cabbage and beef soup recipe

Written BySheba G Updated On
cabbage and beef soup recipe
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The Best cabbage and beef soup recipe

I’ve been making this cabbage and beef soup recipe for years, and it’s still a staple in our household. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion.

The combination of tender beef, flavorful cabbage, and rich broth is a winner with both my kids and husband. I love that it’s easy to customize with your favorite vegetables and seasonings, making it a great base for experimentation.

As a busy mom, I appreciate how quickly this soup comes together – just chop up the ingredients, toss them in the pot, and let the slow cooker do the rest. This recipe has been passed down through generations in my family, and I’m so glad I can share it with you now.

Cabbage and Beef Soup

Cabbage and Beef Soup

4.8 from 1148 votes

A hearty and comforting soup featuring tender beef and cabbage in a rich broth. Perfect for a cold day or when you need a warm, satisfying meal.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb beef stew meat, cut into cubes
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, chopped
2 medium potatoes, peeled and chopped
1 small green cabbage, chopped
1 can (14.5 oz) diced tomatoes
4 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add beef cubes and cook until browned on all sides, about 5-7 minutes.
3Remove beef from pot and set aside.
4In the same pot, add onion, garlic, and carrots.
5Cook, stirring occasionally, until onions are translucent and carrots are slightly softened, about 5 minutes.
6Add potatoes, cabbage, diced tomatoes (with juice), beef broth, tomato paste, thyme, oregano, bay leaf, salt, and pepper.
7Stir to combine.
8Return beef to the pot.
9Bring the soup to a boil.
10Reduce heat to low, cover, and let it simmer for 25-30 minutes, or until the beef is tender and the potatoes are cooked through.
11Stir occasionally to prevent sticking.
12Remove the bay leaf.
13Taste and adjust seasoning if needed.
14Ladle the soup into bowls and serve hot with crusty bread if desired.

🔧Equipment

Large pot with lid
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a spicier soup, add a pinch of red pepper flakes. You can also add other vegetables like bell peppers or celery if desired.

Watch Video Of How Cabbage and Beef Soup Works

This cabbage and beef soup recipe is always a good idea – whether you’re looking for a comforting meal after a long day or a delicious addition to your next family gathering.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Reheat as desired and serve hot with some crusty bread on the side.

❓ Frequently Asked Questions About Cabbage and Beef Soup

What type of beef is best for this recipe?

For this recipe, you’ll want to use a tougher cut of beef that’s perfect for slow cooking. A chuck roast or round roast works well. You can also use beef stew meat if you prefer.

Can I make this soup in a pressure cooker?

The pressure cooker is a great option if you’re short on time! Simply brown the beef and cook the vegetables as instructed, then add all the remaining ingredients to the pressure cooker and cook on high pressure for 20-30 minutes. Let the pressure release naturally before serving.

How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days – simply store it in an airtight container and refrigerate at 40°F (4°C) or below.

Can I freeze this soup?

Sure thing! This soup freezes beautifully – just divide it into individual portions, place them in freezer-safe containers or bags, and store in the freezer for up to 3 months. Reheat as desired.

What if I don’t like cabbage? Can I substitute it with another vegetable?

No worries! While cabbage is a key ingredient in this recipe, you can definitely substitute it with another vegetable of your choice. Some options include carrots, potatoes, or even zucchini.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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