The Soup I Make When I Have Cabbage
I like making this beef and cabbage soup when I have half a head of cabbage hanging out in the fridge or when I’m just craving a hearty beef soup. Tomatoes and carrots add body and balance, and everything simmers together until the broth actually has depth. It’s a practical, no-waste kind of soup that always feels like the right call.
Beef Cabbage Soup Ingredients
- Beef for stewing: Use a cut meant for slow cooking. Browning it first helps build flavor right away.
- Flour: Lightly coating the beef helps it brown better and gives the broth a little body as it simmers.
- Cabbage: This is a great way to use half a head that’s been sitting in the fridge. It softens as it cooks but still holds its shape.
- Carrots: Adding carrots makes this soup more hearty and adds a bit of natural sweetness to balance the rich, beefy tomato broth.
- Onion and garlic
- Tomatoes: I used stewed tomatoes but any kind of diced tomato with it’s juices works here.
- Beef broth: Use a good one since it makes up most of the soup.
- Red pepper flakes and cayenne: These add gentle heat. You can adjust based on how much spice you like.
- Oil, salt, and pepper
How to Make Beef and Cabbage Soup
Prep the beef.
Toss the ground beef with flour, salt, and pepper until lightly coated. This helps the beef brown better and also gives the broth a little body as it simmers.
Brown the beef.
Heat a large heavy bottom pot with butter or oil. Then add the beef chunks and let them sear without stirring for a minute or two so they can develop a good brown crust. Then turn the pieces and continue cooking until browned on multiple sides. Work in batches if needed so the pot isn’t crowded and the beef can properly sear.
⭐Recipe Tip
Let the beef sit undisturbed for a minute or two before stirring so it has time to develop browning. That browning adds deeper flavor to the broth, especially in a simple soup like this.
Cook the aromatics.
In the same pot, add the onion and carrots and let it soften. Scrape up all the browned bits from the bottom as it cooks. Add the garlic and give it a quick stir just until fragrant.
Build the base.
Stir in the remaining flour and cook briefly to remove the raw flour taste. Then add the tomatoes and soy sauce, stirring to combine and letting everything cook together for a couple of minutes.
Add liquid and vegetables.
Return the beef with broth, whole baby red potatoes, and chopped cabbage. Sprinkle in the red pepper flakes, then stir everything around so the vegetables are coated and start to pick up some of that flavor.
Simmer until tender.
Bring the soup to a gentle simmer and cook uncovered until the beef is tender, stirring occasionally.
⭐Recipe Tip
Simmer the soup uncovered so excess liquid can evaporate and the broth can develop more flavor. Covering the pot traps that moisture and keeps the soup thinner.
Beef and Cabbage Soup
Equipment
- Measuring Cups & Spoons
Ingredients
- 1½ pounds beef stew meat
- 3 tablespoons all-purpose flour divided
- 1½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 2 tablespoons oil
- 1 large onion diced
- 3 medium carrots sliced
- 4 cloves garlic minced
- 2 (14.5-ounce) cans diced tomatoes
- 1 tablespoon soy sauce
- 4 cups beef broth
- 1½ pounds potatoes whole baby reds, or diced whole potaotes
- ½ head green cabbage chopped
- ½ teaspoon red pepper flakes
Instructions
- Toss the beef stew meat with 2 tablespoons of flour, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly coated.
- Heat the oil in a large heavy bottom pot over medium-high heat. Add the beef and brown on all sides, working in batches if needed. Transfer the beef to a plate and set aside.
- Reduce heat to medium. Add onion and carrots to the pot and cook until the onion softens and starts to turn translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Sprinkle remaining 1 tablespoon of flour into the pot and stir well to form a light roux with the vegetables and fat. Cook for 1 minute.
- Add the diced tomatoes and soy sauce. Stir well and let the tomatoes cook down for 3 to 5 minutes, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot with beef broth, potatoes, chopped cabbage, red pepper flakes, plus remaining salt and pepper.
- Bring the soup to a gentle boil, then reduce heat to a steady simmer. Cook uncovered for 45 to 55 minutes, until the potatoes are tender and the beef is soft.
Nutrition
Best Recipe Tips
- Brown the beef in batches so it sears rather than steams. This makes a difference in the final flavor.
- Keep the simmer gentle. A hard boil can make the beef tough.
- If the soup thickens more than you like, add a little extra broth.
- Taste near the end and adjust seasoning. The cabbage and potatoes absorb salt as they cook.
Recipe Variations
- Make it slow-cooker style: Brown the beef first, then toss everything in a slow cooker and cook on low for 6–8 hours.
- Potatoes or no potatoes: Swap the whole baby potatoes for diced ones, sweet potatoes, or make this beef cabbage soup without potatoes for a lighter soup.
- Bean boost: Stir in a can of drained and rinsed white beans or cannellini beans for extra protein and heartiness.
