Cabbage Soup, plus Beef

This Cabbage Soup with Beef recipe is quick to make with deliciously tender beef. Low in carbs, keto approved and full of good flavour – hello healthy comfort food!

Make an good cabbage soup in no time with minimal ingredients: cabbage, chunks of beef, carrots, onions and garlic. Low fat, low carb, keto approved, healthy and super filling; you won't believe how good this is.

Why This Recipe Works

The cabbage and beef soup is like a hug in a bowl. It's hearty, comforting and fills you up quickly. The chopped-up veggies, the savory broth and the cubed beef work together beautifully to deliver the good mix of flavors and textures in every single bite.

Best of all, it comes together super quick, and is a great weeknight dinner for the entire family.

Ingredients

• Beef: We used rib eye steak or scotch fillet as it's the most tender cut that remains tender through a minimal cooking process without having to boil it for 4-5 hours. Yes, it's more expensive than your cheaper cuts, but the flavour and texture is unbeatable, with minimal fat coating the top of the soup. You can also use ground beef to enjoy a different texture.
• Veggies: Cabbage is the hero ingredient here. We used green cabbage, but you could also try using Napa cabbage if you want to. We wouldn't use red or purple cabbage though. Add in some other veggies to bulk up the soup. We used a mix of carrots, celery, onions and garlic.
• Beef stock: This will be the base of the soup. Use a homemade version or a packaged, store-bought variety. Either works!
• Herbs: We used a simple mix of dried herbs like dried rosemary, thyme, basil and oregano, and some fresh parsley to garnish.
• Seasonings: To season, we used onion powder, garlic powder, salt and black pepper.
• Olive oil: Use olive oil, avocado oil or any other neutral flavored cooking oil of your choice.

Note: please see recipe card at the bottom for list of full ingredients and measurements

On the stove

Even if you're someone who doesn't like cabbage or anything cabbage related, you'll love this; especially if you're a fan of flavourful vegetables. Remember that time we drowned Brussels sprouts in a garlic parmesan sauce? Well if you like our bacon baked brussel sproutsyou'll trust us when we tell you, you'll love this soup.

1. Brown beef: In a large pot over medium heat, sear the beef until they're slightly caramelized and brown. This will help build a lot of flavor, so don't skip this step.

1. Saute veggies: Now add in the onions, cook for a few minutes and follow up with carrots and celery. Cook for a few more minutes, and then add the cabbage. Next, add in the garlic and cook for another minute.

1. Add stock & seasonings: Once the veggies have slightly softened, add the stock, dried herbs, onion and garlic powder and chopped parsley. Turn down the heat, cover and cook.

1. Simmer, finish up & serve: Let this simmer for 15 minutes, season with salt and pepper and top with some more herbs and parsley before you serve.

Enjoy a bowl of the soup on its own, or pair it with some soft dinner rolls to make it more filling. You can also serve it with a veggie side like roasted sweet potatoes or a garlicky herb red potato salad.

Recipe FAQ's

You definitely can! swap the beef with a vegetarian protein like chickpeas, beans or tofu, or use a mock meat, and replace the beef broth in the recipe for mushroom broth or a vegetarian broth.

Yes it is! The soup packs in a nice bit of protein from the beef, is low in fats and calories, and is low carb too! Plus, you'll also be getting a nice bit of fiber from all the veggies.

Packaged, shredded cabbage may seem convenient, but we would recommend chopping a fresh head of cabbage for this recipe- the flavors and textures turn out just good.

What you need

• 2 tablespoons olive oil
• 1 large onion chopped
• 1 pound rib eye or scotch fillet steak, cut into 1-inch pieces, trimmed of visible fat
• 1 stalk celery
• 2 large carrots peeled and diced
• 1 small green cabbage chopped into bite-sized pieces
• 4 cloves garlic minced
• 6 cups beef stock or broth
• 3 tablespoons fresh parsley chopped, plus more to serve
• 2 teaspoons dried thyme or dried basil and oregano
• 2 teaspoons dried rosemary
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 pinch salt to taste
• 1 pinch cracked pepper to taste

Method

1. Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don't need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes).
2. Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
3. Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover, with a lid.
4. Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed.
5. Serve warm with a sprinkle of fresh parsley (if desired).