Cabbage Soup with Ground Beef | Easy, Hearty, and Healthy Homemade Recipe

Introduction

When you are craving a bowl of something hearty yet light, nothing delivers comfort quite like cabbage soup with ground beef. The gentle sweetness of cabbage melds beautifully with savory beef and a soup broth that soaks into every bite. A recipe like this feels like a warm hug on a cool evening, and it also works wonderfully for meal prep, family dinners, or just when you need a filling dish without heaviness.

Many people shy away from cabbage because they imagine it turns mushy or bland. But when you cook cabbage with intention—adding the right aromatics, seasoning, and timing—you end up with a soup that retains texture and flavor. The ground beef contributes rich umami that lifts the whole dish. In this article you will find a clear ingredients list, step by step cooking instructions, customization tips, full nutritional detail, serving ideas, and a warm wrap up. Whether you are an experienced cook or a beginner, you will find this guide approachable and practical.

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Ingredients Needed

Below is a table of typical ingredients for about six servings of cabbage soup with ground beef. Calorie counts are approximate and based on common portion values.

Ingredient	Approximate Amount	Approximate Calories*
Ground beef (lean, 85–90 % lean)	500 g	~ 950 kcal
Green cabbage, shredded	1 medium head (≈ 800 g)	~ 200 kcal
Onion, chopped	1 large (≈ 150 g)	~ 60 kcal
Carrot, sliced	1 medium (≈ 100 g)	~ 40 kcal
Garlic cloves, minced	3 cloves	~ 12 kcal
Tomato sauce or canned diced tomatoes	400 ml	~ 80 kcal
Beef broth or stock (low sodium)	1 liter	~ 40 kcal
Olive oil or cooking oil	1 tablespoon	~ 120 kcal
Salt	to taste	~ 0 kcal
Black pepper, dried herbs (thyme, oregano, paprika)	small amounts	negligible
Optional: parsley or fresh herbs	for garnish	negligible

* Totals are rough estimates based on typical nutrition tables. Actual values will vary depending on the brands and lean/fat ratio of meat, and precise weights.

By adding up the major contributors above, the full pot yields roughly 1500 to 1600 kcal total, which across six servings gives about 250 to 275 kcal per serving.

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Step-by-Step Cooking Instructions

Follow these steps to make a flavorful, well-balanced cabbage soup with ground beef.

1. Prepare your ingredients
   Wash and shred the cabbage. Chop the onion, slice the carrot, mince the garlic. Open your tomato sauce or diced tomatoes and set aside.
2. Brown the beef
   Heat a large soup pot over medium-high heat. Add the oil. Once heated, add the ground beef. Use a wooden spoon or spatula to break it into crumbles. Cook until the meat is browned and no longer pink. If there is excess fat, you may drain a little, leaving a few tablespoons for flavor.Don’t forget to explore Carrot Ginger Soup_ for more inspiration.
3. Sauté vegetables
   In the same pot with the browned meat (or after removing it momentarily if you drained), add the chopped onion and carrot. Cook for 3 to 4 minutes until onion becomes translucent. Add the garlic and cook for another minute until fragrant.
4. Add cabbage and tomatoes
   Stir in the shredded cabbage and diced tomatoes or tomato sauce. Mix everything gently so the cabbage begins to soften and occupy the space. Some liquid will help it wilt.
5. Pour in broth and season
   Add the beef broth (or stock) so that the vegetables are just covered. If needed, you can add a bit more water. Season with salt, pepper, thyme, oregano, paprika or any herbs you prefer. Stir gently.
6. Bring to a simmer
   Increase heat until the soup comes to a gentle boil. Once boiling, reduce the heat to medium-low to maintain a simmer. Cover partially and let it cook for about 20 to 30 minutes, or until cabbage is tender but still holds some bite. Stir occasionally.
7. Adjust and finish
   Taste the soup and adjust salt, pepper, or herbs if required. If you want deeper flavor, simmer for 5 to 10 more minutes uncovered. Add fresh parsley or herbs just before serving.
8. Serve hot
   Ladle into bowls and enjoy. The soup can be stored for several days in the refrigerator and reheats well.

By following these steps you will have a soup that balances meat, vegetables, and broth with satisfying texture.

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Tips for Customizing the Recipe

• Choose leaner or fattier beef
  If you go with 95 % lean ground beef, the soup will be lighter and lower in fat. If using 80 % lean, expect a richer, bolder flavor but slightly higher calories and possible need to drain fat.
• Add more vegetables
  Bell peppers, celery, zucchini, or spinach can increase volume and nutrition without massive calorie hikes. Just chop them small and add them after the onion stage.
• Spice it up
  For heat, include a pinch of chili powder, red pepper flakes, or a chopped jalapeño. A dash of smoked paprika or chipotle powder gives smoky depth.
• Swap tomato base
  If you prefer less acidity, use plain diced tomatoes, omit tomato sauce, and maybe stir in a splash of cream or milk at the end (if your diet allows it) for richness.
• Make it in a slow cooker
  Brown the meat and sauté vegetables, then transfer to a slow cooker. Add cabbage, tomatoes, broth, and seasoning. Cook on low for 6 to 7 hours or on high for 3 to 4. Be cautious: overcooking too long may make cabbage too soft.
• Adjust consistency
  If soup becomes too thin, you may mash a few cabbage leaves in the pot to thicken it. If too thick, add more broth or water.
• Use different protein
  Try ground turkey or ground chicken for a lighter version. You may need to adjust spices to compensate.
• Herbs and vinegar twist
  Adding a splash of apple cider vinegar or lemon juice just before serving brightens the flavor. Fresh dill, basil, or cilantro also work.

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Nutritional Information

Here is an approximate breakdown per serving (based on six servings) when using the ingredient amounts above:

Nutrient	Amount per Serving
Calories	~ 260-280 kcal
Protein	~ 20-25 g
Total Fat	~ 10-15 g
Saturated Fat	~ 3-5 g
Carbohydrates	~ 15-20 g
Dietary Fiber	~ 4-7 g
Sugars	~ 3-6 g
Sodium	depends strongly on broth and added salt
Vitamins & Minerals	Good source of Vitamin C, Vitamin K, iron, potassium

Some published nutrition references for similar recipes report around 160 calories per serving when using lower fat beef and more vegetables. Others find about 280 kcal per serving when richer beef or more broth is used. A recipe with tomato sauce shows ~ 211 kcal per 1/10 of the recipe.

Take these numbers as a guide. If precision matters (for diet reasons), weigh your ingredients and use a nutrition calculator.

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Serving Suggestions

• Serve with a slice of wholegrain bread or crusty loaf to soak up the broth.
• Pair with a fresh green salad dressed lightly in lemon and olive oil.
• Garnish with chopped parsley or green onion to brighten the look.
• Add a dollop of yogurt or sour cream on top (if your diet allows) for creaminess.
• Serve with steamed rice, quinoa, or crusty rolls on the side.
• Accompany with a simple appetizer, such as garlic bread or cheese toast.
• For a more filling meal, serve alongside boiled potatoes or a side of roasted vegetables.

The soup is quite flexible. On cooler nights it works beautifully on its own; when you want more substance, add a side or stir in cooked grains.

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Frequently Asked Questions

Can I freeze cabbage soup with ground beef?
Yes, this soup freezes quite well. Let it cool fully, then store in airtight containers or freezer bags. Freeze for up to 3 months. When reheating, thaw in the refrigerator and reheat gently on stove, stirring occasionally.

Will the cabbage become mushy if cooked long time?
If you cook too long, cabbage can lose its texture. To avoid mushiness, aim to simmer until just tender—about 20 to 30 minutes after adding. If using slow cooker, reserve some cabbage and add it in the last hour.
Users often mention that over-cooking leads to soggy cabbage.t

Can I make this in an Instant Pot?
Absolutely. Use the sauté function to brown beef and cook vegetables. Then add cabbage, tomatoes, broth, and seasoning. Seal and cook on high pressure for about 5 to 7 minutes, then quick release. If soup is too thin, simmer it after pressure release to reduce liquid.

Is this recipe suitable for weight loss?
Yes, it can be. The combination of lean protein, high fiber from cabbage, and relatively low calories per serving make it a good option for a light, satisfying meal. Adjust portions, beef lean ratio, and added fats for your goals.
Some recipes claim “low carb” or “keto friendly” when modified (minimal carrots, full fat meat).

Can I omit tomato ingredients?
Yes, you may make a more broth-based cabbage and beef soup by omitting tomato sauce or diced tomatoes. Just be ready to compensate with extra seasonings or herbs so flavor remains lively.

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Conclusion

At its heart, cabbage soup with ground beef is a dish of homey simplicity elevated by thoughtful technique and seasoning. The marriage of tender cabbage, savory beef, and a bright, well seasoned broth gives you a bowlful of comfort without heaviness. Whether you cook it for family dinners, freeze for busy weeks, or tweak it for your dietary goals, this recipe is versatile and rewarding. I hope you try it and find it becomes one of your go-to soups. Enjoy every warm spoonful and feel free to adjust it to your taste.