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Cabbage Soup Recipe
Cabbage Soup Recipe photo by Taste of Home

Cabbage Soup Recipe

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4.5 26
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My husband was never too fond of cabbage—until the first time he tried this recipe from my aunt. Now he even asks me to make this soup!—Nancy Stevens, Morrison, Illinois
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 20 servings


  • 1 medium head cabbage, chopped
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 8 cups water
  • 1 teaspoon beef bouillon granules
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1-1/2 pounds ground beef, browned and drained
  • 2 cans (15 ounces each) tomato sauce
  • 1 tablespoon brown sugar
  • 1/4 cup ketchup

Nutritional Facts

1 serving (1 cup) equals 80 calories, 3 g fat (1 g saturated fat), 17 mg cholesterol, 567 mg sodium, 6 g carbohydrate, 2 g fiber, 7 g protein.


  1. In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend. Yield: 20 servings (5 quarts).
Originally published as Cabbage Soup in Country Ground Beef 1993, p17

Nutritional Facts

1 serving (1 cup) equals 80 calories, 3 g fat (1 g saturated fat), 17 mg cholesterol, 567 mg sodium, 6 g carbohydrate, 2 g fiber, 7 g protein.

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Reviewed Mar. 13, 2015

"EXCELLENT with the following modifications: reduce salt and pepper to 1 tsp each. I believe using the ketchup and brown sugar enhance the flavor and will continue to use them. A soup that is easy to make and a recipe that will be kept and used often. Highly recommend to anyone who likes cabbage."

Reviewed Dec. 14, 2014

"This is a great, simple soup recipe for cold nights. However, I agree with other reviewers who said the salt, sugar & pepper is too much. Leave out the brown sugar, and wait until the end to add salt & pepper a little at a time. IMO the other ingredients provide enough salt, and you shouldn't need more than half a teaspoon of pepper."

Reviewed Nov. 30, 2014

"Not too sure about this recipe. First off, 2 tsp. of pepper is WAY too much. I used just one, and the taste of pepper is overwhelming. I like spice very much, but I wanted cabbage soup, not pepper soup. Second, I wish I had left the brown sugar out. As one person noted, the ketchup already has sugar in it. With the brown sugar too, my soup tastes quite sweet. And that's kind of gross. I think this recipe would be fine, but with a few adjustments."

Reviewed Nov. 7, 2014

"excellent for basic but i added the carrots and pesto as well as italian sausage and it became italian cabbage sou lol it was excellent then too!"

Reviewed Sep. 24, 2014

"Great flavor! I didn't add the brown sugar since ketchup has sugar in it already (or the salt since the bouillon cubes have salt). To make it stretch even further, I added potatoes and a can of diced tomatoes. I bet it would be amazing if left as is. I am going to make it again just as it is written (except the salt and sugar). This is definitely a "keeper" recipe!"

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