Cabbage and Ground Beef Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 large servings
Cooking Intensity: Low to Moderate (Simple stovetop sautéing and simmer control)
Dietary Profile: Low-Carb, Gluten-Free, Dairy-Free, Keto-Friendly (with minor tweaks)

Table of Contents

Heat & Cooking Intensities Guide

Cooking requires managing heat levels to unlock optimal textures and prevent burning. Here is the exact heat map for this recipe:

Phase	Heat Level / Intensity	Purpose & Goal
Sautéing Meat & Aromatics	Medium-High (70% power)	Brown the beef for Maillard reaction flavor; soften onions and garlic without scorching.
Deglazing & Combining	Medium (50% power)	Release caramelization from the bottom of the pot into the broth base.
Initial Boil	High (100% power)	Bring the complete soup mixture to a rapid boil quickly.
Simmering	Low to Medium-Low (20–30% power)	Gently tenderize cabbage and allow seasonings to meld without overcooking.

1.5 lbs (680g) Lean Ground Beef (85/15 or 90/10 lean ratio works best for balance)
1 tablespoon Olive Oil or Avocado Oil (omit if using higher fat beef)

1 medium Green Cabbage (approx. 6 cups, cored and chopped into bite-sized 1-inch ribbons)
1 large Yellow Onion (diced)
3 cloves Garlic (minced)
2 medium Carrots (diced into small rounds for subtle sweetness)
2 stalks Celery (diced)

4 cups (32 oz) Low-Sodium Beef Broth
1 can (14.5 oz) Diced Tomatoes (with juices; fire-roasted preferred)
1 can (8 oz) Tomato Sauce
1 tablespoon Italian Seasoning (or equal parts dried oregano, basil, and thyme)
1 teaspoon Smoked Paprika
1 Bay Leaf
1 teaspoon Sea Salt (adjust to taste)
1/2 teaspoon Black Pepper
Fresh Parsley (chopped, for garnish)

Place a large Dutch oven or stockpot over Medium-High heat (intensity: 70%).
Add olive oil if using leaner beef. Once shimmering, add the ground beef and diced yellow onion.
Break up the ground beef with a wooden spoon as it cooks. Sauté for 6–8 minutes until the beef is thoroughly browned and the onions become translucent.
Add the minced garlic during the last 60 seconds of browning to prevent scorching.
If there is excess grease, drain all but 1 tablespoon to preserve flavor without adding unnecessary oiliness.

Reduce the heat intensity to Medium (50%).
Stir in the diced carrots and celery, cooking for 3–4 minutes until they begin to soften.
Add the Italian seasoning, smoked paprika, sea salt, and black pepper directly onto the beef and vegetables, stirring continuously for 1 minute to bloom the spices in the residual oil.

Pour in the canned diced tomatoes (with juices), tomato sauce, and beef broth.
Use your wooden spoon to scrape up any browned, flavorful bits stuck to the bottom of the pot.
Increase heat intensity to High (100%) and bring the broth mixture to a full boil.

Stir in the chopped green cabbage and submerge the bay leaf into the liquid. The pot will look full, but the cabbage wilts down rapidly as it cooks.
Once boiling, turn the burner down to Low / Medium-Low heat (intensity: 20–30%) so the liquid maintains a continuous, gentle simmer.
Cover the pot with a tight-fitting lid and let it simmer undisturbed for 20 to 25 minutes, or until the cabbage reaches your preferred level of tenderness.

This soup tastes even better the next day as the ingredients continue to infuse into the tomato broth.

Refrigeration: Store cooled soup in an airtight glass container in the refrigerator for up to 5 days. Reheat on the stovetop over Medium heat or in the microwave.
Freezing: Allow the soup to cool completely. Transfer into freezer-safe containers or silicone blocks, leaving 1 inch of headspace for liquid expansion. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Calculated per serving (based on 6 total servings).

Post Views: 36