- Meat and poultry
- Beef soup
Very yummy soup that has always been a hit! Main ingredients include minced beef, cabbage, kidney beans and onion.
528 people made this
- 2 tablespoons vegetable oil
- 450g minced beef
- 1/2 large onion, chopped
- 350g chopped cabbage
- 2 (400g) tins red kidney beans, drained
- 500ml water
- 1 (700g) jar passata
- 4 beef stock cubes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
MethodPrep:20min ›Cook:8hr ›Ready in:8hr20min
- Heat oil in a large stockpot over medium high heat. Add mince and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, passata, stock cubes, cumin, salt and pepper. Stir to dissolve stock cubes, and cover.
- Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
Reviews & ratingsAverage global rating:(593)
Reviews in English (456)
Altered ingredient amounts.i used a tim of chopped tomatoes instead of passata and used 2 knorr stock pots instead of 4 stock cubes. it was fantastic and both me and my kids loved it!-25 Oct 2009
Really delicious - an excellent one pot meal. I followed the recipe exactly except that I used lean steak mince and didn't bother frying it or the onions off first. I just bunged everything in the slow cooker and it turned out a treat.-10 Nov 2011
Literally just made this! It's so delicious, a real winter warmer! I added some garlic which has worked really well.-05 Nov 2011
Easy Beef Cabbage Soup Recipe
A staple in so many of our local Jewish delis, this Easy Beef Cabbage Soup recipe is hearty and comforting. Made with beef brisket, fresh cabbage and bold, vibrant flavors, this simple stew is on the must make list almost every week.
Just a few days left in February and winter has returned with a gusty force. I’m back to craving all the soups and stews that are currently stocked in my freezer and curled up under a faux fur blanket staring at our leaf covered pool. Summer is a long ways off, so we’re going to make the most of it. One of my favorite ways to warm myself from the inside out is with this Easy Beef Cabbage Soup.
If you’ve ever heard about the cabbage soup diet back in the 80’s….this isn’t that cabbage soup recipe at all. This Beef Cabbage Soup is a copycat recipe from one of my favorite Jewish Delis….Hymie’s in Merion Station, PA. Their Cabbage Soup is simply amazing, loaded with flavor and big hunks of beef brisket. It’s soooo hearty and DELISH.
Their version is more of a Sweet and Sour Cabbage Soup with beef in it…..it’s tangy and sweet (well, duh) with big chunks of carrots and celery. Though there are no tomatoes in this recipe, it has a tangy tomato-y flavor because of the tomato paste that I added.
Beef and Cabbage Roll Soup
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Beef and Cabbage Roll Soup is a hearty and healthy weeknight dinner with ground beef, onion, carrots, and cabbage you can make in just 30 minutes.
This flavorful cabbage soup is a classic favorite like our Classic Lentil Soup. There’s nothing more comforting than a warm bowl of soup, if you’re looking for more be sure to browse our Soup Recipes.
BEEF AND CABBAGE ROLL SOUP
Beef and Cabbage Roll Soup has all the flavors of classic cabbage rolls, but is so much easier and quicker to make. Cabbage rolls are a traditional dish made by wrapping cabbage leaves around ground meat and vegetables that you season with garlic, onion, and other spices. You then cook the cabbage rolls and serve them warm with sauce. This is a *delicious* dish we love making, but it is labor intensive.
This recipe for Cabbage Soup is just as tasty as stuffed cabbage rolls, but saves you the hassle of wrestling with cabbage leaves. You can make it in one pot and its total time is less than half the time it takes to make cabbage rolls. You’ll save yourself on prep time, cooking, and cleanup.
Most recipes you’ll find for Cabbage Roll Soup include rice to balance out the vegetables and make the soup much more filling. Instead, this recipe uses cauliflower rice. Cauliflower rice is a great way to reduce calories and carbohydrates, while still making the soup satisfying and filling. If you prefer to use rice you could swap in white rice or brown rice.
If you are using uncooked rice add additional liquid to account for the absorption the uncooked rice will need. Adding one cup of uncooked rice I would add an additional 2 cups of broth. If adding cooked rice you don’t need to account for additional liquid.
Like all soups, this great recipe is perfect if you serve it hot alongside crusty bread or rolls for dipping.
MORE DELICIOUS SOUP RECIPES
VARIATIONS ON BEEF AND CABBAGE STEW
- Seasoning : Next time you make this easy soup recipe, you can experiment with flavors using different seasoning and spices to see what you like best. Try adding a pinch of oregano, dried thyme, or ground cumin.
- Diced Tomatoes : This Cabbage Roll Soup already has tomato sauce included in the recipe. If you’d like more texture and tomato flavor, you can easily add diced tomatoes along with the other vegetables.
- Worcestershire sauce : Many recipes for Cabbage Roll Soup include Worcestershire sauce. Adding about a tablespoon will give this Cabbage Soup a distinct tangy and savory flavor.
- Vegetarian : With just a few easy changes you can make vegetarian Cabbage Roll Soup, instead of Corned Beef and Cabbage Roll Soup. Obviously, you’ll have to take out the ground beef. You’ll also need to swap out the beef broth for low-sodium vegetable broth. Because this won’t be as substantial of a meal without meat, you can add in some extra cauliflower rice and vegetables. You can also try adding potatoes so it’s more filling.
- Other Proteins : You can easily swap ground beef for ground turkey, chicken or pork if you don’t eat red meat with no issues.
How to Make Slow Cooker Beef and Cabbage Roll Soup
You can easily make this corned beef soup in a slow cooker. You’ll first have to simmer your onion and ground beef on your stove top until they are browned, before putting them in your crockpot. Then add the remaining ingredients and stir them together.
After you’ve combined the ingredients, put the lid on and cook on high for 3-4 hours or on low heat for 6-7 hours. You’ll have delicious Cabbage Roll Soup ready for you at the end of the day.
Ground Beef Cabbage Soup
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Ground Beef Cabbage Soup is an easy, one-pot, comforting soup with tender beef, rich tomato flavor, cabbage, and other veggies. Ready in just a half-hour!
This simple Soup Recipe is similar to Cabbage Soup, but with delicious ground beef that makes it more flavorful and hearty.
GROUND BEEF CABBAGE SOUP
Ground Beef and Cabbage Soup is a great weeknight meal, especially in the fall and winter when it’s super comforting and warming. As soon as it starts to get colder outside it’s great to count on warm dishes like this recipe, Slow Cooker Beef Stew, and Slow Cooker Vegetable Beef Soup to keep you and your family well-fed and cozy.
On top of keeping you warm, this Beef and Cabbage Soup recipe is also budget-friendly and easy to make. Once you’ve browned the beef and onion, you just have to let the ingredients simmer together on the stove top. Of course, if you have an especially busy day and just want your dinner ready when you get home, you can always prep things in the slow cooker and let it cook throughout the day. Find the Slow Cooker version of this easy soup below.
MORE SOUP AND STEW RECIPES
Beef Noodle Soup
Italian Chicken Soup
While Cabbage Soup is wonderfully comforting, it’s also pretty healthy. It’s packed full of delicious vegetables, and the beef provides all the protein you need. It’s also gluten-free and low carb.
This Beef and Cabbage Soup is sometimes called Cabbage Roll Soup. That’s because it contains similar ingredients to a traditional cabbage roll. Except instead of rolling it in cabbage leaves the healthy ingredients are simmered together for a delicious soup. It’s just as simple but more hearty and comforting.
- 1 tablespoon canola oil
- 1 pound lean (90&#37 or leaner) ground beef
- 1 ½ teaspoons caraway seeds
- 1 teaspoon dried thyme
- 2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
- 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
- 6 cups reduced-sodium beef broth
- 1 15-ounce can crushed or diced tomatoes
- 1 ½ tablespoons honey
- 1 tablespoon paprika, preferably Hungarian sweet
- 3 cups coarsely chopped Savoy, or green cabbage
- 1-2 tablespoons cider vinegar
- ¼ teaspoon salt
- Freshly ground pepper to taste
Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple cook, stirring, for 2 to 3 minutes more.
Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
A perfect festive Irish dish for the upcoming St Patrick’s Day holiday. I also have a classic recipe for Corned Beef and Cabbage (also Slow Cooker and Instant Pot versions). Another festive dinner idea you may enjoy is my lightened up Shepherd’s Pie.
This is such a delicious way to enjoy corned beef incorporating lots of vegetables in a warm bowl of soup. This has become our family “go to” recipe in celebrating St. Patricks Day! I’ve updated the recipe to include slow cooker and Instant Pot directions.
A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe.
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Cabbage Beef Soup Recipe
1 lb. ground beef (or more if you desire)
1 cabbage (or one bag of coleslaw mix with carrots added)
2 or 3 carrots (probably won’t need this if you buy the bag of coleslaw with carrots)
1 tall can (26 oz.) of tomato soup (or two smaller cans)
water enough to cover ingredients
Brown the ground beef and drain fat.
Wash and chop up the cabbage and carrots. Add the browned ground beef, cabbage, and carrots to a large pot.
Add in the can of tomato soup and diced tomatoes. Add in water. You’ll want enough to cover the ingredients and fill the soup pot, but not too much so that it boils over easily when cooking. Give everything a good stir and get ready to boil.
I add in my garlic salt at this point. I use just a few shakes from the container. I always taste test as the cooking goes along to see if it needs more or less. This is definitely a personal choice.
I bring the ingredients to a good boil and then I let the soup simmer on medium heat for a good 30-45 minutes, enough to fully cook the cabbage and make it soft. You’ll want to stir occasionally.
When I’m finally ready to eat, I pair my cabbage beef soup with some Keebler Club Crackers. I just crush them up in the soup and it’s soooo good!
Buying cole slaw mix (shredded cabbage and carrots) makes for less chopping and prep work. The soup won’t be as hearty with this, but it’s a quick go-to for me sometimes when I’m feeling a little lazy.
I’ve also added in a can of drained whole kernal corn or a can of diced potatoes. Sometimes both if I really want to bulk it up!
I’d love to hear from you if you try this out and see what you thought! Want another amazing soup recipe? Check out my super simple taco soup recipe!
Here is an overview of the ingredients you will need to make this soup.
What I love most about this soup is how forgiving it is when it comes to ingredient measurements. A little more cabbage is fine or a little more beef works great too.
Cabbage: Use green cabbage or mix in some purple for a different color.
Kidney Beans: I find dark red kidney beans to be best and I throw the whole can in the soup, liquid and all.
Whole Tomatoes: You can use whole or diced tomatoes. I usually add them to the pot first and break up any large bits. The whole ones will also break up as you stir the soup during cooking.
Beef Base: For this recipe, I use Better than Bouillon Beef Base. You can substitute 1 bouillon cube for a tsp of beef base.
Beef Cabbage Soup
This beef cabbage soup uses Mexican seasonings rather than Italian seasonings for a unique spin on an old recipe.
- 1 lb Ground Sirloin or beef
- 1/2 head shredded cabbage
- 28 oz diced garlic tomatoes (Heinz)
- 40 oz Beef Broth (ours came in a box)
- 1 package taco seasoning
- half a bag of shredded carrots
- 1 tablespoon minced garlic
- paprika- 1 tsp
- cumin – 1 tsp
- 1-2 tablespoons of butter
Beef and Cabbage Recipe Notes: When I originally was creating the recipe, cutting up 1/2 a head of cabbage seemed like a ton, but cabbage shrinks down really quickly once in a pot and I felt it could have used a lot more. Feel free to cut more and just push down in the pot, it will get soft and not be as much as it seems. If I redo this recipe, I would likely cut close to the whole head.
Why this 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 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.
I used enameled dutch oven to make this beef and cabbage soup. It’s very sturdy, fits a lot of food, and extremely easy to clean! I found that there are so many of them on the market, it can be hard to know which one is the right one. That’s why I like this review of dutch ovens, because it explains the difference in cooking with enameled dutch ovens and cast iron ones.