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Country Cabbage Soup

My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio
  • Total Time
    Prep: 5 min. Cook: 45 min.
  • Makes
    12-14 servings (3-1/4 quarts)


  • 2 pounds ground beef
  • 2 cans (28 ounces each) stewed tomatoes
  • 1 medium head cabbage, shredded
  • 2 large onions, chopped
  • 6 celery ribs, chopped
  • Salt and pepper to taste


  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.
Be creative when making Country Cabbage Soup. For instance, stir in some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 cups of cooked rice or pasta.
Nutrition Facts
1 each: 144 calories, 6g fat (3g saturated fat), 32mg cholesterol, 172mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 13g protein.

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  • Ginger H.
    Mar 31, 2020

    Really good soup for a rainy cold night. Halved the recipe and added some potatoes, diced carrots and chicken broth. Also added 2 cloves of garlic, 2 tsp oregano, 2 tsp basil and 1/2 tsp red pepper flakes for some additional flavor.

  • Thomas
    May 24, 2018

    Why does this and other recipes list ingredients such as cabbage by head size and not weight or volume? What is medium? Head size can vary as much as 300%.

  • Derrick
    Apr 11, 2018

    i have to agree with the other reviewer that said it tasted like their grandmother's galumpkis. My Grandmother made them as well and this recipe reminds me of them very much. Loved it, couldn't stop eating it. I added a couple of cups of cooked rice and it was perfect.

  • woodlandwisp
    Apr 8, 2018

    Thank you for sharing this awesome recipe. I made it for my mother when she was starting to recover from pneumonia because I heard that cabbage water was good for colds, and, because oregano is anti-viral, I added one tablespoon, dried, for a half-batch of this soup. Not only did it taste delicious, but she recovered about a week's worth of recuperating within the first two days of having a bowl of this for dinner each night. It knocked out my lingering head-cold, as well. We liked it with a light sprinkling of parmesan on top. I can't thank you enough for sharing it. I plan to make another half-batch this week. (It's easier to get a sick person to eat what they should if it tastes as great as this. :-) Blessings....

  • lolohiser
    Feb 21, 2017

    It was good!!Needs to cook a little longer.

  • Brandy
    Jan 24, 2017

    I added 1.5 teaspoon of minced garlic and a splash of Worcester sauce and soy sauce. My kids love this soup and I have to give them raw cabbage leaves too, they love the crunch.

  • Docsbob
    Dec 25, 2016

    So yummy! Maybe it's because Ilive in the desert but there initially wasn't enough fluid in it . So, I added 4 cups of beef both. I think it was my favorite soup base so far.

  • redtop10
    Oct 3, 2016

    This is a wonderful recipe. I gave it to several of my friends, and we all loved it and discussed how good it is. A staple soup!

  • angmclanc
    Sep 29, 2016

    Great soup. Reminds me of my gram's galupki.

  • flopeter32
    Sep 26, 2016

    I cannot have tomatoes of any kind. Any suggestion what I can use in place of tomato?