Beef and Cabbage Soup

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This Beef and Cabbage Soup is a warm, hearty, and satisfying meal, perfect for chilly evenings. Simmered green cabbage turns mild and sweet, complementing tender ground beef, while aromatic veggies, herbs, and vibrant diced tomatoes blend into a cozy, delicious dinner—tasting even better the next day!

Prep Time30

Cook Time45

Total Time1 15

Course: Soups and Stews

Cuisine: American

Diet: Diabetic, Gluten Free, Kosher, Low Calorie

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

3 tablespoons canola oil or vegetable oil, divided
1 pound lean ground beef
Salt and freshly ground black pepper
1 large onion chopped (3 cups)
2 large carrots chopped (2 cups)
3 stalks celery chopped (2 cups)
1/2 medium head green cabbage coarsely chopped (6 cups)
5 cloves garlic minced
8 cups beef broth
1 can (14.5-ounce) petite diced or diced tomatoes undrained
1 can (8-ounce) tomato sauce
1/4 cup dry red wine
1 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning
1/4 cup chopped fresh parsley

Instructions

Heat 1 tablespoon oil in a large Dutch oven or soup pot over medium-high heat. Add the beef, reduce heat to medium, and cook, breaking up the meat as it cooks until it's browned. Season with a pinch of salt and black pepper. Transfer to a paper towel-lined plate.
Add the remaining two tablespoons of oil. Add the onion, carrots, and celery. Cook, stirring frequently, until the vegetables are softened, approximately 8-10 minutes.
Add the cabbage and garlic and saute for 2-3 minutes.
Add the cooked ground beef, beef broth, petite diced tomatoes, tomato sauce, dry red wine, Worcestershire, and thyme.
Bring to a boil, reduce heat to low, and simmer uncovered for 25-30 minutes or until the cabbage is tender.
Add the chopped fresh parsley. Season to taste with salt and black pepper.

Notes

VARIATIONS:

- Make this cabbage and beef soup sweet and sour with 1/4 cup brown sugar and 1/4 cup lemon juice or white vinegar.

- Add 1/2 cup uncooked white rice for an unstuffed cabbage roll-style soup.

SUBSTITUTIONS:

You can use ground chicken, turkey, or a plant-based alternative.
Other soup-friendly greens, such as kale, can also work in this recipe.
If you use ground turkey or chicken instead of beef, substitute the beef broth with chicken or vegetable broth.
NON-ALCOHOLIC SUBSTITUTION: Substitute the red wine with one tablespoon of red wine vinegar with water added to make 1/4 cup or 1/4 cup of pomegranate juice.

TIPS:

Letting soup rest for approximately 15 minutes so the flavors can meld enhances the flavor.

MAKE AHEAD:

Cool soup completely. Refrigerate in an airtight container and reheat it when ready to serve. This soup will last for up to five days in the refrigerator.

FREEZER-FRIENDLY:

Cool the cabbage and ground beef soup completely, place it in airtight containers in the desired quantity, and freeze for up to three months.
Thaw in the refrigerator or freezer and reheat in the microwave or stovetop.

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