I can never resist a bowl that tastes like cabbage rolls but skips all the fuss. This hearty ground beef and cabbage soup is rich, filling, and secretly healthy enough for Whole30, paleo, and keto.

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I’m obsessed with this Ground Beef and Cabbage Soup because it tastes like the best part of cabbage rolls without all the fuss. I get rich, savory spoonfuls, tender bites, and that slightly sweet cabbage thing that makes every spoonful hit harder than expected.

But what I really love is how unfussy it feels while still being seriously satisfying. Ground beef brings the savory punch, cabbage keeps it hearty, and whole pot eats like a full meal.

And leftovers? Even better the next day.

Big bowl, messy spoon, zero regrets. This is the kind of soup I crave on repeat.

Ingredients

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Ground beef makes it hearty, cozy, and filling enough for a real dinner.
Olive oil helps the veggies soften and adds a little smooth richness.
Yellow onion brings that sweet, homey base every good soup needs.
Garlic adds bold flavor fast, because bland soup is just sad.
Green cabbage turns tender but still gives the bowl some body.
Diced tomatoes add brightness, juice, and that classic cabbage soup vibe.
Tomato paste makes the broth taste deeper, richer, and less watery.
Beef broth pulls everything together with savory, stick-to-your-ribs flavor.
Salt wakes up the whole pot, especially the cabbage and beef.
Plus, black pepper gives it a tiny kick without getting spicy.

Ingredient Quantities

1 pound ground beef

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 small head green cabbage, about 1 pound, shredded (about 6 cups)

1 can (14.5 ounces) diced tomatoes, undrained

2 tablespoons tomato paste

4 cups beef broth

1 teaspoon salt

1/2 teaspoon black pepper

How to Make this

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1. Heat olive oil in a large pot over medium-high heat until shimmering.

2. Add diced onion and cook 3 to 4 minutes until softened and translucent.

3. Add minced garlic and cook 30 seconds until fragrant.

4. Add ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if desired.

5. Stir in tomato paste and cook 1 minute to deepen the flavor.

6. Add diced tomatoes with their juices and beef broth, stirring to combine.

7. Bring the mixture to a simmer, then stir in shredded cabbage.

8. Reduce heat to low, cover partially, and simmer 15 to 20 minutes until cabbage is tender.

9. Season with salt and black pepper, taste and adjust seasoning as needed.

10. Serve hot, garnished as desired, and store leftovers refrigerated for up to 3 days.

Equipment Needed

1. Large heavy pot with lid
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Can opener
7. Liquid measuring cup for broth and tomatoes
8. Slotted spoon or small sieve for draining excess fat

FAQ

Can I make this soup in a slow cooker? Yes, brown the beef and sauté the onion and garlic first, then combine all ingredients in the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

How should I store leftovers and how long do they keep? Cool to room temperature, refrigerate in an airtight container for 3 to 4 days, or freeze for up to 3 months.

Can I use a different type of cabbage or add other vegetables? Yes, Savoy or Napa cabbage work well; you can also add carrots, diced potatoes, or bell peppers for more texture and nutrition.

How can I make the soup thicker? Simmer uncovered to reduce liquid, mash some cooked cabbage or an added potato into the broth, or stir in a small slurry of cornstarch and water and cook until slightly thickened.

Is this recipe suitable for low sodium diets? It can be. Use low sodium or homemade beef broth and reduce or omit the added salt, then adjust seasoning to taste at the end.

Can I make this vegetarian or meatless? Substitute the ground beef with cooked lentils, crumbled tempeh, or a plant based ground meat and use vegetable broth instead of beef broth for a meatless version.

Ground Beef And Cabbage Soup Recipe Substitutions and Variations

Ground beef: use ground turkey or ground pork for similar texture and flavor, or plant-based crumbles for a vegetarian option.
Olive oil: substitute vegetable oil, canola oil, or avocado oil for sautéing.
Green cabbage: swap with savoy cabbage, napa cabbage, or shredded kale for a slightly different texture and flavor.
Beef broth: replace with chicken broth, vegetable broth, or a diluted beef bouillon concentrate if needed.

Pro Tips

1. Brown the beef in batches if your pot gets crowded. Better browning means more meaty flavor in the whole soup.

2. Let the tomato paste cook and darken a little before adding liquids. That step builds depth and keeps the tomatoes from tasting flat.

3. If you like a bit of sweetness, cook the diced onion a few minutes longer until lightly caramelized before adding garlic. It rounds out the acidity from the tomatoes.

4. Taste and finish with a bright splash of acid, like red wine vinegar or a squeeze of lemon, right before serving. It lifts the flavors and makes the cabbage sing.

5. For leftovers, reheat gently on the stovetop and add a little extra broth or water if it has thickened. Flavors meld overnight, so it often tastes even better the next day.