What if I don’t have beef broth?

Vegetable broth or chicken broth will do in a pinch, though the flavor will be less beefy. Add a splash of soy sauce for depth if using vegetable broth.

Do I drain the beef after browning?

I only drain if using higher-fat ground beef to avoid greasy broth, but lean beef doesn’t usually need it.

What if I don’t have tomato sauce?

Substitute with V8, leftover pasta sauce, or even crushed tomatoes. Each will give a slightly different flavor!

Hearty Ground Beef And Cabbage Soup

Name: Hearty Ground Beef and Cabbage Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground beef (85/15); 1 tbsp olive oil; 2 teaspoons kosher salt; 1 teaspoon coarse ground black pepper; 1 yellow onion, chopped; 8 ounces tomato sauce; 4 cups beef broth; 4 cups cabbage, cut into 1 inch chunks; 2 carrots, sliced; 2 stalks celery, sliced; 14 ounces canned diced tomatoes, do not drain

This one-pot soup combines lean ground beef with nutrient-dense cabbage and carrots for a filling meal. It is designed for efficiency, taking only 30 minutes from start to finish.

List of ingredients

1 pound ground beef (85/15) – provides the main protein and savory base.
1 tbsp olive oil – used for sautéing the beef and aromatics.
2 teaspoons kosher salt – enhances the overall flavor of the broth.
1 teaspoon coarse ground black pepper – adds a subtle spicy depth.
1 yellow onion, chopped – adds essential aromatic sweetness.
8 ounces tomato sauce – thickens the soup and adds acidity.
4 cups beef broth – the liquid base for a rich beef flavor.
4 cups cabbage, cut into 1 inch chunks – the primary vegetable for texture and bulk.
2 carrots, sliced – adds color and a touch of natural sweetness.
2 stalks celery, sliced – provides a classic savory vegetable base.
14 ounces canned diced tomatoes, do not drain – adds texture and concentrated tomato flavor.

step-by-step instructions

Heat the pot: Add the olive oil to a large pot or Dutch oven and set the heat to high.
Brown the beef: Add the ground beef, chopped onion, salt, and pepper. Break the meat apart with a spoon and cook until fully browned, typically taking 6-8 minutes.
Combine ingredients: Stir in the tomato sauce, beef broth, cabbage chunks, sliced carrots, celery, and the undrained diced tomatoes.
Simmer: Bring the mixture to a boil, then immediately reduce the heat to low. Let it cook for 20 minutes until the cabbage and carrots reach a tender consistency.

Alternative Preparation Methods

Using a Slow Cooker

To use a crockpot, first brown the ground beef, salt, pepper, and onion in a skillet over high heat. Transfer the browned meat mixture into the slow cooker.

Add the beef broth, tomato sauce, cabbage, carrots, celery, and diced tomatoes. Stir the ingredients well and cook on the high setting for 4 hours until the carrots are tender.

Using an Instant Pot

Set the Instant Pot to sauté mode and add olive oil. Sauté the ground beef, salt, pepper, and onion until the meat is completely browned.

Pour in the beef broth, tomato sauce, cabbage, carrots, celery, and diced tomatoes. Seal the lid and cook on high pressure for 15 minutes, then perform a quick pressure release before serving.

Meat Substitutions and Adjustments

Ground Turkey or Chicken

You can replace the ground beef with ground turkey or chicken for a leaner protein option. Because these meats have less fat, increase the olive oil to 2 tablespoons to ensure proper browning and flavor.

Using Beef Chuck Roast

For a chunkier texture, use a beef chuck roast cut into bite-sized pieces. Brown the pieces on all sides for 2-3 minutes before adding the other ingredients.

Increase the total simmering time by approximately 10 minutes to ensure the roast pieces are tender enough to eat.

Using Cooked Corned Beef

You can utilize leftover shredded corned beef to create a thematic cabbage soup. Sauté the onions in 2 tablespoons of oil until soft, then stir in the pre-cooked beef shreds.

Follow the remainder of the recipe as usual, but reduce the added salt, as corned beef is naturally high in sodium.

Vegetable and Base Variations

Cabbage Selection

Green cabbage is standard for this recipe and provides a sturdy texture. For a softer, more delicate leaf, try Savoy cabbage, which absorbs the broth more readily.

Red cabbage can be used for a vibrant color, though it will turn the broth a darker, purplish hue during the simmering process.

Tomato Base Alternatives

If tomato sauce is unavailable, you can use V8 vegetable juice or a low-sugar pasta sauce. Crushed tomatoes are another viable option, though they will make the soup thicker.

Broth Substitutions

Vegetable broth or chicken broth can replace beef broth if needed. To maintain the deep savory profile of the original, add a teaspoon of soy sauce or Worcestershire sauce when using vegetable broth.

Enhancing the Flavor Profile

Integrating Fresh Garlic

Adding minced garlic provides a pungent aromatic layer to the soup. Stir it in after the onions have softened, cooking for only 30 seconds to prevent burning.

Adding Dried Herbs

A bay leaf, a pinch of dried oregano, or a teaspoon of thyme can elevate the savory notes. Italian seasoning is also a great all-in-one addition for a Mediterranean flavor.

Using Fire-Roasted Tomatoes

Swap the standard diced tomatoes for fire-roasted diced tomatoes. This adds a subtle smoky charred flavor that complements the beef and cabbage perfectly.

Adding Grains for Extra Heartiness

Incorporating Cooked Rice

Stir in 2 to 3 cups of pre-cooked white or brown rice during the final few minutes of simmering. This turns the soup into a more substantial meal similar to stuffed cabbage rolls.

Adding Barley or Quinoa

Pearled barley or quinoa can be added at the start of the simmering process. Note that these grains absorb more liquid, so you may need to add an extra cup of beef broth.

Cooking Tips for Best Results

Achieving the Perfect Beef Brown

Ensure the pot is hot before adding the meat to create a proper sear. This Maillard reaction is essential for developing deep, savory flavors in the final broth.

Controlling Cabbage Texture

Cut the cabbage into uniform 1-inch chunks to ensure they cook evenly. If you prefer very soft cabbage, extend the simmer time to 30 minutes.

Managing Broth Consistency

If the soup is too thick, add a splash more beef broth or water. For a thicker consistency, mash a few of the cooked carrots against the side of the pot to release their starch.

Storage and Preservation

Refrigeration Guidelines

Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for 3 to 4 days.

The flavors often meld and improve overnight, making leftovers taste richer than the fresh batch.

Freezing Instructions

This soup freezes well for up to 2 to 3 months. Use freezer-safe bags or airtight containers, leaving a small amount of space at the top for expansion.

To thaw, place the container in the refrigerator overnight before reheating on the stovetop over medium-high heat.

Reheating Techniques

Stovetop Reheating

Place the soup in a pot and heat over medium-high heat, stirring occasionally. This method is best for maintaining the texture of the vegetables.

Microwave Reheating

Transfer the soup to a microwave-safe bowl and cover with a lid or damp paper towel. Heat in 2-minute intervals, stirring in between to ensure even heating.

Troubleshooting Common Issues

Dealing with Excess Grease

If using higher-fat beef, you may see oil droplets on the surface. Use a large spoon to skim the fat off the top or use a fat separator before simmering.

Correcting Over-Salted Soup

If the broth is too salty, add a splash of water or a bit more unsalted tomato sauce. Adding a peeled, halved potato during simmering can also help absorb some excess salt.

Handling Undercooked Vegetables

If the carrots are still firm after 20 minutes, continue simmering on low heat in 5-minute increments. Ensure the pot is partially covered to maintain the internal temperature.

Frequently Asked Questions

Do I need to drain the beef after browning?

You only need to drain the beef if you are using a high-fat blend like 70/30. For 85/15 beef, the amount of fat is usually sufficient for flavor without making the broth greasy.

Can I add other vegetables?

Yes, diced zucchini, frozen peas, or diced potatoes work well. Add harder vegetables like potatoes at the start of simmering and softer ones like peas in the last 5 minutes.

How do I prevent the cabbage from becoming mushy?

Keep the heat on low during the simmering stage. Boiling the soup aggressively for too long will break down the cabbage fibers too quickly.

Is this soup suitable for meal prep?

Yes, it is an ideal meal prep option because it is nutrient-dense and stores well. Portion it into individual containers for easy weekday lunches.