🍲 Hearty Cabbage Soup
This Hearty Cabbage Soup is dinner in 40 minutes. Ground beef, cabbage, and carrots simmer in a garlic broth with extra-virgin olive oil, oregano, and lemon. It is a big pot meal with very little work after the chopping.
I love how the cabbage softens into the broth without disappearing. Brown the beef first, and that extra squeeze of lemon at the end is not optional. 🌿
Jump to Recipe ↓ 🍲
Why You’ll Love This Soup 🌿
- 🍲 One pot, 40 minutes
- 🥩 Ground beef for a filling bowl
- 🥬 A whole head of cabbage
- 🥕 Sweet carrots in the broth
- 🧄 Garlic and oregano
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean soup
Why This Soup Fits an Anti-Inflammatory Mediterranean Plate
Cabbage, olive oil, garlic, and a lean protein are a Mediterranean winter pot. The broth stays light. A little tomato paste gives the golden color in the photo without turning this into a tomato soup. Lemon at the end keeps it bright.
Do not boil the cabbage to mush. It should still have some bite, like the bowl in the photo.
Frequently Asked Questions ❓
Can I use turkey instead of beef? 🦃
Yes. Ground turkey or chicken both work. Beef matches the photo.
Does the cabbage smell strong? 🥬
A short simmer keeps it sweet. If it cooks too long, it gets sulfurous. Stop when the cabbage is tender.
Can I freeze it? 🧊
Yes, up to 3 months. The cabbage softens more after freezing. Reheat gently and add lemon again.
How do I make it thicker? 🥣
Simmer uncovered for 10 extra minutes, or mash a few carrots against the side of the pot.
🍲 Hearty Cabbage Soup
Ingredients 🛒
- 1 tablespoon extra-virgin olive oil
- 1 lb (450 g) lean ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 small green cabbage, cored and chopped (about 8 cups)
- 1 tablespoon tomato paste
- 6 cups low-sodium beef or chicken broth
- 1 teaspoon dried oregano
- 1 bay leaf
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
Instructions 👩🍳
- Heat the olive oil in a Dutch oven over medium-high heat. Add the beef and cook until browned, 5–6 minutes. Drain extra fat if needed.
- Add the onion and carrots. Cook 3 minutes. Stir in the garlic and tomato paste for 30 seconds.
- Add the cabbage, broth, oregano, bay leaf, salt, and pepper. Bring to a boil, then lower the heat and simmer 18–22 minutes, until the cabbage is tender but not mushy.
- Discard the bay leaf. Stir in the lemon juice and parsley.
- Taste and add more salt or lemon if needed. Serve hot.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 210 |
| Protein | 17g |
| Net carbohydrates | 8g |
| Total carbohydrates | 11g |
| Fiber | 3g |
| Total fat | 11g |
| Sodium | 480mg |
Estimates based on lean ground beef, cabbage, carrots, olive oil, and broth. Exact numbers vary with cabbage size.
Notes & Tips 💡
- Chop the cabbage into bite-size pieces so it cooks in the 40-minute window.
- Extra-virgin olive oil starts the pot. Lemon finishes it.
- If the broth tastes flat, it needs salt or lemon, not more time on the stove.
- This soup is better the next day. The cabbage drinks the broth overnight.
- A spoon of extra-virgin olive oil on each bowl is a good Mediterranean finish.
This Hearty Cabbage Soup is savory, simple, and done in 40 minutes. A one-pot dinner built on olive oil, beef, cabbage, and lemon. 🍲🥬
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
