Beef Cabbage Soup is quick to make, healthy, low in carbs and full of delicious flavour!
Hello comfort food! Beef Cabbage Soup is absolutely incredible made with minimal ingredients. Full of cabbage, carrots, onions, garlic and tender, fall apart beef! Low fat, low carb, healthy, diet approved and so super filling you won’t believe how good this is!
I have never been one to like cabbage or anything cabbage related. Remember I drowned Brussels Sprouts in a beautiful rich and creamy garlic parmesan sauce…WITH bacon? Yeah. That. So when I started my healthy-er eating plan on the 2nd of Jan (I needed the 1st to wrap my head around it), I never EVER thought I’d love cabbage as much as I do now.
Beef Cabbage Soup
If you’ve been following my blog for a while, you know how I hate going hungry, which can be detrimental to any diet plan I follow. Especially with all of my complete meal in salads recipes. So trying to come up with a soup that isn’t going to break my diet (or YOURS if you’re on one) while satisfying OUR never ending stomach hunger pangs meant loading it up with veggies, and with the fame of that cabbage soup diet from the 80’s (90’s?), I went with cabbage to see what all the fuss is about.
What goes in Beef Cabbage Soup?
- Beef. I use rib eye steak or scotch fillet as it’s the most tender cut that stays tender through a minimal cooking process without having to boil it for 4-5 hours. Yes, it’s more expensive than your cheaper cuts, but the flavour and texture is unbeatable, with minimal fat coating the top of the soup.
- Cabbage (I use green, but you can use any variety)
- Carrots
- Onions and garlic
- Seasonings
Not only was I in pure disbelief that this soup filled me up after only half a bowl (HALF people), I went back for seconds in the form of a great afternoon snack (move over celery sticks) AND rejoiced when there was one bowl left over for the next day! WHO AM I?
It’s not just me! My family are now HUGE fans of cabbage and CRAVE it.
Beef Cabbage Soup is just what you need…dieting or not!
Beef Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 pound 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat)
- 1 stalk celery chopped
- 2 large carrots peeled and diced
- 1 small green cabbage chopped into bite-sized pieces
- 4 cloves garlic minced
- 6 cups beef stock or broth
- 3 tablespoons fresh chopped parsley plus more to serve
- 2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)
- 2 teaspoons onion or garlic powder
- Salt and freshly-cracked black pepper to taste
Instructions
- Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don't need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes).
- Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
- Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover, with a lid.
- Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed.
- Serve warm with a sprinkle of fresh parsley (if desired).
E. Houde says
With all that cabbage, I’m surprised not to see a dietary fiber listing in the nutritional info. Has anyone figured it out?
Virginia says
Do you think using meatballs (have some in the freezer. Beef – lightly seasoned) would work without changing the flavor adversely?
Karina says
Hi Virginia, absolutely! They should work really well.
Marcus* says
This was so damn good! Stew was in no way lacking flavor and cabbage just melts away in your mouth. Added mushrooms and will prolly try adding even more variety next time. Good job on this one!
Papergirl says
Has anyone tried this in an instant pot??
SunaShiro says
I haven’t yet but I am thinking the same thing. I’m betting I can use the saute function for the meat browning and then just add everything in and use the soup/stew button. If you get a chance to try it before me let me know if that works.
Rachael says
I did. I used saute function and then pressure cooked for 15 min, and then manual release. I added a can of fire roasted tomatoes and used probably 2 pounds of venison loin. It was delicious!
Pat says
I wonder if anyone has tried this in an Instapot, and if so, how long did they cook it?
Shataria Washington says
Yes yes yes…. Soooo amazingly good!!! The only thing I didn’t use was thymes because they get caught on my tongue..But I love the recipe so much I thought u used beef , but it was pork!!!! It turned out amazingly good my husband is drinking the broth . I used Tony’s ….but I love it we love it thank you soooo much delicious!!!!!!!!!!!
Eleni says
This soup was delicious! The cabbage I used practically melted away and you couldn’t even taste it (I’m not really a cabbage fan). I added potatoes to mine but it’s the kind of soup where you can really add any veg you’d like. I served it over rice for my picky eater kid and she loved it too.
Eleni says
Have you tried this in a slow cooker?
Karina says
I haven’t, but that sounds terrific! Please let me know how it tastes!
Daph says
Made this soup for supper today. I had some kale to use up, so I added that as well. Everyone loved it. Healthy, hearty and delicious. Boy, I’m stuffed! Thanks for the idea.
Karina says
I love that you added kale! That sounds delicious! I am so glad that all of you loved it! Thanks so much for sharing!
Catherine Lewis says
So, I Just made this. First let me say it is truly delicious. I doubled the recipe and added a bit of V-8 juice because I ran out of beef stock and it still needed some liquid. The flavor is wonderful, and I love that it’s packed with colorful veggies. The only change I will make next time is to remove the beef from the pan after searing, and returning it back in after the vegetables have sauteed. I thought the meat got a bit tough and over-cooked. Other than that, this is a great recipe that can be tweaked in some fun ways. Thanks!
Karina says
I am so glad that you made it your own and added the things that you love. Thanks so much for the ideas and sharing!
Catherine Lewis says
Will be making a huge pot this afternoon. I wonder if it freezes well? Thank you for a simple, hearty cabbage soup recipe. I’ll let you know how it turns out for me!
Kris says
Where did my vote go? There were none here yesterday. Now 2 and not mine. Are only 5 star votes allowed? It said it needed moderated yesterday when I left it and now it’s gone. So if it’s not a 5 star vote, where does it go? Just very curious! I left my honest review. It was very good minus the fact that the basil overpowered any other flavor. I would make it again but go less basil or use the other herb combo mentioned. No slam to you! 🙂 Have a good day!
Tymeron Smith says
Oh bummer! I am so sorry it disappeared! I am not sure why it wouldn’t be there. You are always welcome to rate it what you think it deserves. I will look into this to make sure it doesn’t continue. Thanks for letting me know!
Noura says
I ve tried this recipe. Everyone loves it! Simple and easy to cook!! Love it and thanks karina ???
Tymeron Smith says
That is great to hear! I am so glad that everyone loves it! Thanks so much!
Monique says
Hi Karina..baked shrimp..delicious..and just now..we had this soup for lunch..it’s a keeper..I did simmer my soup longer though..and added a pinch of sugar..I know not the best thing but I usually do..anyway this is delish..and thanks so much!
Tymeron Smith says
Sweet! That is awesome! Thanks so much for sharing!
Mary Tognazzini says
A pinch of sugar brown or white makes all the difference.
Catherine Lee says
If you use half tomato juice to replace half the stock or broth, mmmm, so yummy!
Tymeron Smith says
Great idea! That sounds fantastic! Thanks for sharing!