Ingredients
2 tablespoons Olive oil
1 large Yellow onion, diced
2 medium Carrots, peeled and diced
2 Celery stalks, diced
4 cloves Garlic, minced
1 pound Ground beef (or turkey/lentils)
1 large head Green cabbage, cored and chopped (about 2.5–3 pounds)
1 (28-ounce) can Diced tomatoes, undrained
2 tablespoons Tomato paste
6 cups Beef broth (or vegetable/chicken)
1 teaspoon Dried oregano
½ teaspoon Dried thyme
½ – 1 teaspoon Red pepper flakes (or more, to taste)
1 teaspoon Salt (or to taste)
½ teaspoon Black pepper (or to taste)
¼ cup Fresh parsley, chopped (for garnish, optional)
Instructions
- Sauté the Aromatics: First, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes, until they soften and the onion becomes translucent. This step builds the flavor foundation for your spicy cabbage soup
- Add Garlic and Meat: Next, stir in the minced garlic and cook for another minute until fragrant. Do not let the garlic burn. Push the vegetables to one side of the pot. Add the ground beef (if using) to the other side. Break up the meat with a spoon and brown it thoroughly, about 5-7 minutes. Once browned, drain any excess fat from the pot
- Introduce Spices and Tomato Paste: Now, sprinkle in the dried oregano, dried thyme, red pepper flakes, salt, and black pepper. Stir them into the meat and vegetables, cooking for about 1 minute until fragrant. Then, stir in the tomato paste, cooking for another 2 minutes, allowing it to deepen in color and flavor. This adds richness to your spicy cabbage soup
- Add Cabbage and Tomatoes: Incorporate the chopped cabbage into the pot. You might need to add it in batches if your pot is full, stirring until it wilts down slightly. Pour in the can of diced tomatoes (undrained). Mix everything together well
- Pour in Broth and Simmer: Next, add the beef broth to the pot. Stir everything to combine thoroughly. Bring the spicy cabbage soup to a boil over medium-high heat
- Reduce and Cook: Once the soup reaches a boil, reduce the heat to low, cover the pot, and let it simmer for at least 30-40 minutes, or until the cabbage is tender and the flavors have melded together beautifully. I often let my spicy cabbage soup simmer for an hour or even longer; the longer it simmers, the richer it becomes
- Taste and Adjust: Finally, taste the spicy cabbage soup. Adjust the seasoning with additional salt, pepper, or red pepper flakes if needed. If desired, stir in fresh chopped parsley just before serving. Serve hot and enjoy this delicious homemade spicy cabbage soup!
Notes
For even cooking, chop onions, carrots, celery, and cabbage to a similar, uniform size.
Do not rush sautéing the aromatics; cooking them until softened and slightly caramelized builds a deep, rich flavor base.
Brown ground meat thoroughly and always drain excess fat to prevent a greasy soup.
Allow the soup to simmer for at least an hour (or longer) for optimal flavor melding and tender cabbage.
Always taste before serving and adjust seasoning with salt, pepper, or red pepper flakes as needed. A squeeze of fresh lemon juice at the end can brighten flavors.
Use a high-quality broth for the best taste, as it forms the backbone of the soup.
Start with the smaller amount of red pepper flakes and add more gradually to control spice level.
Cool the soup completely before storing in airtight containers in the refrigerator (3-4 days) or freezer-safe containers (up to 3 months).
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it becomes too thick.
Serve with crusty bread, cornbread, a simple green salad, a grilled cheese sandwich, or over rice or quinoa.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup, Dinner
- Method: Simmering, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg