This hearty Cabbage Soup recipe is perfect for chilly nights when you want something comforting to warm you up. It’s so easy to make and a favorite for the whole family, since it’s loaded with ground beef, veggies, and cabbage in a yummy tomato broth.

Easy Cabbage Soup

Inspired by my favorite Cabbage Rolls, or Lazy Cabbage Rolls, this soup recipe features all the same savory ingredients with much less hassle — just throw everything into the pot.

This cabbage soup recipe makes dinner so easy! It takes just one pot on the stovetop and pantry staples. I love doubling the recipe to freeze some for later — two meals in one! Don’t let the word “cabbage” in the name scare you–this is a savory, beefy soup with great depth of flavor.

I love serving satisfying soups, like this Cabbage Soup, Loaded Potato Soup, or Zuppa Toscana, as temperatures start to fall in Idaho, because they are easy, warming, and filling. Doesn’t everyone just seem hungrier in the winter?

Cabbage Roll Soup Ingredients

This recipe calls for basic ingredients you may already have on hand, and it comes together quickly.

Cabbage -Use green cabbage. We like to cube the cabbage, but you can shred the cabbage.
Broth – we used beef broth; you can substitute with vegetable (vegetarian) or chicken broth.
Tomatoes – canned diced tomatoes and tomato sauce produce a richly flavored base.
Ground beef – We prefer lean 80/20 ground beef for flavor. Feel free to swap with ground turkey, ground pork, Italian sausage, or a combination of ground meat. You can use tofu crumbles or omit meat for a vegetarian option.
Veggies/Aromatics – Celery, onion, carrot, and minced garlic.
Herbs – Bay leaf, parsley, cilantro, dill, or a combination
Brown sugar – balances out the acidity of tomatoes

Pro Tip:

If you prefer a spicy soup, add jalapeno or red pepper flakes to the soup with the veggies in step 3.

How to Make Cabbage Soup

It’s so easy to make this cabbage soup recipe, making it perfect for a weeknight meal or easy family dinner with minimal dishes.

Sauté beef – In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, saute the ground beef, breaking it up as it browns.
Add onion and garlic – Add the chopped onion to the ground beef and saute until tender. Then add the minced garlic and cook for 30 seconds or until fragrant.
Add veggies and simmer – Add the carrots, celery, cabbage, diced tomatoes, tomato sauce, bay leaves, salt, pepper, brown sugar, and broth, and stir. For extra veggies, try adding green beans to the soup. Bring to a boil, and then reduce the heat and simmer for 20-30 minutes until vegetables are tender.
Add herbs – Remove the bay leaves, add in the fresh herbs, and season to taste.

Pro Tip:

Add rice – for a more filling soup, you can add rice, barley, or quinoa when adding the vegetables. Be sure not to simmer the soup for too long, since the rice can turn mushy.

Can I Make Cabbage Soup in the Slow Cooker?

This recipe is easy to transition to the slow cooker. Brown the ground beef and onions, and then add all the ingredients to the soup into the slow cooker and cook on low for 7-8 hours and or high for 4-5 hours. Add herbs and allow the soup to cook for another 5 minutes.

Serve Cabbage Soup With

Serve Cabbage Soup warm, topped with sour cream, fresh herbs, or Jalapeno slices. We love the hearty soup on its own, or with crusty bread and fresh salad to complement, so try some of these recipes:

Dutch Oven Bread
Sourdough Bread
Soft Dinner Rolls
Focaccia Bread
Garlic Bread
Caesar Salad
Classic Wedge Salad

Cabbage Soup is a warming and soothing soup that is hearty and so satisfying. This recipe also reheats well, so you’ll love having leftovers. Add this to your menu for a quick and filling one-pot meal in minutes!

Isha Joe

Cabbage Soup

Warm up with this easy recipe for stuffed Cabbage Soup. It tastes just like my favorite Cabbage Rolls without any hassle. My whole family loves the soup with sauteed beef loaded with vegetables and cabbage in a rich tomato broth. This Cabbage soup is perfect for fall cooking and meal prep, since it's make-ahead and freezer-friendly.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course: Soup

Cuisine: American

Calories: 325

Ingredients Method Notes

Ingredients

1 lb ground beef 80% or 85%
2 Tbsp oil divided
1 medium onion finely chopped
3 garlic cloves minced
4 cups green cabbage chopped, from ½ large head
1 large carrot sliced
1 celery rib thinly sliced
28 oz canned diced tomatoes with their juice
15 oz tomato sauce
4 cups beef broth
2 Tbsp brown sugar
1 tsp salt or to taste
½ tsp ground black pepper or to taste
2 bay leaves
2 Tbsp chopped fresh herbs such as dill, parsley, or cilantro

Method

Sauté – In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once hot, sauté the ground beef for about 4-5 minutes, or until cooked through, breaking it apart with a spatula as it cooks. Season with 1/2 tsp salt and 1/4 tsp pepper, or to taste.
Add onion and garlic – Once the meat is browned, add 1 Tbsp oil and chopped onion, and sauté for about 2-3 minutes or until onions are tender. Add the minced garlic and sauté for 30 seconds, until fragrant.
Add veggies and simmer – Add in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, 1 tsp salt, pepper, and bay leaves. Stir to combine and bring to a boil, then reduce the heat to a simmer, cover, and cook for 30 minutes.
Add herbs – Remove the bay leaves and add in the fresh herbs. Season to taste with salt and pepper. Serve with a dollop of sour cream.

Notes

Make Ahead – Make the soup, cool completely (or refrigerate within 2 hours), and then store in the fridge or freezer.

Storage

Refrigerate – Once the soup has cooled to room temperature (no more than 2 hours), cover the leftover soup and store it in the fridge for 3-4 days.
Freezing – Add the cooled soup to an airtight container with enough room for expansion, and freeze for about 2-3 months. When ready to enjoy, thaw in the refrigerator overnight.
To Reheat – add the desired portion to a saucepan over medium heat until 165°F, or microwave portions in a microwave-safe container