Last updated on February 11, 2026

I still remember the first time I boiled a whole cabbage because I was too nervous to chop it—what a laughable mess—but that cozy, earthy aroma filling the kitchen convinced me I was onto something. If you’ve ever felt intimidated by soups (staring at a pot as if it needs a PhD), I get it; that beginner moment is real. Trust me: this Homemade Cabbage Soup is forgiving, straightforward, and perfect for anyone nervous about making a hearty one-pot meal—if you enjoy simple, warm bowls, you might also like my take on creamy butternut squash soup for another cozy option.

A Quick Look at This Homemade Cabbage Soup Recipe

This Homemade Cabbage Soup centers on two main ingredients: shredded cabbage and canned stewed tomatoes, which give it a bright, comforting base. It’s great for busy nights because the cabbage cooks quickly and the canned tomatoes add instant depth, so you don’t need hours to get big flavor. Nutritionally, it’s a low-calorie, fiber-rich bowl that feels full and satisfying, especially when you add ground beef for protein. Beginner-friendly and forgiving, this recipe is easy to scale and customize—keep reading to learn simple swaps and tips that make it even better.

Ingredients You’ll Need for Homemade Cabbage Soup

Essentials

1 large cabbage, cored and roughly chopped (about 8–10 cups shredded)
2 small onions, diced (or 1 large onion)
2 cans (14–15 oz each) stewed tomatoes
1 bag Lipton onion soup mix (adds savory depth quickly)
1 large celery stalk, chopped small (about ¾ cup)
1–2 lbs ground beef (lean to medium; choose based on how rich you want the soup)
Salt and black pepper, to taste
6–8 cups water (or low-sodium beef or vegetable broth if you prefer more flavor)
1–2 tablespoons cooking oil (for browning the beef)

Optional add-ons

2–3 carrots, sliced or diced (adds sweetness and color)
1–2 cloves garlic, minced (for more aromatics)
1 bay leaf (for a gentle herbal note)
1 teaspoon smoked paprika (for warmth and a hint of smokiness)
A handful of chopped parsley or dill, stirred in at the end (for brightness)
A squeeze of lemon or splash of vinegar at the end to lift the flavors
A handful of cooked barley or rice to make the soup heartier
Crusty bread or toasted rye croutons for serving

Substitutions and shortcuts

Ground beef substitute: Use ground turkey, chicken, or a plant-based ground “beef” for a lighter or vegetarian-friendly version.
Lipton onion soup mix substitute: If you don’t have the mix, use 2 teaspoons onion powder + 1 teaspoon beef bouillon powder (or a low-sodium bouillon cube dissolved) and adjust to taste.
Canned tomatoes: If you have crushed or diced tomatoes, they work fine—stewed tomatoes add a touch of cooked-in sweetness and texture but aren’t mandatory.
Broth instead of water: Swap water for beef or vegetable broth for deeper flavor without extra effort.
Quick shortcut: Use pre-shredded cabbage or a coleslaw mix to save chopping time.
Make-ahead: Brown the beef and chop vegetables the night before; store separately in the fridge for faster assembly.

How to Make Homemade Cabbage Soup Step-by-Step

I like to treat this as a relaxed, one-pot affair with a quick browning step for the meat. Below are detailed steps that guide you through timing, texture, and seasoning so even a kitchen beginner can feel confident.

Prep your vegetables and meat
- Core the cabbage and slice it thinly or chop it into bite-sized pieces. Rough cuts are fine—this soup is forgiving.
- Dice the onions and celery into small, even pieces so they cook at the same pace.
- If you’re using carrots or garlic, chop those now too.
- Have your stewed tomatoes ready, and open the cans. If the tomatoes are whole, give them a quick chop with kitchen shears or a spoon in the can.
- Salt the ground beef lightly before cooking to begin building flavor.
Bring the base to a simmer
- Fill a large soup pot halfway with water (about 6–8 cups) or use an equal amount of low-sodium broth for more flavor.
- Set the pot over medium-high heat and bring the liquid to a gentle boil.
- Add the chopped cabbage, diced onions, chopped celery, and the canned stewed tomatoes (including their liquid). Stir to combine.
- Reduce the heat to low or medium-low so the pot is gently simmering—not a hard boil. Cover the pot partially with a lid to allow steam to escape while keeping heat steady.
- Let the vegetables soften for 10–15 minutes. Cabbage will lose some volume and become tender but should still hold shape.
Brown the ground beef separately
- While the cabbage simmers, heat a large skillet over medium-high heat and add 1–2 tablespoons of oil.
- Add the ground beef in a single layer and let it brown without moving it too much for the first minute—this helps get a nice sear and flavor.
- Use a spatula or wooden spoon to break the beef into bite-sized pieces as it cooks. Cook until no pink remains, about 6–8 minutes depending on the amount and your stovetop.
- If there’s excess grease (common with higher-fat beef), drain it into a heat-safe bowl or use a spoon to remove most of it. Leaving a little fat is okay for flavor if you prefer.
- Season the beef with a pinch of salt and pepper while it’s still in the pan—this builds a savory backbone for the soup.
Season the soup and add the Lipton onion soup mix
- Taste the simmering cabbage mixture and add 1–2 teaspoons salt and ½ teaspoon black pepper to start. Remember you’ll be adding the Lipton mix, which contains seasonings and salt, so adjust conservatively.
- Stir in any optional spices you like—smoked paprika (1 teaspoon) or a bay leaf are nice here.
- Sprinkle the full contents of the Lipton onion soup mix into the pot and stir until it’s fully dissolved. This adds an instant boost of savory onion and herb flavor.
Combine beef and simmer to marry flavors
- Add the cooked and drained ground beef into the soup pot. Stir to incorporate the meat evenly.
- Bring the pot back to a gentle simmer, and let everything cook together for another 5–10 minutes. This short simmer helps the beef absorb the tomato-onion flavors and lets the cabbage finish softening.
- Taste and adjust seasoning: add a bit more salt, pepper, or a squeeze of lemon or vinegar if the soup tastes flat. A touch of acidity wakes up canned tomatoes nicely.
Final touches and serving
- Remove any bay leaf if used. Stir in chopped fresh herbs like parsley or dill just before serving for a fresh burst.
- If you want a thicker soup, simmer uncovered for a few extra minutes to reduce the broth slightly.
- Serve hot in deep bowls with crusty bread or a simple side salad for a full meal.

Tip: If you’re aiming for a lighter meal, use 1 lb ground beef and increase the vegetables. For a heartier stew-like bowl, use 1.5–2 lbs beef and add cooked barley or potatoes.

Before I move on: if you enjoy variety in your weeknight soup rotation, I’ve found it helpful to compare timing and textures across recipes like the easy homemade minestrone soup—it gives a nice contrast when you want more beans and vegetables instead of meat-forward bowls.

Common Mistakes to Avoid

Soups are kind in many ways, but a few small missteps can change the texture or flavor. Below I’ll walk through the three mistakes I see most often and how to avoid them.

Mistake 1: Overcooking the cabbage until it’s mushy

Cabbage can go from tender to overcooked quickly. Aim for a gentle simmer and check after 10–12 minutes; you want it soft but with a bit of body. If you prefer firmer cabbage, add it later in the cooking time.

Mistake 2: Adding too much salt too early

Because the Lipton onion soup mix and canned tomatoes contain salt, adding too much early on is easy. Start with a light hand and adjust after the mix dissolves. Taste at the end and only then bring the seasoning up to where you like it.

Mistake 3: Not draining excess grease from the browned beef

Fat left in the pan can make the soup oily. Drain or spoon off excess grease after browning the beef. If you like a richer taste, leave a small tablespoon—just don’t overload the pot.

Serving Suggestions for Homemade Cabbage Soup

This soup is versatile at the table. It works as a light weeknight dinner, a meal-prep option, or a comfy bowl for chilly evenings. Here are three simple ways I like to serve it.

Hearty bowl with crusty bread

A slice of warm, crusty bread or a buttered roll is perfect for soaking up the broth. Whole-grain or sourdough both add a lovely rustic feel.

Fresh herb garnish and a dollop of tangy yogurt

Top each bowl with chopped parsley or dill and a spoonful of plain yogurt or sour cream to add creaminess and a cool counterpoint to the warm soup.

Make it a full meal with a side salad

Pair the soup with a crisp green salad—mixed greens, sliced cucumber, and a lemony vinaigrette balance the rich, savory soup and make the meal feel complete.

Conclusion

I love how approachable this Homemade Cabbage Soup is—simple ingredients, little hands-on time, and heaps of comfort. It’s easier than it looks, totally customizable (swap meats, add grains, or bulk up the veggies), and friendly for beginners who want a payoff without fuss. If you want another great cabbage-focused reference for ideas and variations, I often turn to Downshiftology’s BEST Cabbage Soup recipe for inspiration and tweaks.

FAQs About Homemade Cabbage Soup

Q1: How long does Homemade Cabbage Soup last in the fridge?
A1: Homemade Cabbage Soup will keep in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave until steaming. If you’ve added cooked grains, consume within 2–3 days for best texture.

Q2: Can I freeze Homemade Cabbage Soup?
A2: Yes—you can freeze it for up to 3 months. Cool completely, portion into freezer-safe containers, and leave a little headspace for expansion. Thaw overnight in the fridge and reheat on the stove. Note: the texture of the cabbage and tomatoes may soften slightly after freezing.

Q3: Is Homemade Cabbage Soup suitable for a vegetarian diet?
A3: The recipe as written uses ground beef, but you can easily make it vegetarian by swapping the beef for cooked lentils, crumbled tempeh, or extra beans. Use vegetable broth instead of water for a deeper vegetable-forward flavor.

Q4: How can I make Homemade Cabbage Soup more filling without adding more meat?
A4: Add cooked barley, brown rice, or a can of drained beans (like cannellini or cannellini-style) to build body and protein. A scoop of cooked quinoa or a handful of pasta also works well.

Q5: What spices work best in Homemade Cabbage Soup if I want to vary the flavor?
A5: Classic additions are smoked paprika, dried thyme, or a bay leaf. For a bit of warmth, add ¼–½ teaspoon red pepper flakes. Fresh herbs like parsley or dill at the end brighten the bowl. Taste as you go, especially if you’ve used the Lipton mix, since it adds a baseline of onion and herbs.

Homemade Cabbage Soup