Hamburger Cabbage Soup

I’ll be honest — cabbage soup never had a big place in my heart growing up. Most versions I tried were thin, bitter, and forgettable. Then one frosty evening, I decided to throw together ground beef, cabbage, beans, and a few pantry staples in my big blue pot. What came out was so hearty, so full of flavor, that I sat at the table with a bowl in my hands thinking, “Okay… now this is cabbage soup worth making again.”

This recipe is warming, filling, and perfect for those chilly nights when you just want something comforting without spending the whole day in the kitchen. Plus, it tastes even better the next day — which makes it a smart choice for meal prep.

Ingredients You’ll Need

• Ground beef – An 80/20 blend gives the soup richness. Lean works too, but I love the flavor from a little extra fat.
• Celery – Adds subtle earthiness and texture.
• Cabbage – Green cabbage is my go-to; it softens nicely and brings a gentle sweetness.
• Canned tomatoes – Use the whole can with juice; that liquid deepens the broth.
• Kidney beans – They make the soup heartier. Skip them if you want a lower-carb bowl.
• Beef stock – Adds depth; homemade is wonderful if you have it.
• Beer – A stout or amber ale pairs beautifully with the beef.
• Garlic powder & paprika – For warmth and smokiness.
• Salt & pepper – Season as you cook, not just at the end.

How I Make It

1. Brown the beef until you’ve got crispy bits at the bottom. That’s the flavor foundation.
2. Sauté the celery and cabbage until they soften and start to caramelize. Don’t rush — this step tames any bitterness in the cabbage.
3. Add tomatoes and beans, stirring so everything gets coated.
4. Pour in the stock, beer, and water. Stir well.
5. Simmer for about an hour, letting the flavors mingle.

Slow Cooker & Instant Pot Shortcuts

On busy days, I brown the beef and veggies ahead of time, toss them into the slow cooker in the morning, and let them cook low and slow all day.

For the Instant Pot, I sauté everything first, then cook under pressure for 5 minutes with a natural release. The flavor is still solid, but nothing beats the stovetop’s slow simmer for depth.

Tips for Making It Irresistible

• Let the cabbage get a little golden before adding liquids.
• Add a spoonful of tomato paste for extra richness.
• Choose a beer that’s malty, not overly hoppy.
• Taste as you go, seasoning in layers.
• Finish with fresh parsley or thyme for a bright pop of flavor.

Storing and Freezing

This soup freezes beautifully. Portion into freezer bags or containers — small enough for one or two servings so you’re not thawing a giant block. Lay the bags flat before freezing for easier storage and quicker thawing.

To reheat, thaw overnight in the fridge, then warm gently on the stove until piping hot.

Serving Ideas

• Crusty bread to soak up the broth
• Grilled cheese sandwich for rainy day comfort
• Mashed potatoes with soup ladled over
• Fresh salad to balance the richness

Common Questions

Do I have to use beans?
Nope — skip them for a lower-carb version or swap for lentils.

Can I use turkey instead of beef?
Yes. If you do, add a splash of soy sauce for extra depth.

Can I add bacon?
Absolutely. Cook it first, then use the rendered fat for the beef and veggies.

What’s the best cabbage to use?
I love green for its sweetness, but savoy is softer and silkier.

Can it be vegetarian?
Yes — use lentils instead of beef and swap the stock for vegetable broth.

Is this freezer-friendly?
Very. Just portion it before freezing for convenience.

Final Thought

This beef and cabbage soup has become one of those “make it without thinking” recipes in my kitchen. I’ve cooked it for lazy Sundays, quick weeknight dinners, and even big family gatherings. It’s simple, affordable, and deeply satisfying — the kind of soup that makes you linger at the table just a little longer. If you give it a try, don’t be surprised if it becomes a regular on your menu too.

Also try these Hamburger recipes:-

• Sourdough Hamburger Buns
• Japanese Hamburger Steak
• Homemade Beef Hamburger