cabbage soup with beef recipe

Written ByJenny Smyth Posted on
cabbage soup with beef recipe
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The Best cabbage soup with beef recipe

I’ve been making this cabbage soup with beef recipe for years, and it’s still a family favorite. My kids love it when I serve it with a side of crusty bread or over egg noodles. The recipe is easy to make and is a perfect way to get your daily dose of vegetables.

I first came across this recipe when I was looking for ways to use up leftover cabbage in my kitchen. The original recipe called for ground beef, but I prefer to use chunks of beef for added texture. The soup is hearty and filling, making it a great option for a weeknight dinner or a special occasion.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a main course, or use it as a base for other soups and stews. I love that this recipe is also very forgiving – you can add or subtract ingredients to suit your tastes and dietary needs. One of the most important techniques to master when making this recipe is browning the beef – this adds so much depth of flavor to the soup.

To do this, you’ll want to heat some oil in the bottom of a large pot over medium-high heat, then add the beef and cook until it’s nicely browned on all sides. This step may take some time, but trust me – it’s worth it! Once the beef is browned, you can add in your aromatics – onions, garlic, carrots, and celery are all great choices.

From there, you can simply simmer everything together until the vegetables are tender and the flavors have melded together. The result is a rich, comforting soup that’s sure to become a staple in your household.

Cabbage Soup with Beef

Cabbage Soup with Beef

4.8 from 713 votes

A hearty and comforting cabbage soup made with tender beef and a rich tomato broth. This filling soup is perfect for a cold day and packed with vegetables.

Prep Time15 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 pound beef chuck, cut into 1-inch cubes
1 large onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
8 cups beef broth
1 small head green cabbage, chopped (about 6 cups)
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the beef cubes in a single layer and cook for 5 to 7 minutes, turning occasionally, until all sides are deeply browned.
3Remove the beef with a slotted spoon and set aside.
4Add the chopped onion, carrots, and celery to the pot and cook over medium heat for 5 minutes, stirring often, until the vegetables begin to soften.
5Stir in the minced garlic and cook for 1 minute until fragrant.
6Pour in the diced tomatoes with their juices and the beef broth, scraping up any browned bits from the bottom of the pot.
7Return the browned beef to the pot along with the bay leaves and dried thyme.
8Bring the soup to a boil, then reduce the heat to low and let it simmer partially covered for 45 minutes.
9The beef should be tender enough to easily pierce with a fork.
10Add the chopped cabbage to the pot and stir to combine.
11Continue to simmer for another 20 minutes, uncovered, until the cabbage is tender but still has a slight bite.
12Remove the bay leaves and season the soup with salt and black pepper to taste.
13Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 850mg🌾Total Carbs: 22g🥦Dietary Fiber: 6g🍬Sugars: 9g🥩Protein: 28g

📝Notes

For a richer flavor, you can brown the beef in batches to avoid overcrowding the pot. The soup tastes even better the next day as the flavors meld together.

Watch Video Of How Cabbage Soup with Beef Works

This cabbage soup with beef recipe has been a staple in our household for years – we love serving it at family gatherings and potlucks because everyone always seems to enjoy it so much!

It’s also incredibly easy to reheat – simply scoop out however much you need and reheat on low until warmed through.

We like serving it with crusty bread on the side – just tear off slices and dip into the soup as needed.

❓ Frequently Asked Questions About Cabbage Soup with Beef

Q: What type of cabbage should I use?

In this recipe, you can use either green or napa cabbage – both will work beautifully. If you want a more traditional flavor, go with green cabbage; if you prefer a milder taste, napa is the way to go.

Q: Can I make this recipe in a slow cooker?

Yes! Simply brown the beef and cook the aromatics in a skillet before transferring everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Q: How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q: Can I add other ingredients to make this recipe more substantial?

You bet! Some ideas include diced potatoes, sliced mushrooms, or chopped kale.

Q: Is this recipe suitable for vegetarians?

No – since it contains beef broth and chunks of beef.

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