This recipe is inspired by your picture: a comforting, one-pot cabbage and ground beef soup made with tender cabbage, browned beef, carrots, tomatoes, and a flavorful broth. It is budget-friendly, filling, and ideal for lunch or dinner.
1. Recipe at a glance
Prep time
15 minutes
Cooking time
35–45 minutes
Servings
6 portions
Difficulty
Easy
Cuisine: Homestyle comfort food · Cooking method: One pot · Main ingredients: Cabbage and ground beef
2. Ingredients with exact measurements
Shopping checklist
0 of 17
Green cabbage1 medium head (about 900 g–1.1 kg before trimming)
Ground beef500 g (about 1.1 lb)
Onion1 large, diced
Garlic3 cloves, minced
Carrots2 medium, chopped
Diced tomatoes1 can (400 g / 14 oz), or 2–3 fresh tomatoes
Tomato paste2 tablespoons
Beef broth or stock1.5–1.8 litres (6–7.5 cups)
Cooking oil1 tablespoon, if needed
Salt1 teaspoon to start, then adjust
Black pepper½ teaspoon
Paprika1 teaspoon
Dried oregano1 teaspoon
Ground cumin½ teaspoon, optional
Bay leaf1, optional
Fresh parsley or coriander2 tablespoons, chopped, optional
Lemon juice1–2 teaspoons, optional
Optional additions
1 chopped celery stalk for extra flavor.
1 small potato, diced, for a heartier soup.
½ teaspoon chili flakes for heat.
½ cup cooked rice for a more filling meal.
1 teaspoon Worcestershire sauce for deeper savory flavor.
3. Detailed cooking instructions
Step 1: Prepare the vegetables
5–10 minutes
Remove the damaged outer cabbage leaves, cut the cabbage into quarters, remove the hard core, and chop into bite-sized pieces. Wash and drain thoroughly.
Dice the onion, mince the garlic, and chop the carrots. If using fresh tomatoes, dice them as well.
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Step 2: Brown the ground beef
6–8 minutes
Heat a large heavy-bottomed pot over medium-high heat. Add the oil if the beef is lean, then add the ground beef.
Break it into small crumbles and cook until browned with no pink remaining. Drain excess fat if necessary, leaving a little for flavor.
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Step 3: Build the flavor
4–5 minutes
Add the onion and carrots. Cook for 3–4 minutes until the onion softens.
Stir in the garlic, tomato paste, paprika, oregano, black pepper, and optional cumin. Cook for another 30–60 seconds to release the aromas.
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Step 4: Add cabbage and tomatoes
3–5 minutes
Add the chopped cabbage and diced tomatoes. Stir well to coat the cabbage with the beef mixture.
The pot may look very full, but the cabbage will shrink as it cooks. If needed, add the cabbage in two batches.
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Step 5: Add broth and simmer
25–35 minutes
Pour in 1.5 litres of beef broth to start. Add the bay leaf and 1 teaspoon of salt.
Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer gently for 25–35 minutes, stirring occasionally, until the cabbage is tender and the carrots are cooked through.
Add more broth or hot water if you prefer a thinner soup.
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Step 6: Taste and serve
2 minutes
Remove the bay leaf. Taste the broth and adjust the salt, pepper, and seasonings.
Add lemon juice if you like a brighter flavor. Sprinkle with parsley or coriander and serve hot.
4. Nutrition information
Estimated nutrition per serving, assuming the recipe makes 6 servings with moderately lean ground beef and the ingredients listed above.
Per serving · approximately 1½–2 cups, depending on final volume
Calories
280–350
kcal
Protein
20–26 g
Carbohydrates
18–25 g
Fat
13–20 g
Fiber
4–7 g
Sugars
8–12 g
These figures are estimates, not laboratory measurements. Actual values depend on the beef’s fat percentage, broth, serving size, and whether extra oil, rice, or potatoes are used.
Other nutrition facts
Vitamin C: Cabbage and tomatoes provide vitamin C, although cooking reduces some of it.
Vitamin K: Cabbage contributes vitamin K.
Folate: Present in cabbage and other vegetables.
Vitamin B12, iron, and zinc: Supplied primarily by the beef.
Potassium: Comes from the vegetables, tomatoes, and meat.
Sodium: Can be high if you use salty stock or add a lot of salt. Low-sodium broth gives you better control.
5. Dietary information
Dietary preference
Is the recipe suitable?
Gluten-free
Yes, if the broth and seasonings are gluten-free
Dairy-free
Yes, as written
High-protein
A good source of protein
Low-carb
Moderately low in carbohydrates; check portions and tomato products
Keto
May fit some plans with adjustments, but cabbage and tomatoes contribute carbohydrates
Vegetarian or vegan
No; replace beef with lentils or plant-based mince and use vegetable stock
Halal
Use halal-certified beef and suitable broth
Low-sodium
Use unsalted stock and adjust the salt carefully
6. Tips for the best results
For richer flavor: Brown the beef properly before adding the broth.
For softer cabbage: Simmer closer to 35 minutes.
For firmer cabbage: Begin checking after 15–20 minutes.
For thicker soup: Start with less broth or simmer uncovered for the final 5–10 minutes.
For more tomato flavor: Add another tablespoon of tomato paste.
For less fat: Use lean ground beef and drain excess fat after browning.
For a Pakistani-style flavor: Add ½ teaspoon cumin, ½ teaspoon coriander powder, a pinch of red chili powder, and fresh coriander at the end.
For meal prep: The soup often tastes even better the next day as the flavors develop.
7. Storage and reheating
Refrigerator
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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