Beef Cabbage Soup (Ribeye, 35 Minutes)

I never expected a cabbage soup to be the thing I crave on a cold night, but here we are. Seared ribeye cubes, soft carrots and sweet cabbage in a tomato broth, finished with a squeeze of lemon. One pot, 35 minutes, and the leftovers taste even better the next day. Ground beef works too, and I'll show you how to swap it in.

Summer is officially over and we can start cooking comfortably inside! And cold weather demands hearty beef soups and stews, such as this Guinness Beef Stew. I just love how this beef and cabbage soup fits into my healthy eating routine. So perfect for cold weather!

Love cabbage and beef? Try this soup next.

Jump to:

• 💬 Why you'll love this soup
• 🥩 Ribeye or ground beef: pick yours
• Key ingredients
• Beef Cabbage Soup
• Why is my beef cabbage soup watery?
• Why is my beef tough?
• How do I prevent soggy or mushy cabbage?
• Why does my cabbage taste bitter?
• Can I make it low-carb or keto?
• How can I make this in a crock pot/slow cooker?
• Easy Substitutions for Beef Cabbage Soup
• Serving Suggestions:
• Storage and Leftovers
• Hungry for more comfort soups and stews?
• Reviews

💬 Why you'll love this soup

• 🥩 Real steak bite. Seared ribeye cubes stay tender in 35 minutes.
• 🥘 One pot, with fall-apart cabbage and soft carrots.
• 🧊 Freezes well, for up to 3 months.
• 🥬 Easy to make lower-carb: leave out the carrots and potatoes.
• 🔁 Ground beef works when you don't have a steak.

🥩 Ribeye or ground beef: pick yours

• Want it rich and steaky? Go ribeye.
• Want it fast and cheap? Go ground beef.
• Chuck also works, but it needs 60-90 minutes of simmering, so it's a different kind of soup.

🥩 The ribeye method

Best for: a cold Sunday, and when you want chunks of beef.
How I do it: Cut the ribeye into 1-inch cubes, pat them dry and sear them in a single layer. Keep the browned bits in the pot, because they flavor the broth.
Make-ahead: Cube the beef and chop the vegetables a day ahead.

🍔 The ground beef method

Best for: busy weeknights, and feeding a crowd on a budget.
How I do it: Brown the beef well, breaking it into small pieces, and drain the fat if there's a lot. Simmer for 20 minutes instead of 10-15.
Time-saver: Use a bag of coleslaw mix and a frozen blend of carrots, onions and celery.

Ribeye or ground beef Quick Summary

Beef	Brown time	Simmer	Note
Ribeye cubes	6 min	10–15 min	Tender, steakier bite
Ground beef (85/15)	6–8 min	20 min	Drain fat if the pot looks greasy
Chuck	8 min	60–90 min	Needs the long simmer

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.

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?

• 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?

• Absolutely! Simply omit carrots and potatoes to keep soup lower in carbohydrates.

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 HIGH for 2-3 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.

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.

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.

Hungry for more comfort soups and stews?

• Cheddar Beef Chili with Butternut Squash
• Easy Zucchini Soup
• Roasted Cauliflower Potato Soup