Ground Beef and Cabbage Soup

Ground Beef and Cabbage Soup is a hearty, comforting dish that’s easy to make with simple ingredients. Packed with tender cabbage, savory ground beef, and flavorful seasonings, it tastes rich and satisfying without a lot of effort. Perfect for weeknights, this nourishing soup comes together in under an hour and is filling enough to stand alone as a full meal.

Love More Cabbage Recipes? Try My Hearty Cabbage Soup or this Slow Cooker Unstuffed Cabbage Rolls next.

Why You’ll Love This Soup

It’s hearty, budget-friendly, and practically impossible to mess up. Ground beef cooks quickly, cabbage turns tender and naturally sweet, and the whole dish comes together with simple pantry staples. It’s family-friendly, freezer-friendly, and comforting enough to become a regular in your dinner rotation.

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Ingredient List

The Soup Base:

• 2 Tbsp oil (avocado or olive oil work fine)
• 1 medium yellow onion, chopped
• 3 large carrots, chopped
• 4 cloves garlic, minced
• 1 lb ground beef (80/20 is good)

The Flavor Builders:

• 4 large ripe tomatoes, chopped (or 2 cans diced tomatoes)
• 4 cups broth (chicken or beef – whatever’s cheaper)
• 1 Tbsp Italian seasoning
• ¼ tsp black pepper
• Sea salt, to taste

The Star:

• 1 large head green cabbage, chopped (about 6-8 cups)

Why These Ingredients Work

Ground beef gives you protein without breaking the bank. I use 80/20 because you need some fat for flavor, but not so much that you’re skimming grease all day. Onions and carrots are basic but they build the flavor foundation that makes this soup taste like you’ve been cooking all afternoon instead of just an hour.

Garlic makes everything better – that’s just science. Fresh tomatoes add brightness when they’re good, but canned work year-round and cost less. Don’t be a hero about fresh tomatoes in January. The broth makes it soup instead of just meat and vegetables swimming around together.

Italian seasoning covers your herb needs in one jar instead of buying six different spices you’ll use once. And cabbage? It’s the magic ingredient here. Starts tough and bitter, ends up sweet and tender. Plus it’s like fifty cents a head at most grocery stores.

Essential Tools and Equipment

You don’t need fancy equipment for this:

• Big heavy pot (prevents sticking and burning – trust me on this)
• Sharp knife for all that chopping
• Cutting board
• Wooden spoon for stirring
• Ladle for serving

That’s it. No special gadgets, no expensive tools. Just basic kitchen stuff most people already own.

How To Make Ground Beef and Cabbage Soup

Step 1: Start Your Base

Heat oil in your heavy-bottomed pot over medium-high heat. Add onion, carrots, and garlic, stirring occasionally until they soften – about 3-5 minutes. Don’t rush this part. The kitchen starts smelling good right here.

Step 2: Brown the Beef

Push vegetables to one side and add ground beef. Here’s the key – let it brown undisturbed for 3 minutes before you touch it. Then flip and brown another 2-3 minutes. Break up the meat with your spoon and mix it with the vegetables. This browning step is what makes it taste like restaurant soup instead of cafeteria soup.

Step 3: Add Liquid and Seasonings

Stir in tomatoes, broth, Italian seasoning, salt, and pepper. Mix everything together well. This is when your family starts wandering into the kitchen asking what smells so good.

Step 4: Add the Cabbage

Stir in all that chopped cabbage. Your pot will look ridiculously full. Do it anyway. Cabbage shrinks down to almost nothing as it cooks, so what looks like way too much becomes just right.

Step 5: Simmer to Perfection

Bring everything to a boil, then reduce heat to a gentle simmer. Cover the pot and cook about 30 minutes, stirring every now and then, until the cabbage is tender and wilted. You’ll know it’s done when you can easily cut through a piece of cabbage with your spoon.

Step 6: Season and Taste

Taste your soup and adjust salt and pepper. You’ll probably need more salt than you think – cabbage soaks up seasoning like crazy. Don’t be shy about it.

Step 7: Serve and Enjoy

Ladle into big bowls and serve hot. Crusty bread and grated Parmesan cheese make it even better, but it’s perfect on its own too.

You Must Know

Always taste before serving and add more salt. Cabbage is like a salt sponge – it needs way more seasoning than you think it does.

Timing matters: Don’t add the cabbage too early or it turns to mush. It should be tender but still have some structure when you bite into it.

Personal Secret: I always brown the beef properly instead of just dumping it in and stirring. Those few extra minutes of patience make it taste like you slow-cooked it all day. The difference is huge.

Pro Tips & Cooking Hacks

• Get 80/20 ground beef – enough fat for flavor without ending up with grease pools floating on top
• Don’t stir the meat right away when you add it – let it get that brown crust first
• Season as you go through each step, not just at the very end
• Fresh tomatoes are great in summer but canned are more reliable and consistent year-round
• If you double the recipe, you might need to cook it a bit longer for everything to get tender

Biggest mistake people make: Adding the cabbage too early in the process. It gets mushy and weird if you overcook it. Aim for tender but not falling apart.

Flavor Variations & Suggestions

This basic recipe is just the starting point. Here’s how to mix it up:

• Spicy version: Add red pepper flakes or a diced jalapeño with the vegetables
• Protein swap: Use ground turkey, Italian sausage, or even ground chicken
• Extra vegetables: Toss in celery, bell peppers, green beans, or whatever needs to get used up
• Bean boost: Add a can of white beans or kidney beans in the last 10 minutes for extra protein and fiber
• Smoky twist: Try smoked paprika instead of regular black pepper
• International flair: Add some soy sauce and ginger for an Asian-inspired version

Make-Ahead Options

Here’s the thing about this soup – it tastes even better the next day. All those flavors have time to get friendly with each other overnight. I actually prefer making it Sunday and eating it throughout the week now.

Meal prep game changer: Make a double batch and freeze half in portions. Then you’ve got homemade soup ready whenever you need it. It keeps in the freezer for months.

Time saver trick: Prep all your vegetables the night before and store them in the fridge. Then dinner is just dump everything in the pot and wait. Takes the stress out of weeknight cooking.

Recipe Notes & Baker’s Tips

• Cabbage choices: Green cabbage works best because it holds up to long cooking, but savoy cabbage is fine too if that’s what you have
• Broth decisions: Beef broth makes it richer and more hearty, chicken broth keeps it lighter and more versatile
• Texture preferences: Some people like their vegetables with more bite – just reduce the cooking time by 5-10 minutes
• Consistency: The soup thickens as it sits, so add extra broth when reheating if it gets too thick
• Scaling up: This recipe doubles or triples easily if you’re feeding a crowd

Serving Suggestions

This soup is filling enough to be a complete meal, but here’s how to make it even better:

Classic pairings:

• Crusty sourdough bread with butter for dipping
• Simple green salad with vinaigrette to cut through the richness
• Grilled cheese sandwiches (my kids’ absolute favorite combination)

Fancy it up:

• Dollop of sour cream or Greek yogurt on top
• Sprinkle of fresh parsley or dill
• Grated Parmesan cheese
• A drizzle of good olive oil

How to Store Your Ground Beef and Cabbage Soup

Refrigerator storage: Keep covered for up to 7 days. It actually improves with time, so don’t worry about making too much.

Freezer storage: Portion into containers and freeze for up to 3 months. I use mason jars or freezer bags depending on my mood.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it seems too thick. Don’t microwave it if you can help it – stovetop reheating keeps the texture better.

Pro storage tip: Cool completely before refrigerating or freezing. Hot soup in the fridge raises the temperature and can mess with your other food.

Allergy Information

Good news for dietary restrictions:

• Naturally gluten-free as written
• Completely dairy-free unless you add cheese or sour cream
• No nuts, eggs, or other major allergens in the basic recipe

Make it vegetarian: Use vegetable broth and swap the ground beef for plant-based ground meat. I’ve tried this with Beyond Meat and it works great.

Other substitutions: Turkey, chicken, or even lentils work if beef isn’t your thing. The cooking method stays the same.

Questions I Get Asked A Lot

Can I use ground turkey instead of beef?

Absolutely. Ground turkey works great, just add an extra splash of oil when browning since turkey is leaner than beef.

My cabbage turned out mushy – what went wrong?

You probably cooked it too long. Cabbage should be tender but still hold its shape when you bite it. Try reducing the cooking time by 5-10 minutes next time.

Can I add pasta or rice to make it more filling?

Sure thing. Add cooked pasta or rice in the last few minutes of cooking. Just remember they’ll soak up liquid, so you might need to add more broth.

What if I don’t have Italian seasoning?

Mix together some dried basil, oregano, thyme, and rosemary. Or just use whatever herbs you have on hand. It’s flexible.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how it turns out for different families and what changes you made to make it your own!