This recipe recreates the dish in your picture: a comforting, hearty soup made with green cabbage, ground beef, carrots, potatoes, tomatoes, and a flavorful broth. The first stage is cabbage and beef cooked together; then vegetables and broth turn it into a warming, one-pot soup.
Prep time: 20 minutes
Cook time: 40–50 minutes
Total time: About 1 hour to 1 hour 10 minutes
Servings: 6 generous bowls
Difficulty: Easy
Cooking method: Stovetop, one pot
Cuisine style: Homestyle comfort food
Best for: Lunch, dinner, meal prep, and freezer meals
1. Full ingredients list
Measurements use US cups and spoons. One cup is approximately 240 ml.
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Cabbage and meat
1 medium green cabbage (about 900 g–1.2 kg whole)
500 g ground beef (approximately 1.1 lb)
1 tablespoon olive oil, if needed
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Vegetables
1 large onion, diced
2 medium carrots, chopped
2 medium potatoes, peeled and diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 can diced tomatoes (400 g / 14 oz)Broth and seasoning
6 cups beef broth (about 1.4 litres)
1–2 cups water, as needed
1 teaspoon salt, adjusted to taste
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme or Italian seasoning
1 bay leaf
1 tablespoon Worcestershire sauce, optional
1 teaspoon sugar, optional, if the tomatoes taste too acidic
2 tablespoons chopped parsley, optional
Important: The photograph does not reveal the exact original quantities. This is a complete, practical recipe designed to reproduce the appearance and style of the pictured dish.
2. Step-by-step cooking instructio
Step 1 — Prepare the cabbage (5–10 minutes)
Remove any damaged outer leaves.
Rinse the cabbage under running water and pat dry.
Cut into quarters and remove the hard central core.
Chop into bite-sized squares, approximately 2–3 cm wide.
Keep the pieces large enough to hold their shape during simmering.
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Step 2 — Brown the ground beef (7–10 minutes)
Heat a large Dutch oven or heavy soup pot over medium-high heat.
Add the olive oil if the beef is lean.
Add the ground beef and break it apart with a wooden spoon.
Cook until browned and no longer raw.
Check that the beef reaches an internal temperature of 160°F (71°C).
Drain excess fat if necessary, leaving a little behind for flavor.
Proper browning gives the soup a deeper, richer taste.
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Step 3 — Cook the aromatics (4–5 minutes)
Add the onion and carrots to the beef. Cook for about 4 minutes, stirring occasionally.
Add the garlic, paprika, thyme, and tomato paste. Stir for another 30–60 seconds until fragrant.
Avoid burning the garlic; it can make the broth bitter.
Step 4 — Add cabbage and potatoes (3–4 minutes)
Add the chopped cabbage in batches, stirring as it begins to wilt. Add the diced potatoes and mix everything together.
The pot may look crowded, but cabbage shrinks as it cooks. Let it soften slightly before adding the liquid.
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Step 5 — Build the broth (2–3 minutes)
Add the diced tomatoes, beef broth, Worcestershire sauce if using, bay leaf, black pepper, and salt.
Stir thoroughly, scraping the bottom of the pot to loosen any browned bits. Add enough water to bring the liquid close to covering the vegetables.
Step 6 — Simmer until tender (25–35 minutes)
Bring the soup to a boil, then reduce the heat to low. Cover partially and simmer gently.
Stir every 8–10 minutes. Check the potatoes and cabbage after 20 minutes.
The soup is ready when the potatoes are tender, the carrots are soft, and the cabbage is cooked through without completely falling apart.
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Step 7 — Adjust and serve (2 minutes)
Remove the bay leaf. Taste the broth and adjust the salt, pepper, and seasoning.
Too thick? Add a little hot water or broth.
Too thin? Simmer uncovered for 5–10 minutes.
Too acidic? Add a small pinch of sugar.
Want extra freshness? Finish with chopped parsley and a squeeze of lemon.
Let the soup stand for 5 minutes before serving.
3. The secret to making it taste delicious
Brown the meat first. This adds savory depth that simply boiling the beef will not provide.
Cook the tomato paste briefly. This develops its flavor before you add the broth.
Use good broth. Low-sodium beef broth lets you control the salt.
Cut the vegetables evenly. Similar-sized pieces cook at roughly the same rate.
Simmer gently. Vigorous boiling can break apart the potatoes and cabbage.
Let the soup rest. The flavors settle and the broth tastes more rounded after a few minutes.
4. Nutrition information
Estimated nutrition per serving, assuming 6 servings, 500 g ground beef, 2 medium potatoes, 1 medium cabbage, and the listed ingredients. Actual values vary by meat fat percentage, broth, and serving size.
Calories
350–430
kcal per bowl
Protein
23–29 g
per bowl
Carbohydrates
25–35 g
Fat
15–23 g
Fiber
5–8 g
Sugar
7–12 g
These are estimates rather than laboratory-tested values. Sodium can vary substantially depending on the broth and added salt.
Nutritional benefits
Cabbage: Provides fiber, vitamin C, vitamin K, and folate.
Ground beef: Provides protein, vitamin B12, zinc, and iron.
Carrots: Supply beta-carotene, which the body can convert to vitamin A.
Potatoes: Contribute carbohydrates, potassium, and vitamin C.
Tomatoes: Supply vitamin C and lycopene.
The soup combines protein, vegetables, and carbohydrates in one meal. For a lighter version, use lean ground beef, skim excess fat, and increase the cabbage and carrots.
5. Dietary variations and substitutions
Preference
What to change
Lower calorie
Use 90–95% lean ground beef and reduce oil.
Lower carbohydrate
Replace the potatoes with zucchini or cauliflower.
Gluten-free
Use certified gluten-free broth and Worcestershire sauce.
Dairy-free
The recipe is naturally dairy-free if your broth and condiments contain no dairy.
More vegetables
Add celery, green beans, or bell pepper.
Spicy
Add chili flakes or a chopped chili.
No beef
Use ground turkey or chicken; cook poultry to 165°F (74°C).
Halal-friendly
Use halal-certified beef and check the broth and Worcestershire sauce ingredients.
Vegetarian
Replace beef with lentils or beans and use vegetable broth.
No potatoes
Add extra carrots, zucchini, or cauliflower.
6. Frequently asked questions
Q1. Can I make this recipe without potatoes?
Yes. Leave them out and add zucchini, cauliflower, or extra carrots. The soup will contain fewer carbohydrates and cook a little faster.
Q2. Can I use red cabbage instead of green cabbage?
Yes, but red cabbage can tint the broth purple or reddish. Green cabbage is the closer match to the photograph and has a more traditional appearance in this soup.
Q3. Should I cook the cabbage before adding the broth?
You can soften it with the beef and vegetables first, as described above. It does not need to be fully cooked at that stage; it will finish cooking in the broth.
Q4. Why is my soup watery?
You may have added too much liquid, or the vegetables may have released additional water. Simmer uncovered for 5–10 minutes to concentrate the broth. You can also mash a few potato pieces into the soup to thicken it naturally.
Q5. Why is my cabbage tough?
It may need more simmering time, particularly if the cabbage is mature or the pieces are large. Continue cooking gently until the leaves are tender.
Q6. Can I use ground beef with a higher fat percentage?
Yes. It provides a richer flavor, but you may want to drain some of the fat after browning. Leaner beef generally produces a lighter broth.
Q7. Can I make it in a slow cooker?
Yes. For best flavor, brown the beef and sauté the onion first. Transfer everything to the slow cooker and cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender. Timing depends on the appliance and the size of the vegetables.
Q8. Can I make it in a pressure cooker or Instant Pot?
Yes. Brown the beef using the sauté function, add the remaining ingredients, and pressure-cook for around 5 minutes at high pressure. Allow about 10 minutes of natural pressure release before releasing any remaining pressure. Cut the potatoes and carrots evenly, and avoid filling above the appliance’s maximum limit. The cabbage will be softer than in the stovetop version.
Q9. Can I make it ahead of time?
Absolutely. It often tastes even better the next day because the flavors have time to blend. Refrigerate promptly after cooking.
Q10. How long does it keep in the refrigerator?
Store it in covered, shallow containers and refrigerate within 2 hours. Use refrigerated leftovers within 3–4 days. Reheat thoroughly to 165°F (74°C).
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Q11. Can I freeze cabbage and beef soup?
Yes. Cool and freeze it in airtight, portion-sized containers. For best quality, use within approximately 2–3 months. Thaw in the refrigerator and reheat thoroughly. The potatoes and cabbage may soften slightly after freezing.
Q12. What should I serve with it?
Serve with crusty bread, garlic toast, a simple green salad, or rice. For a lower-carbohydrate meal, serve it on its own or alongside a fresh salad.
Q13. How do I make the soup more flavorful without adding much salt?
Brown the beef well, cook the tomato paste, use unsalted or low-sodium broth, and add garlic, black pepper, thyme, paprika, parsley, and a little lemon juice at the end.
Q14. Is this soup good for weight management?
It can fit into a balanced eating plan because it provides protein, vegetables, and fiber. Portion size, the fat content of the beef, added oil, and the amount of potatoes all affect its calorie content.
Q15. How do I know the beef is safely cooked?
Use a food thermometer to check that the ground beef reaches 160°F (71°C). Do not rely on color alone.
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7. Printable recipe card
Cabbage & Ground Beef Soup
60–70 min
6 servings
Easy
Ingredients
500 g ground beef
1 medium green cabbage, chopped
1 onion, diced
2 carrots, chopped
2 potatoes, diced
3 garlic cloves, minced
2 tbsp tomato paste
1 can diced tomatoes (400 g)
6 cups beef broth
1 tsp paprika
1 tsp thyme or Italian seasoning
Salt, pepper, and optional Worcestershire sauce
Water as needed
Method
Brown the ground beef in a large pot.
Add onion and carrots; sauté for 4 minutes.
Stir in garlic, paprika, thyme, and tomato paste.
Add cabbage, potatoes, tomatoes, broth, and seasonings.
Bring to a boil, then simmer gently for 25–35 minutes.
Adjust seasoning and broth consistency, remove the bay leaf if used, and serve hot.
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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