This tasty cabbage soup recipe is made with ground beef, ground pork sausage, cabbage, onions, garlic, carrots, and fire-roasted tomatoes in a delicious beefy tomato broth. It is perfectly seasoned with marjoram, thyme, and paprika. It comes together quickly and easily, so you can enjoy this healthy and hearty soup anytime.
Looking for a quick, healthy, and tasty meal option? This cabbage soup recipe is the perfect choice! Packed with nutrients and flavor, it’s a simple dish that will please the whole family.
This hearty cabbage soup combines browned ground beef and sausage, garden vegetables, and a perfect blend of spices. This will quickly become your favorite soup. If your family loves cabbage like mine, try my fried cabbage, cabbage and sausage, and haluski.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef and ground sausage: You can substitute ground beef, ground chicken, ground pork sausage, ground turkey, Polish polska kielbasa, or Italian sausage.
- Dried marjoram: You can substitute oregano for the marjoram, but you should treat yourself if you have never cooked with marjoram. With a woodsy citrus aroma, Marjoram is less pungent, milder, and sweeter.
- Low sodium beef broth: or low sodium chicken broth or vegetable broth.
- Green cabbage: save the red cabbage for sweet and sour red cabbage soup.
- Fresh herbs: such as fresh parsley and basil
How to Make Cabbage Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by browning the ground beef and sausage over medium-high heat in a large Dutch Oven or pot. About halfway through the browning process, add the onions. Then, cook until the onions are soft and the meat is browned. Now reduce the heat to low and add the garlic, marjoram, thyme, paprika, and bay leaves. Cook for 1 minute while stirring constantly.
Then add the beef broth, brown sugar, Worcestershire Sauce, carrots, cabbage, tomato sauce, and fire-roasted tomatoes. Bring the soup to a boil, then reduce it to a simmer. Cover and cook for 30 minutes or until the carrots and cabbage are tender. Remove the bay leaves and season with salt and pepper to taste. Pour into bowls and garnish with fresh herbs.
Preparation Tips and Storage
- For aesthetic purposes, peel the carrots and let that beautiful orange color shine through.
- Chop your vegetables reasonably small so you can enjoy various flavors in every spoonful.
- Go light on the salt, as the beef broth and tomatoes are already salty.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
This is a hearty meal in itself, but if company is coming or if you are feeding a crowd, there are several options.
- Homemade Biscuits
- Simple Garden Salad
- Cornbread
- Pretzel Rolls
- Brussels Sprout Salad
- French Baguettes
- Arugula Salad
Frequently Asked Questions
Ladle the fully-cooled soup into quart or gallon-size freezer zipper bags, depending on how much you want to eat at a time. Be sure to mark the bags with the date and the contents. Remember that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer-burnt, so remove any excess air.
Lay the soup bags on cookie sheets in a single layer and place them in the freezer. Once fully frozen, stack the bags in the freezer to save on space. Thaw in the fridge overnight.
Reheat on the stovetop on low or microwave at reduced power so as not to overcook any ingredients.
More Soup Recipes
Cabbage Soup
Ingredients
- ½ lb. ground beef
- ½ lb. ground sausage see notes
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- ½ teaspoon dried marjoram or oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 2 bay leaves
- 4 cups low sodium beef broth vegetable broth, or chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire Sauce
- 2 large carrots peeled and chopped
- 4-5 cups chopped green cabbage
- 1 (8 ounce) can tomato sauce
- 1 (15 ounce) can fire roasted tomatoes
- Salt and pepper to taste
- Red pepper flakes
- Fresh parsley
- Fresh basil
Instructions
- Brown the ground beef and sausage over medium heat in a large Dutch Oven or heavy stock pot. About halfway through the browning process, add the onions. Cook until the onions are soft and the meat is browned.
- Reduce the heat to low and add the garlic, marjoram, thyme, paprika, and bay leaves. Cook for 1 minute while stirring constantly.
- Add the beef broth, brown sugar, Worcestershire Sauce, carrots, cabbage, tomato sauce, and fire-roasted tomatoes. Bring the soup to a boil, then reduce it to a simmer. Cover and cook for about 30 minutes or until the carrots and cabbage are tender. Remove the bay leaves. Season with salt and pepper to taste. Garnish with red pepper flakes, fresh parsley, or fresh basil.
Notes
- You can substitute ground beef, ground chicken, ground pork sausage, ground turkey, Polish polska kielbasa, or Italian sausage.
- For aesthetic purposes, peel the carrots and let that beautiful orange color shine through.
- You can substitute oregano for the marjoram, but if you have never cooked with marjoram, you really should treat yourself. Marjoram is less pungent, milder, and sweeter, with a woodsy citrus aroma.
- Chop your vegetables fairly small so that you can enjoy a variety of flavors in every spoonful.
- Go light on the salt, as the beef broth and tomatoes are already salty.
Nutrition
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Alison
Looks delicious!! Before I make this, is the can of fire roasted tomatoes drained or undrained? Please advise.
Beth Pierce
Undrained! Enjoy!
Julie
Soooooo delicious! Easy to make, tons of flavor, perfect for a cold night!
Beth Pierce
Thanks, Julie! So glad that you liked it!
Lauren
This cabbage soup was a delicious starter for our holiday meal this year. It was warm and comforting – perfect for the season.