Ingredients
- 2 pounds lean ground beef (90/10 or leaner)
- 1 medium green cabbage, chopped into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced (optional for a few extra carbs)
- 2 celery stalks, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 bay leaves
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
Step 1: Brown the Beef
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess fat if necessary.
Step 2: Prepare the Slow Cooker
Transfer the cooked beef to a large slow cooker. Add the chopped cabbage, onion, garlic, celery, and carrots.
Step 3: Add the Liquids
Pour in the beef broth, crushed tomatoes, diced tomatoes, and stir in the tomato paste and Worcestershire sauce.
Step 4: Season
Add the smoked paprika, Italian seasoning, garlic powder, onion powder, thyme, salt, pepper, and bay leaves. Stir everything together until well combined.
Step 5: Slow Cook
Cover and cook:
- Low: 6–8 hours
- High: 3–4 hours
The cabbage should become tender while still holding its shape, and all the flavors will blend beautifully.
Step 6: Finish and Serve
Remove the bay leaves before serving. Taste and adjust seasoning if needed. Sprinkle with freshly chopped parsley.
Serve hot on its own or with a sprinkle of shredded cheddar cheese, grated Parmesan, or a dollop of sour cream if desired.
Tips for the Best Cabbage Soup
- Use lean ground turkey or ground chicken for a lighter version.
- Add chopped mushrooms for extra flavor and texture.
- Stir in fresh spinach during the last 15 minutes of cooking.
- For a spicy kick, add crushed red pepper flakes or diced jalapeños.
- The soup tastes even better after resting overnight in the refrigerator.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight before reheating.
Nutrition (Approximate Per Serving)
- Calories: 290
- Protein: 28g
- Carbohydrates: 10g
- Fiber: 4g
- Net Carbs: 6g
- Fat: 15g
This hearty slow cooker cabbage soup is satisfying, protein-packed, and perfect for meal prepping. Every bowl is filled with tender cabbage, flavorful beef, and rich tomato broth, making it a delicious, healthy comfort meal that keeps you full for hours.