Cabbage Soup with Ground Beef (Printer-Friendly)
Simmered cabbage, ground beef, and veggies combine for a nourishing, flavorful bowl perfect for any season.
# What You’ll Need to Cook:
→ Main
01 -
450 g ground beef
02 -
1 tablespoon olive oil (if needed)
03 -
1 large onion, diced
04 -
3 cloves garlic, minced
05 -
3 medium carrots, diced
06 -
2 celery stalks, diced
07 -
1/2 head cabbage, chopped (approximately 4 cups / 320 g)
08 -
1 can (410 g) diced tomatoes with juice
09 -
1.5 litres beef broth
10 -
1 teaspoon dried basil
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon smoked paprika
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
1 bay leaf
→ Optional additions
16 -
1 zucchini, diced
17 -
Fresh parsley, chopped, for garnish
# Steps to Prepare:
01 -
In a large pot or Dutch oven, cook ground beef over medium heat, breaking it up with a spoon, until fully browned. Drain excess fat if necessary and set beef aside.
02 -
In the same pot, add olive oil if needed and sauté diced onion, carrots, and celery for 5–6 minutes, until softened.
03 -
Stir in the minced garlic and cook for 1 minute until aromatic.
04 -
Return cooked ground beef to the pot, then add chopped cabbage, diced tomatoes with juice, beef broth, dried basil, dried oregano, smoked paprika, salt, pepper, and bay leaf. Stir thoroughly.
05 -
Bring contents to a boil, reduce heat to low, cover, and simmer for 25–30 minutes, until cabbage and vegetables are tender.
06 -
If using zucchini, add it during the last 10 minutes of simmering.
07 -
Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley if desired.
# Extra Cooking Tips:
01 -
Leftovers keep refrigerated for up to 4 days or can be frozen for up to 3 months.
02 -
Try a splash of Worcestershire sauce or a dash of hot sauce to boost flavor.
03 -
Customize by adding vegetables such as bell pepper or green beans.