beef and cabbage soup
There’s something utterly comforting about a steaming bowl of beef and cabbage soup on a chilly evening. I still remember the first time my grandma made it for us—her kitchen smelled like a little pot of heaven simmering away for hours. The rich, meaty aroma mingling with the sharp but sweet scent of cabbage basically pulled us all to the table in no time. It’s one of those meals where every spoonful feels like a hug, but with the bonus of being surprisingly light and fresh. If you’re the kind of person who loves recipes that are both satisfying and easy to whip up, beef and cabbage soup will quickly become your best friend on busy weeknights or lazy weekends.
What is Beef and Cabbage Soup?
Think of beef and cabbage soup as a cozy, wholesome bowl of simplicity with a bit of rustic charm. It’s essentially a savory broth loaded with tender chunks of beef, silky cooked cabbage, and often a mix of root vegetables or herbs that give it lots of layers of flavor. The name pretty much says it all — it’s a soup highlighting two humble stars that come together beautifully. This dish is like the kitchen equivalent of those warm, oversized sweaters we all reach for in the fall—no frills, just real comfort. It has roots in various cuisines, but the version I’m sharing feels like a loving nod to old family recipes that transcend generations. Plus, it’s approachable whether you’re a seasoned cook or just starting to experiment in the kitchen.
Why you’ll love this recipe?
What I love most about this beef and cabbage soup is how genuinely satisfying it is without any fuss. The flavor? Deep, hearty, and soul-soothing thanks to slow-simmered beef broth melding with sweet-tart cabbage and aromatics. If you like the idea of beef stew but want something lighter and brothier, this soup hits that perfect spot. Simplicity is another big win—it’s ingredients you likely already have on hand, and all it takes is basic chopping and a little patience while it cooks.
This soup is also a blessing when we’re watching our budget. Cabbage is inexpensive but packs a punch of nutrition and texture, and a modest amount of beef goes a long way once it’s simmered to tender perfection. It’s flexible, too—if you want to add a touch of spicy kick, or toss in some potatoes or carrots, it’s all fair game. On those nights when I’m craving something like my mom’s classic beef stew but don’t want the heaviness or long cook time, I turn to this one. It’s like a familiar hug with a little more freshness and a whole lot of yum. Plus, my kids actually ask for seconds!
How do I make Beef and Cabbage Soup?
Quick Overview
This beef and cabbage soup is all about layering flavors gently and patiently. You’ll brown lean ground beef or stew meat for that rich, caramelized note, then add broth, cabbage, and simple veggies to let them swim together until oh-so-tender. The magic happens during the simmer, where the beef juices deepen and the cabbage softens but still has a slight bite. The process is worry-free, doesn’t require fancy equipment, and you can always tweak seasonings to suit your taste. Trust me, once you nail this base, it’s a soup you’ll turn to over and over.
Ingredients
For the main soup:
- 1 lb ground beef (or beef chuck cut into small stew cubes) — I prefer 85% lean for flavor and just the right amount of fat
- 1 medium onion, finely chopped — adds sweetness and depth
- 3 cloves garlic, minced — because garlic makes everything better
- 4 cups beef broth — homemade or good quality store-bought
- 4 cups chopped green cabbage — fresh and crisp, the heart of the soup
- 2 medium carrots, sliced — for a touch of natural sweetness
- 2 celery stalks, sliced — adds subtle crunch and aroma
- 1 bay leaf — classic flavor enhancer
- Salt and black pepper to taste — always start light and adjust
- 1 tsp smoked paprika (optional) — gives a little smoky warmth
Step-by-Step Instructions
Step 1: Brown the Beef
Begin by heating a large pot over medium-high heat. Add the ground beef or stew meat and cook until it’s browned nicely—this step is key for flavor, so don’t rush it. You want a good sear that caramelizes the meat bits on the bottom (that fond adds so much depth). Once brown, drain excess fat but leave a little for richness.
Step 2: Sauté the Aromatics
Throw in the chopped onions and garlic and stir them around in the beef drippings until they’re soft and fragrant—about 5 minutes. You’ll notice the kitchen starts smelling amazing. This builds the base of your soup’s character.
Step 3: Add Broth and Vegetables
Pour in beef broth and toss in carrots, celery, and your bay leaf. Give everything a good stir and bring it to a gentle boil. Once boiling, reduce heat, cover, and let it simmer for about 20 minutes until veggies start to soften.
Step 4: Stir in Cabbage
Add the chopped cabbage last so it stays tender but not mushy. Simmer uncovered for another 15-20 minutes, stirring now and then. You want the cabbage cooked through but still offering a little crunch.
Step 5: Season and Serve
Remove the bay leaf, season with salt, pepper, and smoked paprika if you like. Taste and adjust seasoning—sometimes a splash of apple cider vinegar or a pinch of sugar brightens it all up. Serve piping hot with crusty bread or your favorite sandwich. It disappears in minutes at my house!
What to Serve It With
For Breakfast: Okay, I know soup isn’t your go-to breakfast, but on wintry mornings, a cup of this alongside your coffee gives a savory, comforting start to the day. Try pairing it with a soft-boiled egg or toasted rye for a grown-up morning treat.
For Brunch: Serve it with a fresh, peppery arugula salad and a tangy vinaigrette. A chilled glass of dry white wine or sparkling water with lemon makes it feel a little fancy without fuss.
As Dinner: Ladle it into bowls and bring out some homemade or store-bought crusty bread for dipping. A simple green salad with mustard dressing rounds it out perfectly, especially after a busy day when you want nourishment without extra mess.
For Cozy Snacks: This soup is a lifesaver when unexpected guests drop by or when you just want a warm cozy snack in the late afternoon. Pair it with some sharp cheddar cheese and crackers or a warm grilled cheese sandwich—trust me, your taste buds will thank you.
Top Tips for Perfecting Your Beef and Cabbage Soup
Beef Prep: If using stew beef, cut into even, bite-sized pieces for even cooking. Browning is your flavor jackpot—don’t skip it, and be patient on the sear.
Onion and Garlic: Cook onions until translucent but not brown. Burnt garlic can turn bitter, so add it a bit later and watch it carefully.
Cabbage Timing: Add cabbage last so it doesn’t overcook. You want it soft but still with texture, like a gentle crunch that gives life to every spoonful.
Flavor Boosts: A splash of vinegar (apple cider or red wine) right at the end brightens everything up without overpowering. Smoked paprika or a touch of cumin can deepen the earthiness.
Don’t Overload: Keep the ratios balanced; too much cabbage can water down the rich beef flavor. If you want extra veggies, carrots and celery are the best mild options.
Simmer Time: Low and slow is the motto here. If you’re short on time, use smaller beef pieces or even ground beef, but the longer it simmers, the better it tastes.
Leftover Magic: The soup tastes even better the next day as flavors meld, so don’t hesitate to make a big batch—it freezes beautifully, too!
Storing and Reheating Tips
Room Temperature: It’s best served fresh, but you can leave it covered for up to 2 hours without worry. After that, get it into the fridge.
Refrigerator Storage: Store in an airtight container for up to 4 days. I like glass containers for easy reheating and no flavor transfer. Remember, cabbage can get softer over time, so a gentle reheat on the stove is better than microwaving to keep texture.
Freezer Instructions: This soup freezes like a dream. Cool completely, then transfer to freezer-safe containers or ziplock bags. It lasts up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove with a splash of broth or water if needed.
Season After Reheating: Sometimes the broth thickens or flavors mellow after storing. I always taste and add a pinch of salt, pepper, or a splash of vinegar when reheating to bring it back to life.
Frequently Asked Questions
Final Thoughts
Beef and cabbage soup is one of those recipes that feels like a trusted, old friend—reliable, comforting, and always ready to make you feel good no matter what kind of day you’ve had. It’s simple to make, nourishing, and flexible to tweak with whatever veggies or spices you love best. I hope it’ll become your go-to when you want something warm and satisfying without the fuss. If you enjoy this one, you might also want to try my beef stew recipe or this spicy cabbage and sausage soup for a little variety. Please don’t forget to drop a comment or share your own twists—I’m always curious how you make this family favorite your own. Happy cooking, and can’t wait to hear how yours turns out!
Hearty Beef and Cabbage Soup Recipe
Ingredients
Main Ingredients
- 1 lb lean ground beef 93/7 lean, no need to drain
- 1 medium onion diced
- 1 tsp oregano
- 3 cups cabbage chopped
- 14.5 oz diced tomatoes canned
- 8 oz tomato sauce canned
- 0.5 tsp salt
- 0.5 tsp pepper
- 32 fl oz beef broth
- 3 cups minute rice cooked
Instructions
Preparation Steps
- Dice the onion and chop the cabbage.
- In a medium skillet, cook the ground beef with diced onion and oregano over medium heat, breaking it up until browned. Drain if necessary.
- In a slow cooker, combine cabbage, cooked beef mixture, diced tomatoes, tomato sauce, salt, pepper, and beef broth. Cook on high for 2 hours or low for 5 hours.
- About 30 minutes before the soup finishes, cook the rice according to package instructions.
- Add the cooked rice to the soup, stir well, and serve hot.
