High-Protein Cabbage Beef Soup
Tomato broth, cabbage, beef – 45 minutes, one pot
This is a bowl of cabbage beef soup, not stuffed rolls. Brown the beef, then simmer it with cabbage, celery, and tomatoes until the broth is red and steaming, like the mug in the photo. No rice. No noodles. Forty-five minutes.
Six bowls. The cabbage should still have a bite.
Simmer: 30-32
Why you’ll love this pot
- 28g protein per bowl – soup that holds you
- Only 9g net carbs – cabbage instead of pasta
- About 45 minutes, one pot
- Tomato broth, pale cabbage, beef, like the photo
- No rice, no noodles, no stuffed leaves
- It tastes better the next day
Health notes
- High protein: About 1 1/2 lb lean beef across 6 bowls.
- Low carb: Cabbage, celery, tomatoes. No rice.
- Six servings: One pot, six mugs.
- Macros are per serving, not the whole pot.
Key element – brown the beef, then add cabbage late
If you dump everything in raw, the broth stays thin and the cabbage turns to mush. Brown the beef first. Simmer the tomatoes 10 minutes, then add the cabbage so the pieces stay pale and distinct, like the photo.
Mary The High Protein Recipes
High-Protein Cabbage Beef Soup
- Prep12 min
- Total12 min
- Servings6 servings
- Calories280 kcal
Ingredients
Instructions
- Brown the beef. Heat a large pot over medium-high. Cook beef and onion 7 to 8 minutes until browned. Drain extra fat. Stir in garlic 30 seconds.
- Build the broth. Stir in tomato paste, paprika, Italian seasoning, salt, and pepper. Add diced tomatoes, broth, celery, and the bay leaf. Bring to a simmer.
- Simmer. Cook 12 minutes so the tomatoes break down and the broth turns red, like the photo.
- Add cabbage. Stir in the cabbage. Simmer 10 to 12 minutes until it is tender but still pale and in pieces. Do not cook it to mush.
- Serve. Pull the bay leaf. Taste salt. Ladle into 6 bowls. Eat while it steams, like the mug in the photo.
Notes & Tips
- Drain the beef or the broth gets greasy.
- Cabbage goes in last. Early cabbage disappears.
- A splash of vinegar at the end brightens the tomato.
- If the broth is thin, simmer 5 more minutes with the lid off.
- The pot tastes louder the next day. Make it ahead.
Variations & serving ideas
- Turkey: Same weight. Add 1 tsp oil so it browns.
- Stew beef: 1 1/2 lb cubes. Simmer 60 minutes before the cabbage.
- No onion: Skip it. Celery still gives the bite.
- Spicy: Add 1/2 tsp red pepper flakes with the paprika.
- Cabbage roll style: Add 1/2 tsp smoked paprika and a pinch of allspice.
- Extra veg: Stir in 1 diced zucchini with the cabbage.
- Slow cooker: Brown the beef first, then 4 hours on low. Add cabbage in the last 40 minutes.
- Instant Pot: Saute the beef, then 8 minutes high pressure. Quick release and stir in cabbage on saute 5 minutes.
Storage
- Refrigerator: Up to 4 days (Reheat on the stove until steaming)
- Freezer: Up to 2 months (Freeze in bowls; thaw overnight)
- Meal prep: 6 boxes (One mug per box)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 13 g |
| Sodium | 720 mg |
| Total carbohydrate | 12 g |
| Fibre | 3 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this soup keto-friendly?
Yes. About 9g net carbs per bowl with cabbage instead of rice or noodles.
Why is the cabbage mushy?
It simmered too long. Add it in the last 10 to 12 minutes so the pieces stay pale, like the photo.
Can I use stew meat?
Yes. Simmer the cubes about 60 minutes until tender, then add the cabbage.
Do I need a can of tomatoes?
They make the red broth in the photo. Fresh diced tomatoes work if you add 1 extra Tbsp paste.
Can I make it ahead?
Yes. It is better on day two. The cabbage softens a little more in the fridge.
What do I serve with it?
It is a full bowl. A side salad is enough if you want something extra.
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