Meaty Cabbage Soup (Crockpot)
Meaty Cabbage Soup (Crockpot)
Hearty beef, tender cabbage, and rich tomato broth — set it and forget it
This meaty cabbage soup is pure crockpot comfort: browned ground beef, sweet tender cabbage, and vegetables simmered low and slow in a rich tomato-beef broth until everything melts together.
Each bowl has 22 g of protein with only 8 g net carbs.
Why you'll love this soup
- 22g protein per bowl — a soup that actually fills you up
- Only 8g net carbs per serving
- Dump-and-go crockpot easy
- Budget-friendly ingredients
- Feeds 8 — great for meal prep
- Tastes even better the next day
Health notes
- High protein: 22g per bowl from ground beef.
- Low carb: Just 8g net carbs — no rice, no pasta.
- Sugar-free: No added sugar — check canned tomato labels.
- Gluten-free: Naturally gluten-free.
Key element — brown the beef first
Always brown the ground beef in a skillet before adding it to the crockpot. The caramelized flavor is something the slow cooker can't build on its own.
Ingredients
Soup
- 1½ lbs ground beef
- 1 small head green cabbage (about 8 cups), chopped
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 28 oz can crushed tomatoes
- 15 oz can diced tomatoes
- 4 cups beef broth
- 1 Tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
Swaps
- Turkey: Use ground turkey instead of beef.
- Spicy: Add ½ tsp red pepper flakes or a diced jalapeño.
- Extra hearty: Add 1 cup of cauliflower rice in the last 30 minutes.
- Smoky: Use fire-roasted diced tomatoes.
Instructions
| 1 | Brown the beef. In a large skillet over medium-high heat, brown the ground beef until no pink remains, breaking it into crumbles. Drain the fat. |
| 2 | Load the crockpot. Add the browned beef, cabbage, onion, carrots, celery, and garlic to a 6-quart slow cooker. |
| 3 | Add the liquids. Pour in the crushed tomatoes, diced tomatoes, beef broth, and tomato paste. Stir in the paprika, Italian seasoning, bay leaf, salt, and pepper. |
| 4 | Cook low and slow. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage is tender. |
| 5 | Finish. Remove the bay leaf. Taste and adjust the salt and pepper. |
| 6 | Serve. Ladle into bowls and serve hot — with grated parmesan on top if you like. |
Pro tips
- Chop the cabbage into bite-size pieces — big chunks take longer to soften.
- Don't lift the lid during cooking — the crockpot loses heat every time.
- The soup thickens as it sits — add a splash of broth when reheating.
- It tastes even better on day two once the flavors meld.
- Freeze in portion containers for easy grab-and-go lunches.
Nutrition
| Nutrient | Per bowl (8) |
|---|---|
| Calories | 280 |
| Protein | 22g |
| Net carbohydrates | 8g |
| Total carbohydrates | 11g |
| Fiber | 3g |
| Total fat | 14g |
| Sodium | 640mg |
Estimates per bowl (8 servings), based on ground beef, cabbage, vegetables, canned tomatoes, and beef broth.
Variations
Spicy
Add ½ teaspoon of red pepper flakes or a diced jalapeño with the vegetables.
Turkey
Swap the ground beef for ground turkey for a leaner soup.
Smoky
Use fire-roasted diced tomatoes and add ½ teaspoon of smoked paprika.
Unstuffed cabbage rolls
Add 1 cup of cauliflower rice in the last 30 minutes for a cabbage-roll-soup feel.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Airtight containers; flavor improves by day 2 |
| Freezer | Up to 3 months | Cool completely first; thaw overnight in fridge |
| Reheat | — | Stovetop or microwave; add a splash of broth if thick |
FAQ
Test your knowledge
5 quick questions about this soup
1. Protein per bowl?
2. Net carbs per bowl?
3. Why brown the beef before adding it to the crockpot?
4. How long does the soup cook on LOW?
5. How many servings does the recipe make?
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