Every winter, when the chill sets into the air, I’m instantly reminded of my childhood days at my grandma’s house. The cozy living room, the fireplace crackling, and the unmistakable aroma of her signature Cabbage Beef Soup wafting from the kitchen. That recipe was passed down in our family and was always the center of our hearty winter meals. Years later, my neighbor Jane, a wonderful cook in her own right, shared her version of this soup. While it had its own twist, it still brought back the same warmth and nostalgia. Today, I’m sharing a blend of these two memories, hoping to warm your homes and hearts just as it has warmed ours.
This soup is more than just a dish; it’s a journey down memory lane, a reminder of family gatherings, and a testament to the idea that sometimes the simplest ingredients create the most flavorful experiences.
Ingredients for Cabbage Beef Soup:
- 2 tablespoons of cooking oil
- 1 pound of minced beef
- 1/2 a large onion, diced
- 5 cups of finely sliced cabbage
- 2 cans (16 ounces each) of red kidney beans, rinsed and drained
- 24 ounces of tangy tomato sauce
- 2 cups of water
- 4 cubes of beef bouillon
- 1 1/2 teaspoons of crushed cumin seeds
- 1 teaspoon of sea salt
- 1 teaspoon of freshly ground black pepper
Directions for Cabbage Beef Soup:
- First, make sure you have all your ingredients ready to go.
- In a sizable pot, warm the oil over a medium-high flame. Toss in the minced beef and diced onions. Cook until the beef is golden brown and the onions are soft and transparent, typically between 5 to 7 minutes. Remove excess oil if necessary.
- Move the beef and onion blend to a crockpot. Introduce the cabbage, beans, tomato sauce, water, beef bouillon, cumin, salt, and pepper to the mix. Stir everything together to ensure a uniform mixture.
- Secure the lid and set to cook on a Low setting for 6-8 hours or on a High setting for about 4 hours. Give it a gentle stir now and then.
Is the soup spicy?
No, the soup isn’t spicy. The cumin adds a warm flavor but not heat. You can always add chili flakes or hot sauce if you desire some kick!
Can I use ground turkey instead of beef?
Absolutely! Ground turkey can be a lighter alternative to beef, and it pairs well with the flavors of this soup.
How do I store leftovers?
Once cooled, transfer the soup to airtight containers and refrigerate. It should be good for up to 3-4 days.
Can I freeze this soup?
Yes, this soup freezes beautifully. Just ensure it’s completely cooled before transferring to freezer-safe containers.
Is this soup keto-friendly?
While this soup contains beans which aren’t strictly keto-friendly, you can omit them or replace with a lower-carb vegetable to adapt it to a keto diet.
What can I serve with this soup?
This hearty soup pairs well with a crusty bread, a side salad, or even some roasted vegetables. Serve as per your preference!
Cabbage Beef Soup (Slow cooker)
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1/2 large onion chopped
- 5 cups shredded cabbage
- 2 16 ounce cans red kidney beans, drained
- 24 ounces tomato sauce
- 2 cups water
- 4 beef bouillon cubes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- Gather all ingredients.
- Heat oil in a large stockpot over medium-high heat. Add ground beef and onion; cook and stir until beef is well browned and crumbly and onion is translucent, 5 to 7 minutes. Drain fat.
- Transfer beef mixture to a slow cooker. Add cabbage, kidney beans, tomato sauce, water, bouillon, cumin, salt, and pepper; stir to combine.
- Cover and cook on Low for 6 to 8 hours or High for 4 hours, stirring occasionally.