Warm, savory, and filled with tender cabbage and ground beef, this Beef Cabbage Soup is the kind of simple meal that makes a chilly evening feel a little cozier. Ladle it into big bowls and enjoy it piping hot for an easy, satisfying dinner.
There’s something especially comforting about having a pot of soup bubbling away in the kitchen. This one starts with onions and ground beef, then brings in cabbage, tomatoes, herbs, and plenty of savory broth. As everything simmers together, the cabbage becomes tender and the broth takes on all that rich, beefy flavor.
And despite how hearty it tastes, the recipe is wonderfully simple. There’s just 5 minutes of prep, and you can make it on the stovetop, in the Crock Pot, or in the Instant Pot. Make a big batch for dinner, then tuck away the leftovers for easy lunches throughout the week.
Why You’ll Love This Recipe
This is the sort of soup I reach for when I want dinner to feel cozy without spending the entire evening in the kitchen. The combination of browned beef, tender cabbage, tomatoes, and Italian seasoning makes every spoonful savory and satisfying.
It’s hearty and nourishing. A pound of ground beef and a pound of cabbage give the soup plenty of substance, while the tomatoes and broth keep it from feeling overly heavy.
The prep is refreshingly simple. Using shredded coleslaw mix means there’s very little chopping to do. Once the onions and beef are cooked, the remaining ingredients can go right into the pot.
You can cook it three different ways. Make it on the stovetop when you want a gently simmering pot of soup, let it cook slowly in the Crock Pot, or use the Instant Pot when that works better for your day.
The leftovers are worth looking forward to. The finished soup keeps well in the refrigerator and freezer, making it a lovely recipe to prepare ahead for future meals.
Beef Cabbage Soup Ingredients
- Avocado Oil – This is used to sauté the onion and get the soup started with a flavorful base.
- Onion – As the onion cooks and begins to brown, it adds a savory sweetness and extra depth to the broth.
- Ground Beef – This is what makes the soup hearty and satisfying. Browning the beef first also adds plenty of savory flavor.
- Sea Salt and Black Pepper – Simple seasonings that bring out the flavors of the beef, vegetables, and broth. You can add a little more at the end if needed.
- Shredded Coleslaw Mix – An easy shortcut that gives you the cabbage without much chopping. Chopped cabbage works just as well.
- Diced Tomatoes – Add the tomatoes along with their liquid. They give the broth a little acidity, tomato flavor, and extra body.
- Beef Bone Broth – This makes up the savory base of the soup. The recipe also works with beef, chicken, or vegetable broth.
- Italian Seasoning – A simple way to add a blend of herbs and make the broth more flavorful.
- Garlic Powder – Adds a mellow garlic flavor throughout the soup. If you really love garlic, the recipe allows you to add more.
- Bay Leaves – These are optional, but they add another subtle layer of flavor while the soup cooks. Just remember to remove them before serving.
Step-by-Step Instructions
Stovetop Instructions
Start by heating the oil in a Dutch oven or large pot over medium heat. Add the chopped onions and cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
Add the ground beef. Season with sea salt and black pepper. Increase the heat to medium-high. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
Increase the heat and bring the beef cabbage soup to a boil. Reduce the heat and simmer for 30-60 minutes, until the flavors develop to your liking.
Crock Pot Instructions
Heat the oil in a large saute pan over medium heat. Add the chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
Add the ground beef. Season with sea salt and black pepper. Increase the heat to medium-high. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
Transfer the beef and onion mixture to a Crock Pot. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
Cook for 5-6 hours on Low or 2-3 hours on High. Remove the bay leaves before serving.
Instant Pot Instructions
Press the Saute button on the Instant Pot. Add the oil and chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
Add the ground beef. Season with sea salt and black pepper. Increase the saute temperature to “High”. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
Turn off heat. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
Cover and seal the Instant Pot. Press the Manual button and adjust the time to 20 minutes. When cooking is complete, let pressure release naturally for 5 minutes, then use quick release. Remove the bay leaves before serving.
Expert Tips
The first few minutes of cooking make a difference here. Let the onions cook until they actually begin to brown instead of simply becoming soft. That little bit of color gives the broth a deeper savory foundation.
The same goes for the ground beef. Break it into small pieces as it cooks and give it the full 8-10 minutes called for in the recipe. Browning the beef before adding the broth helps build the rich flavor that makes such a simple soup satisfying.
If you’re making the stovetop version, remember that the final simmer has some flexibility. 30 minutes will give you a delicious soup, but letting it gently simmer toward 60 minutes gives the ingredients more time to mingle and the flavors more time to develop.
Finally, taste before you fill the bowls. Broths can vary quite a bit in saltiness, so use the recipe’s additional salt and pepper to bring everything into balance. And if you added the optional bay leaves, fish them out before serving.
Recipe Variations
One of the nice things about this soup is that a few choices are already built right into the recipe.
For the cabbage, use 1 lb shredded coleslaw mix or chopped cabbage. Coleslaw mix is especially convenient when you want to get dinner going quickly, while chopped cabbage works beautifully when you have a head of cabbage waiting in the fridge.
The broth is flexible, too. The recipe calls for 6 cups beef bone broth, but beef, chicken, or vegetable broth can also be used.
If you really enjoy garlic, increase the 1/2 teaspoon garlic powder to suit your taste. And while the 2 medium bay leaves add another layer of flavor as the soup cooks, they’re optional and can simply be left out.
Storage & Reheating
This is a wonderful soup to find waiting in the refrigerator the next day. Let leftovers cool first, then transfer them to airtight containers and refrigerate for up to 5 days.
You can also get a head start before making the soup. Shred the cabbage—or pick up a pre-shredded mix—and cook the onions and ground beef ahead of time. Or simply prepare the whole pot in advance and have it ready for meals throughout the week.
For longer storage, freeze the soup for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
When you’re ready for another bowl, warm the soup on the stovetop, in the slow cooker, or in the microwave.
Serving Suggestions
I love this soup best when it’s steaming hot and served in a generous bowl. With beef, cabbage, tomatoes, and savory broth in every serving, it can easily stand on its own when you want something simple and warming.
A 1-cup serving also works nicely as a starter. Serve it before your main course when you want to add something warm and vegetable-filled to dinner.
If you’re turning it into the centerpiece of the meal, pour larger bowls and add something alongside for dipping into that flavorful broth. A piece of crusty bread is a natural choice, while a crisp green salad makes a fresh contrast to the tender cabbage and rich beef.
However you serve it, this is the kind of uncomplicated soup that belongs in the regular dinner rotation—warm, filling, easy to make, and just as welcome reheated the next day.
Recipe FAQs
1. Can I use chopped cabbage instead of coleslaw mix?
Yes! You can use 1 pound of chopped cabbage or shredded coleslaw mix. The coleslaw mix is a great shortcut when you want to save a little prep time, but freshly chopped cabbage works just as well.
2. Do I really need to brown the ground beef first?
Yes, I recommend it. Browning the ground beef with the onions gives the soup a richer, more savory flavor. It only takes 8-10 minutes, and it makes a big difference in the finished soup.
3. Why does it look like there’s too much cabbage?
Don’t worry if your pot looks really full when you first add the cabbage. As it cooks, the cabbage softens and cooks down quite a bit. Just give it time to simmer and it will settle nicely into the broth.
4. Which cooking method is easiest?
They’re all easy! Use the stovetop if you want to let the soup simmer, the Crock Pot if you want a more hands-off method, or the Instant Pot when you want to pressure cook it. No matter which method you choose, you’ll still brown the onions and beef first for the best flavor.
5. Can I make Beef Cabbage Soup ahead of time?
Yes! This is a great soup to make ahead because it stores and reheats well. Keep it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. If frozen, thaw it overnight in the refrigerator and reheat on the stovetop, in the slow cooker, or in the microwave.
Ground Beef and Cabbage Soup
Ingredients
- 1 tbsp avocado oil
- 1 large Onion (chopped)
- 1 lb Ground beef
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 lb Shredded coleslaw mix (or chopped cabbage)
- 1 15 oz can Diced tomatoes (with liquid)
- 6 cups Beef bone broth (or any broth – beef, chicken, or vegetable)
- 1 tbsp Italian seasoning
- 1/2 tsp Garlic powder (or more if you love garlic)
- 2 medium Bay leaves (optional)
Instructions
Stovetop Method
- Warm the avocado oil in a Dutch oven or large pot over medium heat. Add the chopped onion and cook for 5-10 minutes, stirring from time to time, until the onion begins to brown.
- Add the ground beef and season it with the sea salt and black pepper. Raise the heat to medium-high and cook for 8-10 minutes, breaking the meat into smaller pieces with a spatula, until fully cooked.
- Stir in the cabbage or coleslaw mix, diced tomatoes and their liquid, bone broth, Italian seasoning, garlic powder, and bay leaves. Mix everything together and add extra salt and/or pepper to taste.
- Bring the soup to a boil over higher heat. Lower the heat and allow it to simmer for 30-60 minutes, depending on how developed you want the flavors to become.
Crock Pot Method
- Warm the avocado oil in a large saute pan over medium heat. Add the chopped onion and cook for 5-10 minutes, stirring occasionally, until it begins to brown.
- Add the ground beef. Season with the sea salt and black pepper, then increase the heat to medium-high. Cook for 8-10 minutes, using a spatula to break the beef apart, until completely cooked.
- Move the cooked beef and onion mixture into the Crock Pot. Add the cabbage or coleslaw mix, diced tomatoes with their liquid, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir well, then adjust the salt and/or pepper if desired.
- Cook on Low for 5-6 hours or on High for 2-3 hours. Take out the bay leaves before serving.
Instant Pot Method
- Select the Saute setting on the Instant Pot. Add the avocado oil and chopped onion. Cook for 5-10 minutes, stirring occasionally, until the onion starts to brown.
- Add the ground beef and season with the sea salt and black pepper. Change the saute temperature to High. Cook for 8-10 minutes, breaking the beef apart with a spatula, until it is fully cooked.
- Turn off the heat. Add the cabbage or coleslaw mix, diced tomatoes with their liquid, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir everything together and season with additional salt and/or pepper to taste.
- Close and seal the Instant Pot. Select Manual and set the cooking time to 20 minutes. After cooking finishes, allow the pressure to release naturally for 5 minutes, then perform a quick release. Remove the bay leaves before serving.
Notes
Recipe Notes
Nutrition
Calories: 111kcal | Carbohydrates: 5g | Protein: 9g | Fat: 6g | Fiber: 1g | Sugar: 2g | Net Carbohydrates: 4g Per serving (1 cup).
