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Cabbage Soup with Ground Beef

Updated Aug 28, 2020Published Mar 22, 2018 By Julia 18 CommentsThis post may contain affiliate links.

Summary:
This low carb soup features ground beef, deliciously tender cabbage, and tomatoes. Everything is conveniently cooked in a single pot on the stovetop, and leftovers can be enjoyed for lunches throughout the week. Got a pressure cooker? Check out Instant Pot Cabbage Soup.
cabbage soup served in white bowl

Cabbage Soup

4.6 from 13 votes
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Prep: 15 mins
Cook: 40 mins
Yield: 8 servings
Calories: 160
Net Carbs: 6g

INGREDIENTS

  • 28-ounce can diced tomatoes
  • 1 pound ground beef (Note 1)
  • 5 cups chopped green cabbage (Note 2)
  • 5 cups beef stock (Note 3)
  • 1 cup riced cauliflower (Note 4)
  • 1/2 cup diced carrots
  • 1.5 teaspoons table salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground thyme
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

  • Brown Beef: Add beef and carrots to large pot (Note 5) over medium-high heat. Crumbling beef with stiff utensil, cook until browned, about 5 minutes.
  • Add Everything Else: Keeping everything in pot, add tomatoes (including liquid in can), cabbage, beef stock, cauliflower, salt, oregano, and thyme. Stir everything together for a minute.
  • Simmer Soup: Increase heat and bring to simmer. Cover, then decrease heat to medium-low to maintain simmer. Simmer until cabbage is very tender, about 30 minutes.
  • Serve: Uncover and stir. Top with parsley, then serve (Note 6) or save for later (Note 7).

NUTRITION

Makes 8 Servings
Amount Per Serving (1.3 cups):
Calories 160 (43% from fat)  
Total Fat 7g 11%
   Saturated Fat 3g 14%
Cholesterol 38mg 13%
Sodium 1080mg 45%
Net Carb 6g  
Total Carb 8g 3%
   Dietary Fiber 2g 7%
   Sugars 5g  
Protein 13g  
Vitamin A 22% · Vitamin C 48% · Calcium 3% · Iron 12%

PHOTOS

cabbage soup served in white bowl
cabbage soup in yellow dutch oven
white ladle in cabbage soup
overhead view of cabbage soup served in white bowl

NOTES & TIPS

(1) Ground Beef. I use 80% lean ground beef. If you don’t have beef, ground turkey is a good substitute. For an extra meaty soup, use up to 1.5 pounds of meat.
(2) Green Cabbage. About 1/2 head of green cabbage. You can substitute with other types, like purple cabbage.
(3) Beef Stock. Since beef stock often comes in 4-cup cartons, you can substitute with 4 cups beef stock and 1 cup water. For a thinner soup, stir in extra beef stock or water after cooking in Step 4.
(4) Riced Cauliflower. You can use fresh or frozen. I recommend picking up a bag of pre-riced cauliflower in the produce section or freezer aisle of U.S. grocery stores — easier than grating cauliflower florets with a box grater or food processor.
(5) Large Pot. I use a 6-quart dutch oven. Other kinds of pots with similar or greater capacity will also work, equipped with a fitting lid. The pot does not need to be preheated or greased before adding ingredients.
(6) Serving. Serve this hearty soup while hot, topped with parmesan crisps or a sprinkle of ground flaxseed, and with a side of simple greens or broccoli salad.
(7) Saving For Later. If you have leftovers, or you’re making this ahead of time, store individual servings of the soup in airtight containers in the refrigerator for up to 5 days. Reheat in the microwave. This soup also freezes reasonably well; defrost overnight in the refrigerator then reheat in the microwave.

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Filed Under: Per Serving: 5-10g Net Carbs, Soups Tagged With: 31-60min, cabbage, carrot, cauliflower, gluten free, ground beef, more10ingredients, oregano, paleo, stovetop, thyme, tomatoes, whole30

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Instant Pot Chicken Marsala (Pressure Cooker)
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newest oldest most voted
Katy

Like others I made some changes – but mine were based off how my sister makes this soup – it is just that her version has WAY too many carbs. Instead of the onion/carrot I used 1c of frozen peppers & onions – my sister uses at least a bag. I bumped up the meat to 1.5 pounds as I need more protein – I also used 80/20 because that is what I had. I also added in about a tablespoon on Worcestershire Sauce. After it was cooked I added in more salt and pepper to taste – unfortunately I didn’t measure it out. I did use frozen riced cauliflower – that with the other frozen veggies meant I didn’t need to add anymore liquid to cover the extra meat. As a note – 1 pound of cabbage was about 1/2 the cabbage I bought after coring it. I’ll probably make this again next week if the cabbage stays fresh. After my changes: a serving, ~2 cups, per the calorie tracker I use was 282 calories (6g net carbs, 16g fat, 25g protein).

Vote Up6Vote Down  Reply
1 year ago
Roselee Dudas

What a nice idea to use the riced cauliflower. Thanks Katy🤓

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10 months ago
Marie

Thanks for the tips, Katy. Do you mind sharing which calorie tracker you use for your recipes. Thanks again!!!

Vote Up0Vote Down  Reply
6 months ago
Nicholas

Made this tonight and it was very delicious. I used zucchini in place of the carrots to reduce the carbs and used ground sausage in place of the beef. I will make this again.

Vote Up6Vote Down  Reply
1 year ago
Allison

Ooh yes! I didn’t replace my beef with sausage but added it to the recipe, was a nice mix and added some heat as I used hot Italian sausage meat ^_^ also added garam masala spice, along with a little cinnamon and it turned out delicious!

Vote Up4Vote Down  Reply
11 months ago
Christina

Made this for a party and was a huge success. I doubled the recipe and modified it by adding 8 cloves of garlic, 2 stalks of finely chopped celery and 2 tsp of caraway seeds. Served it with a dollop of sour cream. Delicious! Will definitely make it again

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2 years ago
Judy

I made this tonight and it was delicious. I cut the recipe in half-ish, just two of us.

Vote Up3Vote Down  Reply
10 months ago
Heather

This soup is amazing! I used Rotel tomatoes, the whole bag of cauliflower, ground turkey and Italian seasoning with garlic. I will make this again.

Vote Up1Vote Down  Reply
5 months ago
Jodi

I made this last night and added all but two the suggestions. We liked it, but it seemed to need something else for flavor. My husband added chili paste to his and I salt. Thank you for posting as well as all the helpful hints from others.

Vote Up1Vote Down  Reply
1 year ago
Shirley

Made this yesterday in the crock pot. Let it meld over night and today for lunch it was awesome! The broth and all the veggies so delicious. I added more veggies that I had and wanted to get rid of..will definitely make it again soon. Perfect for a cold day here in Nevada!

Vote Up1Vote Down  Reply
1 year ago
B ann

Great recipe! Love all the flavors. I did add 1 t. caraway seed.
Will make many times again. Thank you.

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2 years ago
Julia

You’re welcome! Thanks for letting me know how it turned out for you.

Vote Up1Vote Down  Reply
2 years ago
Agnes

Thank you for posting this! I was wondering how to make it on the stove top ever since you posted the pressure cooker version last week 🙂

Vote Up1Vote Down  Reply
2 years ago
Becku

Great recipe! We prefer a little more spice so I used 1 can (14.5 oz) and 1 can of Habanero Rotel… very tasty indeed!

Vote Up-1Vote Down  Reply
2 years ago
Peggy

I just discovered this recipe! It was delicious, except I replaced the carrots. I also left my cauliflower in small chunks instead of riced since we all love cauliflower.

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5 hours ago
Robin

The only substitutions I made was using beef stew meat which I cut into bite sized pieces and zucchini instead of carrots. This was very good.

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9 days ago
Amy

I made this again tonight. I use ground Bison instead of beef and replaced the carrots with celery to reduce carbs a little more. I also topped it with a dollop of sour cream and diced avocado when I served it. It was delicious!!

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25 days ago
Nikk

This recipe is amazing! I make it all the time, and anyone who tries it requests the recipe. It freezes great! I often make a double batch and freeze in ziploc bags for a quick and easy lunch.

I do add a few things to spice it up as I love spice.
I add worchestire sauce, black pepper, crushed red pepper, garlic and onion powder.
Sometimes I add fresh yellow onion and garlic.
I buy individual packs of frozen riced cauliflower at Costco, and throw one of the packs in frozen.
With any leftover cabbage, I make a keto coleslaw for another meal 🙂

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30 days ago

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