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Cabbage Soup Recipe

Cabbage Soup Recipe

My husband was never too fond of cabbage soup recipes —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. YIELD: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


  • 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).

Nutritional Facts

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

Reviews for Cabbage Soup

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Reviewed Sep. 12, 2017

"I made this for the first time to use up garden vegetables. My husband and I loved it. I can see tweaking it with various ingredients as others have indicated. It would be a good recipe to freeze for winter soup eating."

Reviewed Jun. 20, 2017

"Hi, I absolutely love this recipe but I tweaked it a lot to add extra ingredients to make it more of a meal since I feed a hungry "growing man". Lol. I added diced, peeled potatoes and carrots, also a cup of macaroni noodles too and minced garlic as well, about 1 tablespoon. I did not add salt because I used more beef bullion packets(each packet is good for flavoring 2 cups of H2O) I was easy on the pepper and I chose not to add the brown sugar because the tomato sauce/ketchup was enough sweetness. Absolutely delicious!!!"

Reviewed Jan. 7, 2017

"This is an excellent recipe. I've made it exactly as published and also messed with it sometimes. I've found that the recipe works well with pork/ham, or without meat as well. I also sometimes add some Korean chile garlic sauce for some spiciness and because I love garlic."

Reviewed Jan. 5, 2017

"Great recipe, but I tweaked at a little. I dissolved three beef bullion cubes in the water before I added the cabbage, celery, onions and carrots. Then instead of ground beef, I used chorizo. Also I used 1/3 cup of ketchup and 1 1/2 tablespoons of brown sugar. I also added a table spoon of Paprika. However, I skipped the salt and pepper all together. The 3 bullion cubes added sufficient salt and pepper. I loved it so much I ate three bowls."

Reviewed Jan. 1, 2017

"This soup is so tasty, everyone loved it. I added carrots and green beans for a little more color and nutrition. This is a keeper!"

Reviewed Oct. 4, 2016

"Absolutely delicious !the only thing I did differently was to use 32 oz of beef stock and 32 oz of water instead of all water and beef granules and 3 tbs brown sugar personal preference. I think it would be good with added veg such as carrots."

Reviewed Mar. 31, 2016

"I lost 30 lbs in 3 months eating this soup AND it wasn't hard because it is DELICIOUS. I just replace the ground beef with ground turkey. I would HIGHLY RECOMMEND this recipe."

Reviewed Feb. 13, 2016 Edited Feb. 18, 2016

"I risked making several changes. Luckily, it ended outstandingly. This will be a regular for sure. I split the recipe in half. Cooked 1/2 a cabbage, 1 onion and 1 stick celery in 1 can beef stock and added enough water to cover (approx 2 or 3 cups water). Added 1 rounded tsp Mrs. Dash. Simmered 20-30 min til just tender. Added only one 8oz can tomato sauce, 1 Tbsp ketchup and only 1/2 tsp salt. it was a bit peppery from Mrs. Dash, so i ended up adding 3 rounded Tablespoons of brown sugar to taste. I also added 1 cup half and half and used a hand blender to smooth out about half of it. The end result: bright, sweet, rich, WONDERFUL! :) No meat included."

Reviewed Nov. 14, 2015

"Some of the comments are about the amount of pepper. I have seen this in print elsewhere and the pepper is "to taste" - NOT 2 tsp. Make this adjustment and I think you will be pleased."

Reviewed Nov. 7, 2015

"Very Tasty"

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