There’s nothing quite like a steaming bowl of homemade soup on a chilly evening. When I’m craving something warm, satisfying, and keto-friendly, this cabbage soup with ground beef is my go-to recipe. It’s become a staple in my kitchen because it delivers maximum flavor while keeping carbs impressively low. The combination of tender cabbage, savory ground beef, and aromatic herbs creates a soup that’s not just nutritious but genuinely crave-worthy.
As someone who’s followed a ketogenic lifestyle for years, I’ve perfected this recipe through countless iterations. What makes this soup special is how it transforms humble ingredients into something extraordinary. The cabbage becomes melt-in-your-mouth tender, absorbing all the rich flavors from the beef and spices. Best of all, it’s incredibly filling without weighing you down—exactly what you want from a keto-friendly meal.
Whether you’re a seasoned keto enthusiast or just looking for a healthy, comforting soup, I promise this recipe won’t disappoint. Let me walk you through creating this delicious pot of goodness that’s sure to become a regular in your meal rotation.
Why You’ll Love This Keto Cabbage Soup
Before diving into the recipe, let me share why this soup deserves a spot in your meal plan:
- Truly keto-friendly: With just 6g net carbs per generous serving, it fits perfectly into a ketogenic diet
- Budget-conscious: Cabbage and ground beef are economical ingredients that won’t break the bank
- Make-ahead friendly: Tastes even better the next day as flavors continue to develop
- Freezer-friendly: Perfect for batch cooking and future meal prep
- Customizable: Easy to adapt with different herbs, spices, or additions based on what you have on hand
- One-pot wonder: Minimal cleanup required after enjoying your delicious meal
I’ve made this soup countless times, tweaking ingredients and proportions until achieving the perfect balance. The result is a recipe that’s not just low-carb but genuinely delicious—the kind of meal you’d enjoy regardless of dietary preferences.
Ingredients You’ll Need
For this hearty keto cabbage soup with ground beef, you’ll need:
For the Base:
- 1 pound (450g) ground beef (80/20 fat content works best)
- 1 medium head green cabbage (about 2 pounds/900g), chopped into 1-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups beef broth (use homemade or low-sodium store-bought)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
Herbs and Spices:
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (smoked paprika adds wonderful depth)
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
For Serving:
- Fresh chopped parsley
- Grated Parmesan cheese
- Sour cream or heavy cream
- Avocado slices
Ingredient Notes and Substitutions
- Ground beef: While I prefer 80/20 ground beef for optimal flavor, you can use leaner cuts like 90/10 if preferred. Ground turkey, chicken, or pork also work well as alternatives.
- Cabbage: Green cabbage is traditional, but savoy cabbage creates a more delicate texture. For variety, try a combination of green and purple cabbage for visual appeal.
- Tomatoes: If fresh tomatoes are in season, use 3-4 diced fresh tomatoes instead of canned for brighter flavor.
- Broth: Beef broth provides the richest flavor, but chicken or vegetable broth works in a pinch. Bone broth makes an excellent nutrient-dense alternative.
- Apple cider vinegar: This adds brightness and helps tenderize the cabbage. Red wine vinegar or lemon juice can substitute.
- Herbs: Fresh herbs can replace dried (use 1 tablespoon fresh for every 1 teaspoon dried).
Kitchen Tools Required
For this recipe, you’ll need:
- Large Dutch oven or heavy-bottomed soup pot (at least 6-quart capacity)
- Sharp chef’s knife for chopping vegetables
- Cutting board
- Wooden spoon for stirring
- Measuring spoons and cups
- Ladle for serving
Step-by-Step Cooking Instructions
Preparing the Base
- Brown the beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no pink remains, about 5-7 minutes. Season with salt and pepper while cooking.
- Add aromatics: Lower heat to medium, then add diced onions to the pot with the beef. Cook until onions become translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Add seasonings: Stir in Italian seasoning, paprika, cumin, and red pepper flakes. Toast the spices for about 1 minute to release their flavors and aromas.
Building the Soup
- Add tomato components: Add tomato paste to the pot and stir to coat the meat mixture. Cook for 1-2 minutes until the paste darkens slightly. Pour in the diced tomatoes with their juice, stirring to combine and scraping any browned bits from the bottom of the pot.
- Incorporate cabbage: Add chopped cabbage to the pot and stir to combine with the meat mixture. The pot will look very full, but the cabbage will cook down significantly.
- Add liquids: Pour in the beef broth and apple cider vinegar. Add bay leaves and stir to combine all ingredients. Season with additional salt and pepper to taste.
Simmering to Perfection
- Bring to boil and simmer: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the cabbage is tender but not mushy.
- Adjust seasonings: Remove bay leaves and taste the soup. Adjust salt, pepper, and other seasonings as needed. For a tangier flavor, add another splash of apple cider vinegar.
- Rest before serving: Allow the soup to rest for 5-10 minutes off the heat before serving. This gives the flavors time to meld together even further.
Nutritional Information
This keto cabbage soup is not just delicious but also fits perfectly into a ketogenic lifestyle. Here’s the nutritional breakdown per serving (approximately 1.5 cups):
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Cholesterol | 65mg |
| Sodium | 890mg |
| Total Carbohydrates | 10g |
| Dietary Fiber | 4g |
| Net Carbs | 6g |
| Sugars | 5g |
| Protein | 24g |
| Vitamin A | 15% DV |
| Vitamin C | 70% DV |
| Calcium | 8% DV |
| Iron | 15% DV |
| Potassium | 720mg |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Storage and Meal Prep Tips
One of the best things about this soup is how well it keeps and even improves over time:
Refrigerator Storage
Store cooled soup in airtight containers in the refrigerator for up to 5 days. The flavors actually deepen and improve after a day or two, making this an excellent make-ahead meal.
Freezer Instructions
This soup freezes beautifully:
- Allow soup to cool completely
- Portion into freezer-safe containers, leaving about 1 inch of headspace to allow for expansion
- Label containers with date and contents
- Freeze for up to 3 months
- Thaw overnight in refrigerator before reheating
Reheating Guidelines
- Stovetop: Reheat gently over medium-low heat, stirring occasionally until heated through (about 5-7 minutes)
- Microwave: Heat individual portions in a microwave-safe bowl, covered with a paper towel, for 2-3 minutes, stirring halfway through
- If soup thickens too much during storage: Add a splash of broth when reheating to reach desired consistency
Serving Suggestions and Variations
Perfect Garnishes
Transform your basic soup into something special with these keto-friendly garnishes:
- A dollop of full-fat sour cream or Greek yogurt
- Shredded cheddar or crumbled feta cheese
- Chopped fresh herbs like parsley, dill, or chives
- Diced avocado
- A drizzle of extra virgin olive oil
- Crispy pork rinds for added crunch
- A squeeze of fresh lemon juice
Keto-Friendly Side Dishes
Complete your meal with these low-carb accompaniments:
- Almond flour biscuits or keto garlic bread
- Simple green salad with olive oil dressing
- Roasted cauliflower with Parmesan
- Cucumber rounds or bell pepper strips for dipping
- Cheese crisps
Recipe Variations
Over the years, I’ve experimented with several delicious variations of this basic recipe:
Spicy Mexican-Inspired Version
- Add 1 tablespoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon cayenne pepper
- Stir in 1 diced bell pepper with the onions
- Top with avocado, lime wedges, and cilantro
- Add a tablespoon of minced jalapeño for extra heat
Italian Sausage Twist
- Replace ground beef with Italian sausage (removed from casings)
- Double the Italian seasoning and add 1/2 teaspoon fennel seeds
- Stir in 1 cup chopped kale or spinach in the last 5 minutes of cooking
- Top with grated Parmesan and fresh basil
Creamy Version
- Stir in 1/2 cup heavy cream or cream cheese in the last 5 minutes of cooking
- Add 1/2 teaspoon nutmeg for warmth
- Top with extra shredded cheese before serving
Asian-Inspired Variation
- Use ground pork instead of beef
- Replace Italian seasonings with 1 tablespoon grated ginger, 2 teaspoons sesame oil, and 2 tablespoons coconut aminos
- Add 1 tablespoon fish sauce for umami depth
- Garnish with sliced green onions and sesame seeds
Why This Recipe Works on Keto
Understanding why certain recipes succeed on a ketogenic diet helps me make better food choices. Here’s why this cabbage soup is particularly well-suited to keto:
The Perfect Macronutrient Balance
Cabbage is an ideal vegetable for keto diets because it’s:
- Low in carbohydrates (approximately 5g net carbs per cup)
- High in fiber, which helps reduce net carb count
- Filling and satisfying despite its low calorie content
Ground beef provides:
- Quality protein to maintain muscle mass
- Necessary dietary fat for ketosis
- Complete amino acid profile
- Iron and B vitamins essential for energy
The combination creates a meal with an ideal keto macronutrient ratio—moderate protein, high fat, and low net carbs.
Sustained Energy and Satiety
The fat content from the ground beef, combined with the fiber from cabbage, creates a meal that:
- Provides sustained energy without blood sugar spikes
- Keeps you feeling full for hours after eating
- May help reduce overall calorie intake by controlling hunger
- Supports ketosis through minimal insulin response
Common Recipe Mistakes to Avoid
Through my many times making this recipe, I’ve learned some lessons worth sharing:
- Overcrowding the pot: If your pot is too full, the cabbage won’t cook evenly. If needed, cook in batches or use a larger pot.
- Under-seasoning: Cabbage needs adequate salt to bring out its flavor. Taste and adjust seasonings multiple times during cooking.
- Rushing the process: Allow sufficient time for the cabbage to become tender and for flavors to develop. Rushing results in crunchy cabbage and underdeveloped flavor.
- Cutting cabbage too large: Large pieces take longer to cook and make the soup awkward to eat. Aim for bite-sized pieces (about 1-inch squares).
- Skipping the vinegar: The acid component is crucial for balancing flavors and tenderizing the cabbage.
- Not allowing time to rest: Like many soups and stews, this one improves after sitting for a while, allowing flavors to meld.
Health Benefits of Key Ingredients
Beyond being keto-friendly, this soup offers numerous health benefits:
Cabbage
- Rich in vitamin C and K
- Contains powerful antioxidants that help reduce inflammation
- Supports digestive health through high fiber content
- May help lower cholesterol levels
- Contains compounds that may have cancer-preventing properties
Grass-Fed Ground Beef (if available)
- Higher in omega-3 fatty acids than conventional beef
- Contains conjugated linoleic acid (CLA), which may help reduce body fat
- Excellent source of bioavailable zinc, iron, and B vitamins
- Provides complete protein with all essential amino acids
Tomatoes
- Rich in lycopene, a powerful antioxidant
- Contain vitamin C, potassium, and folate
- May help reduce inflammation and risk of heart disease
- Provide natural umami flavor without added sugars
Apple Cider Vinegar
- May help stabilize blood sugar levels
- Contains beneficial bacteria and enzymes when unfiltered
- Aids in digestion and nutrient absorption
- Has antimicrobial properties
Questions and Answers
Q: Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For slow cooker, brown the meat and sauté the aromatics first, then transfer to your slow cooker with remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. For Instant Pot, use the sauté function to brown meat and aromatics, add remaining ingredients, then cook on high pressure for 10 minutes with a natural release for 5 minutes before quick-releasing the remaining pressure.
Q: Is this soup spicy?
As written, the recipe has just a mild kick from the red pepper flakes. You can easily adjust the spice level by increasing or omitting the red pepper flakes. For extra heat, add diced jalapeños or a dash of hot sauce.
Q: Can I use pre-shredded cabbage to save time?
Yes! Pre-shredded cabbage or coleslaw mix works great as a time-saver. You’ll need about 8 cups of shredded cabbage. Just be aware that pre-shredded cabbage sometimes cooks a bit faster than hand-chopped cabbage, so check for tenderness earlier.
Q: How can I increase the fat content for strict keto?
To boost the fat content, you can use fattier ground beef (70/30), add a few tablespoons of butter when sautéing the vegetables, drizzle each serving with olive oil, or top with additional cheese, sour cream, or diced avocado.
Q: How do I know when the cabbage is perfectly cooked?
Perfectly cooked cabbage should be tender but still have a slight bite—not mushy. A fork should easily pierce the cabbage. If you prefer softer cabbage, simply continue cooking for 5-10 minutes longer.
Q: Can I add other low-carb vegetables to this soup?
Definitely! Great keto-friendly additions include zucchini, cauliflower, bell peppers, celery, or spinach (add leafy greens in the last few minutes of cooking). Just be mindful of the additional carbs, especially with vegetables like carrots or onions.
Q: Why does my soup taste even better the next day?
This is the magic of many soups and stews! The flavors continue to develop and meld overnight as the ingredients have time to “get to know each other.” The spices fully infuse, the cabbage absorbs more flavor, and everything harmonizes into a more complex and satisfying taste profile.
Final Cooking Tips
After years of making this soup, here are my final tips for guarantee success:
- Quality matters: Using high-quality beef broth makes a significant difference in flavor. If possible, use homemade bone broth or a premium store-bought brand.
- Season gradually: Add salt in stages rather than all at once. This builds layers of flavor and prevents over-salting.
- Don’t rush the browning: Take time to properly brown the beef until it develops a caramelized crust. This creates rich, complex flavors that form the foundation of your soup.
- Mind your simmer: Maintain a gentle simmer rather than a rolling boil. This allows the cabbage to become tender without falling apart and prevents the beef from becoming tough.
- Trust your taste buds: Every batch of cabbage and beef has slightly different moisture and flavor levels. Be prepared to adjust seasonings based on tasting, not just following measurements.
This hearty keto cabbage soup with ground beef has become my go-to comfort food that doesn’t compromise my ketogenic lifestyle. With its perfect balance of savory flavors, satisfying texture, and excellent nutritional profile, it proves that comfort food and healthy eating can absolutely go hand in hand. Whether you’re strictly keto or simply looking for a nutritious, delicious meal, this soup delivers on all fronts. Enjoy!
