Grilled Flank Steak Caprese with Balsamic Dressing
Juicy grilled flank steak Caprese with fresh tomatoes, mozzarella, basil, and tangy balsamic dressin...
40
total time
6
servings
280 kcal
calories
Introduction
Classic comfort food meets lean protein in this hearty cabbage soup with ground beef. Perfect for weeknight dinners, meal prep, or warming family meals, this recipe balances savory beef, tender cabbage, aromatic vegetables, and a lightly acidic tomato base. It’s simple to make, budget-friendly, and flexible for different diets. In this article you’ll find a clear ingredient list, step-by-step instructions, equipment suggestions, flavor variations, and tips for storing and reheating leftovers. The soup is naturally low in carbohydrates if you skip starchy additions and can be adapted for low-sodium or gluten-free diets. Ground beef adds depth and substance without long braising times, while cabbage cooks down into silky ribbons that thicken the broth and add fiber and nutrients. Whether you want a chunky stew-like texture or a more brothy bowl, this recipe can be adjusted to your preference. We’ll also cover optional garnishes and side pairings that elevate the meal without complicating the process. Read on for troubleshooting advice, substitutions to accommodate dietary needs, and ways to scale the recipe for larger crowds. By the end, you’ll have a reliable method to create flavorful cabbage soup with ground beef that becomes part of your regular rotation. Enjoy the cozy flavors.
Benefits
Cabbage soup with ground beef is not only delicious but offers practical nutritional and budgetary benefits. Cabbage is an economical vegetable that provides vitamin C, vitamin K, fiber, and antioxidants, while ground beef contributes high-quality protein, iron, zinc, and B vitamins. Combining these ingredients produces a filling meal that supports satiety and muscle maintenance, making it suitable for families, active individuals, or anyone who needs a satisfying bowl that won’t hurt the wallet. The soup can be made on a modest budget and scaled up easily for meal prepping several lunches or dinners. Because cabbage has a high water content and cooks down significantly, it stretches the volume of the dish without adding many calories, helping keep per-serving cost and calorie count lower. Additionally, the recipe is adaptable: swap ground beef for turkey, chicken, or plant-based crumbles to change the macronutrient profile or reduce saturated fat. For those following low-carb or keto-style plans, omit starchy additions and increase healthy fats to fit macro targets. The fiber from cabbage supports digestion and can improve post-meal fullness, while the warm broth promotes hydration. If you choose lean ground beef, the soup remains relatively low in total fat while delivering a savory, comforting flavor. Altogether, these benefits make cabbage soup with ground beef a dependable, nutritious, and economical option for everyday cooking.
Gathering Ingredients
Before you start cooking, assemble all ingredients so the process is smooth and efficient. For a recipe that serves four, gather: 1 pound (450 g) ground beef (80/20 or leaner if preferred); 1 medium head of green cabbage, about 1.5–2 pounds, cored and sliced into thin ribbons; 1 large onion, diced; 2–3 carrots, peeled and sliced; 2–3 celery stalks, sliced; 3–4 cloves garlic, minced; 28 ounces (1 can) crushed tomatoes or diced tomatoes; 4 cups beef or low-sodium chicken broth; 1–2 tablespoons tomato paste for depth (optional); 1–2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon smoked or sweet paprika; salt and freshly ground black pepper to taste; 2 tablespoons olive oil for sautéing; and fresh parsley for garnish. Optional additions include diced potatoes or white beans for a heartier stew, chopped kale or spinach for extra greens, or red pepper flakes for heat. If you prefer a lighter version, substitute ground turkey or chicken and use lower-sodium broth. For vegetarian or vegan adaptations, replace beef with hearty mushrooms, lentils, or plant-based crumbles and use vegetable broth. Measure spices and prep vegetables in advance. Having a small bowl for garlic and another for herbs, plus a colander for rinsing the cabbage, helps speed up the cooking. Pre-chopping ingredients reduces active cooking time and makes it easier to adjust seasoning as you go.
Equipment and Prep
Using the right equipment makes the cabbage soup with ground beef straightforward and consistent. Essential tools include a large heavy-bottomed pot or Dutch oven (6 to 8 quarts) to comfortably hold the liquid and ingredients, a sturdy wooden spoon or silicone spatula for stirring, a chef’s knife and cutting board for efficient chopping, and a ladle for serving. A colander or large strainer is helpful for rinsing and draining cabbage or beans, while measuring cups and spoons ensure accurate seasoning. If you plan to brown the beef in batches, have a slotted spoon ready to transfer browned meat. A large cutting board keeps workspace organized and a bench scraper helps transfer chopped vegetables into the pot quickly. For quick cleanup, line a tray with paper towels to rest the cooked meat briefly. If you prefer, a food scale simplifies portion control and makes it easier to scale the recipe precisely. Before heating the pan, pre-measure spices, mince garlic, and slice vegetables to keep cooking moving steadily. Ensure broth and canned tomatoes are open and accessible. If sautéing at higher heat, a splatter screen can reduce mess. For meal prep and storage, have airtight containers, labels, and a permanent marker ready. Proper tools shorten active time and improve results.
Cooking Process
Start by heating the pot over medium-high heat and adding olive oil. Once hot, add the diced onion, carrots, and celery, and sauté for 5–7 minutes until softened and fragrant. Stir frequently to prevent browning. Add the minced garlic and cook for 30–60 seconds until aromatic. Push the vegetables to the side or transfer briefly; add the ground beef and break it up with a wooden spoon. Brown the meat for 6–8 minutes until no longer pink, seasoning lightly with salt and pepper as it cooks. If there is excess fat, drain or spoon out most of it, leaving a tablespoon for flavor. Return the vegetables to the pot if you moved them, then stir in tomato paste for a richer base and cook 1–2 minutes. Add the crushed or diced tomatoes, broth, bay leaves, thyme, and paprika, scraping up any browned bits from the bottom for added depth. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to meld flavors. Add the sliced cabbage and continue simmering for another 15–20 minutes, or until the cabbage is tender but still holds shape. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon for brightness. For thicker texture, simmer a bit longer to reduce liquid or mash some cabbage against the pot’s edge. Remove bay leaves before serving and finish with chopped parsley or a drizzle of olive oil.
Flavor Variations and Diet Adaptations
This cabbage soup with ground beef is versatile, so experiment with herbs, spices, and ingredient swaps to suit your preferences. To add smoky depth, use smoked paprika or stir in a small amount of chipotle in adobo. For Mediterranean notes, add a teaspoon of dried oregano and finish with lemon zest and chopped fresh parsley. To make it spicier, include crushed red pepper flakes or a diced jalapeño with the onions. If you prefer a creamier texture, stir in a splash of heavy cream, coconut milk, or a dollop of sour cream just before serving; this also enriches the mouthfeel. For a lower-carbohydrate version, skip potatoes or beans and increase the cabbage and greens to bulk up the bowl. To reduce sodium, choose low-sodium broth and omit added salt until after simmering, when flavors have concentrated. Vegetarian adaptations work well: swap ground beef for browned mushrooms, lentils, or firm tofu crumbles and use vegetable broth for a plant-forward take. For a heartier, protein-rich option without meat, add canned white beans or chickpeas. If you want to incorporate grains, serve the soup over cooked rice, barley, or farro for a comforting bowl that stretches further. Adjust herbs and seasoning last so each variation tastes balanced and fresh.
Final Presentation and Serving Suggestions
Presentation makes a simple soup feel special. Ladle cabbage soup with ground beef into warmed bowls and think about texture and color when finishing each serving. A sprinkle of fresh chopped parsley or cilantro brightens the dish, while thinly sliced green onions add a mild oniony snap. For richness, finish with a drizzle of high-quality extra-virgin olive oil or a small dollop of sour cream or Greek yogurt right in the center; the contrast between the tang and the savory broth is satisfying. Add a scattering of toasted sunflower seeds or pumpkin seeds for crunch, or crisp some bacon or pancetta separately and crumble it on top for smoky complexity. Serve with crusty bread, garlic toast, or buttered rolls to soak up the broth, or offer steamed rice or a scoop of mashed potatoes at the table for heartier appetites. When serving family-style, place a bowl of condiments—hot sauce, lemon wedges, grated Parmesan, and chopped herbs—so diners can customize flavors. For a lighter meal, present the soup alongside a simple green salad dressed with a lemon vinaigrette. Portion-wise, expect four main-course servings from a standard batch; halve the portions for side-dish servings. Encourage guests to taste before adding salt and provide freshly ground black pepper at the table. Thoughtful garnishes and accompaniments transform this humble soup into a restaurant-worthy bowl.
Storage, Reheating, and Nutrition
Leftovers of cabbage soup with ground beef keep and reheat well, which makes this an excellent meal-prep choice. Allow the soup to cool to room temperature for no more than two hours, then transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze portions in freezer-safe containers or heavy-duty zip-top bags for up to 3 months; leave a little headspace if freezing in jars to allow expansion. Label containers with the date to track freshness. When reheating from the fridge, warm gently on the stove over medium-low heat until simmering, stirring occasionally—the flavors often taste better the next day as they meld. If reheating from frozen, thaw overnight in the refrigerator or use the defrost setting on a microwave, then reheat on the stove. Adjust seasoning after reheating because flavors can mute during storage; add a splash of broth, water, or a squeeze of lemon if needed. Nutritionally, a serving of cabbage soup with ground beef varies by ingredients and portion size, but a typical bowl made with lean ground beef and no starchy add-ins provides a balance of protein, fiber, vitamins, and minerals with moderate calories. Use leaner beef or turkey to reduce saturated fat, and increase cabbage and other vegetables to up fiber. Always practice safe food-handling: reheat to at least 165°F (74°C) before serving.
Cabbage Soup with Ground Beef
Hearty cabbage soup with ground beef — easy, budget-friendly, and customizable. Step-by-step recipe, tips, variations, and storage instructions.
total time
40
servings
6
calories
280 kcal
ingredients
- 🥩 1 lb ground beef
- 🧅 1 small onion, chopped
- 🧄 3 garlic cloves, minced
- 🥬 1/2 head of cabbage, chopped
- 🍲 4 cups beef broth
- 🍅 1 can (14 oz) diced tomatoes, undrained
- 🥕 2 carrots, peeled and diced
- 🌿 2 celery stalks, diced
- 🌿 1 tsp Italian seasoning
- 🧂 Salt and pepper to taste
- 🌿 Optional: Fresh parsley for garnish
- 🍞 Optional: Crusty bread for serving
instructions
- 1. In a large pot over medium heat, cook the ground beef until it is fully browned, then drain any excess fat.
- 2. Add the chopped onion and minced garlic to the pot with the beef and sauté until the onion is soft and translucent.
- 3. Stir in the chopped cabbage, diced carrots, and diced celery, cooking for 3 to 4 minutes until the vegetables begin to soften.
- 4. Pour in the beef broth and the undrained diced tomatoes, then add the Italian seasoning, salt, and pepper.
- 5. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes, or until all vegetables are tender.
- 6. Taste the soup and adjust seasoning with salt and pepper if necessary.
- 7. Serve the soup hot, garnished with fresh parsley if desired, and alongside crusty bread for a complete, comforting meal.
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