One-Pot Hamburger Cabbage and Onion Soup
Equipment
- 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.
Ingredients
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
Instructions
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.