Unstuffed Cabbage Soup

5 from 1 vote

Unstuffed Cabbage Soup is a cozy cabbage soup recipe made with ground beef, tomatoes, cabbage, and broth, delivering one-pot simplicity, hearty comfort flavor, and easy meal prep for busy weeknights. Ground beef is simmered with vegetables, spices, and tomatoes in a savory broth until the cabbage becomes tender and the soup develops a rich, satisfying flavor.

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Servings:

Calories: 266kcal

Author: Jami Powell

Equipment

Dutch oven or large pot
Wooden spoon
Knife and cutting board
Measuring Spoons

Ingredients

1 pound ground beef
1 large onion finely chopped
2 celery stalks chopped
2 carrots sliced (reduce or omit for stricter keto)
3 to 4 cups green cabbage chopped
4 to 5 cups beef broth
1 (14.5 ounce) can diced or crushed tomatoes
1 teaspoon Better than Bouillon beef base
2 bay leaves
2 cloves garlic minced
1 teaspoon paprika
1 teaspoon dried thyme or 2 sprigs fresh thyme
1 tablespoon olive oil
1 teaspoon kosher salt adjust to taste
freshly ground black pepper to taste
½ teaspoon red pepper flakes optional
fresh parsley garnish

Instructions

In a large Dutch oven or pot over medium heat, add the ground beef. Season it with a pinch of salt and pepper, and cook until browned, breaking it up as it cooks. Remove the beef from the pot, drain, and set it aside.
In the same pot, heat olive oil and sauté the chopped onion and celery until they begin to soften, about 5-7 minutes. Add the garlic and stir in the carrots. Cook for an additional 2 minutes, allowing the vegetables to soften.
Stir in the diced or crushed tomatoes and Better than Beef bouillon base, followed by the chopped cabbage. Let it cook for 3-5 minutes until the cabbage starts to wilt slightly.
Pour in the beef broth and return the browned ground beef to the pot. Add the bay leaves, paprika, thyme, and any remaining salt. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes until the vegetables are tender.
Adjust seasoning with more salt, pepper, or red pepper flakes if desired. Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve over white rice or cauliflower rice (optional).

Notes

Cooking Notes

Browning the beef first builds the base flavor of the soup. Simmering the cabbage until tender helps the broth absorb the savory spices.

Tips for Best Results

Brown the beef thoroughly before adding the vegetables.
Let the soup simmer long enough for the cabbage to soften.
Add the cabbage after the broth so it cooks evenly.
Remove the bay leaves before serving.

How to Know It’s Ready

The cabbage should be tender and the broth should smell savory and well seasoned.

Nutrition