This post may contain affiliate links. See my disclosure policy.
Tender beef, buttery cabbage, tangy sauerkraut, fire-roasted tomatoes and paprika come together in this nourishing and delicious Beef and Cabbage Soup recipe. It’s the perfect balance of wholesome ingredients, cozy flavors, and simple preparation, making it ideal for a weeknight meal or easy Sunday dinner!
Why I Love This Soup
Whether you’re looking for a cozy meal to warm you up on a cold night or a nutritious dish to feed the whole family, this beef and cabbage soup with fire-roasted tomatoes is sure to become a new favorite.
- Nutritious & Filling: Packed with protein and fiber, this soup is hearty and satisfying.
- One-Pot: Easy preparation and minimal cleanup make it perfect for busy weeknights.
- Versatile & Customizable: Swap stewing beef for ground beef or use pork, lamb, turkey or chicken. Add potatoes and/or other vegetables or rice for added heartiness.
Beef and Cabbage Soup Ingredients and Substitutions
This soup is made with simple ingredients and pantry staples that you likely already have on hand. To make this soup you will need:
- Beef: a well-marbled cut like chuck roast works great. Lamb is very flavorful and makes a really nice substitute. Alternatively you can make this soup with ground beef, pork, chicken or turkey.
- Cabbage: green cabbage will cook up tender and buttery while retaining a nice bit of crunch. For added bulk you can add some diced potatoes and/or carrots.
- Sauerkraut: the first time I made this I used only fresh cabbage. The next time I substituted some of the fresh cabbage for sauerkraut and I love the tangy addition.
- Fire-Roasted Tomatoes: these elevate the flavor profile with their slightly charred, smoky notes. If you can’t find fire-roasted tomatoes you can use regular diced potatoes and add 1/2 teaspoon smoked paprika.
- Tomato Paste: for some added sweetness.
- Onions and Garlic: these add a nice punch of savory flavor.
- Beef Broth: use a good quality broth. If you’re making this soup with chicken, turkey or pork use chicken broth.
- Worcestershire Sauce: this adds a savory does of umami to add depth of flavor.
- Seasonings: Thyme, onion powder, paprika, smoked paprika, salt, pepper and bay leaf create a medley of flavors that will infuse the base broth with incredible flavor.
- Optional: for added bulk you can stir in 1/4 cup or so of rice during the final 15-20 minutes of cooking time.
Beef and Cabbage Soup Recipe
To make this soup you’ll follow these steps:
- Brown the beef in a Dutch oven or heavy pot and set aside.
- Cook the onions and garlic until soft and translucent.
- Add other ingredients: Return the beef to the pot and add fire-roasted tomatoes, seasonings, Worcestershire sauce, and broth. Bring it to a boil, reduce the heat, cover and simmer for 45 minutes.
- Add the cabbage and simmer for another 20 minutes or until the cabbage and beef are tender.
- Taste and adjust: Add salt and pepper to taste.
Ladle the cabbage and beef soup into bowls, sprinkle with parsley, and serve with some crusty bread and/or a salad. This soup tastes even better the next day, making it perfect for leftovers. It also freezes well. Let it cool completely and freeze it in freezer-safe containers for up to 3 months. Let it thaw at room temperature or in the fridge overnight and reheat on the stovetop or in the microwave.
Serving Recommendations
- Bread Pairings: Serve with crusty bread, sourdough, a warm baguette, or buttery cornbread muffins.
- Side Dishes: This beef and cabbage soup needs nothing more than the above-mentioned bread and a fresh green salad to round it out. Or if you prefer something sweet and refreshing to contrast the smoky-savory soup, a Waldorf Salad fits the bill perfectly.
- Toppings: Garnish with parsley, freshly grated Parmesan cheese, a drizzle of olive oil, or a dollop of sour cream for extra richness.
Enjoy!
For more delicious beef soups and stews be sure to try my:
Beef and Cabbage Soup
Tender beef, buttery cabbage, fire-roasted tomatoes and Italian herbs come together in this nourishing soup.
-
Heat the oil in a Dutch oven or heavy soup pot over medium-high heat and sear the beef on all sides. Transfer to a plate. Add the onions to the pot and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for another minute. Stir in the tomato paste, Worcestershire sauce and seasonings. Return the beef to the pot. Add the broth and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the cabbage and sauerkraut (if using rice add it now), return to a simmer, and simmer for another 20 minutes or until the beef and cabbage are tender. Add salt and pepper to taste. Discard the bay leaf.Ladle soup into bowls and sprinkle with parsley. Serve with crusty bread and/or a green salad or a sweet and refreshing Waldorf Salad.
Calories: 262kcalCarbohydrates: 20gProtein: 22gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 52mgSodium: 1215mgPotassium: 1115mgFiber: 6gSugar: 10gVitamin A: 906IUVitamin C: 61mgCalcium: 141mgIron: 4mg
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you’ll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Read more about me…
