This ground beef cabbage soup is a big, brothy one-pot dinner that turns a single pound of beef and a whole head of cabbage into six generous bowls. It's ready in about 40 minutes, and it tastes even better the next day.

If you like a beefy soup that eats like a real meal, my Hamburger Minestrone Soup and Cheeseburger Macaroni Soup are the ones to try next.

Cabbage soup has an image problem, and I blame every diet plan that ever put it on a seven-day chart.

But this is not that soup. There's a full pound of beef in the pot that transforms it into a super comforting meal that will fill you up properly.

Most versions have tomatoes, but I personally like it much better with just tomato paste, which I cook off properly for a couple of minutes to release its flavor.

And I also don't like to faff about with adding the cabbage in batches. I just use a big enough pot and throw it all in at once. It collapses into the stock in 10 minutes anyway.

Why you'll love this ground beef cabbage soup

It stretches one pound of ground beef into six filling bowls.
It's a one-pot meal that will save you on a busy weeknight when you don't know what to cook.
The flavors get better in the fridge, so make a big batch, and that's dinner sorted for two days!

close up photo of a bowl of soup with beef and cabbage

What you'll need

Onion and carrot - For the sweet base of the soup. Dice them small so they cook quickly.

Ground beef - Lean works best, since the pot spends most of its time under a lid.

Tomato paste - Two tablespoons, not tomato sauce. This is where the depth comes from.

Italian seasoning - Oregano, basil and thyme put this in a savory lane rather than a chili one.

Red chili flakes - Just a quarter teaspoon, enough to warm the back of your throat.

Diced tomatoes - Straight from the can, juice and all.

Cabbage - A whole medium head of plain green cabbage, sliced into ribbons rather than chopped. If you end up with half a head spare, my Southern Smothered Cabbage will use it up.

Chicken stock - Lighter than beef stock, which keeps the cabbage tasting sweet instead of muddy.

Pro tip

Give the tomato paste two full minutes in the pan with the browned beef before adding any liquid. That's how you make it super flavorful!

How to make ground beef cabbage soup

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrot and cook until softened. Stir in the garlic and cook for another minute, just until it smells good.

Add the ground beef and break it up with a wooden spoon. Cook for 6 to 8 minutes until it's properly browned with no pink left. Stir in the tomato paste, Italian seasoning and chili flakes and cook for 2 minutes.

adding garlic to a ground beef cabbage soup

adding spices and tomato paste to a ground beef cabbage soup

Tip in the diced tomatoes and scrape the bottom of the pot to lift anything stuck on. Add all of the sliced cabbage and the chicken stock at once. Stir well and bring to a boil.

adding diced tomatoes to the cooking pot

Reduce the heat to a steady simmer, cover, and cook for 20 to 25 minutes until the cabbage is tender and has collapsed into the broth. Taste and season with salt and pepper, then serve hot.

Substitutions and variations

You can use ground pork or ground turkey instead of beef. Pork is particularly nice, as it gives this dish stuffed-cabbage vibes.
Stir in a cup of cooked rice at the end if you want to transform this into unstuffed cabbage soup.
Swap the Italian seasoning for smoked paprika and cumin to change the flavors a bit.

Helpful tips

Slice the cabbage into ribbons rather than chunks so it cooks quicker and maintains a bit of texture.
If you use a fattier grind of beef, spoon off the excess fat before adding the tomato paste.
The soup will thicken as it sits. Loosen it with a splash of stock when reheating.

What to serve with ground beef cabbage soup

Warm cheesy cornbread for dunking
A thick slice of buttered rye or sourdough
Or simply with a grilled cheese sandwich!

Leftovers and storage

Leftovers taste even better the next day and make a great lunch.
Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over medium-low heat, or in the microwave for 2 to 3 minutes, stirring once halfway.
Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

More recipes you'll love

If you've tried this ground beef cabbage soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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