This cozy beef cabbage soup is the ultimate comfort food, made with chopped cabbage and chunks of fall apart ribeye steak, simmered in a beefy tomato broth until tender for only 35 minutes.
If you love Soups, you might also like Marry Me Chicken Soup and Chicken Pesto and Green Bean Soup.
Summer is officially over and we can start cooking comfortably inside! And cold weather demands hearty beef soups and stews, such as this Guiness Beef Stew. I just love how this beef and cabbage soup fits into my healthy eating routine. So perfect for cold weather!
Recipe highlights
- Flavor: Easy to make and packed with flavor, this delicious beef cabbage soup is filled with chunks of fall apart beef, carrots, tomatoes, and generous amount of spices and herbs. This hearty soup takes minutes to make and is perfect for busy weeknights.
- Time-Saver Tip: To save prep time without sacrificing taste, use pre-shredded coleslaw mix instead of fresh cabbage and swap in a frozen blend of carrots, onions and celery for fresh veggies.
- Serving Suggestions: Serve this soup as a hearty main or a satisfying side alongside crusty bread, Soft Pumpkin Dinner Rolls, garlic rolls, or a fresh Blackberry and Avocado Salad for a complete meal.
- Freezing this soup is easy peasy: Beef cabbage soup freezes beautifully in large batches or individual portions, making it a quick and convenient option for healthy lunches or dinners throughout the week.
Why this beef cabbage soup is the best
- You pretty much dump everything in the pot and let it cook! Couldn't be easier!
- Cabbage is packed with nutrients. It will keep your heart, digestion and blood pressure healthy.
- This homemade beef cabbage soup is relatively low carb, especially if you exclude carrots.
- The fall apart beef is super tasty and tender. Next time I think I will double up on meat as it went away pretty fast.
Key ingredients
- Beef: I used rib eye steak here because it becomes tender quickly, requiring only about 35 minutes of cooking.
- Cabbage: Green cabbage is the ideal choice for this beef cabbage soup. Chop it into bite-sized pieces about 1 inch wide to ensure even cooking and quicker softening. Napa cabbage can be used as a milder alternative, but avoid red or purple cabbage to maintain a classic flavor and color.
- Canned tomatoes: Either diced or crushed tomatoes will do.
- Other Vegetables: Diced carrots, fresh garlic, onion and sliced celery are all great for the broth flavor.
- Broth and seasonings: Beef broth or stock forms the savory foundation of this soup and intensifies the meaty flavors. You can also chicken or vegetable broth to lighten it up. I also added dried herbs like thyme and basil and used onion and garlic powders.
How to make Beef Cabbage Soup
- Prepare your ingredients: Chop cabbage into bite-sized pieces; dice onions, carrots, celery; mince garlic; cube beef if using steak cuts.
- Brown the beef: Heat oil in a large pot over medium heat. Add beef and sear until browned on all sides-this caramelization boosts flavor.
- Sauté vegetables: Add onions and cook until translucent. Then stir in carrots and celery, cooking a few minutes until slightly softened.
- Add cabbage and garlic: Stir in cabbage and cook about 5 minutes until it starts to soften. Add minced garlic and cook until fragrant.
- Pour in broth and seasonings: Add broth, dried herbs, onion and garlic powder, and salt and pepper. Stir well.
- Simmer: Cover pot, reduce heat, and let simmer for 15-20 minutes, or until cabbage and carrots are tender.
- Adjust seasoning: Taste and add more salt, pepper, or herbs as desired.
- Serve: Ladle hot soup into bowls and garnish with fresh parsley if available.
Beef Cabbage Soup
The Best Beef Cabbage Soup is filled with chunks of beef, plenty of healthy vegetables and generous amount of spices and herbs.
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Ingredients
- 2 tablespoons olive oil
- 1 lb. rib eye steak cut into 1-inch pieces (trimmed of visible fat)
- 1 large onion chopped
- 1 stalk celery chopped
- 2 large carrots peeled, diced
- 1 small green cabbage chopped into bite-sized pieces
- 4 cloves garlic minced
- 4 cups beef stock
- 14 oz diced tomatoes (1 can)
- 3 tablespoons fresh chopped parsley plus more to serve
- 2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt and freshly-cracked black pepper to taste
Instructions
- Heat oil in a large pot (I used dutch oven) over medium-heat, add the beef and sear one all sides until browned, about 6 minutes (3 on each side). Add the onions and cook until transparent, about 2-3 minutes.
- Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 4-5 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
- Add the stock, diced tomatoes, parsley, dried thyme and basil, onion and garlic powders. Mix well and bring to a simmering point; reduce heat to medium-low and cover with a lid.
- Simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper.
- Serve with chopped fresh parsley.
Calories: 146kcal
Nutrition Facts
Beef Cabbage Soup
Amount per Serving
Calories
146
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Cholesterol
23
mg
8
%
Sodium
206
mg
9
%
Potassium
507
mg
14
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
1925
IU
39
%
Vitamin C
33.9
mg
41
%
Calcium
65
mg
7
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Best Equipment for Making and Serving Soup
- 6 Quart Enameled Dutch Oven to make this soup. It's very sturdy, fits a lot of food, and extremely easy to clean!
- 5 Quart Enameled Cast Iron Dutch Oven: Even cooking, beautiful color and easy to clean. I call it a beefy pot.
- Souper Ladle: It's a soup ladle that can stand on its own.
- Heat Resistant Soup Serving Ladle with Bowl: I like that the cup and the handle are silicone coated stainless steel rather than just stainless steel in the handle.
- Ceramic Soup Serving Bowls: Dishwasher and microwave safe. They have a huge capacity to hold enough food for about 2 people per bowl.
Why is my beef cabbage soup watery?
A watery soup is usually caused by using too much broth or not simmering long enough for vegetables to release their natural starches. To fix:
- Simmer your beef cabbage soup uncovered for 10-15 minutes longer to let excess liquid evaporate.
- Add a handful of small, diced potatoes or a spoonful of tomato paste to help thicken the broth.
Why is my beef tough?
- Use tender cuts like rib eye or scotch fillet for quick-cooking soups.
- Make sure to sear the beef first for maximum flavor and tenderness.
- For tougher cuts, simmer longer (or use the slow cooker), or substitute with ground beef for a softer texture.
How do I prevent soggy or mushy cabbage?
- Add cabbage in the last 10-15 minutes of simmering to retain some bite.
- For slow cooker versions, stir in cabbage for just the last 30 minutes of cooking.
Why does my cabbage taste bitter?
Bitterness can occur if the soup is cooked too long or at too high heat. To fix:
- Add a pinch of sugar during cooking to balance the flavor.
- Use fresh, green cabbage or substitute with Napa cabbage for a mellower taste.
Can I make it low-carb or keto?
How can I make this in a crock pot/slow cooker?
- Brown beef and onions on the stovetop first for best flavor.
- Transfer everything to the slow cooker, add the remaining ingredients, and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until beef and veggies are tender.
Easy Substitutions for Beef Cabbage Soup
- Ground beef or turkey for a budget-friendly, quicker option.
- Vegetarian: Use chickpeas, beans, tofu, or plant-based crumbles and swap beef stock for vegetable or mushroom broth.
- Replace beef stock with chicken, vegetable, or mushroom broth as preferred.
- Try adding potatoes, sweet potatoes, bell peppers, or even tomatoes based on what you have available for extra texture or nutrients.
- Napa cabbage can be used in place of green cabbage for a slightly sweeter flavor.
Storage and Leftovers
- Refrigeration: Once the soup has completely cooled to room temperature, transfer it to airtight containers and store in the refrigerator. Properly stored, the soup will keep well for up to 4 to 5 days.
- Freezing: Beef cabbage soup freezes exceptionally well. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Frozen soup maintains its best quality for up to 3 months.
- Thawing and Reheating: Thaw frozen portions overnight in the refrigerator for the best texture. Reheat gently on the stovetop over medium heat, stirring occasionally to heat evenly. The soup may thicken after refrigeration or freezing, so add a splash of beef broth, water, or vegetable stock as needed to reach your preferred consistency.
Randi says
So delish with red cabbage as well! Love anything cabbage and beef!