Go Back

Cabbage Soup

A warm and comforting Cabbage Soup that combines ground beef, tomatoes, and fresh vegetables for a nourishing meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Can substitute with ground turkey or a plant-based option.
  • 28 ounces diced tomatoes Add acidity and depth; fresh tomatoes can be used.
  • 5 cups chopped green cabbage Napa cabbage is a good alternative.
  • 5 cups beef stock Vegetable broth can be used for a lighter option.
  • 1 cup riced cauliflower Regular cauliflower can be substituted.
  • 1/2 cup diced carrots Parsnips can be swapped for an earthier taste.
Seasonings
  • 1.5 teaspoons table salt Adjust to taste based on preferences.
  • 1 teaspoon dried oregano Italian seasoning can be used instead.
  • 1 teaspoon ground thyme Fresh thyme is a lovely alternative.
  • 2 tablespoons chopped fresh parsley For garnish and freshness; cilantro can be used.

Method
 

Preparation
  1. Add the ground beef and diced carrots to a large pot over medium-high heat. Crumble the beef with a stiff utensil and cook until browned, about 5 minutes.
  2. Once the beef is browned, keep everything in the pot and add the diced tomatoes (including the liquid), chopped cabbage, beef stock, riced cauliflower, salt, oregano, and thyme. Stir everything together for a minute.
Cooking
  1. Increase the heat to bring it all to a simmer. Cover and reduce the heat to medium-low, allowing it to simmer until the cabbage is very tender, roughly 30 minutes.
  2. Uncover and stir the soup to ensure it’s well combined. Top with chopped parsley, then serve warm, or save for later enjoyment.

Notes

Pair your soup with crusty homemade bread or a light side salad for a complete meal. Leftovers can last 3-4 days in the refrigerator or can be frozen for up to 3 months.