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Cabbage Soup

Cabbage Soup

This hearty cabbage soup combines tender cabbage, ground beef, and slow-simmered vegetables with smoky paprika and a splash of apple cider vinegar for a warming, comforting meal. Inspired by a traditional Slovakian recipe, it’s perfect for chilly evenings and makes a wholesome one-pot dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 People
Course: Soup
Cuisine: European
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head green cabbage about 700 g / 1.5 lbs, roughly chopped
  • 1 lb ground beef 80% lean
  • 2 medium carrots about 140 g, thinly sliced
  • 1 large onion about 150 g, diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz / 410 g
  • 4 cups beef broth
  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt adjust to taste
  • 1-2 leaves bay leaves optional
  • 1 teaspoon olive oil or vegetable oil

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and brown it, breaking up the pieces with a spoon, for about 6-8 minutes until no longer pink. Drain excess fat if necessary.
  2. Add diced onion and minced garlic to the pot. Sauté for 4-5 minutes until onions soften and become translucent.
  3. Stir in the smoked paprika and black pepper; cook for 1 minute to release aroma.
  4. Add chopped cabbage and sliced carrots, stirring to combine with the beef mixture. Cook for 5 minutes, stirring occasionally.
  5. Pour in the beef broth and canned diced tomatoes with their juice. Add the apple cider vinegar, salt, and bay leaves if using. Stir well.
  6. Bring the soup to a boil, then reduce heat to low and cover with a lid. Let simmer gently for about 50 minutes, stirring occasionally, until cabbage is tender but still has a slight crunch.
  7. Remove bay leaves before serving. Taste and adjust seasoning with more salt or pepper if needed.
  8. Serve hot in bowls, optionally with fresh dill or crusty bread on the side.

Notes

  • For a lighter version, substitute ground turkey for the beef.
  • Add a pinch of red pepper flakes if you like a bit of heat.
  • This soup reheats well and tastes even better the next day, making it great for meal prep.
  • Use a slow cooker by following steps 1-4, then transfer everything into the crockpot and cook on low for 6-8 hours.
  • To reduce sodium, use low-sodium broth and adjust salt at the end.