Pin This hearty ground beef and cabbage soup has been my go-to comfort meal during busy weeknights for years. The combination of tender beef, savory cabbage, and aromatic vegetables creates a satisfying meal that warms you from the inside out, all while keeping things simple and nutritious.
I first created this recipe during a particularly cold January when I needed something warming but didn't want to make another trip to the grocery store. It quickly became a family favorite, with my children requesting it regularly despite their usual wariness of cabbage.
Ingredients
- Lean ground beef: Provides hearty protein and rich flavor without excessive fat. Look for 85% to 90% lean for best results.
- Yellow onion: Creates an aromatic base. Choose firm onions with dry papery skins for maximum flavor.
- Garlic: Adds depth and complexity. Fresh cloves will give you the most vibrant flavor.
- Carrots and celery: Create the classic mirepoix foundation. Select firm bright colored vegetables for best texture and taste.
- Green cabbage: Is the star vegetable. Look for tight heavy heads with crisp leaves for maximum freshness.
- Diced tomatoes: Add acidity and natural sweetness. Fire roasted varieties add an extra layer of flavor.
- Beef broth: Forms the savory base. Homemade is wonderful but a good quality store bought works perfectly.
- Dried herbs and spices: Including thyme smoked paprika and bay leaf create a balanced flavor profile.
- Tomato paste: Concentrates the tomato flavor and adds richness to the broth. The tube variety lets you use just what you need.
- Worcestershire sauce: Optional but adds wonderful umami depth to the finished soup.
Instructions
- Brown the beef:
- Heat olive oil in a large Dutch oven or soup pot over medium high heat. Add the ground beef and cook thoroughly for 5 to 6 minutes, breaking it into small pieces with a wooden spoon. You want to develop some caramelization on the meat for maximum flavor. If there is excessive fat drain it off but leave a tablespoon or so for flavor.
- Sauté the aromatics:
- Add the diced onion carrots and celery to the pot with the browned beef. Cook for 4 to 5 minutes stirring occasionally until the vegetables begin to soften and the onions become translucent. This creates the flavor foundation for your soup.
- Add garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant. Be careful not to burn the garlic as it will become bitter.
- Incorporate cabbage:
- Add the chopped cabbage to the pot and sauté for 2 to 3 minutes. The cabbage will begin to wilt slightly but will continue cooking in the broth. This initial sauté helps it absorb more flavor.
- Build the broth:
- Add tomato paste and stir to coat the vegetables. Then pour in the diced tomatoes with their juice beef broth and all seasonings including the bay leaf thyme smoked paprika salt pepper and Worcestershire sauce if using. Stir thoroughly to combine all ingredients.
- Simmer to perfection:
- Bring the soup to a boil then reduce heat to maintain a gentle simmer. Cover the pot and cook for 20 to 25 minutes stirring occasionally until the cabbage and all vegetables are perfectly tender but not mushy.
- Finish and serve:
- Remove the bay leaf as it has done its flavor work. Taste the soup and adjust seasonings if necessary adding more salt or pepper as needed. Ladle into bowls garnish with fresh parsley and serve piping hot.
Pin The smoked paprika is my secret ingredient in this soup. While regular paprika works fine the smoked variety adds a subtle smoky depth that elevates the entire dish. I discovered this trick when I ran out of regular paprika during a snowstorm and have never gone back to the original version. My grandmother would be shocked to know I improved her recipe with such a simple swap.
Storage and Reheating
This soup actually tastes even better the next day after the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating on the stovetop add a splash of additional broth if the soup has thickened too much. For microwave reheating cover loosely and heat in 1 minute intervals stirring between each until hot throughout.
Smart Substitutions
Ground turkey or chicken can replace beef for a lighter option with less saturated fat. Red cabbage works beautifully in place of green for a colorful variation though it will tint your broth purple. Vegetable broth can substitute for beef broth to make this vegetarian just be sure to add extra seasonings for depth. Fresh herbs like rosemary or oregano can replace dried thyme for different flavor profiles. For a spicier version add red pepper flakes or a diced jalapeño with the aromatics.
Serving Suggestions
Serve with a slice of crusty sourdough bread for dipping into the flavorful broth. A simple side salad with vinaigrette dressing provides a fresh contrast to the hearty soup. For extra heartiness add a dollop of sour cream or Greek yogurt on top just before serving. Sprinkle with freshly grated Parmesan cheese for an additional savory note. This soup pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light beer.
Pin Seasonal Adaptations
Winter version Add diced root vegetables like parsnips or turnips for extra heartiness. Spring variation Stir in fresh peas during the last 5 minutes of cooking and garnish with fresh dill. Summer adaptation Use fresh garden tomatoes instead of canned and add fresh corn kernels.
Freezer Tips
Cool soup completely before transferring to freezer safe containers. Leave about an inch of headspace to allow for expansion during freezing. Store in the freezer for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating for best texture and flavor.
This hearty soup is perfect for a cozy evening any time of year. Enjoy the simple yet profound flavors that come from basic ingredients.