Hearty Meaty Cabbage Soup
Meaty cabbage soup is the ultimate bowl of comfort—deeply savory, packed with tender chunks of beef (or pork), and loaded with vitamin-rich vegetables. As it simmers, the cabbage melts down into a rich, flavorful broth that tastes even better the next day.
Here is how to make a robust, restaurant-quality version right at home:
1. Essential Ingredients
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The Meat: 1.5 lbs beef chuck roast (cut into small, bite-sized cubes) or lean ground beef. (Chuck roast gives an incredible, melt-in-your-mouth texture when simmered long).
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The Cabbage & Veggies: 1 medium head of green cabbage (coarsely chopped), 1 large onion, 3 carrots (sliced), 2 stalks of celery (sliced), and 3 minced garlic cloves.
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The Soup Base:
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1 can (14.5 oz) diced tomatoes (with juices)
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6 cups rich beef or chicken broth
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2 tablespoons tomato paste (for deep umami flavor)
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1 tsp dried thyme, 1 bay leaf, salt, and black pepper.
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The Finish: A splash of apple cider vinegar or lemon juice right at the end to brighten all the savory flavors, plus fresh parsley.
2. Step-by-Step Instructions
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Brown the Meat: In a large Dutch oven or heavy-bottomed soup pot over medium-high heat, brown your cubed chuck roast (or ground beef) with a drizzle of oil until nicely seared on all sides. Remove the meat if using chuck roast, or leave it if using ground beef.
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Sauté the Aromatics: In the same pot, add the diced onions, carrots, and celery. Cook for 5 minutes until they begin to soften. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
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Simmer and Build Flavor: Return the meat to the pot. Pour in the beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour (until the beef cubes are tender).
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Add the Cabbage: Stir in the chopped green cabbage. Cover and simmer for another 15 to 20 minutes until the cabbage is tender and has softened into the broth.
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Final Polish: Remove the bay leaf. Stir in a splash of apple cider vinegar (this wakes up all the flavors!) and taste for salt and pepper. Garnish with fresh chopped parsley.
💡 Pro-Tip
Cabbage soup is one of those dishes that actually tastes better on day two after the flavors have had a chance to marry overnight in the fridge. Feel free to make a big batch!
Are you making this soup on the stovetop in a Dutch oven, or would you like to adapt it for a slow cooker?
