A cozy, filling soup made with tender cabbage, lean ground beef, tomatoes, carrots, celery, onion, garlic, and savory herbs. Browning the beef first adds much deeper flavor, while the slow cooker gently combines everything into a rich tomato broth. Similar slow-cooker versions use ground beef, cabbage and tomato broth and cook for several hours on LOW.
Recipe Details
Prep time: 20 minutes
Cook time: 6–8 hours on LOW
Total time: About 6½–8½ hours
Servings: 6–8
Cuisine: American comfort food
Method: Slow cooker
Ingredients
Soup
1 lb (450 g) lean ground beef
1 medium head green cabbage, about 2 lb (900 g), chopped
1 large yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
1 can (14.5 oz / 410 g) diced tomatoes, preferably no-salt-added
4 cups (960 ml) low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt, plus more to taste
1 bay leaf
½ teaspoon red pepper flakes, optional
1 tablespoon olive oil, if needed for browning
Optional additions
1 cup cooked white beans or kidney beans
1 cup cooked rice
½ cup chopped fresh parsley
1–2 teaspoons apple cider vinegar at the end for brightness
Adding beans or cooked rice is a common way to make cabbage soup even more substantial.
Instructions
1. Prepare the vegetables
Wash and chop the cabbage into bite-size pieces. Dice the onion and celery and slice the carrots. Mince the garlic.
2. Brown the beef
Heat a large skillet over medium-high heat. Add the ground beef and onion.
Cook for 5–7 minutes, breaking the beef apart with a spoon, until browned and no longer pink.
Add the garlic and cook for another 30–60 seconds.
Drain excess fat if necessary.
Tip: Browning the beef first isn’t absolutely required, but it gives the soup noticeably deeper, richer flavor.
3. Fill the slow cooker
Add the following to a 6-quart slow cooker:
Chopped cabbage
Carrots
Celery
Cooked beef and onion
Crushed tomatoes
Diced tomatoes
Beef broth
Tomato paste
Worcestershire sauce
Oregano
Thyme
Smoked paprika
Black pepper
Salt
Bay leaf
Red pepper flakes, if using
Stir everything together.
4. Slow cook
Cover and cook:
LOW: 6–8 hours
HIGH: 4–5 hours
The soup is ready when the cabbage and carrots are completely tender and the flavors have blended together. Slow-cooker cabbage-and-beef soups commonly use roughly these cooking ranges.
5. Final seasoning
Remove the bay leaf.
Taste the soup and adjust salt and pepper.
For a brighter flavor, stir in 1–2 teaspoons apple cider vinegar just before serving.
6. Optional rice or beans
If using cooked rice, stir it in during the last 20–30 minutes.
If using canned beans, drain and rinse them first and add them during the final 30–45 minutes.
7. Serve
Ladle the hot soup into bowls and garnish with fresh parsley.
Serve with:
Crusty bread
Whole-grain bread
Cornbread
Crackers
A simple green salad
Nutrition Information
Approximate values for 1 of 8 servings, without bread or optional cheese:
Nutrient Approx. Amount
Calories 280–320 kcal
Protein 20–24 g
Total Fat 12–15 g
Saturated Fat 4–6 g
Carbohydrates 22–27 g
Fiber 6–8 g
Sugars 9–12 g
Sodium 500–700 mg
Cholesterol 55–70 mg
Nutrition will vary depending on the fat percentage of the beef, broth, canned tomatoes and amount of salt used. For comparison, an Oklahoma State University slow-cooker cabbage soup with beef, cabbage, tomatoes and rice lists 301 calories, 18 g protein, 30 g carbohydrates and 5 g fiber per serving.
Dietary Information
Nuts: No peanuts or tree nuts in the basic recipe.
Dairy: Naturally dairy-free.
Egg: Egg-free.
Fish: No fish.
Shellfish: No shellfish.
Soy: Check the Worcestershire sauce and broth labels.
Gluten: Can be gluten-free, but check Worcestershire sauce, broth and canned-product labels for gluten-containing additives.
Mustard: Some Worcestershire sauces may contain mustard, so check the label if this is an allergy concern.
Vegetarian: No.
Vegan: No.
Low-carb: Yes, if rice and beans are omitted.
Keto: Can fit a keto-style meal when made without rice, beans or sugary tomato products, but check the carbohydrate content of your specific ingredients.
High-protein: Yes, primarily from the lean ground beef.
Allergen Note
For a person with a serious food allergy, check every packaged ingredient individually, especially the beef broth, Worcestershire sauce, canned tomatoes and tomato paste, because formulations and manufacturing facilities vary.
Recipe Q&A
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works very well and produces a lighter soup. Ground turkey is also commonly recommended as a substitution in cabbage-beef soup recipes.
Q: Do I have to brown the beef first?
No, but it is strongly recommended for better flavor. Browning also allows you to drain excess fat before adding the meat to the slow cooker.
Q: Can I make this without meat?
Yes. Replace the beef with extra beans, lentils or a plant-based ground meat alternative and use vegetable broth.
Q: Can I add potatoes?
Absolutely. Add 2–3 medium diced potatoes at the beginning. They will become tender during the slow cooking process.
Q: Can I add rice?
Yes. For best texture, use cooked rice and add it near the end rather than cooking a large quantity of dry rice in the soup. Some slow-cooker versions add cooked rice during the final stage.
Q: Why is my cabbage soup watery?
Cabbage releases quite a bit of water as it cooks. Don’t add excessive broth at the beginning. If the finished soup is too thin, leave the lid slightly ajar and cook on HIGH for 20–30 minutes.
Q: How do I make the soup thicker?
Add tomato paste, beans or cooked rice. You can also simmer uncovered briefly after slow cooking.
Q: How do I make it spicy?
Add ½–1 teaspoon red pepper flakes, diced jalapeño, cayenne pepper or spicy tomatoes.
Q: How do I make it less spicy?
Leave out the red pepper flakes and use regular diced tomatoes rather than hot or fire-roasted varieties.
Q: Can I make it ahead?
Yes. In fact, the flavors often become even better after resting overnight. Store it refrigerated in a sealed container.
Q: How long does it last in the refrigerator?
For best quality, use within 3–4 days and reheat thoroughly.
Q: Can I freeze cabbage soup?
Yes. Portion it into freezer-safe containers and freeze for approximately 2–3 months. Cabbage-beef soup is generally well suited to freezing.
Q: Can I use chicken broth instead of beef broth?
Yes, although beef broth gives a richer, more traditional flavor. Chicken or vegetable broth can be used if preferred.
Q: What makes this soup hearty?
The combination of ground beef, cabbage, vegetables and tomato broth makes it substantially more filling than a simple vegetable soup. Adding beans, rice or potatoes makes it even more substantial.
Q: Is this a good meal-prep recipe?
Yes. It reheats well and can be portioned into individual containers for easy lunches or dinners.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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