Cabbage Soup
This Cabbage Soup is the definition of simple, hearty comfort — a humble dish built from everyday ingredients, yet bursting with warmth and nourishment.
Ground beef, tender cabbage, and garden vegetables simmer together in a rich tomato broth, creating a balance of sweetness, savoriness, and home-cooked goodness.
Each spoonful feels like a reminder of simpler times — cozy, filling, and made with care. It’s the kind of soup that brings comfort on cold evenings, revives the spirit, and fills the kitchen with the scent of wholesome, rustic love.
Why People Will Love Cabbage Soup recipe
Simple Yet Nourishing: Made from everyday ingredients — cabbage, beef, and vegetables — it delivers deep, satisfying comfort without complexity.
Wholesome and Hearty: Every spoonful feels warm and grounding, offering both nutrition and nostalgia in a single bowl.
Rich, Balanced Flavor: The sweetness of carrots and cabbage blends beautifully with savory beef and tangy tomatoes, creating a flavor that’s both light and fulfilling.
Budget-Friendly Goodness: Proof that comfort food doesn’t need luxury ingredients — just patience, simplicity, and care.
Perfect for Any Season: Light enough for spring yet hearty enough for winter, this soup fits every table and every mood.
Tastes Even Better Tomorrow: Like all good soups, the flavors deepen overnight — making it a perfect make-ahead meal.
Key Ingredients:
Ground Beef: The savory heart of the soup — rich, hearty, and grounding. It infuses the broth with depth and warmth, creating a satisfying base.
Cabbage: Tender and slightly sweet when simmered, it absorbs the flavors around it and gives the soup its comforting, rustic soul.
Tomatoes & Tomato Sauce: Add brightness and gentle acidity, balancing the richness of the beef with a tangy, home-cooked flavor.
Carrots & Celery: These classic vegetables bring sweetness, earthiness, and texture — essential layers in a well-balanced soup.
Beef Broth: The backbone of the dish — savory, aromatic, and nourishing, tying every ingredient into one cohesive bowl of comfort.
Onion & Seasonings: The quiet foundation — building fragrance and subtle flavor that make the soup taste like it’s been simmering for hours.
Expert Tips
Brown the Beef Deeply: Take your time when browning the beef — let it develop a rich, golden crust before adding the other ingredients. This step builds the foundation of the soup’s savory depth.
Sweat the Onions Slowly: Cook the onions gently in the beef’s rendered fat until translucent and fragrant; this releases their natural sweetness and enhances the overall balance of flavor.
Cut the Vegetables Evenly: Keep your carrot and cabbage pieces roughly the same size so they cook uniformly and create a harmonious texture in every spoonful.
Layer the Seasoning: Season lightly at first, then taste near the end and adjust with salt and pepper — as the broth reduces, the flavors concentrate naturally.
Don’t Rush the Simmer: Let the soup simmer gently. This slow process allows the vegetables to soften, the flavors to deepen, and the broth to develop that comforting homemade richness.
Add Freshness at the End: For a final touch, stir in a splash of lemon juice or a sprinkle of fresh parsley before serving — it brightens the soup and balances its hearty depth.
Rest Before Serving: Let the soup sit for 10–15 minutes after cooking. The flavors continue to meld, and the broth becomes even more full-bodied and comforting.
Cabbage Soup
Ingredients:
1 pound ground beef , (85/15)
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 yellow onion , chopped
8 ounces tomato sauce
4 cups beef broth
4 cups cabbage , cut into 1″ chunks
2 carrots , sliced
2 stalks celery , sliced
14 ounces diced tomatoes , do not drain
Instructions
Add oil to a large pot or dutch oven on high heat.
Add ground beef, onion, salt, and pepper, breaking it apart as you cook it until browned, about 6-8 minutes.
Add in the tomato sauce, beef broth, cabbage, carrots, celery, and diced tomatoes then stir well.
Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.
Important Notes When Making Cabbage Soup
Choose Quality Ground Beef: A blend like 85/15 offers the perfect balance — enough fat for richness, but lean enough to keep the broth light and clean. Drain excess fat if needed, but leave a little for flavor.
Don’t Overcook the Cabbage: Cabbage should be tender, not mushy. Simmer just until it softens and turns translucent — this keeps its sweetness and pleasant bite intact.
Let the Flavors Settle: After simmering, let the soup rest off the heat for a few minutes. This pause allows the flavors to blend into a richer, more rounded taste.
Broth Makes the Difference: Use a good-quality beef broth — homemade or low-sodium store-bought. The broth is the soul of the soup, so choose one that’s flavorful and not overly salty.
Adjust to Your Taste: This recipe is forgiving. Add extra cabbage for lightness, more tomato for tang, or a pinch of sugar if the acidity needs balancing.
Storage Wisdom: The soup deepens in flavor overnight. Store it covered in the refrigerator for up to 4 days — it reheats beautifully on the stovetop or in the microwave.
Freezer Friendly: Cabbage soup freezes well. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw and reheat gently to preserve the texture of the vegetables.
How to Enjoy This Cabbage Soup After Cooking
Let It Settle and Breathe: Once the soup has finished simmering, let it rest for 10 minutes before serving. This simple pause allows the flavors to bloom and the broth to thicken slightly, giving you that perfect, homestyle texture.
Serve Warm and Comforting: Ladle the soup into deep bowls while it’s still steaming. The aroma of tender cabbage, seasoned beef, and simmered vegetables will fill the air — a scent that feels like home.
Garnish with Care: For a fresh finish, sprinkle chopped parsley or a squeeze of lemon juice right before serving. The touch of brightness lifts the richness and brings the whole dish to life.
Pair with Something Simple: Serve alongside a slice of buttered crusty bread, cornbread, or a warm dinner roll — perfect for soaking up the flavorful broth. If you prefer a lighter pairing, a crisp green salad balances the meal beautifully.
Make It a Cozy Meal: Enjoy it slowly, maybe with a warm drink or soft music in the background. This is not fast food — it’s a moment of calm, a reminder that the best comfort comes from simple, honest cooking.
Savor It Again Tomorrow: Cabbage soup is one of those rare dishes that tastes even better the next day. Reheat it gently over low heat to let the flavors deepen even further — every spoonful becomes a little richer, a little more soulful.
Nutrition Information:
For your Cabbage Soup recipe
Calories: 190 kcal | Total Fat: 8.9 g | Saturated Fat: 3.2 g | Monounsaturated Fat: 3.7 g | Polyunsaturated Fat: 0.8 g | Cholesterol: 45 mg | Sodium: 520–680 mg (depending on added salt and broth) | Total Carbohydrates: 13.5 g | Dietary Fiber: 3.4 g | Sugars: 6.1 g | Protein: 16.8 g
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes, and you should! Cabbage soup actually tastes better the next day. As it rests, the flavors meld beautifully, and the broth becomes richer and more balanced. Just refrigerate it overnight and reheat gently before serving.
Can I use ground turkey or chicken instead of beef?
Absolutely. Ground turkey or chicken will make the soup lighter but still flavorful. For added depth, you can add a touch of Worcestershire sauce or a small drizzle of olive oil when browning the meat.
How can I make the broth thicker or richer?
Let the soup simmer uncovered for the last 10 minutes to allow some liquid to reduce. For a thicker texture, mash a few of the cooked vegetables into the broth or stir in a tablespoon of tomato paste.
Can I add more vegetables or grains?
Yes! This soup is wonderfully adaptable. Potatoes, zucchini, bell peppers, or even a handful of cooked rice or barley blend in beautifully, adding heartiness and variety.
What’s the best way to store and reheat leftovers?
Cool the soup completely before storing it in airtight containers. It keeps well in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat slowly over medium heat to preserve texture and flavor — the cabbage will stay tender, and the broth will regain its comforting warmth.
How do I keep the cabbage from overcooking and turning mushy?
Add the cabbage only after the soup reaches a gentle simmer, then cook just until it turns tender and slightly translucent — about 15–20 minutes. Overcooking can cause it to lose its texture and sweetness.
Can I make this soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, brown the beef and onions first, then add everything to the pot and cook on LOW for 6–7 hours or HIGH for 3–4 hours. For an Instant Pot, use the sauté setting to brown the beef, then cook on Manual High Pressure for 10 minutes, allowing natural release.
Why does my soup taste bland?
The key to great flavor is layered seasoning. Season the beef while browning, taste again after adding the broth, and adjust before serving. A splash of Worcestershire sauce, a pinch of sugar, or a squeeze of lemon juice can also brighten the broth beautifully.
How do I make the soup more filling?
You can stir in cooked rice, barley, lentils, or small pasta during the last few minutes of cooking. These ingredients absorb the flavorful broth and add satisfying texture without changing the essence of the dish.
What’s the best way to balance acidity in the soup?
Tomatoes naturally add tang. If the soup tastes too acidic, stir in ½ teaspoon of sugar or an extra tablespoon of butter to mellow it out. Conversely, if it feels too heavy, a splash of vinegar or lemon juice restores brightness and depth.