There’s just something about a simmering pot of soup that makes everything feel a little more right in the world—especially when the leaves are falling and the nights are chilly. This One-Pot Hamburger Cabbage and Onion Soup is the ultimate comfort food that brings together bold beefy flavor, tender cabbage, and sweet caramelized onions in one simple, satisfying dish. It’s hearty, nutritious, and impossibly easy to throw together on a weeknight. Whether you’re craving the rich nostalgia of your grandma’s cabbage beef soup recipe or looking to try something new in the world of hamburger and cabbage recipes, this bowl hits all the right notes. Think of it as a deconstructed stuffed cabbage soup recipe—with all the flavor and none of the rolling.
One-Pot Hamburger Cabbage and Onion Soup
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 6 generous bowls
Large Dutch oven or soup pot (6-8 quarts) Ideal for holding all the ingredients and allowing even heat distribution.
Wooden Spoon or Spatula For breaking up the beef and stirring.
Chef’s knife and cutting board To prep your cabbage, onions, and other veggies.
Ladle For serving up generous helpings.
Slow cooker (optional) Want to convert this into a cabbage soup crockpot version? Totally doable with a few time adjustments.
Vegetables
- 1 medium head of green cabbage chopped
- 2 medium yellow onions thinly sliced
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 2 celery stalks diced
- 1 14.5 oz can diced tomatoes
- 1 6 oz can tomato paste
Meat
- 1½ pounds ground beef preferably 85/15 for flavor and balance
Broth and Seasoning
- 6 cups beef broth low-sodium preferred
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Optional: 1 tablespoon apple cider vinegar (to brighten flavors at the end)
Optional Add-ins
- 1 cup chopped potatoes for a thicker, heartier soup
- ½ cup cooked rice or barley if you want a stuffed cabbage soup vibe
- Red pepper flakes for heat
- A swirl of cream to lean toward a creamy cabbage soup
Brown the Ground Beef
Heat your pot over medium-high heat and add the ground beef. Cook for 6–8 minutes, breaking it apart with a spoon, until browned and no longer pink. Drain off excess grease if needed, but leave a little behind for flavor.
Add the Aromatics
Toss in the sliced onions and cook for 5–7 minutes until they soften and start to brown slightly. Add garlic, carrots, and celery, cooking for another 2–3 minutes until fragrant.
Build the Broth
Stir in the tomato paste and let it toast slightly for a minute—it brings out sweetness and depth. Then, pour in the beef broth, diced tomatoes, Worcestershire sauce, and all your seasonings: paprika, thyme, oregano, bay leaf, salt, and pepper.
Add the Cabbage
Dump in your chopped cabbage and give everything a good stir. It may look like a lot, but cabbage wilts significantly as it cooks.
Simmer and Soften
Bring the pot to a boil, then reduce heat to a simmer. Cover partially and let it bubble gently for 30–35 minutes, or until the cabbage is tender and all the flavors have melded together beautifully.
Finish and Taste
Remove the bay leaf. If using, add a splash of apple cider vinegar to brighten up the flavors. Taste and adjust seasonings as needed. For a creamier variation, stir in a little cream or half-and-half at the end.
Serve
Ladle into bowls and enjoy as is, or serve with warm crusty bread or a scoop of rice for a complete meal.
Pairings
This cabbage soup is rustic, warming, and pairs beautifully with a few simple sides to round out the experience:
- Crusty sourdough bread: Perfect for dipping into the broth.
- Buttered rye toast: Adds a nutty, earthy flavor that complements the cabbage.
- A crisp green salad: Think arugula or romaine with a lemony vinaigrette to cut through the richness.
- A dollop of sour cream: Stirred right into the bowl, this adds a creamy tang that’s especially good with the tomato and beef base.
- White rice or mashed potatoes: Ideal if you're aiming for a stuffed cabbage soup feel.
For drinks, a dark beer like a porter or a glass of rustic red wine (like a Côtes du Rhône or Chianti) balances this dish beautifully.
FAQs
1. What kind of ground beef works best for this soup?
An 85/15 blend strikes the perfect balance—enough fat for flavor, but not so much that the soup becomes greasy. If you prefer a leaner soup, you can go with 90/10 and add a splash of olive oil when sautéing the onions.
2. Can I make this in a slow cooker?
Absolutely. Brown your beef first on the stovetop, then add everything into your crockpot. Cook on low for 6–8 hours or high for 3–4 hours. This transforms it into a true cabbage soup crockpot classic.
3. Is this similar to hamburger soup?
Yes, this is a variation of hamburger soup—especially the kind known as vegetable hamburger soup or cabbage vegetable soup. But instead of potatoes and peas, it features cabbage and onions front and center.
4. Can I use other meats instead of ground beef?
You sure can. Ground turkey, chicken, or even sausage all work well. If you want something richer, try using a combination of ground beef and pork for a twist on classic hamburger and cabbage recipes.
5. How do I store and reheat leftovers?
Let the soup cool, then store in airtight containers in the fridge for up to 5 days. It actually tastes better the next day! Reheat gently on the stovetop or in the microwave. This soup also freezes beautifully—just leave out any added cream until after reheating.
