Ground Beef Cabbage Soup

8 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ground Beef Cabbage Soup is an easy, one-pot, comforting soup with tender beef, rich tomato flavor, cabbage, and other veggies. Ready in just a half-hour!

This simple Soup Recipe is similar to Cabbage Soup, but with delicious ground beef that makes it more flavorful and hearty.

Ground Beef Cabbage Soup in pot


Ground Beef and Cabbage Soup is a great weeknight meal, especially in the fall and winter when it’s super comforting and warming. As soon as it starts to get colder outside it’s great to count on warm dishes like this recipe, Slow Cooker Beef Stew, and Slow Cooker Vegetable Beef Soup to keep you and your family well-fed and cozy.

On top of keeping you warm, this Beef and Cabbage Soup recipe is also budget-friendly and easy to make. Once you’ve browned the beef and onion, you just have to let the ingredients simmer together on the stove top. Of course, if you have an especially busy day and just want your dinner ready when you get home, you can always prep things in the slow cooker and let it cook throughout the day. Find the Slow Cooker version of this easy soup below.


Healthy Soup

While Cabbage Soup is wonderfully comforting, it’s also pretty healthy. It’s packed full of delicious vegetables, and the beef provides all the protein you need. It’s also gluten-free and low carb.

This Beef and Cabbage Soup is sometimes called Cabbage Roll Soup. That’s because it contains similar ingredients to a traditional cabbage roll. Except instead of rolling it in cabbage leaves the healthy ingredients are simmered together for a delicious soup. It’s just as simple but more hearty and comforting. 

Ground Beef Cabbage Soup serving in ladle


  • Meat: If you don’t want to use beef you can swap it out for ground turkey or ground chicken. If you use chicken or a different kind of meat, you can use chicken broth instead of beef stock. You could also try different kinds of beef. Instead of ground beef try adding chuck roast or corned beef to this soup. Cut the beef into bite-sized pieces and brown them as usual.
  • Healthy: This Cabbage and Beef Soup is already a fairly healthy recipe. It’s gluten-free and low carb. However, if you want to make it even more diet-friendly you can use lean ground beef so there is less saturated fat. Another way to lighten it up is low-sodium broth to reduce the salt.
  • More filling ingredients: If you’re making this soup recipe for a bigger crowd and want to add some more filling ingredients try tossing in some brown rice and kidney beans.
  • Other add-ins: There are so many different add-ins you can experiment with the next time you make Ground Beef and Cabbage Soup. Try putting in some bay leaf, cumin, or Italian seasoning. You could also chop up some chopped fire-roasted tomatoes or minced garlic. If you put in garlic, brown the minced garlic on the stove top along with the ground beef.


  1. Add oil to a large skillet over high heat. Then toss in the ground beef, salt, pepper, and chopped onion.
  2. Brown the beef on all sides while breaking it apart.
  3. Once browned add the beef and onion to the crock pot.
  4. Chop the cabbage, carrots, and celery.
  5. Pour the beef broth, tomato sauce, cabbage, carrots, celery, and diced tomatoes into the crock pot.
  6. Stir all the ingredients together in the slow cooker.
  7. Cook the soup on high for 4 hours until the carrots are cooked through and tender.


  1. Set your instant pot to sauté mode and add some olive oil to the bottom of the pot.
  2. Add the ground beef, salt, pepper, and chopped onion to the instantpot and sauté on all sides until browned.
  3. Pour the beef broth, tomato sauce, cabbage, carrots, celery, and diced tomatoes into the instant pot with the beef.
  4. Seal the instant pot and cook on high pressure for 15 minutes.
  5. Quick-release the pressure from the instant pot and serve.



  • Serve: Once the soup is cooked, enjoy it warm. Don’t leave Ground Beef and Cabbage Soup at room temperature for more than 2 hours.
  • Store: Once the soup has cooled, seal it in an airtight container and store it in the fridge. If properly stored this Beef and Cabbage Soup recipe will keep well in the fridge for 3-4 days.
  • Freeze: This is also a great recipe to make a double batch of and freeze some for a few months later. You can keep Beef and Cabbage Soup in the freezer for 2-3 months. Keep it in a freezer bag or other airtight container. When you’re ready to reheat the soup, let it thaw in the fridge overnight. Then reheat it in a dutch oven or other large pot on the stovetop over medium-high heat.

Ground Beef Cabbage Soup in pot

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Ground Beef Cabbage Soup

Ground Beef Cabbage Soup is an easy, one-pot, comforting soup with tender beef, rich tomato flavor, cabbage, and other veggies. Ready in just a half-hour!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Author Sabrina Snyder


  • 1 pound ground beef , (85/15)
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 yellow onion , chopped
  • 8 ounces tomato sauce
  • 4 cups beef broth
  • 4 cups cabbage , cut into 1" chunks
  • 2 carrots , sliced
  • 2 stalks celery , sliced
  • 14 ounces diced tomatoes , do not drain


  • Add oil to a large pot or dutch oven on high heat.
  • Add ground beef, onion, salt, and pepper, breaking it apart as you cook it until browned, about 6-8 minutes.
  • Add in the tomato sauce, beef broth, cabbage, carrots, celery, and diced tomatoes then stir well.
  • Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.


Calories: 168kcal | Carbohydrates: 9g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 1244mg | Potassium: 574mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2808IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 2mg

Ground Beef Cabbage Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I want to try this tomorrow! My brother makes it and he can’t be bothered to give me his recipe! This recipe sounds just right!! I made Corned Beef and Cabbage and have extra cabbage that I don’t want to waste!

    If I prepare it in the morning is it OK in the CrockPot for 8 hours on low? If not, I’ll just use my Instant Pot.

  2. Does this fill a standard stock pot or do I need to do a double batch? Didn’t know if a double batch would be too much for my pot.

    1. The pot I used holds between 5 and 6 quarts. Let us know how your Ground Beef Cabbage Soup turns out!

    1. Hi Jan, good question. I use super lean beef so I haven’t need to drain after browning the meat. I don’t like “greasy” broth so I would definitely drain the excess liquids before adding if needed. Please let us know how your soup turns out!

  3. Really delicious. My hubby is not a cabbage fan but said this was very tasty. I did put in a few other seasonings like Italian and Bay leaves and a little garlic. Yum ?

    1. It’s Soup Season again! So glad you’re enjoying this soup. Type in “Soup” in our Recipe Index browser to check out other soup options Mary! And thanks so much for the 5 star review.

  4. I used this recipe and it’s variations list as a guide for coming up with something with what I had. My Modifications: used precooked frozen ground beef from a previous recipe, powdered beef bullion (water, powder) in place of beef broth, omitted salt, added a teaspoon of minced garlic, a dash of onion powder, a dash of garlic salt, a couple tablespoons of Italian seasoning, a fat bay leaf, leftover pasta sauce instead of tomato sauce and a pat of butter for richness. Thank you for helping me out tonight 🙂

  5. Great soup recipe! I’ve made this recipe many times! Made as directed except I added
    1 tablespoon of Worcestershire sauce & a few pieces of hot sausage!
    Thanks for the recipe!

  6. Delicious recipe. I did modify it some. I used leftover spaghetti sauce and added onion and garlic powder to my hamburger soy crumbles.

  7. I’ve made this soup 3 times now, and the last batch I doubled so we could have some in the freezer for the winter months. My husband and I LOVE it – it tastes like health in a bowl! Thank you for sharing, Sabrina. (I’m 67 and still adding new favorite recipes!)

    1. Just made this today and adjusted for my taste. I used Rotel Hot diced tomatos with habaneros to spice it up abit. Thank you for sharing your recipe with us!

  8. I hope you don’t get offended when people adapt your recipes. I googled things that needed to be used up in my fridge and your recipe came up. It was great and I always want to know how to spice it. Thanks!!!

    1. Nope! Glad you’re able to use our recipes as your base! Please feel free to peruse the site for your favorites!

  9. Made this soup, but didn’t have tomato paste, so I used Mutti’s Tomato Purée. Also added a little heat with Louisiana Hot Sauce to my single serving? Loved it both ways?

    1. Great ideas! Glad you enjoyed the Ground Beef Cabbage Soup Jeffrey and thank you for the 5 star review!

  10. Very good recipe. I added a big tablespoon of dried Lipton onion soup, a green pepper, and some frozen green beans. I didn’t have celery but I would have added that if I had some. I would definitely make it again.

  11. VERY GOOD! I shared with neighbors (she has a huge garden and all the veggi s and tomatoes came from them)and now I’m making more like 3 pots worth and giving some to family. Didn’t have tomato sauce but I had V8. I figured why not? I use it to make chili.