hamburger cabbage soup recipe
The Best hamburger cabbage soup recipe
I also love that it’s packed with natural flavors and textures that make it feel fresh, even though it’s hearty. Cabbage adds a slight tang and crunch, while the ground beef gives it that familiar comfort. It’s the kind of soup that’s perfect for a quick dinner or even a light lunch, especially if you’re serving it with a side of crusty bread. Plus, it’s a great way to use up any extra cabbage or ground beef you might have on hand—no waste, just good food. My family always says it’s the kind of meal that makes everything feel just a little easier, whether you’re cooking for a big gathering or just a regular day at home.
Cabbage and Hamburger Soup
A hearty soup blending tender cabbage, savory ground beef, and comforting broth. Perfect for a cozy meal with a side of crusty bread.
🥘Ingredients
- 2 lbs ground beef (80/20 blend)
- 1 large head green cabbage, cut into 2-inch chunks
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 1 bay leaf
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, brown the ground beef over medium-high heat until fully cooked, breaking it into small pieces. Drain excess fat if needed. -
2
Add the diced onion and minced garlic to the pot, cooking until softened (about 5 minutes). Stir in tomato paste and Worcestershire sauce, cooking for 1 minute to deepen flavors. -
3
Pour in the beef broth, water, and bay leaf. Bring to a boil, then reduce heat to low. Add the chopped cabbage and simmer uncovered for 25–30 minutes, until cabbage is tender but still slightly crisp. -
4
Season with thyme, smoked paprika, salt, and black pepper to taste. If the soup is too thick, add a splash of water or broth. Remove the bay leaf before serving.
🔧Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cabbage and Hamburger Soup Works
❓ Frequently Asked Questions About Cabbage and Hamburger Soup
How do I adjust the soup’s spice level?
If you prefer milder heat, reduce the amount of chili powder or paprika by half. For extra spice, add a pinch of cayenne or a dash of hot sauce at the end of cooking. Always taste as you go—adjust to your liking.
Can I make this soup ahead of time?
Yes, it tastes even better the next day. Store in an airtight container in the fridge for up to four days. Reheat gently over low heat, stirring occasionally, to avoid overcooking the cabbage.
What if I don’t have fresh cabbage?
Use frozen cabbage, thawed and drained. If you only have green cabbage, trim the woody stems and finely chop the leaves for a similar texture. Avoid cabbage with large ice crystals.
How do I prevent the soup from getting too thick?
If the soup thickens too much, stir in a splash of vegetable broth or water while it’s simmering. For a lighter consistency, blend a portion of the soup with a fork before returning it to the pot.
