This tasty Cabbage Soup Recipe is made with ground beef, ground pork sausage, cabbage, onions, garlic, carrots, and fire-roasted tomatoes in a delicious beefy tomato broth. It is perfectly seasoned with marjoram, thyme, and paprika. It comes together quickly and easily, so you can enjoy this healthy and hearty soup anytime.
CABBAGE SOUP
THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Jump to Recipe·Print Recipe
This tasty Cabbage Soup Recipe is made with ground beef, ground pork sausage, cabbage, onions, garlic, carrots, and fire-roasted tomatoes in a delicious beefy tomato broth. It is perfectly seasoned with marjoram, thyme, and paprika. It comes together quickly and easily, so you can enjoy this healthy and hearty soup anytime.
This tasty Cabbage Soup Recipe is made with ground beef, ground pork sausage, cabbage, onions, garlic, carrots, and fire-roasted tomatoes in a delicious beefy tomato broth.
HOW TO MAKE CABBAGE SOUP
Start by browning the ground beef and sausage over medium-high heat in a large Dutch Oven or large pot. About halfway through the browning process, add the onions. Then cook until the onions are soft and the meat is browned. Now reduce the heat to low and add the garlic, marjoram, thyme, paprika, and bay leaves. Cook for 1 minute while stirring constantly.
How to make Cabbage Soup
Then add the beef broth, brown sugar, Worcestershire Sauce, carrots, cabbage, tomato sauce, and fire-roasted tomatoes. Bring the soup to a boil, then reduce it to a simmer. Cover and cook for about 30 minutes or until the carrots and cabbage are tender. Remove and bay leaves and season with salt and pepper to taste. Pour into bowls and garnish with fresh herbs.
CABBAGE SOUP INGREDIENTS
Start with a base of ground beef and pork sausage, followed by onions and garlic, and spices like marjoram, thyme, paprika, and bay leaves. Then add beef broth, brown sugar, Worcestershire Sauce, carrots, cabbage, tomato sauce, and fire-roasted tomatoes. Season with salt, black pepper, red pepper flakes, and parsley or basil.
Cabbage soup is perfectly seasoned with marjoram, thyme, and paprika. It comes together quickly and easily, so you can enjoy this healthy and hearty soup anytime.
RECIPE TIPS
You can substitute ground beef, ground chicken, ground pork sausage, ground turkey, Polish polska kielbasa, or Italian sausage.
Use mildly flavored pork sausage like Jimmy Dean All Natural Sausage or you could even use Italian ground sausage.
For aesthetic purposes, peel the carrots and let that beautiful orange color shine through.
You can substitute oregano for the marjoram, but if you have never cooked with marjoram, you really should treat yourself. Marjoram is less pungent, milder, and sweeter, with a woodsy citrus aroma.
I really like the addition of fire-roasted tomatoes, but canned diced tomatoes work well as a substitute.
For vegetarian protein options, use white beans or kidney beans.
Chop your vegetables fairly small so that you can enjoy a variety of flavors in every spoonful.
Try other veggies like celery, potatoes, green beans, or corn.
Let the soup simmer to meld the flavors, and cook the cabbage soft.
Go light on the salt, as the beef broth and tomatoes are already salty.
STORAGE AND REHEAT
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in an airtight freezer-safe container or heavy-duty zipper bag for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop over low heat or in the microwave at reduced power.
CAN I FREEZE CABBAGE SOUP?
Start by cooling the soup. For a quick and immediate cooldown, place the pot in an ice bath and stir to cool. However, do not submerge it or allow any of the ice water into the soup pot.
Ladle the fully-cooled soup into quart or gallon-size freezer zipper bags, depending on how much you want to eat at a time. Be sure to mark the bags with the date and the contents. Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer-burnt, so remove any excess air.
Lay the soup bags down in a single layer on cookie sheets and place them in the freezer. Once fully frozen, stack the bags in the freezer to save on space.
Thaw in the fridge overnight. Then reheat on the stovetop on low or in the microwave at reduced power so as not to overcook any ingredients.
INGREDIENTS
1/2 lb. ground beef
1/2 lb. ground sausage (see notes)
1 medium yellow onion chopped
3 cloves garlic minced
½ teaspoon dried marjoram (or oregano)
½ teaspoon dried thyme
½ teaspoon smoked paprika
2 bay leaves
4 cups low sodium beef broth, vegetable broth, or chicken broth
1 tablespoon brown sugar
1 tablespoon Worcestershire Sauce
2 large carrots peeled and chopped
4–5 cups chopped cabbage
1 (8 ounce) can tomato sauce
1 (15 ounce) can fire roasted tomatoes
Salt and pepper to taste
Red pepper flakes
Fresh parsley
Fresh basil
INSTRUCTIONS
Brown the ground beef and sausage over medium heat in a large Dutch Oven or heavy stock pot. About halfway through the browning process, add the onions. Cook until the onions are soft and the meat is browned.
Reduce the heat to low and add the garlic, marjoram, thyme, paprika, and bay leaves. Cook for 1 minute while stirring constantly.
Add the beef broth, brown sugar, Worcestershire Sauce, carrots, cabbage, tomato sauce, and fire-roasted tomatoes. Bring the soup to a boil, then reduce it to a simmer. Cover and cook for about 30 minutes or until the carrots and cabbage are tender. Remove the bay leaves. Season with salt and pepper to taste. Garnish with red pepper flakes, fresh parsley, or fresh basil.
NOTES
You can substitute ground beef, ground chicken, ground pork sausage, ground turkey, Polish polska kielbasa, or Italian sausage.
Use mildly flavored pork sausage like Jimmy Dean All Natural Sausage or you could even use Italian ground sausage.
For aesthetic purposes, peel the carrots and let that beautiful orange color shine through.
You can substitute oregano for the marjoram, but if you have never cooked with marjoram, you really should treat yourself. Marjoram is less pungent, milder, and sweeter, with a woodsy citrus aroma.
I really like the addition of fire-roasted tomatoes, but canned diced tomatoes work well as a substitute.
For vegetarian protein options, use white beans or kidney beans.
Chop your vegetables fairly small so that you can enjoy a variety of flavors in every spoonful.
Try other veggies like celery, potatoes, green beans, or corn.
Let the soup simmer to meld the flavors, and cook the cabbage soft.
Go light on the salt, as the beef broth and tomatoes are already salty.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in an airtight freezer-safe container or heavy-duty zipper bag for up to 3 months.
