Love the flavor of stuffed cabbage, but not all the effort that goes into making it? We have the solution: this beef cabbage soup recipe! This delicious soup has cabbage, ground beef and tomato flavors just like stuffed cabbage, only there’s nothing to stuff (other than stuffing spoonfuls of savory soup in your mouth). Once the soup’s on a simmer, there’s no work required until it’s ready to eat in an hour. How’s that for easy?
Ingredients for Beef Cabbage Soup
- Lean ground beef: The ground beef in this soup adds protein and makes it a hearty dish.
- Garlic salt: This seasoning makes the soup even more savory and delicious.
- Garlic powder: Garlic powder brings additional garlicky flavors to this dish.
- Celery: Celery adds a little color and texture to the soup.
- Kidney beans: Kidney beans add even more protein and color to this soup.
- Cabbage: The cabbage is the star of the show in this dish. Once it cooks, it provides a nice cabbage broth flavor.
- Tomatoes: The canned tomatoes add texture, color and a little flavor to this cabbage soup with ground beef.
- Beef bouillon: Beef bouillon adds umami and a bit of a beefy flavor to the broth.
- Parsley: Fresh parsley serves as a tasty garnish for each bowl of soup.
Directions
Step 1: Brown the beef and combine the ingredients
In a Dutch oven, cook the beef until it’s no longer pink, breaking it into crumbles, then drain it. Stir in all the remaining ingredients except the parsley.
Step 2: Cook the soup
Bring the soup to a boil, reduce the heat and let it simmer, covered, for one hour. Garnish each bowl with parsley before serving.
Recipe Variations
- Use fresh tomatoes: This beef and cabbage soup recipe is an excellent way to use up some of those tomatoes that seem to ripen in the garden faster than you can eat them. Cut cherry tomatoes or other small varieties in half; dice larger tomatoes.
- Try ground turkey: Ground turkey cooks up just as easily as ground beef in this dish, and it’s a nice substitution if you’re cutting back on red meat.
- Add diced onion: Saute diced onions along with the ground beef to add more flavor to this beef and cabbage soup.
- Serve with rice: Add a little of yesterday’s leftover rice to each bowl of soup for a hearty meal that’s not far from a deconstructed stuffed cabbage.
How to Store Beef Cabbage Soup
Store cooled beef and cabbage soup in airtight containers in the refrigerator, where it will keep for four to five days.
Can you freeze beef cabbage soup?
Yes, this soup freezes well; individually sized portions are best, since they’ll thaw faster too. Freeze the cooled soup in zippered freezer storage bags, releasing the excess air before storing the bags flat in the freezer. They’ll keep for up to three months, frozen. Thaw them in the refrigerator before reheating the soup in a bowl in the microwave or a saucepan on the stove.
Beef Cabbage Soup Tips
How can I reduce the sodium in this beef cabbage soup?
Reduce the sodium content in this beef and cabbage soup recipe by skipping the garlic salt and using more garlic powder in its place. Use a low- or no-sodium beef bouillon, as the average bouillon is loaded with sodium.
Can I make this without a Dutch oven?
Yes, you can. A Dutch oven comes in handy for browning the ground beef, but it’s not a requirement. Use any high-quality saucepan with a thick bottom to brown the meat, or brown the meat separately in a heavy-bottomed skillet, then transfer it to a saucepan to finish making the soup.
How can I make this vegan?
Make a vegan dish that’s similar by using a vegan version of ground beef, sometimes called crumbles, in place of the meat. Substitute a vegan beef flavoring for the bouillon, or add a small amount of liquid aminos for a flavor profile that’s salty and savory without the beefy flavor.
