Easy Cabbage Soup Recipe
This hearty Cabbage Soup tastes like Cabbage Rolls but it’s easier and so comforting. It’s loaded with ground beef, veggies, and cabbage in a hearty tomato broth.
Cabbage is one of those staple fall and winter vegetables that are inexpensive and so versatile. We use it in some of our favorite recipes like Cabbage Casserole, or Coleslaw, and of course this Cabbage Soup.
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Cabbage Roll Soup Ingredients
This recipe calls for basic ingredients you may already have on hand and it comes together quickly. It’s an easy, one-pot, stovetop cabbage soup recipe.
- Cabbage -use green cabbage. We like to cube the cabbage but you can shred the cabbage.
- Broth – Though we used beef broth, you can substitute for vegetable or chicken broth.
- Tomatoes – canned diced tomatoes and tomato sauce produce a richly flavored base.
- Ground beef – We prefer lean 80/20 ground beef.
- Celery, onion, and carrot – aromatics that add amazing flavor.
- Garlic – for the best taste, use freshly minched garlic
- Seasoning – We use salt and pepper but you can change it up and use your favorite seasonings.
- Bay leaves – Whole bay leaves add another layer of flavor
- Brown sugar – balances out the acidity of tomatoes
- Herbs – You can use fresh parsley, cilantro, dill, or combine all 3.
How to Make Cabbage Soup
- Saute beef – In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, saute the ground beef, breaking it up as it browns.
- Add onion and garlic – Add the chopped onion to the ground beef and saute until tender then add the minced garlic and cook 30 seconds or until fragrant.
- Add veggies and simmer – Add the carrots, celery, cabbage, diced tomatoes, tomato sauce, bay leaves, salt, pepper, brown sugar, and broth, and stir. Tip: for extra veggies, try adding green beans to the soup. Bring to a boil then reduce the heat and simmer for 20-30 minutes until vegetables are tender.
- Add herbs – Remove the bay leaves, add in the fresh herbs, and season to taste.
Pro Tip: If you prefer a spicy soup, add jalapeno or red pepper flakes to the soup. You can also add it with the sour cream when serving.
Common Questions
Yes, brown the ground beef and onions and then add all the ingredients to the soup into the slow cooker and cook on low for 7-8 hours and or high for 4-5 hours. Add herbs and allow the soup to cook for another 5 minutes.
You can substitute ground beef for ground turkey, ground pork, or Italian sausage.
Add rice when adding the veggies and cook for 30 minutes, or until the rice is tender.
This cabbage soup can easily be made vegetarian, just omit the ground beef, use vegetable broth and adjust seasoning to taste.
Make-Ahead
- Refrigerating – Once the soup has cooled to room temperature, cover leftover soup and store in the fridge for 3-4 days.
- Freezing – Add the cooled soup to an airtight container and freeze for about 2-3 months. When ready to enjoy, thaw in the refrigerator overnight then reheat the next day.
- To Reheat – add the desired portion to a saucepan over medium heat until warm or microwave portions in a microwave safe container, heating to your desired temperature.
Serve with
Cabbage Soup is a warming and soothing soup that is hearty and so satisfying. This recipe also reheats well so you’ll love having leftovers.
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Easy Cabbage Soup Recipe
Ingredients
- 1 lb ground beef, 80% or 85%
- 2 Tbsp oil, divided
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups green cabbage, chopped, from ½ large head
- 1 large carrot, sliced
- 1 celery rib, thinly sliced
- 28 oz canned diced tomatoes, with their juice
- 15 oz tomato sauce
- 4 cups beef broth
- 2 Tbsp brown sugar
- 1 tsp salt, or to taste
- ½ tsp ground black pepper, or to taste
- 2 bay leaves
- 2 Tbsp chopped fresh herbs, such as dill, parsley, or cilantro
Instructions
- In a dutch oven, heat 1 Tbsp oil over med/high heat. Once hot, saute the ground beef for about 4-5 minutes or until cooked through, breaking it apart with a spatula as it's cooked. Season with 1/2 tsp salt and 1/4 tsp pepper, or to taste.
- Once the meat is browned, add 1 Tbsp oil and chopped onion, and saute for about 2-3 minutes or until onions are tender. Add in the minced garlic and saute for 30 seconds until fragrant.
- Add in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, 1 tsp salt, pepper, and bay leaves. Stir to combine and bring to a boil then reduce heat to a simmer, cover and cook for 30 minutes.
- Remove the bay leaves and add in the fresh herbs. Season to taste with salt and pepper. Serve with a dollop of sour cream.
Nutrition Per Serving
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Used about a tbs of cilantro and this was amazing! Even my picky kids cleaned their plates!
That’s wonderful, Samantha! So glad it was a hit!
How does this soup have trans fats in it? What ingredient has trans fats?
Hi TJ, I recommend using a nutrition plug-in to see which ingredients specifically, but beef, oil, and broth to start all have trans fat in them.
Trans fats are made from hydrogenated oils, so beef and broth do not contain trans fats. Margarine does, butter does not.
All three contain small amounts of trans fat. Most trans fats are artificially made and come from processed foods.
Have made this for years as it is one of my husband’s favorites but I also add red wine for body, add Napa cabbage after it has cooked a bit, and cook the rice separately.
Sound delicious, Karen! 🙂
Absolutely delish! I substituted mild Italian sausage for the ground beef. It’s the BOMB! Thanks
You’re welcome! I’m so happy you enjoyed it, Jackie!
Your cabbage soup was amazing, I used caramelized onions instead of beef broth! I also added wild rice. It was amazing.
That sounds delicious! I’m glad you loved the soup. 🙂
This is the BEST cabbage Soup recipe I, and my neighbors have tasted. Lots of ingredient’s but very easy to put them all together. Never knew about using the brown sugar. Forgot to add but tasted great. Added the sugar afterwards. It made all the difference. Very good!!
Thank you for sharing your experience. 🙂
I made a vegetarian version of this to use up some extra soy crumbles I needed to get rid of and it was lovely 🙂 Thanks!
Thanks for sharing, Rose! I’m glad it turned out. 🙂
Since I have made this soup, I am in high demand to keep on making it for my family. Sharing is caring. We enjoy the soup very much.
So glad it’s being enjoyed, Lynn! 🙂
6 gram serving? Is that correct? I was just curious what the correct measurement is.
Hi! I did not measure the weight of each serving exactly. This recipe makes a total of 6 servings. You can weigh the recipe total when it’s done if you’d like and then divide that by 6 for individual serving portion sizes. The nutrition facts listed are for each serving.
I’ve used sausage instead of hamburger. I think that’s gives it a more authentic taste of cabbage rolls.
Thanks for sharing, Judy. 🙂
Love the recipe.
How much rice should I add?
Could orzo be a substitute for rice?
You can add rice when adding the veggies and cook for 30 minutes, or until the rice is tender. I think Orzo would be fine as well. I have not tested the amount to add. You can add it to your preference.
Just prepared this soup and is busy cooking and my kitchen has an ultimate aroma, can’t wait to try. Hope to try more of your recipes.
I hope you love it as much as we do! 🙂
This sounds so good.
Can I substitute beef sirloin or ribeye for the ground beef?
Hi Debra, I think that will work. Please let us know how that goes if you try that.
Thinking of trying this soup as it sounds delicious. Could I make with the bagged cabbage? Would you suggest 1 or 2 bags?
I have not tried this with bagged cabbage, but it should work. You need about 4cups. I am not sure how much each bag would yield. The texture will be different because bagged cabbage is generally sliced a lot thinner whereas for this recipe we chop it up in larger chuncks.
I’ve never commented on one of these but for this one I had to. I made this soup last night and my husband, who happens to be my biggest food critic, said it was his favorite soup I have EVER made. I am a soup fan and I have to agree. If you love stuffed cabbage, without all of the work, this soup is amazing. I added a few red pepper flakes for a little kick. 10 star. Glad I found it
It sounds like you have a new family favorite, Yolanda! That’s so great!
This is one of our favorite soups! We add 1/2 cup long grain white rice at the time we add the vegies. So good!
Thank you for sharing, Joy! I’m glad you love this soup!
I just finished making the soup at 4 am( I couldn’t sleep) .the smell woke my husband out of a sound sleep.Delious !
I hope you both loved it!
Love your simple recipes that look so family-friendly. And glad you are a Christian. We can cook for banquets in heaven some day!!
Thank you for your appreciation, Linda. Enjoy and I hope you’ll love all the recipes that you will try!
Making this today can I use a bag of frozen vegetables instead of carrots and celery? I’m making in my crock pot
Hi Julie, I think that should be fine. If you try that, please share with us how it goes.
Making it now and threw in some portabella mushrooms I had . Smells delish.
That’s a great idea! Thank you for the wonderful review, Debbie!
I had a cabbage soup in my freezer (just cabbage, onions, carrot, broth), and I used your recipe to enhance it. I added the tomatoes and I used two Impossible burgers (vegetarian) instead of the ground beef. It was delicious! I’ll definitely make this again. Спасибо!
Thank you so much for sharing that with me, Jan! I’m so glad you enjoyed it!
Just wondering how much this makes? I see that it serves six at 6 oz servings? So this would make about 6 cups? Is this correct?
Hi Cynthia, Ther 8 oz in a cup, so slightly less.
Delicious! So simple and easy to make. I didn’t have the fresh herbs so I added a tablespoon of a dried “bavarian” herb and spice blend. Thanks!
You’re welcome! I’m so happy you enjoyed it!
I used spicy sausage and a cubed potato, and it was great! Served with homemade bread.
I’m so glad you enjoyed it, Linda! Thank you so much for sharing that with me.
I would love to make this soup. My husband is diabetic. Is there something that can be used in place of the brown sugar or can it be left out? And is the higher carb count from the brown sugar or also from the cabbage? Thank you!
Hi Rana, it should be from the sugar. I think you can omit it from the recipe, it should still be fine. Please share with us how it goes if you try it.
This soup is sooo good! So glad I ran across your video. It’s a keeper for sure.
Thank you so much for sharing that with me.
So, SO delicious! Topped with cilantro and parsley. Plain Greek yogurt and shaved Parmesan.
Super easy and quick. Will definitely be making this soup again.
I’m glad that you found a new favorite!
This cabbage soup recipe is delicious! The only change I made was I added some home-made hot sausage, along with the ground beef, which added some zing! ABSOLUTELY DELICIOUS! Thank you Natasha! LOVE your video’s and recipes.
I am so glad you loved this recipe, JoAnn! Thanks a lot for sharing that with us.
Hi Marybeth, I bet both could work!
I have purple cabbage in the freezer. Can I use that for this recipe?
Hi Gillian, I recommend using green cabbage. I haven’t tried using purple yet so I’m not sure how it would turn out.
Quick question….do you drain the fat from the ground beef before going to Step 2?
Thank you
If it has too much fat, yes you can drain it before step 2.
I have always added rice to my meat mixture when I make cabbage rolls. What kind of rice would you recommend if wanted to add it to this recipe? I love soups and can’t wait to try this. Thank you for sharing your recipe.
Hello Terri, it depends on your preference. I think you can use any long-grain rice or jasmine rice.
I would like to can this soup. I am thinking that if I can everything but the cabbage, it should work. I can add the cabbage when I am ready to eat it. What do you think?
This is my new favorite food. I know nothing about cooking cabbage but wanted to use some up we had for tacos. This looked easy enough and it was. I added red pepper flakes and it is delicious. Thank you.
That’s so great! I’m so glad you found a new favorite on my blog!
I am making it right now and it is easy and looks delicious… can’t wait to try it. Thanks for the recipe
I hope you love it, Carol!
Thank you for posting this cabbage soup recipe, I’ve just made it and it turned out delicious, and I am not an experienced cook!
Very well balanced and hearty. I’ve substituted ground meat for turkey, and it tasted great.
I’m so glad you loved it, Matia! Thank you so much for sharing that with me.
Made this soup and it is delish, finished my first bowl and heading for seconds. Thanks for sharing all your wonderful recipes.
You’re welcome! I’m so happy you enjoyed it, Andrea!
I made this soup today it’s not done yet so I don’t know what it’s going to turn out like yet but I was wondering if I can you add Barley to this soup?
Hi Terry, I haven’t tried that to advise, but I imagine that may work here! If you experiment, let me know how you liked the recipe.
I’ve made this soup twice and I love it! And my husband loves it! And our cat Crazy loves it…he gets to lick the bowl when we’re done.
Aww, that is so sweet! I love that everyone gets a bite! Thank you for your great review!
Thanks for sharing that with us, Kim. Great to hear that the recipe was a huge hit!
Hi, if making in the slow cooker, when would you suggest adding uncooked rice?
Hi Rhonda, I honestly haven’t tested that yet to advise of the timing.
This soup is amazing! The best soup I ever had! My husband loved it too and it’s so easy to prepare
What a great review! Thanks, Natalia.
Made soup today for dinner. Smells great and tastes even better….thanks Natasha for all your great recipes….
You’re most welcome, Sandee. I hope you’ll enjoy all the recipes that you will try.
Very delicious soup recipe! my family enjoyed it when I prepared once during weekends, thanks
Thanks for sharing, Dante. Great to hear that your family enjoyed this recipe!
My mother used to make a sweet & sour version of this soup. I assume red wine vinegar is involved for the sour component. Would you know how much red wine vinegar to add to the recipe?
Hi Suzanne, I’m not so sure as I haven’t tried that version yet. If you do an experiment, please share with us how it goes.
Definitely going to make this. If you wanted to add rice,how much would you suggest?
Sounds good, Crissy. it depends on your preference but I would probably just add a little.
Made the soup last night & it has become my new all-time favorite. Once you have the prep of the ingredients done the soup comes together quickly.
I did not have any beef broth so I substituted with chicken broth & added a tablespoon of Worcestershire & it was wonderful. Also added the green beans you had in the notes. Going to make some rice to pour the little bit of leftovers to stretch it.
Sounds perfect! I’m glad you enjoyed this soup, Debi. Thank you also for sharing your experience making this recipe.
Dear Natasha, do you by any chance make keshki or kanish? If so would love to see your recipe. Also it’s so nice what you are doing for the public with your blogs and videos. Thanks for laughter and your up personality. During this difficult time it’s greatly appreciated. Bless you and happy cooking .Marci
Hi Marci, we don’t have anything like that but it looks interesting and if we come up with something great, I’ll be sure to share it. Thank you so much for your thoughtful comment. It really means so much to me!
I would never make this because of the salt content; it’s high. But I can do workarounds to bring it down to a medically safe level
Hi Peter you can definitely adjust the salt by reducing the added salt and using low sodium broth.
I love cabbage rolls but they are a bit fiddly to make, so I tried this soup version and now I am hooked! Delicious and so simple to make!
I’m so happy to hear that you loved it!
Just made this for lunch and it’s AMAZING! I can’t wait for my leftovers tomorrow!
When you are excited about leftovers that’s a good sign of a GREAT recipe!
This recipe is so good and I love how easy and cost effective this is! Super nice and tasty as well!
I totally agree, so glad you enjoyed it!