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
Start by tossing the stew meat with a little flour, salt, and pepper. Heat some oil in a large pot and brown the beef in batches. You want good color here, so don’t crowd the pan. Once it’s browned, pull it out and set it aside.
In the same pot, add the onion and let it soften. Scrape up all the browned bits from the bottom as it cooks. That’s where a lot of the flavor is. Add the garlic and give it a quick stir just until fragrant. Then sprinkle in the remaining flour and toss with the veggies.
Now add the carrots, whole baby red potatoes, and cabbage. Sprinkle in the red pepper flakes and cayenne, then stir everything around so the vegetables are coated and start to pick up some of that flavor.
Pour in the canned tomatoes, beef broth, and a splash of soy sauce. Add the browned beef back to the pot and bring everything up to a gentle simmer. Once it’s bubbling lightly, cover the pot and let it cook.
Let the soup simmer until the beef is tender and the potatoes are cooked through. Give it a stir now and then and taste toward the end. Adjust the salt and pepper as needed.
Once everything is tender and the broth tastes right, it’s ready to serve.
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 instead of steaming. 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 leave them out entirely for a lighter soup.
- Bean boost: Stir in a can of drained and rinsed white beans or cannellini beans for extra protein and heartiness.
