meaty cabbage soup recipe

Written ByJenny Smyth Posted on
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The Best meaty cabbage soup recipe

I’m so excited to share with you my favorite meaty cabbage soup recipe, a hearty and comforting dish that’s perfect for any occasion. This recipe has been a staple in our household for years, and it’s always a hit with my family and friends.

The combination of tender beef, crunchy cabbage, and flavorful broth is just irresistible. I love how this soup can be enjoyed as a main course or served alongside some crusty bread for a satisfying meal.

As a busy mom, I appreciate that this recipe is easy to make in large quantities, making it ideal for family gatherings or potlucks. Plus, the health benefits of cabbage are well-documented, so I feel good about serving this nutritious meal to my loved ones.

My kids always ask for seconds (or even thirds!) , and I’m happy to oblige because this soup is just that good.

The best part? It’s incredibly easy to customize with your favorite ingredients, so feel free to get creative and make it your own!

This soup has become a tradition in our household, and I’m confident it will become one in yours too.

Meaty Cabbage Soup

4.7 from 1392 votes

This hearty and comforting meaty cabbage soup is packed with tender beef, savory vegetables, and a rich broth. It’s perfect for a chilly day and easy to make in one pot.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 6Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

Meat and Vegetables

500g beef stew meat
1 large onion
2 cloves garlic
2 medium carrots
2 stalks celery
1 small green cabbage

Liquids and Seasonings

8 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste

Optional

2 tablespoons olive oil
1 tablespoon Worcestershire sauce

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat.
2Add beef stew meat and cook until browned on all sides, about 5-7 minutes.
3Remove the meat from the pot and set aside.
4Add onion, garlic, carrots, and celery to the pot and cook until the vegetables begin to soften, about 5 minutes.
5Stir in tomato paste and cook for an additional 1 minute.
6Add beef broth, thyme, oregano, bay leaf, Worcestershire sauce, salt, and pepper to the pot.
7Stir well to combine.
8Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
9Add the cabbage, stir well, and continue to simmer for an additional 15-20 minutes, or until the cabbage is tender and the beef is cooked through.
10The soup should be thickened slightly and the flavors well combined.
11Remove the bay leaf from the soup.
12Taste and adjust seasoning if needed.
13Ladle the soup into bowls and serve hot with crusty bread or dinner rolls.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 15g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 25g

📝Notes

Tips: For a spicier soup, add a pinch of red pepper flakes. You can also add other vegetables like potatoes or bell peppers if desired.

Watch Video Of How Meaty Cabbage Soup Works

This meaty cabbage soup recipe is always a great idea for any occasion – whether it’s a weeknight dinner or a special event. It’s easy to reheat on busy days when everyone needs a comforting meal after school or work.

My kids love helping me portion out individual servings into cute mugs or bowls before we sit down together as a family to enjoy our meal. And don’t worry about leftovers – this soup freezes beautifully for future meals or snacks on-the-go!

❓ Frequently Asked Questions About Meaty Cabbage Soup

1. Q: What type of meat is best for this recipe?

A: You can use either ground beef or ground pork for this recipe. If you prefer a leaner option, you can also use turkey or chicken sausage.

2. Q: Can I use fresh cabbage instead of frozen?

A: Yes, you can definitely use fresh cabbage if it’s available in your area. Just be sure to chop it finely so it cooks evenly.

3. Q: How do I prevent the soup from becoming too thick?

A: If you find the soup too thick after simmering, you can always add a bit more beef broth or water to thin it out.

4. Q: Can I make this recipe in advance?

A: Yes, you can prepare the soup up to 24 hours in advance by cooking the beef and vegetables, then refrigerating them separately until ready to assemble and serve.

5. Q: Is this recipe suitable for vegetarians?

A: Unfortunately, no – this recipe contains beef as the main protein source. However, you can easily substitute with vegetarian alternatives like tempeh or seitan for a meat-free option.

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