This hearty Keto Meaty Cabbage Soup is a comforting, low-carb meal made with tender cabbage, seasoned ground beef, tomatoes, garlic, and flavorful beef bone broth. It is an easy one-pot recipe that works well for weeknight dinners, meal preparation, or whenever you want a warm and satisfying bowl of homemade soup.
With plenty of protein and vegetables and only a modest amount of carbohydrates, this soup can fit nicely into a keto-inspired eating plan. The cabbage becomes tender as it simmers and absorbs the savory flavors of the beef, herbs, and broth. Best of all, the recipe uses simple ingredients that are easy to find.
Why You’ll Love This Recipe
There are plenty of reasons to add this cabbage and beef soup to your regular meal rotation. It is filling without being overly complicated, requires just one main cooking pot, and can be prepared ahead of time.
The combination of ground beef and cabbage gives the soup a satisfying balance of protein and vegetables. Beef provides a rich, savory flavor, while cabbage adds texture, fiber, and a mild sweetness as it cooks. Garlic, onion, oregano, thyme, paprika, and black pepper bring everything together.
This soup is also highly adaptable. You can make it on the stovetop for a traditional slow-simmered version or use an Instant Pot when you need dinner on the table more quickly.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 6 cups shredded cabbage
- 1 large onion, chopped
- 2 garlic cloves, minced
- 5 cups beef bone broth
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 bay leaf
Instructions
1. Prepare the Ingredients
Before you begin cooking, wash and prepare all of your vegetables. Remove any damaged outer leaves from the cabbage, cut it into manageable sections, and shred it into thin pieces. Chop the onion and mince the garlic.
Having everything prepared before turning on the stove makes the cooking process much easier and helps prevent ingredients from overcooking while you prepare the next step.
2. Heat the Olive Oil
Place a large soup pot or Dutch oven over medium heat. Add the olive oil and allow it to warm for a few seconds.
The oil provides a flavorful base for cooking the onion and beef. If your ground beef contains a higher amount of fat, you can reduce the amount of olive oil or drain excess fat later.
3. Sauté the Onion
Add the chopped onion to the warm oil. Cook for approximately 2–3 minutes, stirring occasionally.
The onion should begin to soften and become fragrant. You do not need to brown it heavily at this stage because it will continue cooking with the other ingredients.
4. Add the Garlic and Beef
Add the minced garlic and ground beef to the pot. Sprinkle in the salt and black pepper.
Cook for approximately 7–8 minutes, breaking the beef apart with a wooden spoon or spatula as it cooks. Continue until the meat is browned and no longer pink.
Breaking the beef into small crumbles helps distribute the meat throughout the soup, so every serving contains a good combination of beef, cabbage, and broth.
5. Add the Broth and Tomatoes
Once the beef has browned, pour in the beef bone broth. Add the diced tomatoes and their liquid.
Stir everything together, scraping the bottom of the pot gently to loosen any browned bits left behind by the beef. Those browned pieces add extra savory flavor to the finished soup.
6. Add the Cabbage
Add the shredded cabbage to the pot. It may appear like a large amount initially, but cabbage shrinks considerably as it cooks.
Add the oregano, thyme, paprika, and bay leaf. Stir carefully until the cabbage begins to settle into the broth.
7. Bring the Soup to a Simmer
Increase the heat slightly and bring the soup to a gentle boil. Once it begins bubbling, reduce the heat to low or medium-low.
Avoid keeping the soup at a vigorous boil. A gentle simmer allows the cabbage to soften gradually while giving the beef, broth, tomatoes, and herbs enough time to develop a deeper flavor.
8. Simmer Until Tender
Cover the pot partially and simmer for approximately 25 minutes.
Stir the soup occasionally. The cabbage should become tender but should not necessarily turn completely mushy. If you prefer very soft cabbage, you can simmer it for a few additional minutes.
Taste the broth near the end of cooking and add more salt or black pepper if necessary.
9. Remove the Bay Leaf
When the soup has finished cooking, carefully remove the bay leaf and discard it.
Give the soup one final stir and taste it again. Adjust the seasoning according to your preference.
10. Serve Hot
Ladle the finished Keto Meaty Cabbage Soup into bowls and serve while hot.
For an especially comforting meal, serve it with a simple low-carb side dish. You can also garnish individual bowls with fresh herbs for additional color and freshness.
Instant Pot Method
If you prefer pressure cooking, this soup can also be prepared in an Instant Pot.
- Select the Sauté function and add the olive oil.
- Add the ground beef and cook until browned, breaking it into small pieces.
- Add the chopped onion and minced garlic and sauté for about 2 minutes.
- Turn off the sauté function.
- Pour in the beef broth and diced tomatoes.
- Add the shredded cabbage, salt, pepper, oregano, thyme, paprika, and bay leaf.
- Stir gently to combine the ingredients.
- Secure the lid and cook on high pressure for 20 minutes.
- Carefully release the pressure according to your appliance’s instructions.
- Open the lid once the pressure has been fully released.
- Remove the bay leaf, taste, and adjust the seasoning.
- Serve the soup hot.
Tips for the Best Cabbage Soup
For the best flavor, choose fresh cabbage that feels firm and heavy for its size. Thinly shredded cabbage cooks relatively quickly and distributes evenly throughout the soup.
Ground beef with some fat can provide additional flavor and richness. If you prefer a leaner soup, use lean ground beef and adjust the olive oil accordingly.
Do not skip the browning step. Cooking the beef until nicely browned creates savory flavors that simply boiling the meat would not provide.
You can also adjust the consistency. For a brothier soup, add a little more beef broth. If you prefer a thicker, more vegetable-heavy soup, use slightly less broth or allow the soup to simmer uncovered for a few additional minutes.
Storage and Meal Prep
This soup is convenient for meal preparation because the flavors often become even more developed after resting.
Allow leftovers to cool appropriately before transferring them to airtight containers. Refrigerate and use within a few days, or freeze portions for longer storage.
When reheating, warm the soup gently on the stovetop or in the microwave until thoroughly heated. If the soup becomes thicker after refrigeration, add a small amount of broth or water while reheating.
Individual portions are especially convenient for quick lunches or dinners.
Nutrition Information
The approximate nutrition per serving, based on the supplied ingredient quantities, is:
- Calories:Â 145
- Fat:Â 8 g
- Protein:Â 11 g
- Carbohydrates:Â 5 g
- Fiber:Â 1 g
- Sugar:Â 3 g
Nutrition values can vary depending on the specific brands and quantities of ingredients used, as well as the fat percentage of the ground beef.
