- Brown the Beef: In a large pot, brown the beef over medium heat until fully cooked. Remove excess fat if needed.
- Sauté Vegetables: Add onion, garlic, carrots, and celery to the pot. Sauté 3–5 minutes until softened and fragrant.
- Add Broth and Seasoning: Pour in beef broth and diced tomatoes if using. Stir in paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
- Add Cabbage: Stir in chopped cabbage and simmer 10–15 more minutes until the cabbage is tender but not mushy.
- Adjust Seasoning: Taste and adjust salt, pepper, and other seasonings as needed.
- Serve: Ladle soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or rolls.
Serving and Storage
- Serving: Serve as a main course or pair with bread or a side salad.
- Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stove.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight and reheat slowly to preserve texture.
Tips
- Use stew meat for chunkier soup or ground beef for a faster, simpler version.
- Swap cabbage with savoy or napa cabbage for a different texture.
- Add a splash of Worcestershire sauce or soy sauce for extra umami flavor.
- For a thicker soup, blend a portion with an immersion blender and return to the pot.
- Leftovers taste even better the next day as flavors continue to meld.
Conclusion
Beef & Cabbage Soup is a weeknight favorite for good reason: it’s flavorful, filling, and incredibly comforting. With tender beef, hearty vegetables, and a flavorful broth, it’s a dish the whole family will enjoy again and again.
FAQ
Can I make this soup in a slow cooker?
Yes! Brown the beef first, then combine
