn tender but keep a slight bite, and the broth will darken and thicken just a little. Taste and add more salt if it needs it.

Step 4: Ladle and Serve

Spoon the soup into deep bowls while it is still steaming hot. Scatter a little chopped parsley on top if you like, or a shower of shredded Parmesan.

A drizzle of good olive oil right before serving adds a nice finish, but it is plenty hearty on its own. Eat it right away while the cabbage is still bright and the broth is piping.

A Few Notes for the Best Low Carb Cabbage Soup

Don’t rush the cabbage: it should be tender with a tiny bit of chew. If you simmer it too long, it can turn mushy and lose its sweetness.
Use beef broth if you can: it makes the broth taste meatier and rounds out the tomato. Chicken broth works in a pinch but the result is lighter.
Let it sit overnight: the flavors meld even more the next day. Reheat gently on the stove and add a splash of water if it thickened too much.
Brighten it up: a teaspoon of red vinegar or a squeeze of lemon stirred in right before serving wakes up all the flavors without adding carbs.

Scale it up for meal prep:

Servings	Ground Beef	Cabbage	Beef Broth	Diced Tomatoes
6	1 lb	½ head	4 cups	1 can (14.5 oz)
12	2 lb	1 head	8 cups	2 cans (14.5 oz)

Storing Leftovers

Refrigerate: cool the soup completely, then store in an airtight container for up to 4 days.
Reheating: warm gently on the stove over medium-low heat, stirring now and then. The soup thickens as it sits, so add a splash of broth or water when you reheat it.

What To Serve With Hearty Low Carb Cabbage Soup

A crisp green salad with a sharp vinaigrette cuts through the richness of the broth and meat. I like arugula dressed simply with lemon and olive oil. If you want something crunchy on the side, a few low carb crackers or toasted cheese crisps work well for scooping.

Frequently Asked Questions

Can I freeze this soup?

Yes. Let it cool completely, then freeze in portions for up to 3 months. The cabbage will soften a bit more when thawed, but the flavor stays great.

Can I use red cabbage instead of green?

You can. Red cabbage is slightly sweeter and turns the broth a deep purple color. The taste is similar, and it still softens well. The cooking time stays about the same.

How do I make this vegetarian?

Swap the ground beef for 8 oz of chopped mushrooms and 1 cup of cooked lentils. Sauté the mushrooms until browned, then proceed with the aromatics. Use vegetable broth instead of beef broth.

Can I make this in a slow cooker?

Yes. Brown the meat and sauté the onion and garlic on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3 hours, until the cabbage is tender. Add the tomato paste during the last hour so it doesn’t scorch.