Go Back
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 minutes
Cook Time 35 minutes
Total Time 50 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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