Easy Cabbage Soup Recipe

Instructions

1. Brown the Beef: In a large Dutch oven or soup pot, heat 1 Tbsp oil over medium-high heat. Add the ground beef and cook for 4-5 minutes, breaking it apart with a spatula as it browns. Season with ½ tsp salt and ¼ tsp pepper.
2. Sauté the Aromatics: Push the beef to one side, add the remaining 1 Tbsp oil, and sauté the chopped onion for 2-3 minutes until tender. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add Veggies and Broth: Toss in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, remaining salt, pepper, and bay leaves. Stir everything together.
4. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, allowing the flavors to meld and the cabbage to soften.
5. Finish and Serve: Remove the bay leaves and stir in the fresh herbs. Taste and adjust seasoning if needed. Serve hot, optionally with a dollop of sour cream for extra richness.

Common Questions

Can I make this in a slow cooker?
Absolutely! Brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add the herbs in the last 5 minutes.

Can I use a different protein?
Yes! Swap the ground beef for ground turkey, pork, or even Italian sausage for a different flavor twist.

Can I add rice?
Sure! Add ½ cup of uncooked rice when you add the veggies and simmer until the rice is tender (about 20-30 minutes).

How do I make it vegetarian?
Skip the ground beef, use vegetable broth instead of beef broth, and adjust the seasoning to taste. You’ll still have a delicious, veggie-packed soup!