cabbage soup with hamburger recipe

Written BySheba G Updated On
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The Best cabbage soup with hamburger recipe

Cabbage soup with hamburger is one of those recipes I keep coming back to because it takes about 15 minutes of hands-on work and then the pot does the rest. I brown the ground beef, toss in onions and carrots, add cabbage and tomatoes, and let it simmer until everything is tender. The ingredient list is short and the method is simple, which means I can make it on a Tuesday night without thinking too hard about it. It also reheats well, so I usually make a big pot and eat it for lunches through the week.

My family actually eats this one, which is not something I can say about every vegetable soup I have tried. My kids pick out the carrots first and then finish the rest without much fuss, and my husband likes his with a little hot sauce and a piece of bread on the side. The beef gives it enough body that it feels like a real meal instead of a side dish, and the cabbage softens into the broth without turning mushy. Nobody has ever asked me what else there is to eat when this is on the table.

This soup works for a casual dinner at home, a potluck, or a big batch of meals you want ready for the week. Cabbage brings fiber and vitamin C to the pot, and the ground beef adds protein and iron, so it is a filling meal that still feels light. I like that it does not require any special ingredients and that it holds up in the fridge for several days. If you want a soup that is easy to put together and that the whole family will eat without complaints, this is the one I recommend.

Hamburger Cabbage Soup

4.8 from 1691 votes

A hearty one-pot soup that pairs browned ground beef with tender green cabbage, carrots, and celery in a light tomato-beef broth. It comes together in under an hour with pantry staples and gets better the next day.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup

1 tbsp olive oil
1 lb ground beef (80/20)
1 medium yellow onion, diced
2 medium carrots, peeled and sliced into thin rounds
2 celery stalks, sliced
3 cloves garlic, minced
1 tsp paprika
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 can (14.5 oz) diced tomatoes, with their juices
1 can (8 oz) tomato sauce
6 cups low-sodium beef broth
1 bay leaf
1 small head green cabbage, about 2 lb, cored and chopped into 1-inch pieces

Optional Garnishes

2 tbsp chopped fresh parsley
1/4 cup grated Parmesan cheese
1 tsp red pepper flakes

👨‍🍳Directions

1Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the ground beef and cook for 6 to 8 minutes, breaking it into bite-size crumbles with a wooden spoon, until no pink remains. Spoon off all but about 1 tablespoon of the rendered fat.
2Add the onion, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent and the edges soften.
3Stir in the garlic, paprika, salt, and black pepper. Cook for 30 seconds, just until the garlic smells fragrant and no longer raw.
4Pour in the diced tomatoes with their juices and the tomato sauce. Scrape the browned bits off the bottom of the pot with the spoon as the liquid loosens them.
5Add the beef broth and the bay leaf, then raise the heat to high and bring the pot to a boil.
6Stir in the chopped cabbage in handfuls so it wilts down and fits in the pot. Return the soup to a simmer, then lower the heat to medium-low.
7Simmer uncovered for 25 to 30 minutes, stirring every so often, until the cabbage is tender and slightly translucent and the carrots pierce easily with a knife.
8Fish out the bay leaf and discard it. Taste the broth and add more salt or pepper as needed. Ladle into bowls and top with parsley, Parmesan, or red pepper flakes if you like.

🔧Equipment

Large Dutch oven or heavy stockpot
Wooden spoon or spatula
Chef’s knife
Cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 16g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 19g

📝Notes

Tips: Swap in ground turkey or Italian sausage if you prefer. For a thinner, brothier soup, add up to 2 extra cups of beef broth in step 5. The soup keeps in the refrigerator for up to four days and freezes well for up to three months; the cabbage softens further on reheating, so add a splash of broth when you warm it up. If you are watching sodium, use no-salt-added broth and diced tomatoes and season at the end.

Watch Video Of How Hamburger Cabbage Soup Works

This cabbage soup with hamburger is the kind of meal I keep in my back pocket because it feeds a crowd without a lot of fuss, and it always disappears fast at family gatherings. Everything cooks in one pot, it stretches a pound of beef further than you would think, and picky eaters and hearty appetites both leave the table happy.

❓ Frequently Asked Questions About Hamburger Cabbage Soup

1. Do I have to brown the ground beef before adding it to the soup?

Yes, and it makes a noticeable difference. Browning the beef first lets you drain off excess fat so the broth stays clean instead of greasy, and it builds a deeper flavor in the pot. Cook it in the same Dutch oven or stockpot you plan to use, then spoon off the fat and add the onions and garlic right into the drippings.

2. How do I keep the cabbage from turning mushy?

Add it in stages and keep an eye on the clock. Cabbage needs roughly 20 to 30 minutes of gentle simmering to become tender but still hold its shape, so taste a piece before you decide it’s done. If you’re using a slow cooker or reheating leftovers, add the cabbage closer to the end of cooking so it doesn’t collapse.

3. Can I use a different ground meat instead of hamburger?

Ground turkey, ground chicken, or ground pork all work well and swap in at the same amount. If you use a leaner meat like turkey, add a tablespoon or two of olive oil to the pot before browning so it doesn’t stick or dry out. Ground sausage is another option, though it brings its own seasoning, so taste before adding extra salt.

4. Can I freeze cabbage soup with hamburger?

It freezes well for up to about three months. Cool the soup completely, portion it into airtight containers, and leave an inch of headroom so it can expand. The cabbage will soften after thawing, so reheat gently on the stovetop rather than at a hard boil.

5. What can I serve with cabbage soup to make it a full meal?

The soup already covers protein and vegetables, so keep sides simple. Crusty bread or a buttered roll is the classic pairing, and a green salad or a grilled cheese sandwich rounds it out nicely. A splash of vinegar or a pinch of red pepper flakes at the table brightens the broth without extra work.

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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