This Ground Beef and Cabbage Soup is a wholesome, deeply comforting one-pot meal. Often compared to a deconstructed roll of cabbage, it combines savory seasoned beef with sweet, tender cabbage, aromatic root vegetables, and a rich tomato-beef broth. It is naturally low in carbs, high in fiber and protein, and perfect for batch cooking.
Key Ingredients
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The Protein: 450g to 500g (1 lb) lean ground beef (or ground turkey/pork).
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The Vegetables: 1 small head of green cabbage (chopped into bite-sized squares, roughly 5–6 cups), 1 large yellow onion (diced), 2 medium carrots (sliced), and 2 stalks of celery (chopped).
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The Broth & Aromatics: 4 cups (1 liter) beef broth, 1 can (400g / 14 oz) diced tomatoes, 2 tbsp tomato paste, and 3 cloves of garlic (minced).
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Seasonings: 1 tsp Italian seasoning, 1 bay leaf, 1 tsp smoked paprika, salt, fresh black pepper, and 1 tbsp Worcestershire sauce for extra depth.
Step-by-Step Method
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Brown the Beef: In a large Dutch oven or heavy-bottomed soup pot over medium-high heat, cook the ground beef until completely browned. Drain off any excess fat, leaving just a touch in the pot for flavor.
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Sauté the Aromatics: Add the diced onion, carrots, and celery to the pot with the beef. Cook for 4 to 5 minutes until the vegetables begin to soften. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
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Build the Soup: Add the chopped cabbage, diced tomatoes (with their juices), beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, bay leaf, salt, and pepper. Stir thoroughly to combine.
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Simmer to Tenderness: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it gently simmer for 20 to 25 minutes, or until the cabbage and vegetables are melt-in-your-mouth tender.
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Adjust & Serve: Discard the bay leaf, taste the broth, and adjust the seasoning with extra salt or black pepper if needed. Ladle hot into deep bowls and garnish with chopped fresh parsley or a sprinkle of grated Parmesan cheese.
