Easy Cabbage Soup Recipe

This hearty Cabbage Soup tastes like Cabbage Rolls but it’s easier and so comforting. It’s loaded with ground beef, veggies, and cabbage in a hearty tomato broth.

Cabbage is one of those staple fall and winter vegetables that are inexpensive and so versatile. We use it in some of our favorite recipes like Cabbage Casserole, or Coleslaw, and of course this Cabbage Soup.



  • 1 lb ground beef80% or 85%
  • 2 Tbsp oildivided
  • 1 medium onionfinely chopped
  • 3 garlic clovesminced
  • 4 cups green cabbagechopped, from ½ large head
  • 1 large carrotsliced
  • 1 celery ribthinly sliced
  • 28 oz canned diced tomatoeswith their juice
  • 15 oz tomato sauce
  • 4 cups beef broth
  • 2 Tbsp brown sugar
  • 1 tsp saltor to taste
  • ½ tsp ground black pepperor to taste
  • 2 bay leaves
  • 2 Tbsp chopped fresh herbssuch as dill, parsley, or cilantro



  1. In a dutch oven, heat 1 Tbsp oil over med/high heat. Once hot, saute the ground beef for about 4-5 minutes or until cooked through, breaking it apart with a spatula as it’s cooked. Season with 1/2 tsp salt and 1/4 tsp pepper, or to taste.

  2. Once the meat is browned, add 1 Tbsp oil and chopped onion, and saute for about 2-3 minutes or until onions are tender. Add in the minced garlic and saute for 30 seconds until fragrant.

  3. Add in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, 1 tsp salt, pepper, and bay leaves. Stir to combine and bring to a boil then reduce heat to a simmer, cover and cook for 30 minutes.

  4. Remove the bay leaves and add in the fresh herbs. Season to taste with salt and pepper. Serve with a dollop of sour cream.