If you’re looking for a cozy, hearty meal that’s easy on your wallet, you’ve got to try this Beef and Cabbage Soup. It’s the kind of recipe that fills your kitchen with warmth and your belly with comfort—tender beef, soft cabbage, and savory broth come together in a way that feels like a hug in a bowl. Even better, you’ll only need a handful of simple ingredients to pull it off! Let’s get cooking.
Why You Will Love This Recipe
This Beef and Cabbage Soup is perfect for chilly evenings, meal prep, or when you need a satisfying one-pot meal. It’s packed with flavor thanks to slow-simmered beef and aromatic veggies, and the cabbage adds a lovely texture that soaks up all those delicious spices. Plus, it’s naturally gluten-free and can easily be adjusted to fit low-carb diets. Trust me, even cabbage skeptics will ask for seconds.
Ingredients
- 1.5 pounds beef chuck roast, cut into 1-inch cubes
- 1 medium green cabbage, chopped
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 4 cloves garlic, minced
- 6 cups beef broth (low-sodium preferred)
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Ingredient Prep Guide
Beef: Trim excess fat from the chuck roast before cubing. Pat the meat dry with paper towels—this helps it brown better. If the beef releases too much liquid while cooking, drain it briefly before proceeding.
Cabbage: Remove the tough outer leaves, slice the cabbage into quarters, then chop into bite-sized pieces. Avoid cutting it too thick, or it won’t soften evenly. Rinse under cold water to remove any dirt.
Carrots & Onions: Dice the onion into uniform pieces so they cook evenly. Slice carrots into 1⁄4-inch rounds—they’ll soften perfectly in the soup.
Garlic: Crush cloves with the flat side of a knife, peel, then mince finely. Fresh garlic is best here, but 1 teaspoon of garlic powder can work in a pinch.
Equipment & Tools
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
1. Brown the Beef: Heat olive oil in your pot over medium-high heat. Add the beef cubes in a single layer (work in batches if needed). Let them sear without stirring for 3–4 minutes until a golden-brown crust forms. This step builds depth of flavor, so don’t rush it! Use tongs to flip the pieces and brown the other side.
2. Sauté the Aromatics: Reduce heat to medium. Add onions, carrots, and garlic to the pot. Cook for 4–5 minutes, stirring often, until onions turn translucent. Scrape the bottom of the pot to loosen any browned bits—those add tons of flavor!
3. Add Tomato Paste and Spices: Stir in the tomato paste, paprika, and thyme. Cook for 1–2 minutes until the paste darkens slightly. This “blooms” the spices and caramelizes the tomato paste, giving the soup a richer taste.
4. Simmer the Soup: Pour in the beef broth and return the beef to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes. Check the beef—it should be fork-tender. If it’s still tough, cook another 10–15 minutes.
5. Cook the Cabbage: Stir in chopped cabbage. Cover and let it simmer for 10–15 minutes until the cabbage is soft but not mushy. Season with salt and pepper to taste. Serve hot!
Key Details
Total Time: 1 hour 15 mins (Prep: 20 mins | Cook: 55 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Dutch oven, chef’s knife, measuring tools
Serving Suggestions
This soup pairs beautifully with crusty bread or a slice of sourdough for dipping. For a fresh contrast, top each bowl with a sprinkle of parsley or dill. If you’re serving a crowd, add a simple green salad with lemon dressing or a side of roasted potatoes. It’s hearty enough for dinner but light enough for lunch—great for cozy gatherings or meal prep!
Pro Tips
Broth Matters: Use low-sodium beef broth to control the salt level. If your broth is too bland, add a splash of soy sauce or Worcestershire for umami depth without overpowering the soup.
Slow and Steady: Let the soup rest for 10 minutes after cooking. The flavors meld together, and the cabbage absorbs more broth. If the beef seems tough, it just needs more simmering time—low and slow is key!
Acidity Balance: If the soup tastes too rich, add 1 teaspoon of apple cider vinegar or lemon juice at the end. It brightens the flavors without making it tangy.
Storage and Reheating Instructions
Let the soup cool completely, then store in airtight containers in the fridge for up to 4 days. For freezing, portion it into freezer-safe bags or containers (leave 1-inch space for expansion) and freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water. Microwave reheating works too—cover the bowl and use 2-minute bursts, stirring between each.
Troubleshooting
Soup Too Thin? Simmer uncovered for an extra 10–15 minutes to reduce the broth. Add a handful of shredded cabbage or diced potatoes to thicken it naturally.
Bland Flavor? Boost it with a pinch of red pepper flakes, a bay leaf while simmering, or a tablespoon of balsamic vinegar. Taste and adjust seasoning gradually.
Cabbage Too Mushy? Next time, add it in the last 5–7 minutes of cooking. For this batch, stir gently to keep the pieces intact.
Frequently Asked Questions
Can I use ground beef instead of beef chuck?
Absolutely! Brown 1 pound of ground beef in the pot first, then proceed with the recipe. You may need to drain excess grease before adding veggies.
Can I make this in a slow cooker?
Yes! Follow steps 1–3 on the stovetop, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the cabbage in the last hour of cooking.
What can I use instead of tomato paste?
Use 1⁄2 cup of tomato sauce, but reduce the broth by 1⁄4 cup to balance the liquid. Avoid ketchup—it’s too sweet for this savory soup.
Beef and Cabbage Soup
Ingredients
- 1.5 pounds beef chuck roast cut into 1-inch cubes
- 1 medium green cabbage chopped
- 1 large onion diced
- 3 carrots peeled and sliced
- 4 cloves garlic minced
- 6 cups beef broth low-sodium preferred
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Brown the Beef: Heat olive oil in your pot over medium-high heat. Add the beef cubes in a single layer (work in batches if needed). Let them sear without stirring for 3–4 minutes until a golden-brown crust forms. Flip and brown the other side.
- Sauté the Aromatics: Reduce heat to medium. Add onions, carrots, and garlic to the pot. Cook for 4–5 minutes, stirring often, until onions turn translucent. Scrape the bottom of the pot to loosen any browned bits.
- Add Tomato Paste and Spices: Stir in the tomato paste, paprika, and thyme. Cook for 1–2 minutes until the paste darkens slightly.
- Simmer the Soup: Pour in the beef broth and return the beef to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes. Check the beef—it should be fork-tender. If it’s still tough, cook another 10–15 minutes.
- Cook the Cabbage: Stir in chopped cabbage. Cover and let it simmer for 10–15 minutes until the cabbage is soft but not mushy. Season with salt and pepper to taste. Serve hot!
