Grab your cardigan and some fuzzy socks! Soup season is here, and you’ve got to start it off with the best. Cabbage Beef Soup is just one of those warm and cozy comforts that makes you feel so good and ready for the cooler weather coming in. Dunk your spoon into the warm broth, filled with all the veggies, beans, and beef, for a savory seasonal sensation! It’s mostly made in a slow cooker, so you can have the time to really embrace all the comforting things the season has to offer. Here’s to breathing in every crisp breeze with joy and a spoonful of Cabbage Beef Soup in hand!

image 366


  • 2 tablespoons vegetable oil
  • 1 pound ground beef
  • 1/2 large onion, chopped
  • 5 cups cabbage, shredded
  • 2 (16-ounce) cans red kidney beans, drained
  • 24 ounces tomato sauce
  • 2 cups water
  • 4 beef bouillon cubes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper


Step 1 –Heat the oil in a large stockpot over medium-high heat.

Step 2 –Add the ground beef and the onion to the oil and cook, while crumbling the beef, until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain the excess grease.

Step 3 –Transfer the beef mixture to a slow cooker.

Step 4 –Add the cabbage, the kidney beans, the tomato sauce, the water, the bouillon cubes, the cumin, the salt, and the pepper to the beef mixture and stir to combine.

Step 5 –Cover the slow cooker and cook, stirring occasionally, on low heat for 6-8 hours or high heat for 4 hours.

Also Read:  Mongolian Beef Dump

Step 6 –Serve.