During a recent family gathering, I had the chance to catch up with some relatives I hadn’t seen in years. We reminisced about old recipes passed down through generations and the memories they held. One dish that came up was my grandmother’s hearty cabbage soup, a comforting staple that had warmed our hearts on chilly evenings.
It’s a dish that has seen us through tough days, lazy Sundays, and everything in between. As we chatted about it, my aunt mentioned how her kids now love making it themselves, adding their own twists with ingredients they discovered through their own experiments in the kitchen.
The idea of such a simple dish evolving, yet retaining its original soul, got me thinking about how food ties us all together, no matter the time or place. It’s these shared meals that connect us to our past while allowing us to create new memories.
I decided to make my own version, adding a touch of smoked paprika and extra vegetables, hoping to recreate that cozy feeling we all shared as a family. This cabbage soup, with its rich flavors and nourishing qualities, is more than just food—it’s a reminder of where we come from and the love that goes into each meal we share.
Short Description
This easy-to-make cabbage soup with ground beef is a hearty, flavorful dish packed with tender vegetables, savory beef, and comforting spices. It’s the perfect meal for chilly nights or when you’re craving something satisfying and healthy.
Key Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (or turkey for a lighter option)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 head of green cabbage, shredded (about 6–8 cups)
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups beef broth (or chicken broth for variety)
- 1 tsp dried oregano
- 1 tsp paprika (smoked paprika adds depth)
- 1/2 tsp black pepper
- Salt to taste
- Optional add-ins: potatoes, frozen peas, or bay leaves
Tools Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Can opener
Cooking Instructions
Step 1: Sauté the Onions and Garlic
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 3–4 minutes, until translucent.
Stir in the minced garlic and cook for an additional 30 seconds. Be careful not to burn the garlic—it should become fragrant but not browned.
Step 2: Cook the Ground Beef
Add the ground beef to the pot. Use a spoon to break it up as it cooks. Brown the beef evenly, making sure it’s fully cooked and no longer pink. Drain any excess fat if necessary.
Step 3: Add Vegetables
Stir in the shredded cabbage, sliced carrots, and chopped celery. Cook for 5–7 minutes, stirring occasionally, until the cabbage begins to wilt slightly.
Step 4: Combine Liquids and Seasonings
Pour in the diced tomatoes (with juice) and beef broth. Add the oregano, paprika, black pepper, and salt. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Step 5: Simmer
Let the soup simmer for 20–25 minutes, or until the cabbage and vegetables are tender. If you’re using optional add-ins like potatoes, add them in the last 15 minutes of cooking to ensure they cook through.
Step 6: Adjust Seasoning
Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed. For extra richness, you can stir in a splash of heavy cream or sour cream just before serving (optional).
Step 7: Serve Hot
Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve alongside crusty bread or buttery crackers for dipping.
Why You’ll Love This Recipe
Comforting and Hearty: This soup combines simple, wholesome ingredients into a satisfying meal that will fill you up without weighing you down.
Healthy and Nutritious: Packed with cabbage, carrots, and celery, it’s a great way to get in your veggies while enjoying a flavorful dish.
Flexible and Customizable: Add in potatoes for a heartier meal, or toss in frozen peas for a burst of color and sweetness.
Easy to Make: The step-by-step process is simple and doesn’t require advanced cooking skills, making it perfect for anyone—from beginners to seasoned cooks.
Mistakes to Avoid & Solutions
1. Not Draining the Beef: When cooking the ground beef, always drain any excess fat. Too much grease will make the soup greasy.
Solution: After browning the beef, tilt the pot and spoon out any extra fat before continuing.
2. Overcooking the Cabbage: While you want the cabbage tender, overcooking it can make it mushy.
Solution: Keep an eye on the cabbage, cooking it just long enough to soften and blend with the other vegetables.
3. Too Much Salt: With beef broth and diced tomatoes, the soup can quickly become too salty.
Solution: Start with less salt and taste the soup toward the end, adjusting gradually.
4. Not Allowing Enough Time to Simmer: The soup’s flavors meld together best when it’s allowed to simmer and develop over time.
Solution: Don’t rush the simmering process. Let it cook low and slow for maximum flavor.
Serving and Pairing Suggestions
Serve as a main dish: Perfect on its own as a satisfying meal, especially with a piece of sourdough bread on the side.
Pair with a crisp salad: A light side salad with lemon dressing can complement the heartiness of the soup.
For extra indulgence: Add a sprinkle of grated cheese on top, or serve with crackers for a bit of crunch.
Storage and Reheating Tips
Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days.
Freezing: This soup freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container for up to 3 months.
Reheating: Reheat on the stove over medium heat, adding a splash of broth if needed to loosen it up. For best results, avoid microwaving, as it may affect the texture of the cabbage.
FAQs
1. Can I use ground turkey instead of beef?
Yes! Ground turkey works great in this soup and provides a lighter option.
2. Can I add potatoes to the soup?
Absolutely! Just dice them and add them in the last 15 minutes of cooking to ensure they cook through.
3. How can I make the soup spicier?
Add a pinch of red pepper flakes or a diced jalapeño with the garlic for some heat.
4. Can I make this soup ahead of time?
Yes! The soup actually tastes better the next day as the flavors meld together. Just refrigerate it and reheat when ready to serve.
5. Is this recipe gluten-free?
Yes, this cabbage soup is naturally gluten-free. Just be cautious when serving with crackers or bread.
Tips & Tricks
For richer flavor: Use homemade beef broth instead of store-bought for a deeper taste.
Make it a one-pot meal: For even less cleanup, sauté the veggies and meat in the same pot, saving you from washing multiple dishes.
Don’t overdo the paprika: A little goes a long way, so start with a small amount and taste-test.
Recipe Variations
Vegan Version: Swap the ground beef for lentils or a plant-based meat substitute. Use vegetable broth instead of beef broth, and skip the heavy cream for a lighter version.
Spicy Kick: Add in some diced fresh chili peppers or a tablespoon of hot sauce for extra heat. Smoked paprika can also give a little smokiness.
Creamy Option: Stir in some cream cheese or a dollop of sour cream right before serving to add richness and a creamy texture.
Final Thoughts
Cooking this cabbage soup brought back so many memories of family dinners and cozy nights in. I’ve found that food like this never gets old. With a few simple ingredients, you can create something that’s both comforting and nutritious.
The best part is that it’s easy to customize—add more veggies, switch up the protein, or play with seasonings to make it your own. No matter how you make it, this soup will always be a reminder of the warmth food brings to our lives.
Cabbage Soup With Ground Beef
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or turkey for a lighter option
- 1 large onion diced
- 3 cloves garlic minced
- 1 head of green cabbage shredded (about 6–8 cups)
- 2 medium carrots sliced
- 2 stalks celery chopped
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups beef broth or chicken broth for variety
- 1 tsp dried oregano
- 1 tsp paprika smoked paprika adds depth
- ½ tsp black pepper
- Salt to taste
- Optional add-ins: potatoes frozen peas, or bay leaves
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes, until translucent. Stir in minced garlic and cook for another 30 seconds, being careful not to burn it.
- Add ground beef to the pot and break it up with a spoon as it cooks. Brown the beef fully, then drain excess fat if needed.
- Stir in shredded cabbage, sliced carrots, and chopped celery. Cook for 5–7 minutes, stirring occasionally, until cabbage starts to wilt.
- Pour in diced tomatoes with juice and beef broth. Add oregano, paprika, black pepper, and salt. Stir well, bring to a boil, then reduce heat to low and cover.
- Let the soup simmer for 20–25 minutes, until cabbage and vegetables are tender. Add potatoes (if using) in the last 15 minutes of cooking.
- Taste and adjust the seasoning with more salt, pepper, or spices if needed. For extra richness, stir in heavy cream or sour cream before serving (optional).
- Ladle soup into bowls, garnish with fresh parsley or cilantro, and serve with crusty bread or crackers.
