Hearty Cabbage and Beef Soup Recipe

There are some recipes that just feel like a warm hug. You know the ones? The kind that transport you back to your grandma’s kitchen, where the air was always thick with delicious smells and a sense of pure comfort. For me, that recipe is my cabbage beef soup. I’ve been making this for years, and honestly, it’s one of those dishes that just hits the spot, no matter what. It’s hearty, incredibly flavorful, and surprisingly simple to pull together, which is a total lifesaver on those chaotic weeknights when you *really* don’t want to spend hours in the kitchen. Forget those bland, watery versions you might have tried elsewhere; this cabbage beef soup is the real deal, packed with tender beef, sweet cabbage, and a broth that’s so rich and savory, you’ll want to drink it straight from the pot. It’s a classic for a reason, and I’m so excited to share my version with you!

What is Cabbage Beef Soup?

So, what exactly is this magical concoction I keep raving about? Think of my cabbage beef soup as the ultimate comfort food in a bowl. It’s essentially a deeply flavorful, slow-simmered soup featuring tender chunks of beef and loads of shredded cabbage, all swimming in a savory, aromatic broth. It’s not fancy, but oh boy, is it delicious. The magic happens as everything simmers together, allowing the flavors to meld and deepen. The cabbage, which might sound a little plain on its own, turns wonderfully tender and slightly sweet, perfectly balancing the richness of the beef. It’s the kind of meal that makes you feel good from the inside out, satisfying without being heavy. It’s like the culinary equivalent of a cozy blanket and a good book on a rainy day.

How to Make Cabbage Beef Soup

Quick Overview

This cabbage beef soup is all about building layers of flavor. We start by browning the beef to lock in that delicious richness, then we soften our aromatics before adding the star players – cabbage and a savory broth. The key is letting it simmer gently, allowing all those wonderful ingredients to meld into a deeply satisfying and comforting soup. It’s a straightforward process that yields a truly spectacular result, proving that amazing flavor doesn’t have to be complicated. Trust me, the aroma filling your kitchen as it simmers is half the reward!

Ingredients

Here’s what you’ll need to make this comforting bowl of goodness:

For the Hearty Base:
1.5 pounds beef stew meat, cut into 1-inch cubes (Chuck roast works beautifully here for tenderness and flavor!)
2 tablespoons olive oil or vegetable oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary (optional, but I love it!)
1/2 teaspoon black pepper, plus more to taste
1/4 cup all-purpose flour (this helps thicken the broth a bit)
6 cups beef broth (low sodium is great so you can control the salt)
2 cups water
1 tablespoon Worcestershire sauce (adds a wonderful depth of flavor)
2 bay leaves
Salt to taste

For the Veggie Goodness:
1 medium head of green cabbage (about 2 lbs), cored and thinly shredded or chopped
2 large carrots, peeled and sliced into 1/4-inch rounds
2 celery stalks, sliced
1 large potato, peeled and diced into 1/2-inch cubes (Yukon Gold or Russet work well)

Step-by-Step Instructions

Step 1: Brown the Beef

Pat your beef stew meat dry with paper towels. This is a crucial step for getting a good sear! Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in a single layer (you might need to do this in batches to avoid overcrowding the pot, which steams the meat instead of browning it). Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Don’t rush this – the browning is where so much of the flavor comes from! Once browned, remove the beef to a plate and set aside.

Step 2: Sauté Aromatics

Reduce the heat to medium. Add the chopped onion to the same pot, scraping up any browned bits from the bottom. Cook until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic, dried thyme, dried rosemary (if using), and 1/2 teaspoon of black pepper. Cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: Thicken the Base

Sprinkle the flour over the onions and garlic. Stir well and cook for 1-2 minutes, allowing the flour to coat the vegetables and cook out its raw taste. This creates a simple roux that will help thicken our soup broth beautifully.

Step 4: Deglaze and Add Liquids

Pour in about 1 cup of the beef broth and scrape the bottom of the pot thoroughly to loosen all those flavorful browned bits. Once you’ve got everything loosened, gradually add the remaining beef broth, the water, and the Worcestershire sauce. Stir everything together until well combined.

Step 5: Simmer the Beef

Return the browned beef (and any juices from the plate) to the pot. Add the bay leaves. Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for at least 1 hour, or up to 1.5 hours. This slow simmering makes the beef incredibly tender. I always check on it periodically and give it a stir. The longer it simmers, the more tender the beef will be!

Step 6: Add the Vegetables

Now it’s time for the veggies! Add the shredded cabbage, sliced carrots, celery, and diced potato to the pot. Stir everything to combine. If the soup looks a little thick, you can add another 1/2 cup to 1 cup of water or broth at this point.

Step 7: Cook Until Tender

Bring the soup back to a gentle simmer. Cover and cook for another 20-30 minutes, or until the vegetables are tender and the cabbage has wilted down beautifully. Stir occasionally to ensure even cooking.

Step 8: Season and Serve

Remove the bay leaves. Taste the soup and season generously with salt and additional black pepper as needed. This is where you really fine-tune the flavor to your liking. Ladle the hot cabbage beef soup into bowls. It’s ready to be enjoyed!

What to Serve It With

This cabbage beef soup is a meal in itself, truly, but if you want to make it a little more special or round out a meal, here are some of my favorite pairings:

For Breakfast: Wait, breakfast? Yep! If you’re feeling adventurous and have leftovers, a small bowl of this soup with a perfectly poached egg on top is surprisingly delicious and protein-packed. Or, just have a smaller portion with some toast. It’s unconventional, but it works!

For Brunch: Serve this hearty soup as a starter to a larger brunch spread. Pair it with some crusty bread for dipping, a simple green salad, and perhaps some fluffy scrambled eggs or a frittata. It’s a comforting way to begin a leisurely weekend meal.

As Dessert: This isn’t really a dessert soup, but if you’re serving a lighter meal, a big bowl of this soup can absolutely be the star. For a truly comforting experience, I love serving it with a side of cornbread or some warm, buttered dinner rolls. The bread is perfect for soaking up every last drop of that amazing broth.

For Cozy Snacks: On a chilly evening, there’s nothing better than a mug of this soup. It’s so satisfying and warming. I often just have a mug of it while I’m curled up on the couch with a book. It’s the ultimate in simple, comforting indulgence. My family also loves it with some simple saltine crackers crumbled in.

One of my favorite family traditions is to make a big pot of this soup on a Sunday afternoon. We’ll have a hearty bowl for lunch, and then I’ll make sure there are leftovers for quick lunches or dinners throughout the week. It’s the kind of meal that just keeps on giving!

Top Tips for Perfecting Your Cabbage Beef Soup

I’ve made this cabbage beef soup countless times, and over the years, I’ve picked up a few little tricks that I think make it even better. Here are my top tips for getting it just right:

Beef Browning is Key: I can’t stress this enough – don’t skip browning your beef! And please, don’t overcrowd the pot. If you have to do it in batches, so be it. Those browned bits at the bottom of the pot are pure flavor gold, and you want as much of that as possible. Take your time with this step; it’s the foundation of a deeply flavored soup.

Don’t Fear the Cabbage: Some people are hesitant about cabbage, thinking it might be too strong or tough. When you shred it thinly and let it simmer in the broth, it transforms. It becomes tender, slightly sweet, and adds a wonderful texture. I usually aim for thin shreds, almost ribbon-like, so it integrates nicely into the soup. Make sure to remove the tough outer leaves and the core before shredding!

Seasoning is Personal: The recipe gives you a starting point for salt and pepper, but your palate is unique! Taste, taste, taste! Especially after you’ve added all the vegetables and let it simmer for a bit. You might find it needs a little more salt, a pinch of pepper, or even a tiny splash of extra Worcestershire sauce to brighten things up. Don’t be afraid to adjust until it tastes perfect to *you*.

Low and Slow is the Way to Go: While the recipe has suggested simmering times, remember that patience is a virtue here. The longer and slower you can simmer the beef before adding the vegetables, the more tender and melt-in-your-mouth it will become. If you have the time, letting it go for an extra 30 minutes on the beef-simmering stage is always a good idea.

Ingredient Swaps and Additions: Feel free to customize! If you don’t have celery, no worries, just add a bit more carrot. Some people like to add a diced parsnip for a slightly different earthy sweetness. A sprinkle of fresh parsley stirred in right before serving adds a lovely burst of freshness. I’ve even added a can of diced tomatoes in place of some of the water once, and it gave it a slightly different, tangier profile that was also quite delicious!

Thickening the Broth: The flour step is designed to give you a nice, slightly thickened broth. If you prefer a thinner soup, you can reduce the flour slightly or omit it altogether and just let the starchy potatoes do their thickening work. Conversely, if you want an even thicker soup, you can mix a tablespoon of cornstarch with a couple of tablespoons of cold water to make a slurry, and stir that into the simmering soup during the last 5-10 minutes of cooking.

These little tweaks have come from years of cooking this dish. It’s so forgiving, which is part of why I love it so much. It always turns out wonderfully, even if you’re not following my tips to the letter!

Storing and Reheating Tips

One of the best things about this cabbage beef soup is how well it stores and reheats. In fact, I often think it tastes even better the next day! Here’s how to keep it delicious:

Room Temperature: Once the soup has cooled slightly (don’t leave hot food out at room temperature for too long – typically no more than 2 hours), you can leave it on the counter for a short period if you plan to eat it again within a few hours. However, for optimal safety and quality, it’s best to refrigerate or freeze it once it has cooled down.

Refrigerator Storage: Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The flavors really meld and deepen during this time, making it even more delicious. I often make a big batch on the weekend just to have easy meals during the week.

Freezer Instructions: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then reheat.

Reheating: To reheat on the stovetop, transfer the soup to a pot and warm it gently over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, you may need to add a splash of water or broth to loosen it up. You can also reheat individual portions in the microwave, stirring halfway through. The cabbage might soften a bit more upon reheating, but the flavor will remain excellent!

Glaze Timing Advice: If you were to serve this with a glaze (which isn’t typical for this soup, but if you were creative!), you’d want to add it *after* reheating and just before serving to maintain its texture and flavor. For this hearty soup, however, we’re focusing on the savory goodness within the broth itself!

Frequently Asked Questions

Final Thoughts

There you have it – my go-to recipe for the most comforting and satisfying cabbage beef soup. It’s a dish that has brought warmth and deliciousness to my table countless times, and I truly hope it does the same for yours. It’s proof that simple ingredients, prepared with a little love and patience, can create something truly spectacular. It’s hearty enough for a chilly evening, yet light enough to feel wholesome. Whether you’re looking for a budget-friendly meal, a family favorite, or just a comforting bowl of goodness, this cabbage beef soup is the answer. If you love this recipe, you might also enjoy my hearty beef stew or my classic chicken noodle soup – they’re all about that same comforting, homemade goodness!

I can’t wait to hear how your cabbage beef soup turns out! Please feel free to leave a comment below with your thoughts, any variations you tried, or even just to say hello. And if you share a photo of your delicious creation on social media, be sure to tag me – I love seeing your culinary adventures!

Cabbage Beef Soup

A hearty and flavorful soup made with tender corned beef, fresh cabbage, potatoes, and aromatic vegetables, perfect for a comforting meal.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 tsp olive oil
• 2 leeks chopped (whites and light green only)
• 2 cloves garlic
• 3 carrots chopped
• 1 yellow pepper chopped
• 1 lb lean corned beef brisket yields 9 oz cooked
• 6 cups water
• 2 bay leaves
• 0.25 cup parsley chopped, plus more for garnish
• 1 large potato peeled and cubed
• 1 small head cabbage cored and chopped
• fresh pepper to taste

Instructions

 

Stove Method

• In a large pot or Dutch oven, heat oil over medium low heat.
• Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
• Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
• Simmer covered on low heat for 3 hours, until the meat becomes tender.
• Remove the corned beef, set it on a cutting board and shred with a fork.
• Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
• Cook until the potatoes and cabbage are tender, about 45 more minutes.

Notes

This soup can also be made in a slow cooker or Instant Pot. Refer to the original recipe for those instructions.