There are certain meals I come back to whenever I want something warm, filling, and comforting without spending all afternoon in the kitchen. Cabbage soup is one of them.

I usually make a big pot when the weather starts getting chilly, but honestly, this soup is good enough to make year-round. It uses simple ingredients, stretches beautifully to feed a family, and somehow tastes even better the next day.

The first time I made it, I wasn’t expecting anything particularly exciting. Cabbage, ground beef, tomatoes, and a few vegetables don’t sound fancy, right? But after everything simmered together, the kitchen smelled incredible. The cabbage became tender, the beef made the broth rich and savory, and the tomatoes gave everything just the right amount of tanginess.

Now it’s one of those easy comfort food recipes I keep in my back pocket for busy days.

And if you’re anything like me, you’ll probably find yourself eating a bowl straight from the pot before dinner is even officially ready!

Why You’ll Love This Cabbage Soup

Simple, affordable ingredients
Easy one-pot meal
Hearty enough for dinner
Great for meal prep
Naturally packed with vegetables
Easy to customize
Even better the next day
Freezer-friendly

Ingredients

For approximately 6–8 servings, you’ll need:

1 tablespoon olive oil
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
1 small head green cabbage, chopped
2 cans (14.5 oz each) diced tomatoes, with juices
1 can (8 oz) tomato sauce
6 cups beef broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce, optional
1–2 bay leaves
1 tablespoon brown sugar, optional
1 tablespoon chopped fresh parsley, for garnish

Optional Additions

If you want to make the soup even heartier, you can add:

1 cup cooked rice
1/2 cup pearl barley
Chopped celery
Diced potatoes
Red pepper flakes for heat

I usually keep mine fairly simple, but cooked rice is especially good when I’m trying to stretch the soup into a few extra servings.

How to Make Cabbage Soup

Step 1: Brown the Ground Beef

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the ground beef and cook for about 5–7 minutes, breaking it up with a wooden spoon as it cooks.

Once it’s browned, drain off excess grease if necessary.

I don’t mind leaving a tiny bit for flavor, but if your beef is particularly fatty, definitely drain some before continuing.

Step 2: Cook the Onion and Garlic

Add the diced onion to the pot.

Cook for about 3–4 minutes, until it begins to soften.

Add the minced garlic and cook for another 30 seconds.

You’ll know it’s ready when your kitchen starts smelling wonderfully savory.

Step 3: Add the Vegetables

Add the sliced carrots and chopped cabbage.

At first, it may look like you’ve added an unreasonable amount of cabbage. Don’t worry!

Cabbage takes up a lot of space when it’s raw, but it cooks down considerably.

Stir everything together and cook for about 3–5 minutes, just until the cabbage starts to soften.

Step 4: Add the Tomatoes and Broth

Pour in the diced tomatoes, tomato sauce, and beef broth.

Add the:

Salt
Black pepper
Paprika
Italian seasoning
Thyme
Worcestershire sauce
Bay leaves

If you prefer a slightly sweeter tomato flavor, add the brown sugar.

Stir everything well.

Step 5: Simmer the Soup

Bring the soup to a gentle boil.

Then reduce the heat to low, cover the pot partially, and let it simmer for approximately 30–40 minutes.

Give it a stir every so often.

The soup is ready when the cabbage and carrots are tender and the flavors have had time to come together.

Honestly, this is the part where I usually sneak a little taste and adjust the seasoning.

Step 6: Taste and Adjust

Remove the bay leaves.

Taste the broth and add more salt or pepper if needed.

If you like a stronger tomato flavor, add a little extra tomato sauce. If you want more heat, a pinch of red pepper flakes works beautifully.

Finally, sprinkle fresh parsley over the top.

Cooking Tips for the Best Cabbage Soup

Don’t chop the cabbage too finely

I prefer fairly chunky pieces. They hold their texture better during simmering and give the soup a more substantial bite.

Brown the beef first

This creates a deeper savory flavor than simply adding raw beef to the broth.

Let the soup simmer

You don’t need to rush this recipe. A gentle simmer gives the vegetables time to become tender and lets the flavors mingle.

Taste before serving

Broths and canned tomatoes can vary quite a bit in saltiness. I usually wait until the soup has simmered before making the final seasoning adjustments.

Don’t overcook the cabbage

Tender is what you’re looking for. If you cook it for too long, it can become mushy.

Want thicker soup?

Use a little less broth, or add cooked rice or potatoes. You can also let the soup simmer uncovered for a few extra minutes.

Easy Cabbage Soup Variations

Ground Turkey Cabbage Soup

Swap the ground beef for ground turkey for a lighter version.

Vegetarian Cabbage Soup

Leave out the beef and use vegetable broth. Add beans, lentils, or extra vegetables for more substance.

Spicy Cabbage Soup

Add red pepper flakes, cayenne, or a diced jalapeño.

Cabbage and Sausage Soup

Use sliced smoked sausage or cooked Italian sausage instead of ground beef. This gives the soup a wonderfully smoky, savory flavor.

Cabbage Roll-Inspired Soup

Add cooked rice and use extra tomato sauce. It has all the cozy flavors of stuffed cabbage rolls without the work of actually rolling cabbage leaves.

Serving Suggestions

I usually serve this soup with something simple on the side.

A thick slice of crusty bread is probably my favorite because it gives you something to dip into the tomato-rich broth.

You could also serve it with:

Garlic bread
Dinner rolls
Cornbread
Crackers
A simple green salad
Grilled cheese sandwiches

For a finishing touch, sprinkle each bowl with fresh parsley and a little grated Parmesan.

How to Store Cabbage Soup

Cabbage soup is fantastic for meal prep.

Let the soup cool, then transfer it to airtight containers and refrigerate for up to 4 days.

To reheat, warm it gently on the stovetop or microwave individual portions until hot.

Can You Freeze Cabbage Soup?

Yes!

Allow the soup to cool completely before transferring it to freezer-safe containers.

It can generally be frozen for up to 3 months for the best quality.

If you’re adding rice, I usually recommend freezing the soup without the rice when possible. Rice can become softer after freezing and reheating, so adding freshly cooked rice when serving gives you a better texture.

Approximate Nutrition Information

Nutrition will vary depending on the ground beef, broth, and exact ingredients used.

Per serving, assuming 8 servings:

Calories: 290
Protein: 20g
Carbohydrates: 24g
Fat: 14g
Saturated Fat: 5g
Fiber: 6g
Sugar: 10g
Sodium: 700mg

These figures are estimates and are intended as a general guide.

Frequently Asked Questions

1. What type of cabbage is best for cabbage soup?

I usually use green cabbage because it’s inexpensive, easy to find, and holds up well during simmering. Savoy cabbage can also work if you prefer a softer, more delicate texture.

2. Can I make cabbage soup without meat?

Absolutely. Simply replace the beef broth with vegetable broth and leave out the ground beef. Beans, lentils, or extra vegetables can add more substance.

3. Why is my cabbage soup bitter?

Cabbage can sometimes develop a slightly bitter flavor when overcooked. Avoid boiling it aggressively for a long time. A gentle simmer is best. A small amount of brown sugar can also balance the acidity of the tomatoes if needed.

4. Can I add rice to cabbage soup?

Yes! Cooked white or brown rice works very well. I usually stir cooked rice in near the end so it doesn’t become overly soft.

5. Is cabbage soup good the next day?

Honestly, I think it’s even better the next day. The flavors have more time to develop, and the broth becomes especially rich and flavorful. Just reheat it gently on the stovetop or in the microwave.

Final Thoughts

This easy cabbage soup recipe is proof that you don’t need complicated ingredients to make a really satisfying meal.

I love how a humble head of cabbage can turn into such a hearty pot of soup with a little ground beef, tomatoes, carrots, and seasoning. It’s cozy, filling, affordable, and wonderfully practical for busy weeknights.

I usually make a large batch because leftovers are one of the best parts. There’s something very comforting about opening the refrigerator the next day and realizing dinner is already taken care of.

So grab that cabbage, get your biggest pot out, and let it simmer.

Hearty Homemade Cabbage Soup