Red Cabbage Soup Recipe
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Jump to Recipe Watch VideoThis red cabbage soup recipe is a hearty and filling soup, made with red/purple cabbage, ground beef, onions, and tomatoes in a rich & savory broth. It makes a cozy winter dinner idea, and a great recipe to make with a head of red cabbage.
This soup is ready in about 45 minutes, and can easily be made ahead or batch cooked for the week. I love to serve this soup with a thick slice of crusty homemade bread, and an apple and walnut salad for dinner!
There’s nothing better in the fall and winter than cozying up with a hot bowl of soup on a cold night! On our homestead, and this simple Red Cabbage Soup is a favorite for winter nights or fall lunches. I love a big pot of fresh winter vegetable soup or stew, especially when I can find good red cabbages in stores.
While traditional cabbage soups are made with green or napa cabbage, I added red cabbage to mine to mix it up! I love the flavor of red cabbage, which absolutely shines in this soup.
This Red Cabbage Soup Recipe Is
- Bright
- Fresh
- Savory
- Satisfying
- Earthy
- Simple to Make
- A Great Fall or Winter Comfort Food
The Best Soup Recipe with Red Cabbage
Soups are staples year-round on our homestead, even in the summer (hello gazpacho)! Soups are simple to make, are inexpensive and budget-friendly, and are great to enjoy all year. I love making soup with red cabbage- the flavor is just fantastic!
Making your own soup from scratch (for yourself or your family) takes comfort food to the next level. Canned soups can be convenient, but they are loaded with sodium, preservatives, and junk. Browse 100+ homemade soup recipes here for inspiration to simmer!
What’s In This Beef and Cabbage Soup Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Red Cabbage – also called purple cabbage.
- Extra Virgin Olive Oil
- Onion
- Carrots
- Celery
- Brown Sugar: I like to use a dark brown sugar for my recipes because I find it has a really nice deep molasses flavor.
- Ground Beef – I like to use a 95% lean ground sirloin.
- Thyme & Oregano
- Diced Tomatoes
- Beef Stock or Bouillon – You can use traditional pre-made beef stock, or I like to use beef bouillon which takes up less room in the pantry and fridge!
- Aged Balsamic Vinegar: I use this aged balsamic vinegar because it has a really great flavor and a nice consistency for this recipe!
- Black Pepper
How Do I Make Soup with Red Cabbage?
- In a large soup pot, heat the olive oil over medium heat. Add the ground beef to the pot, and cook for 10 minutes or so, breaking up the beef pieces with a wooden spoon. When all the pink has been cooked from the beef, remove the beef from the pot and set aside.
- To the same pot, add the onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
- Add the beef stock, thyme, oregano, tomatoes, red cabbage, balsamic vinegar, salt, and pepper. Stir, and add the cooked beef back into the pot. Bring to a boil, then cover and reduce to a simmer. Cook for 35 to 40 minutes until vegetables are tender.
- Remove from heat, taste and adjust seasonings as needed – adding more salt, black pepper, or balsamic vinegar to taste! Serve with fresh cracked pepper and enjoy.
More Cozy Homemade Soups You May Enjoy
- Creamy Butternut Squash Soup
- Vegan Avgolemono Soup
- Pumpkin Split Pea Soup
- Dairy Free Corn Chowder
- Three Sisters Stew
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Red Cabbage Soup
Equipment
- Large Pot
- Slotted Spoon
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb ground beef
- 1 sweet onion chopped
- 2 carrots sliced
- 4 stalks celery chopped
- 8 cups Beef Stock
- 1 teaspoon each thyme and oregano
- 28 ounce can Diced Tomatoes with the juice
- 1 small head red cabbage about 5 cups chopped
- 2 tablespoons brown sugar
- 1/4 cup balsamic vinegar
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the ground beef to the pot, and cook for 10 minutes or so, breaking up the beef pieces with a wooden spoon. When all the pink has been cooked from the beef, remove the beef from the pot and set aside.
- To the same pot, add the onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
- Add the beef stock, thyme, oregano, tomatoes, red cabbage, brown sugar, balsamic vinegar, salt, and pepper. Stir, and add the cooked beef back into the pot. Bring to a boil, then cover and reduce to a simmer. Cook for 35 to 40 minutes until vegetables are tender.
- Remove from heat, taste and adjust seasonings as needed – adding more salt, black pepper, or balsamic vinegar to taste! Serve with fresh cracked pepper and enjoy.
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Nutrition
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Yummy