Yield: 6 servings
Prep time: 15–20 minutes
Cook time: 40–50 minutes
Total: about 1 hour
Ingredients
Main ingredients
1½ lb (680 g) ground beef, preferably 85–90% lean
1 medium green cabbage, about 2–2½ lb (900 g–1.1 kg), chopped
1 medium yellow onion, diced
2 medium carrots, sliced
3 cloves garlic, minced
1 can (14–15 oz / 400 g) diced tomatoes
6 cups (1.4 L) beef broth
2 tbsp tomato paste
1 tbsp olive oil, if needed
1 tsp salt, plus more to taste
½ tsp black pepper
1 tsp paprika
1 tsp dried Italian seasoning
½ tsp dried thyme
1 bay leaf
1 tbsp Worcestershire sauce, optional
1–2 tsp sugar, optional, to balance tomato acidity
1 tbsp fresh parsley, chopped
1–2 tsp lemon juice or apple-cider vinegar, optional, at the end
Optional additions
For a heartier version:
1 medium potato, diced
½ cup cooked rice
½ cup celery, diced
½ tsp red-pepper flakes for heat
Detailed cooking instructions
1. Prepare the cabbage
Remove the tough outer leaves and cut the cabbage into quarters.
Remove the core and chop into bite-sized pieces. You want roughly 8–10 cups chopped cabbage.
Don’t cut it too finely—the larger pieces shown in the image hold their texture better.
2. Brown the beef
Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
Add the ground beef and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon.
Cook until browned and no longer pink.
If there is a lot of excess fat, drain most of it, leaving approximately 1 tablespoon for flavor.
3. Add onion and carrots
Add:
diced onion
sliced carrots
Cook for 4–5 minutes, stirring occasionally.
Add the garlic and cook for another 30–60 seconds.
4. Add tomato paste and seasonings
Stir in:
2 tbsp tomato paste
paprika
Italian seasoning
thyme
black pepper
Worcestershire sauce, if using
Cook for about 1 minute.
This briefly caramelizes the tomato paste and makes the broth more flavorful.
5. Add cabbage
Add the chopped cabbage.
It may look like far too much at first, but cabbage loses considerable volume as it cooks.
Stir everything together and cook for 3–5 minutes, allowing the cabbage to begin wilting.
6. Add tomatoes and broth
Pour in:
diced tomatoes
beef broth
bay leaf
salt
Bring the soup to a gentle boil.
Then reduce the heat to medium-low.
7. Simmer
Cover partially and simmer for approximately 25–35 minutes.
Stir occasionally.
The soup is ready when:
cabbage is tender but not completely mushy
carrots are fork-tender
beef is fully cooked
broth has developed a rich savory flavor
For cabbage that is very soft like the photo, simmer closer to 35–40 minutes.
8. Balance the flavor
Taste the broth.
Adjust with additional:
salt
black pepper
paprika
Worcestershire sauce
If the tomatoes taste particularly acidic, add ½–1 tsp sugar.
For a brighter finish, add 1–2 tsp lemon juice or apple-cider vinegar.
Remove the bay leaf.
9. Finish and serve
Stir in chopped fresh parsley.
Ladle into bowls and serve hot.
For the appearance in your picture, keep the broth fairly plentiful and leave some larger pieces of cabbage visible on top.
Nuts & allergy information
There are no nuts required in this recipe.
Naturally nut-free
The basic recipe contains:
Beef
Cabbage
Carrots
Onion
Garlic
Tomatoes
Beef broth
Herbs and spices
None of these inherently contain tree nuts or peanuts.
Important packaged-food checks
If cooking for someone with a nut allergy, check the labels of:
Beef broth
Worcestershire sauce
Diced tomatoes
Tomato paste
Italian seasoning/spice blends
Manufacturing facilities can vary, and some packaged products carry cross-contact warnings.
Peanut: not included.
Tree nuts: not included.
Sesame: not included in the basic recipe.
Dairy: not included.
Egg: not included.
Gluten: the basic recipe can be gluten-free, but check Worcestershire sauce and beef broth labels.
If using Worcestershire sauce, choose a gluten-free version if necessary.
Common questions
Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works well. Use a little olive oil because they’re generally leaner.
Can I make it vegetarian?
Yes. Replace beef with lentils, beans, or plant-based ground meat and use vegetable broth.
Can I add rice?
Absolutely. Add ½ cup cooked rice per 6-serving batch near the end. If using uncooked rice, you’ll need additional broth because it absorbs liquid.
Can I use red cabbage?
Yes, although it will dramatically change the color of the broth.
Can I make it in a slow cooker?
Yes. Brown the beef and sauté the onion/garlic first, then transfer everything to the slow cooker. Cook approximately 4–5 hours on HIGH or 7–8 hours on LOW.
Can I freeze it?
Yes. Cool completely, portion into airtight containers, and freeze for up to about 3 months for best quality. Cabbage may become somewhat softer after thawing.
How long does it keep in the refrigerator?
About 3–4 days when refrigerated promptly in a covered container.
Approximate nutrition per serving
Assuming 6 servings and 85–90% lean beef:
Calories: ~350–400 kcal
Protein: ~30–32 g
Carbohydrates: ~20–25 g
Fiber: ~6–7 g
Fat: ~18–21 g
Saturated fat: ~6–8 g
Actual values will vary with the beef’s fat percentage, broth, and exact quantities.
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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