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This Cabbage Soup with Beef recipe is quick to make with deliciously tender beef. Low in carbs, keto approved and full of incredible flavour – hello healthy comfort food!
Make an incredible cabbage soup in no time with minimal ingredients: cabbage, chunks of beef, carrots, onions and garlic. Low fat, low carb, keto approved, healthy and super filling; you won’t believe how good this is.
Why This Recipe Works
The cabbage and beef soup is like a hug in a bowl. It’s hearty, comforting and fills you up quickly. The chopped-up veggies, the savory broth and the cubed beef work together beautifully to deliver the perfect mix of flavors and textures in every single bite.
Best of all, it comes together super quick, and is a great weeknight dinner for the entire family.
Ingredients
- Beef: I used rib eye steak or scotch fillet as it’s the most tender cut that remains 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. You can also use ground beef to enjoy a different texture.
- Veggies: Cabbage is the hero ingredient here. I used green cabbage, but you could also try using Napa cabbage if you want to. I wouldn’t use red or purple cabbage though. Add in some other veggies to bulk up the soup. I used a mix of carrots, celery, onions and garlic.
- Beef stock: This will be the base of the soup. Use a homemade version or a packaged, store-bought variety. Either works!
- Herbs: I used a simple mix of dried herbs like dried rosemary, thyme, basil and oregano, and some fresh parsley to garnish.
- Seasonings: To season, I used onion powder, garlic powder, salt and black pepper.
- Olive oil: Use olive oil, avocado oil or any other neutral flavored cooking oil of your choice.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make Cabbage Soup with Beef
Even if you’re someone who doesn’t like cabbage or anything cabbage related, you’ll love this; especially if you’re a fan of flavourful vegetables. Remember that time I drowned Brussels sprouts in a garlic parmesan sauce? Well if you like my Creamy Garlic Parmesan Brussels Sprouts with Bacon, you’ll trust me when I tell you, you’ll love this soup.
- Brown beef: In a large pot over medium heat, sear the beef until they’re slightly caramelized and brown. This will help build a lot of flavor, so don’t skip this step.
- Saute veggies: Now add in the onions, cook for a few minutes and follow up with carrots and celery. Cook for a few more minutes, and then add the cabbage. Next, add in the garlic and cook for another minute.
- Add stock & seasonings: Once the veggies have slightly softened, add the stock, dried herbs, onion and garlic powder and chopped parsley. Turn down the heat, cover and cook.
- Simmer, finish up & serve: Let this simmer for 15 minutes, season with salt and pepper and top with some more herbs and parsley before you serve.
Enjoy a bowl of the soup on its own, or pair it with some soft dinner rolls or bacon cheddar biscuits to make it more filling. You can also serve it with a veggie side like roasted sweet potatoes or a garlicky herb red potato salad.
Recipe FAQ’s
You definitely can! Simply swap the beef with a vegetarian protein like chickpeas, beans or tofu, or use a mock meat, and replace the beef broth in the recipe for mushroom broth or a vegetarian broth.
Yes it is! The soup packs in a nice bit of protein from the beef, is low in fats and calories, and is low carb too! Plus, you’ll also be getting a nice bit of fiber from all the veggies.
Packaged, shredded cabbage may seem convenient, but I would really recommend chopping a fresh head of cabbage for this recipe- the flavors and textures turn out just perfect.
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Cabbage Soup with Beef
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 pound rib eye or scotch fillet steak, cut into 1-inch pieces, trimmed of visible fat
- 1 stalk celery
- 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 parsley chopped, plus more to serve
- 2 teaspoons dried thyme or dried basil and oregano
- 2 teaspoons dried rosemary
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 pinch salt to taste
- 1 pinch cracked 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).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!!!!!!!!!!
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.
I added some chopped asparagus to mine, and it was really good.
Have you tried this in a slow cooker?
I haven’t, but that sounds terrific! Please let me know how it tastes!
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.
I love that you added kale! That sounds delicious! I am so glad that all of you loved it! Thanks so much for sharing!
I made this and followed the recipe but used lean ground beef, added a packet of Lipton onion soup and a can of black beans. My new go to! It was absolutely amazing with so much flavor!
Hi Janae, that’s wonderful to hear! I’m glad you enjoyed the recipe and made it your own with those additions. The Lipton onion soup and black beans sound like delicious enhancements. It’s great when a recipe becomes a new go-to.
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!
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!
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!
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!
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!
I ve tried this recipe. Everyone loves it! Simple and easy to cook!! Love it and thanks karina ???
That is great to hear! I am so glad that everyone loves it! Thanks so much!
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!
Sweet! That is awesome! Thanks so much for sharing!
A pinch of sugar brown or white makes all the difference.
If you use half tomato juice to replace half the stock or broth, mmmm, so yummy!
Great idea! That sounds fantastic! Thanks for sharing!