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.
CABBAGE SOUP
If you’ve been following my blog for a while, you’ll know how much I hate going hungry, which can be detrimental to any diet plan I follow. So, trying to come up with a soup that isn’t going to break my diet OR yours, while satisfying our never ending hunger pangs meant loading it up with veggies!
Off the back of the famed 80’s and 90’s cabbage soup diet, I wanted to know what all of the fuss was about and while experimenting with cabbage, I created beef cabbage soup.
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.
WHAT GOES IN SOUP?
- Cabbage (I use green, but you can use any variety)
- Beef. I use 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.
- Carrots
- Onions and garlic
- Seasonings
You will be in pure disbelief that this cabbage soup is so incredibly delicious. You’ll be surprised to crave seconds and even thirds! Perfect to enjoy as a great afternoon snack (move over celery sticks)!
IS CABBAGE SOUP GOOD FOR WEIGHT LOSS?
Absolutely! This soup recipe contains protein to help keep you full for a longer period of time, has minimal fat content, is fairly low in calories for a protein-based soup and is suitable as a snack as well as a main meal.
You can always substitute the beef for chicken, turkey or fish if you’d like to lower the calorie content even more. For a vegetarian option: replace the meat with chickpeas, black beans or tofu.
Cabbage soup is just what you need on a chili winter’s night… dieting or not!
MORE SOUP RECIPES
Easy Broccoli Cheese Soup
Cauliflower Soup
Tomato Basil Soup
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).
Kathleen H says
Excellent flavors! I did use London Broil and an instant pot. Sauted the beef, added the garlic, then added 2 cups brot. Pressure cooked for 12 minutes. Waited 4 minutes and released the pressure. Meanwhile I cooked the onion in a saute pan. I added all ingredients and herbs to the instand pot plus a can of diced tomatoes. Cooked for another 10 minutes. Waited 4, then quick release of pressure. The soup was perfectly cooked. The recipe is excellent. I can’t wait to try it with some better meat. I don’t think the rib steak will need extra time in the instant pot!
Vijay Soni says
Hi I wanted to know how much do you determine 1 cup to be?
Regards.
Georgia Topp says
I cup is 250ml
virginia Rohrbaugh says
I’m making This tomorrow and I want to use a chuck roast instead of ribeye because you’ll be cheaper do you think that’s a good idea and I’m going to cook it in my instant pot
Rosanne says
I made it tonight using a London Broil I cut into 1” cubes in my InstantPot. I also added a tbsp of tomato paste for extra flavor when sautéing the vegetables. I cooked it for 30 min at high pressure, natural release for 15 and then released pressure. The carrots were mush, but the beef was perfect and the cabbage was excellent. Good basic recipe and very affordable this way!
Angel says
To save time, I purchased 2 medium (1 X-large) bag of cole-slaw mix, which cut down on the carrots, as they tend to be high in carbs. Added a few diced pieces of tomato and a couple of small colorful peppers to the pot. Made it in my instant pot in 20 minutes, and the aroma filled the house!!! Finished it with a dusting of parmesan. OMG!!! Even my grand-kids ate SOUP!!!!!
Kim says
Oh, I also used hamburger instead of steak to cut down on cost.
Tammy says
I bet hamburger would be good in this soup to going to try it.
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!
Kelly Wilson says
Made in a slow cooker it was so good and fulling! Seared stew beef that was seasoned the night before, then put veggies-cabbage last on top. Poured beef stock into pan I used to sear the meat then poured all over. Cooked on high for 4 hours then low for 1 hour, excellent flavor.
Pat says
I wonder if anyone has tried this in an Instapot, and if so, how long did they cook it?
Jocelyn says
I just said the same thing