Ground beef cabbage soup is a simple, one pot dinner that turns a head of cabbage, a pound of beef, and a few pantry items into a warm, filling bowl.
The cabbage softens into silky ribbons while the tomatoes and paprika flavor the broth. It needs about 20 minutes of prep and 40 minutes on the stove, and it tastes even better the next day.
Table of Contents
Why This Ground Beef Cabbage Soup Recipe Works
The broth builds flavor in layers. Browning the beef, softening the vegetables, and simmering with tomatoes and paprika gives a deep savory base with little effort.
Cabbage cooks down to a mild sweetness. As it simmers it loses its sharpness and soaks up the seasoned broth, so each spoonful tastes full.
It is built for leftovers. The soup holds well in the refrigerator and freezer, which makes it a smart choice for weekly meal prep.
Ingredients for Ground Beef Cabbage Soup
- 1 tbsp olive oil
- 1 lb ground beef, 85 percent lean
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 small head green cabbage, about 1 1/2 lb, chopped
- 1 can diced tomatoes, 14 1/2 ounces
- 6 cups low sodium beef broth
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Ground beef. Brown it until no pink remains and drain extra fat so the broth stays clean tasting.
Cabbage. Chop it into pieces about 1 inch wide. It looks like a lot at first but cooks down by half.
Carrots and celery. They add natural sweetness and body, and their flavor deepens as they cook with the onion.
Tomatoes and paprika. The tomatoes add gentle acidity and color while paprika brings warmth without heat.
Broth. Use low sodium broth so you can control the salt, since the tomatoes and beef add some already.
How to Make Ground Beef Cabbage Soup
1. Brown the beef Heat the oil in a large pot over medium heat. Cook the beef for 8 to 10 minutes, breaking it up, until no pink remains and it reaches 160 degrees F. Drain off the extra fat.
2. Soften the vegetables Add the onion, carrots, and celery and cook for 5 minutes, stirring often, until they begin to soften.
3. Add the garlic Stir in the garlic and paprika and cook for 1 minute until fragrant.
4. Add the cabbage Stir in the cabbage in two batches, letting the first wilt a little before adding the rest.
5. Add the liquid Pour in the tomatoes with their juice, the broth, the salt, and the pepper. Bring to a boil.
6. Simmer Reduce the heat, cover, and simmer for 30 to 40 minutes, until the cabbage and carrots are tender.
7. Taste and serve Taste and adjust the seasoning, then ladle into bowls while hot.
How to Serve Ground Beef Cabbage Soup
Ladle the soup into wide bowls and finish with black pepper or a spoonful of sour cream. It is a meal on its own, but warm bread makes it more filling. Try fluffy homemade dinner rolls or garlic cheese rolls for dipping, a square of chile cheese cornbread on the side, and a crisp Italian house salad for freshness.
How to Store and Reheat Ground Beef Cabbage Soup
Cool the soup quickly, then refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months, leaving a little room at the top for expansion. Reheat on the stove until it reaches 165 degrees F and is steaming hot, adding a splash of broth or water if it has thickened.
Tips and Variations for Ground Beef Cabbage Soup
Use a thermometer. Cook the beef to 160 degrees F and reheat leftovers to 165 degrees F.
Chop evenly. Matching pieces cook at the same speed, so nothing turns mushy while another stays firm.
Add cabbage in batches. The pot will look full at first. Stir in half, let it wilt, then add the rest.
Season at the end. Taste after the simmer, since the broth reduces and the flavors concentrate.
Add more heat. Red pepper flakes or a dash of hot sauce adds a little spice.
Make it thicker. Stir in 2 cups of diced potatoes with the cabbage and simmer until tender.
Flag the allergens. Broth and seasoning blends can hide soy, wheat, or celery, so check labels for guests with allergies.
Check trusted guidance. For more detail on safe handling and storage, read the University of Nebraska guide to serving soup safely.
Frequently Asked Questions About Ground Beef Cabbage Soup
Can I freeze ground beef cabbage soup?
Yes. Cool it completely, pack it into freezer containers, and freeze for up to 3 months. The cabbage will be softer after thawing.
How do I keep ground beef cabbage soup from being bland?
Brown the beef well, season in layers, and finish with a splash of vinegar or lemon juice just before serving.
How long should ground beef cabbage soup simmer?
Simmer for 30 to 40 minutes, until the cabbage and carrots are tender but not mushy.
Can I use ground turkey instead of beef?
Yes. Cook it to 165 degrees F and add a little extra oil, since turkey is leaner.
Can I make it in a slow cooker?
Yes. Brown the beef first, then cook everything on low for 6 to 8 hours.
Ground Beef Cabbage Soup
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef 85 percent lean
- 1 medium onion diced
- 2 carrots sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 small head green cabbage about 1 1/2 lb, chopped
- 1 can diced tomatoes 14 1/2 ounces, with juice
- 6 cup low sodium beef broth
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Brown the beef. Cook the beef in oil for 8 to 10 minutes until no pink remains and it reaches 160 degrees F, then drain.
- Cook the vegetables. Add the onion, carrots, and celery for 5 minutes, then the garlic and paprika for 1 minute.
- Add the cabbage. Stir in the cabbage in two batches until it begins to wilt.
- Add the liquid. Add the tomatoes, broth, salt, and pepper and bring to a boil.
- Simmer. Cover and simmer for 30 to 40 minutes until the vegetables are tender, then serve hot.
