Cabbage Beef Soup
This cabbage beef soup is the pot to reach for when the weather turns chilly and you want dinner to practically cook itself. It combines browned ground beef, tender cabbage, kidney beans, and a savory tomato broth that simmers in the slow cooker until everything is soft and cozy. It makes a big, budget-friendly batch that tastes even better the next day, and it is forgiving enough for total beginners.
Equipment
- 6-quart slow cooker holds all ten servings with room to stir
- Large stockpot for browning the beef and onion
- Sharp chef's knife
- Cutting board
- Wooden spoon or spatula
- Can opener
- Colander or heatproof bowl for draining the fat
- Ladle for serving
- Airtight glass storage containers for leftovers
Ingredients
- 2 tablespoons vegetable oil 30ml
- 1 pound ground beef 450g
- 1/2 large onion chopped into small, even pieces
- 5 cups cabbage shredded, about 1/2 medium head; remove outer leaves and tough core
- 2 cans (16 ounces each) red kidney beans drained and rinsed
- 24 ounces tomato sauce three 8-ounce cans
- 2 cups water 480ml
- 4 beef bouillon cubes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Remove the outer leaves of the cabbage, cut the head in half through the core, and set one half aside. Cut out the tough core from the remaining half, then slice into thin shreds until you have about 5 cups. Peel and chop the half onion into small, even pieces. Drain and rinse the kidney beans in a colander, then open the three cans of tomato sauce.
- Set a large stockpot over medium-high heat and add the vegetable oil. Once the oil shimmers, add the ground beef and chopped onion. Cook for 5 to 7 minutes, stirring often and breaking the beef into small crumbles, until the beef is well browned with no pink left and the onion is soft and translucent.
- Turn off the heat and carefully tilt the pot, or spoon the beef and onion into a colander set over a heatproof bowl, and let the fat drain away completely. Discard the fat in a sealed container or the trash, never down the sink.
- Transfer the drained beef and onion mixture into the slow cooker. Add the shredded cabbage, drained kidney beans, and tomato sauce. Pour in the water and drop in the bouillon cubes, then sprinkle in the cumin, salt, and black pepper.
- Stir everything well, pressing the bouillon cubes against the side of the slow cooker to help them break apart, until the cubes begin to dissolve and the tomato sauce and water look evenly mixed. Place the lid on the slow cooker and make sure it sits snugly.
- Cook on the high setting for 4 hours, or on the low setting for 6 to 8 hours, giving the soup a gentle stir once or twice if you are home. The soup is ready when the cabbage is completely tender and the broth smells rich and savory.
- Stir the soup one final time and taste a spoonful of the broth. Add a little more salt or pepper if needed, keeping in mind that bouillon and tomato sauce are already salty. Ladle the hot soup into bowls and serve right away.
Notes
- Brown the beef well: Let the meat sit for a minute between stirs so it develops color, since browning adds a lot of flavor to the broth.
- Drain the fat: This keeps the soup clean tasting rather than greasy, especially if you use a fattier ground beef.
- Shred the cabbage thinly: Thin shreds soften evenly, while thick chunks can stay a little tough.
- Rinse the beans: Rinsing canned kidney beans removes the thick canning liquid and extra sodium.
- Watch the salt: Bouillon cubes and tomato sauce already contain plenty of sodium, so taste at the end before adding more. If the soup turns out too salty, stir in a splash of water or a peeled, diced potato and simmer a little longer to mellow it out.
- No slow cooker? Simmer everything covered in a large enameled Dutch oven over medium-low heat for about 45 minutes to 1 hour, until the cabbage is tender.
- Shortcut: Bagged shredded cabbage or coleslaw mix works well; use about 5 cups. Coleslaw mix often includes shredded carrots, which add a touch of sweetness.
- Variations: Add carrots and celery with the onion, stir in 2 to 3 minced garlic cloves for the last minute of browning, swap beef for ground turkey, add 2 diced Yukon Gold potatoes at the start, add red pepper flakes or chili powder for heat, replace one can of tomato sauce with diced tomatoes, swap in pinto or cannellini beans, or stir in a teaspoon of apple cider vinegar at the end to brighten the flavors.
- Storage: Cool the soup for about 30 minutes before sealing. Refrigerate in airtight containers for up to 4 days, or freeze in freezer-safe containers leaving an inch of space at the top for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave in 60-second bursts, stirring between. Loosen with a splash of water or broth if it has thickened in the fridge.
- Make it a meal: Serve with cornbread, crusty bread, garlic bread, shredded cheddar, a dollop of sour cream, chopped parsley, or saltine crackers.
Nutrition
Serving: 1BowlCalories: 211kcalCarbohydrates: 20gProtein: 14gFat: 9gSaturated Fat: 3gCholesterol: 28mgSodium: 1154mgFiber: 7gSugar: 4g
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