I stumbled on a neat trick for Beef Cabbage Soup that brings ground beef, cabbage, tomatoes and pantry veggies together in one pot and finishes in just a half hour.

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As a food blogger I never thought a thirty minute soup could make me rethink weeknight dinners, but this Ground Beef Cabbage Soup did. I use simple ground beef and thinly sliced green cabbage and somehow the bowl feels full of personality not just calories.

The cabbage softens but keeps a little bite and the beef makes everything feel substantial. I call it my Best Ever Cabbage Roll Soup in disguise because it hits those familiar notes but cooks in one pot.

Try it on a night when you want something honest and quick you might even crave seconds.

Ingredients

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Ground beef adds protein and iron, hearty flavor and helps make soup filling.
Cabbage gives fiber, mild sweetness, bulk without many calories, nice texture.
Onion adds savory depth, natural sugars when cooked, and vitamin C.
Carrots bring sweetness beta carotene for eyesight and a bit of crunch.
Garlic boosts aroma, immune friendly compounds, and a warm savory punch.
Tomatoes add acidity umami vitamin C and a brighter tangy base.
Broth carries flavor, provides extra minerals and keeps the soup cozy.
Olive oil adds richness, Worcestershire gives savory tang and depth.

Ingredient Quantities

1 lb (450 g) ground beef

1 small head green cabbage about 1 lb (450 g), cored and thinly sliced

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced (optional)

2 cloves garlic, minced

2 tbsp olive oil

4 cups (1 L) beef broth

1 (14.5 oz / 411 g) can diced tomatoes, undrained

1 cup (8 oz / 227 g) tomato sauce

1 tbsp Worcestershire sauce

1 tsp dried oregano

1 tsp dried basil

1 bay leaf (optional)

1 tsp kosher salt, plus more to taste

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional for heat)

1 tsp sugar or honey (optional to balance acidity)

Fresh parsley or green onions for garnish (optional)

How to Make this

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1. Heat 2 tbsp olive oil in a large pot over medium high heat, add 1 lb ground beef, sprinkle 1 tsp kosher salt and 1/2 tsp black pepper, and brown the meat, breaking it up with a spoon until no pink remains, about 5 to 7 minutes; drain or spoon off excess fat if it’s greasy.

2. Push the beef to one side or remove briefly, add the diced 1 medium yellow onion, 2 diced carrots, and 2 stalks diced celery if using, cook until softened about 4 to 5 minutes, then stir everything together.

3. Stir in 2 minced garlic cloves and cook 30 seconds to 1 minute until fragrant, don’t burn it.

4. Add 1 (1
4.5 oz) can diced tomatoes with juices, 1 cup tomato sauce, 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp dried basil, and the bay leaf if using; also add 1/4 tsp red pepper flakes now if you want heat and 1 tsp sugar or a little honey if the tomatoes taste too sharp.

5. Bring the soup to a gentle boil, then reduce heat to a simmer and let it cook uncovered for 10 minutes to marry the flavors.

6. Meanwhile core and thinly slice the small head green cabbage (about 1 lb), then add it to the pot, stir well so it gets submerged.

7. Simmer another 8 to 10 minutes until the cabbage is tender but not mushy, taste and adjust seasoning with more salt and pepper if needed.

8. Remove and discard the bay leaf, if used, and if the soup seems too thin simmer a few more minutes uncovered to concentrate, or add a splash more tomato sauce for body.

9. Ladle into bowls and top with chopped fresh parsley or sliced green onions if you like; serve hot with crusty bread or plain, this is quick, comforting and ready in about a half hour.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven, big enough for 4 cups broth and cabbage
2. Wooden spoon or sturdy silicone spatula for breaking up the beef and stirring
3. Slotted spoon or regular spoon to spoon off excess fat if needed
4. Chef’s knife for chopping onion, carrots, celery and slicing cabbage
5. Cutting board, preferably separate for meat and veg
6. Measuring cups and spoons for broth, tomato sauce and seasonings
7. Can opener for the diced tomatoes
8. Ladle for serving soup into bowls

FAQ

Q: Can I use lean ground beef or swap in ground turkey?

A: Yes, you can. If you use very lean beef or turkey add a tablespoon or two of oil when sautéing the onion so it does not stick, and taste for seasoning since turkey can be blander, you'll want a little more salt or Worcestershire.

Q: How long should I simmer the soup and how do I know when it's done?

A: Simmer it about 20 to 30 minutes after adding the cabbage, until the cabbage is tender but not mushy, taste and adjust salt and pepper, if you like softer cabbage cook a bit longer.

Q: Can I make this in a slow cooker or Instant Pot?

A: Sure. For slow cooker brown the beef and onions first, then put everything in and cook four to six hours on low. For Instant Pot brown on saute, add ingredients and pressure cook five to seven minutes then quick release and simmer a few minutes more to meld flavors.

Q: Will this freeze well?

A: Yes, cool completely and freeze in airtight containers up to three months, thaw overnight in the fridge, reheat gently on the stove, note cabbage gets a bit softer after freezing but it still tastes great.

Q: The soup tastes too acidic from tomatoes, how do I fix it?

A: Stir in a teaspoon of sugar or honey and cook a few minutes and taste, a splash of Worcestershire or a pat of butter also helps round the acidity, add salt last and taste as you go.

Q: Can I skip the canned tomatoes or make this low salt?

A: You can skip or replace with two tablespoons of tomato paste plus extra broth for liquid, and use low sodium beef broth and then add salt at the end so you don't over salt it.

Ground Beef Cabbage Soup Recipe Substitutions and Variations

Ground beef: ground turkey or chicken (leaner), ground pork or lamb (richer and more savory), plant-based crumbles or cooked lentils for a vegetarian swap, or crumbled tempeh if you want extra texture
Green cabbage: Napa or savoy cabbage (milder and more tender), shredded Brussels sprouts, thinly sliced kale or collard greens (add later so they don’t get mushy), or bok choy leaves for a lighter bite
Beef broth: chicken broth, vegetable broth, mushroom broth for extra umami, or water with a beef bouillon cube or paste dissolved in it
Diced tomatoes / tomato sauce: crushed tomatoes, fire-roasted diced tomatoes for smoky flavor, tomato paste diluted with water (about 1 part paste to 1 part water), or fresh peeled chopped tomatoes when they’re in season

Pro Tips

1) Brown the beef well and don’t rush it. Let it get a little crust for extra flavor, then trim off most of the fat but leave a tablespoon or so for body. If you crowd the pan it’ll steam instead of brown.

2) Slice the cabbage thin and add it late so it stays tender-crisp, unless you like it mushy. If you prefer softer cabbage, shred it and give it an extra few minutes, but for texture add less time.

3) Taste and balance at the end. A pinch of sugar or a drizzle of Worcestershire fixes sharp tomatoes, and a tiny splash of vinegar or lemon juice brightens the whole pot. Season in small steps, you can always add more.

4) Make-ahead and freezing tips: this soup keeps great in the fridge 3 to 4 days and freezes well in portions. To avoid soggy cabbage after thawing, undercook the cabbage slightly before freezing or add fresh sliced cabbage when reheating.