There are soups that are good, and then there are soups that become a family legend. This slow cooker ground beef and cabbage soup is the latter. It is hearty, savory, and deeply satisfying—filled with tender ground beef, sweet soft cabbage, and a rich tomato broth. The slow cooker does all the work, transforming simple, budget-friendly ingredients into a soup that tastes like it simmered on the stove all day. It is healthy, low-carb, and incredibly easy.
This slow cooker ground beef and cabbage soup is the perfect answer to “what’s for dinner?” on busy days. There is no browning required (though recommended), no chopping of a whole head of cabbage (just rough chop), and almost no hands-on time. The cabbage becomes sweet and tender as it cooks, the beef adds savory depth, and the tomatoes create a rich, tangy broth. Serve it with a slice of crusty bread or a sprinkle of cheese for a complete meal.
Why You Will Love This Recipe
· Only a Few Simple Ingredients.
· True Dump-and-Go (with optional browning).
· One Slow Cooker, Minimal Cleanup.
· Hearty, Healthy, and Satisfying.
· Low-Carb and Keto-Friendly.
· Budget-Friendly: Uses affordable ground beef and cabbage.
· Great for Meal Prep: Tastes even better the next day.
· Freezer-Friendly.
Ingredients List
· 1 lb (450g) lean ground beef (85/15 recommended)
· 1 medium head green cabbage (about 2 lbs), cored and chopped into 1-inch pieces
· 1 large yellow onion, diced
· 2 cloves garlic, minced
· 1 can (28 oz) crushed tomatoes
· 4 cups low-sodium beef broth
· 2 tablespoons tomato paste (optional, for deeper flavor)
· 1 teaspoon dried thyme
· 1 teaspoon smoked paprika (or sweet paprika)
· 1 teaspoon kosher salt (plus more to taste)
· ½ teaspoon black pepper
· Optional: 1 bay leaf
For Serving:
· Fresh parsley, chopped
· Shredded cheddar or Parmesan cheese
· Crusty bread
Step-by-Step Instructions
Step 1: Brown the Ground Beef (Optional but Recommended)
Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat. If you are short on time, you can add raw ground beef directly to the slow cooker, but browning adds significant flavor.
Step 2: Layer the Slow Cooker
Place the chopped cabbage, diced onion, and minced garlic in the bottom of a 6-quart or larger slow cooker. Add the browned (or raw) ground beef on top. Pour in the crushed tomatoes and beef broth. Add the tomato paste (if using), thyme, paprika, salt, pepper, and bay leaf (if using). Do not stir.
Step 3: Cook
Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 5 hours. The soup is ready when the cabbage is very tender and the flavors have melded.
Step 4: Stir and Serve
Remove the bay leaf. Stir the soup well. Taste and add more salt or pepper if needed. Ladle into bowls. Garnish with fresh parsley and a sprinkle of cheese if desired.
Cooking Tips and Pro Tips for Best Results
· Brown the beef for deeper flavor: While not required, browning creates complex, savory notes that you cannot achieve from slow cooking alone.
· Use a large slow cooker: The cabbage starts with a large volume but wilts significantly. A 6-quart or larger slow cooker is recommended.
· Do not add too much liquid: The cabbage releases a significant amount of water as it cooks. The broth and tomatoes are sufficient. Adding more liquid will result in a watery soup.
· Use lean ground beef: 85/15 or 90/10 works best. Higher-fat beef (70/30) will release too much grease. If using higher-fat beef, brown and drain it thoroughly.
· For a thicker soup: Add 2 tablespoons of tomato paste at the beginning. You can also remove the lid during the last hour of cooking on high to allow some liquid to evaporate.
· Add a splash of vinegar at the end: A teaspoon of red wine vinegar or apple cider vinegar brightens the soup and balances the acidity of the tomatoes.
Variations and Substitutions
· Spicy Ground Beef and Cabbage Soup: Add ½ teaspoon of crushed red pepper flakes and 1 diced jalapeño. Use hot paprika. Serve with hot sauce.
· Italian-Style Cabbage Soup: Add 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Top with grated Parmesan cheese.
· Beef and Cabbage Soup with Rice: Add ½ cup of uncooked long-grain rice during the last hour of cooking (on high). The rice absorbs the broth and makes the soup heartier.
· Turkey and Cabbage Soup: Substitute the ground beef with 1 lb of lean ground turkey. Add 1 tablespoon of olive oil to the slow cooker (turkey is leaner).
· Vegetarian Cabbage and Bean Soup: Omit the ground beef. Add 2 cans (15 oz each) of kidney beans or cannellini beans (drained and rinsed). Use vegetable broth instead of beef broth.
· Slow Cooker Cabbage Roll Soup: Add ½ cup of uncooked rice and 1 teaspoon of fennel seeds. This version tastes just like stuffed cabbage rolls.
Serving Suggestions
This ground beef and cabbage soup is a complete meal. Serve it with:
· Crusty Bread or Sourdough: Essential for dipping and sopping up the rich broth.
· A Sprinkle of Cheese: Cheddar, Parmesan, or Gruyère.
· A Dollop of Sour Cream: Adds tangy creaminess.
· Fresh Parsley or Dill: Brightens the soup.
Pair with:
· A simple green salad
· Cornbread or biscuits
· Roasted vegetables
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 5 days. The flavors deepen significantly overnight. The soup will thicken as it sits, which is normal.
Freezer:
Freeze in freezer-safe containers for up to 3 months. The texture of the cabbage may soften further, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Transfer to a saucepan and reheat over medium-low heat for 10-12 minutes, stirring occasionally. Add a splash of broth or water if needed.
· Microwave: Heat individual portions for 90 seconds, then in 30-second increments.
Nutritional Information (Approximate, per serving – serves 6)
· Calories: 320
· Protein: 26g
· Fat: 14g
· Saturated Fat: 5g
· Carbohydrates: 22g
· Fiber: 7g
· Sugar: 12g
· Sodium: 680mg
· Vitamin C: 80% DV
· Iron: 20% DV
Frequently Asked Questions (FAQ)
1. Can I use red cabbage instead of green?
Yes. Red cabbage will turn the soup a deep purple color. It has a slightly more peppery, earthy flavor and takes a little longer to soften. It is delicious but visually different.
2. Can I add potatoes to this soup?
Yes. Add 2 cups of peeled and diced Yukon Gold or russet potatoes along with the cabbage. Potatoes add heartiness and absorb some of the liquid.
3. Why is my soup watery?
Watery soup usually comes from using too much liquid or from the cabbage releasing excess water. Do not add extra broth beyond the 4 cups. If the soup is watery at the end, remove the lid and cook on high for 30-60 minutes to allow some liquid to evaporate.
4. Can I make this soup on the stovetop instead of a slow cooker?
Yes. Brown the beef in a large pot or Dutch oven. Add the remaining ingredients. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes until the cabbage is tender. This stovetop version is faster (about 50 minutes total).
5. Is this soup keto-friendly?
Yes. Cabbage is low in carbohydrates, and ground beef is keto-friendly. One serving contains approximately 15 grams of total carbohydrates and 7 grams of fiber, for about 8 grams of net carbs. Omit the rice if adding.
6. Can I add other vegetables to this soup?
Absolutely. Diced carrots, celery, bell peppers, and mushrooms are excellent additions. Add them at the beginning. Do not add more than 2 cups of extra vegetables, or the soup may become overcrowded.