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Cabbage Beef Soup
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3 from 1 vote

Homemade Beef Cabbage Soup

Homemade Beef Cabbage soup,
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Servings: 8
Author: Angela Roberts


  • 2 pounds beef cubes
  • 1 can whole tomatoes
  • 1/2 large onion
  • 2 celery stick divided
  • 2 carrots divided
  • 4 quarts beef broth or homemade beef stock (can use chicken broth)
  • 1 head cabbage cut into two inch pieces
  • 2 bay leaves
  • few sprigs fresh thyme
  • 4 tablespoons olive oil
  • salt
  • pepper
  • 2 tablespoons fresh parsley


  • Put olive oil in large cast iron dutch oven or heavy bottom pot. Season beef cubes with salt and pepper and place in hot oil. Brown meat on all sides.
  • Prepare vegetables for braising meat. 1/2 onion, 1 carrot, 1 piece celery all cut into large chunks (to removed later). Add these to meat along with the beef broth.
  • Cook low heat for one hour. Remove stock vegetables, discard.
  • Add in can of tomatoes, cutting up tomatoes first, but be sure to include the juice.
  • Add in bay leaves, thyme. Season with salt and pepper.
  • Cook for 30 minutes on low.

Prepare Vegetables for Final Process

  • Cut cabbage into two inch pieces.
  • Dice remaining onion.
  • Slice remaining celery and carrots.

Final Part of Soup

  • Add in carrots, celery, onion to beef soup after removing the first set of vegetables. Cook for twenty minutes.
  • Add in cabbage and continue cooking for 20 to 30 minutes more, until cabbage is just softened. You don't want cabbage to get mushy.

Season with salt and pepper.

  • Garnish with fresh parsley.